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The Journal of Nutrition|August 5, 2000
Procyanidin content and variation in some commonly consumed foodsJ F Hammerstone, S A Lazarus, H H SchmitzJournal of Agricultural and Food Chemistry|December 20, 1999
High-performance liquid Chromatography/Mass spectrometry analysis of proanthocyanidins in foods and beveragesS A Lazarus, G E Adamson, J F Hammerstone, et al.Journal of Agricultural and Food Chemistry|April 21, 2001
Identification of procyanidins and anthocyanins in blueberries and cranberries (Vaccinium spp.) using high-performance liquid chromatography/mass spectrometryR L Prior, S A Lazarus, G Cao, et al.Journal of Agricultural and Food Chemistry|November 24, 1999
Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometryJ F Hammerstone, S A Lazarus, A E Mitchell, et al.The American Journal of Clinical Nutrition|October 31, 2001
Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humansY Wan, J A Vinson, T D Etherton, et al.Clinical Psychological Science : a Journal of the Association for Psychological Science|July 17, 2020
The Emotional Bank Account and the Four Horsemen of the Apocalypse in Romantic Relationships of People with Borderline Personality Disorder: A Dyadic Observational StudyJ E Beeney, M N Hallquist, L N Scott, et al.The American Journal of Clinical Nutrition|December 22, 2000
Chocolate procyanidins decrease the leukotriene-prostacyclin ratio in humans and human aortic endothelial cellsD D Schramm, J F Wang, R R Holt, et al.Journal of Agricultural and Food Chemistry|December 10, 1999
HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacityG E Adamson, S A Lazarus, A E Mitchell, et al.Pageof 1