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	1.	Chocolate contains additional flavonoids not found in tea. [electronic resource] by Lazarus, S A Hammerstone, J F Schmitz, H H Producer: 19991210 In: Lancet (London, England) vol. 354 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Procyanidin content and variation in some commonly consumed foods. [electronic resource] by Hammerstone, J F Lazarus, S A Schmitz, H H Producer: 20000907 In: The Journal of nutrition vol. 130 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	High-performance liquid chromatography/mass spectrometry analysis of proanthocyanidins in food and beverages. [electronic resource] by Lazarus, S A Hammerstone, J F Adamson, G E Schmitz, H H Producer: 20010712 In: Methods in enzymology vol. 335 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Inhibition of in vitro low-density lipoprotein oxidation by oligomeric procyanidins present in chocolate and cocoas. [electronic resource] by Pearson, D A Schmitz, H H Lazarus, S A Keen, C L Producer: 20010712 In: Methods in enzymology vol. 335 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	High-performance liquid Chromatography/Mass spectrometry analysis of proanthocyanidins in foods and beverages. [electronic resource] by Lazarus, S A Adamson, G E Hammerstone, J F Schmitz, H H Producer: 20000912 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Identification of procyanidins and anthocyanins in blueberries and cranberries (Vaccinium spp.) using high-performance liquid chromatography/mass spectrometry. [electronic resource] by Prior, R L Lazarus, S A Cao, G Muccitelli, H Hammerstone, J F Producer: 20010621 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry. [electronic resource] by Hammerstone, J F Lazarus, S A Mitchell, A E Rucker, R Schmitz, H H Producer: 20000912 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans. [electronic resource] by Wan, Y Vinson, J A Etherton, T D Proch, J Lazarus, S A Kris-Etherton, P M Producer: 20011204 In: The American journal of clinical nutrition vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Chocolate procyanidins decrease the leukotriene-prostacyclin ratio in humans and human aortic endothelial cells. [electronic resource] by Schramm, D D Wang, J F Holt, R R Ensunsa, J L Gonsalves, J L Lazarus, S A Schmitz, H H German, J B Keen, C L Producer: 20010125 In: The American journal of clinical nutrition vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity. [electronic resource] by 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 Schmitz, H H Producer: 20000211 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)