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Nutrition Today|July 20, 2002
Chocolate: A Heart-healthy Food? Show Me the Science!Sandra M. Hannum, Harold H. Schmitz, Carl L. KeenClinical & Developmental Immunology|February 17, 2005
Identification and quantitation of flavanols and proanthocyanidins in foods: how good are the datas?Mark A Kelm, John F Hammerstone, Harold H SchmitzExperimental Biology and Medicine (Maywood, N.J.)|January 30, 2007
Immune effects of cocoa procyanidin oligomers on peripheral blood mononuclear cellsThomas P Kenny, Carl L Keen, Harold H Schmitz, et al.The Journal of Nutritional Biochemistry|January 29, 2003
Cocoa procyanidin chain length does not determine ability to protect LDL from oxidation when monomer units are controlledFrancene M. Steinberg, Roberta R. Holt, Harold H. Schmitz, et al.Journal of Cardiovascular Pharmacology|June 24, 2006
Analysis of flavanols in foods: what methods are required to enable meaningful health recommendations?Rebecca J Robbins, Catherine Kwik-Uribe, John F Hammerstone, et al.Journal of Agricultural and Food Chemistry|July 10, 2023
Brewers' Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition ChallengesLaura Nyhan, Aylin W Sahin, Harold H Schmitz, et al.Journal of Cardiovascular Pharmacology|June 24, 2006
The anti-inflammatory properties of cocoa flavanolsCarlo Selmi, Tin K Mao, Carl L Keen, et al.Journal of Agricultural and Food Chemistry|January 23, 2003
Stabilizing effect of ascorbic acid on flavan-3-ols and dimeric procyanidins from cocoaQin Yan Zhu, John F Hammerstone, Sheryl A Lazarus, et al.Journal of Agricultural and Food Chemistry|March 2, 2006
High-performance liquid chromatography separation and purification of cacao (Theobroma cacao L.) procyanidins according to degree of polymerization using a diol stationary phaseMark A Kelm, J Chris Johnson, Rebecca J Robbins, et al.The American Journal of Clinical Nutrition|January 11, 2005
Cocoa antioxidants and cardiovascular healthCarl L Keen, Roberta R Holt, Patricia I Oteiza, et al.Pageof 3