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Chocolate as medicine.
Hurst W. Hurst W. J Agric Food Chem. 2015 Nov 18;63(45):9899-900. doi: 10.1021/acs.jafc.5b04057. J Agric Food Chem. 2015. PMID: 26517381 No abstract available.
Cacao usage by the earliest Maya civilization.
Hurst WJ, Tarka SM Jr, Powis TG, Valdez F Jr, Hester TR. Hurst WJ, et al. Nature. 2002 Jul 18;418(6895):289-90. doi: 10.1038/418289a. Nature. 2002. PMID: 12124611
Stability of cocoa antioxidants and flavan-3-ols over time.
Hurst WJ, Payne MJ, Miller KB, Stuart DA. Hurst WJ, et al. J Agric Food Chem. 2009 Oct 28;57(20):9547-50. doi: 10.1021/jf901457s. J Agric Food Chem. 2009. PMID: 20560624
Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.
Miller KB, Hurst WJ, Flannigan N, Ou B, Lee CY, Smith N, Stuart DA. Miller KB, et al. J Agric Food Chem. 2009 Oct 14;57(19):9169-80. doi: 10.1021/jf901821x. J Agric Food Chem. 2009. PMID: 19754118
Screening antioxidants using LC-MS: case study with cocoa.
Calderón AI, Wright BJ, Hurst WJ, van Breemen RB. Calderón AI, et al. J Agric Food Chem. 2009 Jul 8;57(13):5693-9. doi: 10.1021/jf9014203. J Agric Food Chem. 2009. PMID: 19489609 Free PMC article.
Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.
Miller KB, Stuart DA, Smith NL, Lee CY, McHale NL, Flanagan JA, Ou B, Hurst WJ. Miller KB, et al. J Agric Food Chem. 2006 May 31;54(11):4062-8. doi: 10.1021/jf060290o. J Agric Food Chem. 2006. PMID: 16719535
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