David B. Haytowitz

Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States

Xianli Wu, Gary R. Beecher, Joanne M. Holden et al. · Journal of Agricultural and Food Chemistry · 2004 · 1.7K citations

Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption

Xianli Wu, Gary R. Beecher, Joanne M. Holden et al. · Journal of Agricultural and Food Chemistry · 2006 · 1.2K citations

Nutrition, Dietary Exposure, Botany +20

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

Carotenoid Content of U.S. Foods: An Update of the Database

Joanne M. Holden, Alison L. Eldridge, Gary R. Beecher et al. · Journal of Food Composition and Analysis · 1999 · 532 citations

Food Chemistry, Nutrition, Carotenoid +8