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Results:
1-11
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Results: 11
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
Authors:
Pearson, DA
Schmitz, HH
Lazarus, SA
Keen, CL
Citation: Da. Pearson et al., Inhibition of in vitro low-density lipoprotein oxidation by oligomeric procyanidins present in chocolate and cocoas, METH ENZYM, 335, 2001, pp. 350-360
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
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
Authors:
Wan, Y
Vinson, JA
Etherton, TD
Proch, J
Lazarus, SA
Kris-Etherton, P
Citation: Y. Wan et al., Effects of cocoa powder and dark chocolate on LDL oxidative susceptibilityand prostaglandin concentrations in humans, AM J CLIN N, 74(5), 2001, pp. 596-602
Authors:
Schramm, DD
Wang, JF
Holt, RR
Ensunsa, JL
Gonsalves, JL
Lazarus, SA
Schmitz, HH
German, JB
Keen, CL
Citation: Dd. Schramm et al., Chocolate procyanidins decrease the leukotriene-prostacyclin ratio in humans and human aortic endothelial cells, AM J CLIN N, 73(1), 2001, pp. 36-40
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
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
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
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
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:
1-11
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