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Journal Abstract Search

312 related items for 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
    [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
    [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
    [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 10; 926(1):211-20. PubMed ID: 11554414
    [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 31; 54(11):4057-61. PubMed ID: 16719534
    [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 15; 179():278-89. PubMed ID: 25722166
    [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 15; 76(4):798-804. PubMed ID: 12324293
    [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 15; 14(10):4136-46. PubMed ID: 19924052
    [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 05; 51(23):6816-22. PubMed ID: 14582980
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  • 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 31; 54(11):4062-8. PubMed ID: 16719535
    [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 15; 1036-1037():10-19. PubMed ID: 27700988
    [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 Nov 15; 95(4):1153-60. PubMed ID: 22970585
    [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 27; 272(1):236-41. PubMed ID: 10872833
    [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 27; 77(6):1466-73. PubMed ID: 12791625
    [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 10; 62(36):9002-16. PubMed ID: 25167469
    [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 10; 26(8):827-31. PubMed ID: 25869594
    [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 30; 360():129694. PubMed ID: 33989875
    [Abstract] [Full Text] [Related]

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