Hammerstone, John F.

Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry

Hammerstone, J. F., Lazarus, S. A., Mitchell, A. E., Rucker, R., & Schmitz, H. H. (1999) · Journal of Agricultural and Food Chemistry

Food Chemistry and Fat AnalysisPhytochemicals and Antioxidant Activities

Cited by 455

HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity

Adamson, G. E., Lazarus, S. A., Mitchell, A. E., Prior, R. L., Cao, G., Jacobs, P. H., Kremers, B. G., Hammerstone, J. F., Rucker, R. B., Ritter, K. A., et al. (1999) · Journal of Agricultural and Food Chemistry

Food Chemistry and Fat AnalysisPhytochemicals and Antioxidant Activities

Cited by 404

Procyanidin content and variation in some commonly consumed foods

Hammerstone, J. F., Lazarus, S. A., & Schmitz, H. H. (2000) · The Journal of Nutrition

Phytochemicals and Antioxidant ActivitiesNutritional Studies and Diet

Cited by 356

Plant-Derived Flavanol (−)Epicatechin Enhances Angiogenesis and Retention of Spatial Memory in Mice

van Praag, H., Lucero, M. J., Yeo, G. W., Stecker, K., Heivand, N., Zhao, C., Yip, E., Afanador, M., Schroeter, H., Hammerstone, J., et al. (2007) · The Journal of Neuroscience

Phytochemicals and Antioxidant ActivitiesNeurogenesis and neuroplasticity mechanisms

Cited by 303

High-performance liquid chromatography/mass spectrometry analysis of proanthocyanidins in foods and beverages

Lazarus, S. A., Adamson, G. E., Hammerstone, J. F., & Schmitz, H. H. (1999) · Journal of Agricultural and Food Chemistry

Phytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis

Cited by 263