Concepedia

Mark J. Payne

MJ

18

Publications

1.5K

Citations

17

H-Index

1978

Active since

Affiliations

Hershey (United States)(Current)

Pennsylvania State University

Brunswick (United States)

Mark J. Payne is an author at Hershey (United States) specializing in food chemistry, engineering, and organic chemistry.

Top concepts

Publications per year

1978–2015

18

Publications

18

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 · 351 citations · Full text

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 · 189 citations

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 · 176 citations

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 · 130 citations · Full text

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 · 117 citations · Full text

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