John F. Hammerstone - Concepedia

Author

John F. Hammerstone

University of California, Davis

Also Known As

J. F. Hammerstone, J.F. Hammerstone, John F Hammerstone, John F. Hammerstone, John Hammerstone

Publications

Citations

H-Index

Concepts

All Affiliations

University of California, Davis Arkansas Children's Nutrition Center Filtration Solutions (United States)Tufts University Universidad de Buenos Aires

About

John F. Hammerstone is an author at University of California, Davis specializing in food chemistry, medicine, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	11	11	3.9K
2	Biochemistry	9	9	2.8K
3	Health Sciences	5	5	2.4K
4	Engineering	3	3	703
5	Natural Sciences	1	1	27

John F. Hammerstone

Publications

5.9K

Citations

H-Index

Page 1

	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
Procyanidin dimer B2 [epicatechin-(4β-8)-epicatechin] in human plasma after the consumption of a flavanol-rich cocoa Roberta R. Holt, Sheryl A. Lazarus, M. Cameron Sullards, American Journal of Clinical Nutrition Food Bioactive CompoundBiochemistryFlavanol-rich CocoaMedicineBioanalysis	2002	513
Identification of Procyanidins and Anthocyanins in Blueberries and Cranberries (<i>Vaccinium Spp.</i>) Using High-Performance Liquid Chromatography/Mass Spectrometry Ronald L. Prior, Sheryl A. Lazarus, Guohua Cao, Journal of Agricultural and Food Chemistry	2001	460
Identification of Procyanidins in Cocoa (<i>Theobroma </i><i>cacao</i>) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry John F. Hammerstone, Sheryl A. Lazarus, Alyson E. Mitchell, Journal of Agricultural and Food Chemistry Raw CocoaFood AnalysisFood ChemistrySeparation ScienceGas Chromatography	1999	451
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
HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity Gary E. Adamson, Sheryl A. Lazarus, Alyson E. Mitchell, Journal of Agricultural and Food Chemistry Hplc MethodNutraceutical IngredientFood AnalysisPolyphenolicsOxidative Stress	1999	398
Procyanidin Content and Variation in Some Commonly Consumed Foods John F. Hammerstone, Sheryl A. Lazarus, Harold H. Schmitz Journal of Nutrition Food ChemistryNutritionProcyanidin ContentFood FunctionFood Composition	2000	350
Plant-Derived Flavanol (−)Epicatechin Enhances Angiogenesis and Retention of Spatial Memory in Mice Henriette van Praag, Melanie J. Lucero, G Yeo, Journal of Neuroscience	2007	303
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

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