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

Flavonoids in Health and Disease

Rucker, R. B. (2004) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/79.5.891a · Cited by 555 · see citing works

Plant proanthocyanidins. Part I. Introduction; the isolation, structure, and distribution in nature of plant procyanidins

Thompson, R., Jacques, D., Haslam, E., et al. (1972) · Journal of the Chemical Society Perkin Transactions 1 · doi:10.1039/p19720001387 · Cited by 464 · see citing works

Methods in Plant Biochemistry

(1990) · Methods in plant biochemistry · doi:10.1016/b978-0-12-461012-5.50001-x · Cited by 423 · see citing works

Phenolic Compounds in Food and Their Effects on Health II

Huang1, M.-T., Ho, C., & Lee, C. Y. (1992) · ACS symposium series · doi:10.1021/bk-1992-0507 · Cited by 359 · see citing works

Chromatographic Science Series

(2010) · Chromatographic science/Chromatographic science series · doi:10.1201/crcchromasci · Cited by 251 · see citing works

Antioxidative Polyphenols Isolated from Theobroma cacao

Sanbongi, C., Osakabe, N., Natsume, M., Takizawa, T., Gomi, S., & Osawa, T. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf970575o · Cited by 222 · see citing works

Flavans and proanthocyanidins

Porter, L. J. (1988) · Springer eBooks · doi:10.1007/978-1-4899-2913-6_2 · Cited by 200 · see citing works

New Methods of Analyzing Tannins

Okuda, T., Yoshida, T., & Hatano, T. (1989) · Journal of Natural Products · doi:10.1021/np50061a001 · Cited by 171 · see citing works

Characterization of highly polymerized procyanidins in cider apple (Malus sylvestris var. kermerrien) skin and pulp

Guyot, S., Doco, T., Souquet, J., Moutounet, M., & Drilleau, J. (1997) · Phytochemistry · doi:10.1016/s0031-9422(96)00480-3 · Cited by 165 · see citing works

Normal-phase high-performance liquid chromatographic separation of procyanidins from cacao beans and grape seeds

Rigaud, J., Escribano-Bailón, M. T., Prieur, C., Souquet, J., & Cheynier, V. (1993) · Journal of Chromatography A · doi:10.1016/0021-9673(93)83368-3 · Cited by 159 · see citing works

Cacao procyanidins: major flavanoids and identification of some minor metabolites

Porter, L. J., Ma, Z., & Chan, B. G. (1991) · Phytochemistry · doi:10.1016/0031-9422(91)84228-k · Cited by 158 · see citing works

Identification of Catechin Oligomers from Apple (Malus pumila cv. Fuji) in Matrix-assisted Laser Desorption/Ionization Time-of-flight Mass Spectrometry and Fast-atom Bombardment Mass Spectrometry

Ohnishi‐Kameyama, M., Yanagida, A., Kanda, T., et al. (1997) · Rapid Communications in Mass Spectrometry · doi:10.1002/(sici)1097-0231(19970115)11:1 · Cited by 158 · see citing works

HPLC/MS Application to Anthocyanins of Vitis vinifera L.

Baldi, A., Romani, A., Mulinacci, N., et al. (1995) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00056a027 · Cited by 149 · see citing works

Molluscicides from the cashew Anacardium occidentale and their large-scale isolation

Kubo, I., Komatsu, S., & Ochi, M. (1986) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00072a010 · Cited by 130 · see citing works

The phenolics of ciders: Oligomeric and polymeric procyanidins

Lea, A. G. H. (1978) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740290511 · Cited by 106 · see citing works

Tannins and related compounds. XXXVIII. Isolation and characterization of flavan-3-ol glucosides and procyanidin oligomers from cassia bark (Cinnamomum cassia Blume).

