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Inhibition of key digestive enzymes by cocoa extracts and procyanidins.
Gu Y, Hurst WJ, Stuart DA, Lambert JD. Gu Y, et al. Among authors: stuart da. J Agric Food Chem. 2011 May 25;59(10):5305-11. doi: 10.1021/jf200180n. Epub 2011 Apr 26. J Agric Food Chem. 2011. PMID: 21495725 Free PMC article.
Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.
Hurst WJ, Krake SH, Bergmeier SC, Payne MJ, Miller KB, Stuart DA. Hurst WJ, et al. Among authors: stuart da. Chem Cent J. 2011 Sep 14;5:53. doi: 10.1186/1752-153X-5-53. Chem Cent J. 2011. PMID: 21917164 Free PMC article.
Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.
Payne MJ, Hurst WJ, Miller KB, Rank C, Stuart DA. Payne MJ, et al. Among authors: stuart da. J Agric Food Chem. 2010 Oct 13;58(19):10518-27. doi: 10.1021/jf102391q. J Agric Food Chem. 2010. PMID: 20843086
Stability of cocoa antioxidants and flavan-3-ols over time.
Hurst WJ, Payne MJ, Miller KB, Stuart DA. Hurst WJ, et al. Among authors: stuart da. J Agric Food Chem. 2009 Oct 28;57(20):9547-50. doi: 10.1021/jf901457s. J Agric Food Chem. 2009. PMID: 20560624
Characterization of primary standards for use in the HPLC analysis of the procyanidin content of cocoa and chocolate containing products.
Hurst WJ, Stanley B, Glinski JA, Davey M, Payne MJ, Stuart DA. Hurst WJ, et al. Among authors: stuart da. Molecules. 2009 Oct 15;14(10):4136-46. doi: 10.3390/molecules14104136. Molecules. 2009. PMID: 19924052 Free PMC article.
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. Among authors: stuart da. J Agric Food Chem. 2009 Oct 14;57(19):9169-80. doi: 10.1021/jf901821x. J Agric Food Chem. 2009. PMID: 19754118
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
Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders.
Miller KB, Hurst WJ, Payne MJ, Stuart DA, Apgar J, Sweigart DS, Ou B. Miller KB, et al. J Agric Food Chem. 2008 Sep 24;56(18):8527-33. doi: 10.1021/jf801670p. Epub 2008 Aug 19. J Agric Food Chem. 2008. PMID: 18710243
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