Mark A. Kelm - Concepedia

Concepedia

Author

Mark A. Kelm

Arkansas Children's Nutrition Center

Also Known As

C Hartless, Mark A. Kelm, Mark Kelm, Steve Kupina

13

Publications

2.7K

Citations

9

H-Index

29

Concepts

All Affiliations

Arkansas Children's Nutrition Center Beltsville Human Nutrition Research Center Constellation Technology (United States)Filtration Solutions (United States)

MA

About

Mark A. Kelm is an author at Arkansas Children's Nutrition Center specializing in medicine, food chemistry, and chromatography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	6	6	2.1K
2	Biochemistry	5	5	1.2K
3	Health Sciences	2	2	1.5K
4	Natural Sciences	2	2	95
5	Engineering	1	1	414

Mark A. Kelm

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9

Publications

2.7K

Citations

9

H-Index

	Year	Citations
Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption Mark A. Kelm, John F. Hammerstone, Gary R. Beecher, Journal of Nutrition Food ChemistryNutritionDietary ExposureMedicineFood Analysis	2004	926
Screening of Foods Containing Proanthocyanidins and Their Structural Characterization Using LC-MS/MS and Thiolytic Degradation Liwei Gu, Mark A. Kelm, John F. Hammerstone, Journal of Agricultural and Food Chemistry NutritionNormal-phase Hplc-ms/ms MethodPinto BeanNutraceutical IngredientFood Analysis	2003	609
Fractionation of Polymeric Procyanidins from Lowbush Blueberry and Quantification of Procyanidins in Selected Foods with an Optimized Normal-Phase HPLC−MS Fluorescent Detection Method Liwei Gu, Mark A. Kelm, John F. Hammerstone, Journal of Agricultural and Food Chemistry EngineeringFood AnalysisNormal-phase Hplc GradientFood ChemistryLowbush Blueberry	2002	414
Liquid chromatographic/electrospray ionization mass spectrometric studies of proanthocyanidins in foods Liwei Gu, Mark A. Kelm, John F. Hammerstone, Journal of Mass Spectrometry	2003	273
High-Performance Liquid Chromatography Separation and Purification of Cacao (<i>Theobroma cacao </i>L<i>.</i>) Procyanidins According to Degree of Polymerization Using a Diol Stationary Phase Mark A. Kelm, J. Chris Johnson, Rebecca J. Robbins, Journal of Agricultural and Food Chemistry	2006	216
Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation James F. Harbertson, Rachel Kilmister, Mark A. Kelm, Food Chemistry Food ChemistryBiochemistryCondensed Tannin SizeTanninBioanalysis	2014	90
Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (<i>Vitis vinifera</i>) Rachel Hanlin, Mark A. Kelm, Kerry L. Wilkinson, Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsDetailed CharacterizationBotanyBiochemistry	2011	76
Identification and Quantitation of Flavanols and Proanthocyanidins in Foods: How Good are the Datas? Mark A. Kelm, John F. Hammerstone, Harold H. Schmitz Journal of Immunology Research	2004	41
Quantitative determination of <sup>13</sup>C‐labeled and endogenous β‐carotene, lutein, and vitamin A in human plasma Mark A. Kelm, Vincent P. Flanagan, Robert J. Pawlosky, Lipids NutritionQuantitative DeterminationQuantitative ProceduresChemistryCarotenoid	2001	19

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