(Q43735578)

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Analysis of procyanidins in chocolate by reversed-phase high-performance liquid chromatography with electrospray ionisation mass spectrometric and tandem mass spectrometric detection

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scholarly article

1 reference

Europe PubMed Central

26 November 2017

Analysis of procyanidins in chocolate by reversed-phase high-performance liquid chromatography with electrospray ionisation mass spectrometric and tandem mass spectrometric detection (English)

1 reference

Europe PubMed Central

26 November 2017

high-performance liquid chromatography

1 reference

based on heuristic

inferred from title

author name string

Wollgast J

1

1 reference

Europe PubMed Central

26 November 2017

Pallaroni L

2

1 reference

Europe PubMed Central

26 November 2017

Agazzi ME

3

1 reference

Europe PubMed Central

26 November 2017

Anklam E

4

1 reference

Europe PubMed Central

26 November 2017

language of work or name

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publication date

1 August 2001

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Europe PubMed Central

26 November 2017

Journal of Chromatography

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Europe PubMed Central

26 November 2017

926

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Europe PubMed Central

26 November 2017

1

1 reference

Europe PubMed Central

26 November 2017

211-220

1 reference

Europe PubMed Central

26 November 2017

describes a project that uses

reversed-phase high-performance liquid chromatography

1 reference

based on heuristic

inferred from title

Inhibition of LDL oxidation by cocoa

1 reference

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7 January 2021

Cocoa inhibits platelet activation and function

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2801%2900994-3

7 January 2021

Polyphenols in chocolate, which have antioxidant activity, modulate immune functions in humans in vitro

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2801%2900994-3

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Plasma kinetics in man of epicatechin from black chocolate

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2801%2900994-3

7 January 2021

Cacao procyanidins: major flavanoids and identification of some minor metabolites

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2801%2900994-3

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2801%2900994-3

7 January 2021

Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2801%2900994-3

7 January 2021

Chocolate as a source of tea flavonoids

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2801%2900994-3

7 January 2021

Catechin contents of foods commonly consumed in The Netherlands. 2. Tea, wine, fruit juices, and chocolate milk

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2801%2900994-3

7 January 2021

Micro method for the identification of proanthocyanidin using thiolysis monitored by high-performance liquid chromatography

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2801%2900994-3

7 January 2021

Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9673%2801%2900994-3

7 January 2021

Identifiers

10.1016/S0021-9673(01)00994-3

1 reference

Europe PubMed Central

26 November 2017

1 reference

Europe PubMed Central

26 November 2017

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