Morimoto, S., Nonaka, G., & Nishioka, I. (1986) · Chemical and Pharmaceutical Bulletin · doi:10.1248/cpb.34.633 · Cited by 102 · see citing works

Condensed tannins: (4.beta..fwdarw.8;2.beta..fwdarw.O.fwdarw.7)-linked procyanidins in Arachis hypogea L

Karchesy, J. J., & Hemingway, R. W. (1986) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00072a009 · Cited by 98 · see citing works

Fast atom bombardment mass spectrometry of polyphenols (syn. vegetable tannins)

Self, R., Eagles, J., Galletti, G. C., et al. (1986) · Journal of Mass Spectrometry · doi:10.1002/bms.1200130902 · Cited by 81 · see citing works

Taxonomic Classification Helps Identify Flavonoid-Containing Foods on a Semiquantitative Food Frequency Questionnaire

Peterson, J. J., & Dwyer, J. T. (1998) · Journal of the American Dietetic Association · doi:10.1016/s0002-8223(98)00153-9 · Cited by 77 · see citing works

IDENTIFICATION OF PROANTHOCYANIDINS IN BEER AND THEIR DIRECT MEASUREMENT WITH A DUAL ELECTRODE ELECTROCHEMICAL DETECTOR

McMurrough, I., & Baert, T. (1994) · Journal of the Institute of Brewing · doi:10.1002/j.2050-0416.1994.tb00839.x · Cited by 70 · see citing works

Proanthocyanidins with ( + )-epicatechin units from Byrsonima crassifolia bark

Geiss, F., Heinrich, M., Hunkler, D., et al. (1995) · Phytochemistry · doi:10.1016/0031-9422(94)00934-l · Cited by 59 · see citing works

Use of Binary Solvent Systems in the MALDI-TOF Analysis of Poly(methyl methacrylate)

Chen, H., & Guo, B. (1997) · Analytical Chemistry · doi:10.1021/ac970409f · Cited by 55 · see citing works

Polyphenols of mature plant, seedling and tissue cultures of Theobroma cacao

Jalal, M. A. F., & Collin, H. A. (1977) · Phytochemistry · doi:10.1016/s0031-9422(00)88786-5 · Cited by 49 · see citing works

Catechins of green tea: antioxidant activity

Lunder, T. L. (1992) · ACS Symposium series. American Chemical Society · Cited by 37 · see citing works

The Precursors of Chocolate Aroma: Production of Reducing Sugars during Fermentation of Cocoa Beans

Rohan, T. A., & STEWART, T. (1967) · Journal of Food Science · doi:10.1111/j.1365-2621.1967.tb09694.x · Cited by 33 · see citing works

Fractionation and properties of the polymeric leucocyanidin of the seeds of Theobroma cacao

Quesnel, V. C. (1968) · Phytochemistry · doi:10.1016/s0031-9422(00)88610-0 · Cited by 32 · see citing works

Electrochemical detection in the high-performance liquid chromatography of polyphenols (vegetable tannins)

Chiàvari, G., Vitali, P., & Galletti, G. C. (1987) · Journal of Chromatography A · doi:10.1016/s0021-9673(01)94287-6 · Cited by 23 · see citing works

On-line derivatization of peptides for improved sequence analysis by micro-column liquid chromatography coupled with electrospray ionization-tandem mass spectrometry

Cárdenas, M. S., van der Heeft, E., & de Jong, A. P. J. M. (1997) · Rapid Communications in Mass Spectrometry · doi:10.1002/(sici)1097-0231(199708)11:12 · Cited by 21 · see citing works

Polymere Procyanidine, die pr�genden Bestandteile der Mandel-Samenschale

Brieskorn, C. H., & Betz, R. (1988) · European Food Research and Technology · doi:10.1007/bf01454426 · Cited by 17 · see citing works

The Precursors of Chocolate Aroma: Application of Gas Chromatography in Following Formation during Fermentation of Cocoa Beans

Rohan, T. A. (1967) · Journal of Food Science · doi:10.1111/j.1365-2621.1967.tb09695.x · Cited by 11 · see citing works

Erratum. New Methods of Analyzing Tannins

Okuda, T., Yoshida, T., & Hatano, T. (1989) · Journal of Natural Products · doi:10.1021/np50063a037 · Cited by 6 · see citing works

