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Results: 1-9 |
Results: 9
High-performance liquid chromatography/mass spectrometry analysis of proanthocyanidins in food and beverages
Authors: Lazarus, SA Hammerstone, JF Adamson, GE Schmitz, HH
Citation: Sa. Lazarus et al., High-performance liquid chromatography/mass spectrometry analysis of proanthocyanidins in food and beverages, METH ENZYM, 335, 2001, pp. 46-57
More antioxidants in cocoa
Authors: Fraga, CG Hammerstone, JF Lazarus, SA Schmitz, H Keen, CL
Citation: Cg. Fraga et al., More antioxidants in cocoa, J NUTR, 131(3), 2001, pp. 835-835
Identification of procyanidins and anthocyanins in blueberries and cranberries (Vaccinium spp.) using high-performance liquid chromatography/mass spectrometry
Authors: Prior, RL Lazarus, SA Cao, GH Muccitelli, H Hammerstone, JF
Citation: Rl. Prior et al., Identification of procyanidins and anthocyanins in blueberries and cranberries (Vaccinium spp.) using high-performance liquid chromatography/mass spectrometry, J AGR FOOD, 49(3), 2001, pp. 1270-1276
The effect of cocoa procyanidins on the transcription and secretion of interleukin 1 beta in peripheral blood mononuclear cells
Authors: Mao, TK Powell, J Van de Water, J Keen, CL Schmitz, HH Hammerstone, JF Gershwin, ME
Citation: Tk. Mao et al., The effect of cocoa procyanidins on the transcription and secretion of interleukin 1 beta in peripheral blood mononuclear cells, LIFE SCI, 66(15), 2000, pp. 1377-1386
Procyanidin content and variation in some commonly consumed foods
Authors: Hammerstone, JF Lazarus, SA Schmitz, HH
Citation: Jf. Hammerstone et al., Procyanidin content and variation in some commonly consumed foods, J NUTR, 130(8), 2000, pp. 2086S-2092S
Chocolate contains additional flavonoids not found in tea
Authors: Lazarus, SA Hammerstone, JF Schmitz, HH
Citation: Sa. Lazarus et al., Chocolate contains additional flavonoids not found in tea, LANCET, 354(9192), 1999, pp. 1825-1825
High-performance liquid chromatography/mass spectrometry analysis of proanthocyanidins in foods and beverages
Authors: Lazarus, SA Adamson, GE Hammerstone, JF Schmitz, HH
Citation: Sa. Lazarus et al., High-performance liquid chromatography/mass spectrometry analysis of proanthocyanidins in foods and beverages, J AGR FOOD, 47(9), 1999, pp. 3693-3701
Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography mass spectrometry
Authors: Hammerstone, JF Lazarus, SA Mitchell, AE Rucker, R Schmitz, HH
Citation: Jf. Hammerstone et al., Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography mass spectrometry, J AGR FOOD, 47(2), 1999, pp. 490-496
HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity
Authors: Adamson, GE Lazarus, SA Mitchell, AE Prior, RL Cao, GH Jacobs, PH Kremers, BG Hammerstone, JF Rucker, RB Ritter, KA Schmitz, HH
Citation: Ge. Adamson et al., HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity, J AGR FOOD, 47(10), 1999, pp. 4184-4188
Risultati: 1-9 |