Mark J. Payne

Multi‐laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders

Ronald L. Prior, Ellen Fan, Hongping Ji et al. · Journal of the Science of Food and Agriculture · 2010 · 358 citations · Full text

Pharmacy, Food Science, Pharmaceutical Analysis +14

Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients

Mark J. Payne, W. Jeffrey Hurst, Kenneth B. Miller et al. · Journal of Agricultural and Food Chemistry · 2010 · 190 citations

Agriculture, Biochemistry, Food Science +15

Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders

Kenneth B. Miller, W. Jeffrey Hurst, Mark J. Payne et al. · Journal of Agricultural and Food Chemistry · 2008 · 178 citations

Agriculture, Food Science, Nutritional Sciences +9

Proanthocyanidin synthesis in Theobroma cacao: genes encoding anthocyanidin synthase, anthocyanidin reductase, and leucoanthocyanidin reductase

Yi Liu, Zi Shi, Siela N. Maximova et al. · BMC Plant Biology · 2013 · 138 citations · Full text

Life Sciences, Plant Biology, Plant Sciences +16

Determination of Total Procyanidins in Selected Chocolate and Confectionery Products Using DMAC

Mark J. Payne, W. Jeffrey Hurst, David A. Stuart et al. · Journal of AOAC International · 2010 · 118 citations · Full text

Agriculture, Food Science, Pharmaceutical Analysis +12