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects –A review

Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081 · see citing works

Dietary factors and low-grade inflammation in relation to overweight and obesity

Calder, P. C., Ahluwalia, N., Brouns, F., Buetler, T., Clement, K., Cunningham, K., Esposito, K., Jönsson, L. S., Kolb, H., Lansink, M., et al. (2011) · British Journal of Nutrition · doi:10.1017/s0007114511005460 · Cited by 1,098 · see citing works

Sorghum phytochemicals and their potential impact on human health

Awika, J. M., & Rooney, L. W. (2004) · Phytochemistry · doi:10.1016/j.phytochem.2004.04.001 · Cited by 966 · see citing works

Effects of Low Habitual Cocoa Intake on Blood Pressure and Bioactive Nitric Oxide: A Randomized Controlled Trial

Taubert, D., Roesen, R., Lehmann, C., Jung, N., & Schömig, E. (2007) · JAMA · doi:10.1001/jama.298.1.49 · Cited by 476 · see citing works

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 · doi:10.1021/jf990317m · Cited by 404 · see citing works

Procyanidin content and variation in some commonly consumed foods

Hammerstone, J. F., Lazarus, S. A., & Schmitz, H. H. (2000) · The Journal of Nutrition · doi:10.1093/jn/130.8.2086s · Cited by 356 · see citing works

Nutritional protection against skin damage from sunlight

Sies, H., & Stahl, W. (2004) · Annual Review of Nutrition · doi:10.1146/annurev.nutr.24.012003.132320 · Cited by 307 · see citing works

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 · doi:10.1021/jf9813642 · Cited by 263 · see citing works

Cocoa Products Decrease Low Density Lipoprotein Oxidative Susceptibility but Do Not Affect Biomarkers of Inflammation in Humans

Mathur, S., Grundy, S. M., Devaraj, S., & Jialal, I. (2002) · The Journal of Nutrition · doi:10.1093/jn/132.12.3663 · Cited by 178 · see citing works

An overview about oxidation in clinical practice of skin aging

Silva, S. A. M. E., Michniak-Kohn, B., & Leonardi, G. R. (2017) · Anais Brasileiros de Dermatologia · doi:10.1590/abd1806-4841.20175481 · Cited by 134 · see citing works

Flavan 3-ol Delays the Progression of Disuse Atrophy Induced by Hindlimb Suspension in Mice

Ito, M., Kudo, N., Miyake, Y., Imai, T., Unno, T., Yamashita, Y., Hirota, Y., Ashida, H., & Osakabe, N. (2017) · Experimental Gerontology · doi:10.1016/j.exger.2017.07.010 · Cited by 10 · see citing works

Model Fermentation of Cocoa ( Theobroma cacao ) can Produce Similar Microbial and Chemical Quality of Cocoa Compared to Conventional On‐Farm Cocoa Fermentation

Lee, A. H., Steger, D. G., Neilson, A. P., et al. (2016) · The FASEB Journal · doi:10.1096/fasebj.30.1_supplement.lb353 · Cited by 1 · see citing works

Effects of Cocoa Bean (Theobroma cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell

Utami, R. R., Armunanto, R., Rahardjo, S., & Supriyanto, S. (2016) · Pakistan Journal of Nutrition · doi:10.3923/pjn.2016.948.953 · Cited by 33 · see citing works

Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans

Oussou, K. F., Güçlü, G., Kelebek, H., et al. (2022) · Quality Assurance and Safety of Crops & Foods · doi:10.15586/qas.v14i4.1078 · Cited by 7 · see citing works

Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans

Diomandé, D., Antheaume, I., Leroux, M., et al. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.05.040 · Cited by 57 · see citing works

Effect of a semi-automated fermentation system on the physical and chemical characteristics of Theobroma cacao L. grown in the northern Ecuadorian Amazon

Burbano-Cachiguango, R. A., Abreu-Naranjo, R., Caicedo-Vargas, C. E., et al. (2022) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-022-01620-x · Cited by 5 · see citing works