Published research
Find our latest research on cocoa flavanols, in collaboration with a global network of scientific partners
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Analytical Methods
Identification and quantitation of flavanols and proanthocyanidins in foods: how good are the datas?
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Analytical Methods
Concentrations of proanthocyanidins in common foods and estimations of normal consumption.
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Analytical Methods
Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation.
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Analytical Methods
Liquid chromatographic/electrospray ionization mass spectrometric studies of proanthocyanidins in foods.
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Analytical Methods
Proximate, Mineral and Procyanidin Content of Certain Foods and Beverages Consumed by the Kuna Amerinds of Panama
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Analytical Methods
Procyanidin content and variation in some commonly consumed foods.
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Analytical Methods
Protection against peroxynitrite by cocoa polyphenol oligomers
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History of Cocoa Flavanols
Chocolate contains additional flavonoids not found in tea
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Analytical Methods
HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity.
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Analytical Methods
High-performance liquid Chromatography/Mass spectrometry analysis of proanthocyanidins in foods and beverages.
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Analytical Methods
Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry.
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Analytical Methods
Recent advances in the analysis of procyanidins in cocoa and chocolate.
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