309 related articles for article (PubMed ID: 10563922)
1. Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry.
Hammerstone JF; Lazarus SA; Mitchell AE; Rucker R; Schmitz HH
J Agric Food Chem; 1999 Feb; 47(2):490-6. PubMed ID: 10563922
[TBL] [Abstract][Full Text] [Related]
2. HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity.
Adamson GE; Lazarus SA; Mitchell AE; Prior RL; Cao G; Jacobs PH; Kremers BG; Hammerstone JF; Rucker RB; Ritter KA; Schmitz HH
J Agric Food Chem; 1999 Oct; 47(10):4184-8. PubMed ID: 10552788
[TBL] [Abstract][Full Text] [Related]
3. Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC.
Natsume M; Osakabe N; Yamagishi M; Takizawa T; Nakamura T; Miyatake H; Hatano T; Yoshida T
Biosci Biotechnol Biochem; 2000 Dec; 64(12):2581-7. PubMed ID: 11210120
[TBL] [Abstract][Full Text] [Related]
4. Analysis of procyanidins in chocolate by reversed-phase high-performance liquid chromatography with electrospray ionisation mass spectrometric and tandem mass spectrometric detection.
Wollgast J; Pallaroni L; Agazzi ME; Anklam E
J Chromatogr A; 2001 Aug; 926(1):211-20. PubMed ID: 11554414
[TBL] [Abstract][Full Text] [Related]
5. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.
Gu L; House SE; Wu X; Ou B; Prior RL
J Agric Food Chem; 2006 May; 54(11):4057-61. PubMed ID: 16719534
[TBL] [Abstract][Full Text] [Related]
6. Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography.
Esatbeyoglu T; Wray V; Winterhalter P
Food Chem; 2015 Jul; 179():278-89. PubMed ID: 25722166
[TBL] [Abstract][Full Text] [Related]
7. Procyanidin dimer B2 [epicatechin-(4beta-8)-epicatechin] in human plasma after the consumption of a flavanol-rich cocoa.
Holt RR; Lazarus SA; Sullards MC; Zhu QY; Schramm DD; Hammerstone JF; Fraga CG; Schmitz HH; Keen CL
Am J Clin Nutr; 2002 Oct; 76(4):798-804. PubMed ID: 12324293
[TBL] [Abstract][Full Text] [Related]
8. Characterization of primary standards for use in the HPLC analysis of the procyanidin content of cocoa and chocolate containing products.
Hurst WJ; Stanley B; Glinski JA; Davey M; Payne MJ; Stuart DA
Molecules; 2009 Oct; 14(10):4136-46. PubMed ID: 19924052
[TBL] [Abstract][Full Text] [Related]
9. Effect of the number of flavanol units on the antioxidant activity of procyanidin fractions isolated from chocolate.
Counet C; Collin S
J Agric Food Chem; 2003 Nov; 51(23):6816-22. PubMed ID: 14582980
[TBL] [Abstract][Full Text] [Related]
10. Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.
Miller KB; Hurst WJ; Flannigan N; Ou B; Lee CY; Smith N; Stuart DA
J Agric Food Chem; 2009 Oct; 57(19):9169-80. PubMed ID: 19754118
[TBL] [Abstract][Full Text] [Related]
11. Flavanol and procyanidin content (by degree of polymerization 1-10) of chocolate, cocoa liquors, cocoa powders, and cocoa extracts: first action 2012.24.
Robbins RJ; Leonczak J; Li J; Johnson JC; Collins T; Kwik-Uribe C; Schmitz HH
J AOAC Int; 2013; 96(4):705-11. PubMed ID: 24000740
[TBL] [Abstract][Full Text] [Related]
12. Oligomeric cocoa procyanidins possess enhanced bioactivity compared to monomeric and polymeric cocoa procyanidins for preventing the development of obesity, insulin resistance, and impaired glucose tolerance during high-fat feeding.
Dorenkott MR; Griffin LE; Goodrich KM; Thompson-Witrick KA; Fundaro G; Ye L; Stevens JR; Ali M; O'Keefe SF; Hulver MW; Neilson AP
J Agric Food Chem; 2014 Mar; 62(10):2216-27. PubMed ID: 24559282
[TBL] [Abstract][Full Text] [Related]
13. Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.
Miller KB; Stuart DA; Smith NL; Lee CY; McHale NL; Flanagan JA; Ou B; Hurst WJ
J Agric Food Chem; 2006 May; 54(11):4062-8. PubMed ID: 16719535
[TBL] [Abstract][Full Text] [Related]
14. Preparative separation of cacao bean procyanidins by high-speed counter-current chromatography.
Li L; Zhang S; Cui Y; Li Y; Luo L; Zhou P; Sun B
J Chromatogr B Analyt Technol Biomed Life Sci; 2016 Nov; 1036-1037():10-19. PubMed ID: 27700988
[TBL] [Abstract][Full Text] [Related]
15. Determination of flavanol and procyanidin (by degree of polymerization 1-10) content of chocolate, cocoa liquors, powder(s), and cocoa flavanol extracts by normal phase high-performance liquid chromatography: collaborative study.
Robbins RJ; Leonczak J; Li J; Johnson JC; Collins T; Kwik-Uribe C; Schmitz HH
J AOAC Int; 2012; 95(4):1153-60. PubMed ID: 22970585
[TBL] [Abstract][Full Text] [Related]
16. Decomposition of cocoa procyanidins in the gastric milieu.
Spencer JP; Chaudry F; Pannala AS; Srai SK; Debnam E; Rice-Evans C
Biochem Biophys Res Commun; 2000 May; 272(1):236-41. PubMed ID: 10872833
[TBL] [Abstract][Full Text] [Related]
17. Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function.
Murphy KJ; Chronopoulos AK; Singh I; Francis MA; Moriarty H; Pike MJ; Turner AH; Mann NJ; Sinclair AJ
Am J Clin Nutr; 2003 Jun; 77(6):1466-73. PubMed ID: 12791625
[TBL] [Abstract][Full Text] [Related]
18. Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa.
De Taeye C; Cibaka ML; Jerkovic V; Collin S
J Agric Food Chem; 2014 Sep; 62(36):9002-16. PubMed ID: 25167469
[TBL] [Abstract][Full Text] [Related]
19. Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation.
Bitzer ZT; Glisan SL; Dorenkott MR; Goodrich KM; Ye L; O'Keefe SF; Lambert JD; Neilson AP
J Nutr Biochem; 2015 Aug; 26(8):827-31. PubMed ID: 25869594
[TBL] [Abstract][Full Text] [Related]
20. HPLC-MS-based design of experiments approach on cocoa roasting.
Andruszkiewicz PJ; Corno M; Kuhnert N
Food Chem; 2021 Oct; 360():129694. PubMed ID: 33989875
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
