Mark A. Kelm

Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption

Mark A. Kelm, John F. Hammerstone, Gary R. Beecher et al. · Journal of Nutrition · 2004 · 926 citations

Food Chemistry, Nutrition, Dietary Exposure +8

Screening of Foods Containing Proanthocyanidins and Their Structural Characterization Using LC-MS/MS and Thiolytic Degradation

Liwei Gu, Mark A. Kelm, John F. Hammerstone et al. · Journal of Agricultural and Food Chemistry · 2003 · 609 citations

Nutrition, Normal-phase Hplc-ms/ms Method, Pinto Bean +18

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 et al. · Journal of Agricultural and Food Chemistry · 2002 · 414 citations

Engineering, Food Analysis, Normal-phase Hplc Gradient +16

Liquid chromatographic/electrospray ionization mass spectrometric studies of proanthocyanidins in foods

Liwei Gu, Mark A. Kelm, John F. Hammerstone et al. · Journal of Mass Spectrometry · 2003 · 273 citations

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 et al. · Journal of Agricultural and Food Chemistry · 2006 · 216 citations