Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology

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 · 931 citations

Agriculture, Food Science, Nutritional Sciences +10

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 et al. · Journal of Agricultural and Food Chemistry · 1999 · 451 citations

Agriculture, Chemistry, Food Science +17

Procyanidin and Catechin Contents and Antioxidant Capacity of Cocoa and Chocolate Products

Liwei Gu, Suzanne E. House, Xianli Wu et al. · Journal of Agricultural and Food Chemistry · 2006 · 298 citations

Agriculture, Nutritional Sciences, Food Analysis +4

Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

Nicholas Camu, Tom De Winter, Solomon K. Addo et al. · Journal of the Science of Food and Agriculture · 2008 · 265 citations

Agriculture, Food Science, Microbiology +17

(‐)‐Epicatechin Content in Fermented and Unfermented Cocoa Beans

P. G. Keeney · Journal of Food Science · 1984 · 212 citations

Agriculture, Biochemistry, Food Science +14