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	1.	Inhibition of key digestive enzymes by cocoa extracts and procyanidins. [electronic resource] by Gu, Yeyi Hurst, William J Stuart, David A Lambert, Joshua D Producer: 20110928 In: Journal of agricultural and food chemistry vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Stability of cocoa antioxidants and flavan-3-ols over time. [electronic resource] by Hurst, W Jeffrey Payne, Mark J Miller, Kenneth B Stuart, David A Producer: 20101004 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients. [electronic resource] by Payne, Mark J Hurst, W Jeffrey Miller, Kenneth B Rank, Craig Stuart, David A Producer: 20110203 In: Journal of agricultural and food chemistry vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Characterization of primary standards for use in the HPLC analysis of the procyanidin content of cocoa and chocolate containing products. [electronic resource] by Hurst, William J Stanley, Bruce Glinski, Jan A Davey, Matthew Payne, Mark J Stuart, David A Producer: 20100222 In: Molecules (Basel, Switzerland) vol. 14 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Determination of total procyanidins in selected chocolate and confectionery products using DMAC. [electronic resource] by Payne, Mark J Hurst, William Jeffrey Stuart, David A Ou, Boxin Fan, Ellen Ji, Hongping Kou, Yan Producer: 20100503 In: Journal of AOAC International vol. 93 Availability: No items available. Save to lists Add to cart (remove)
	6.	Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate products. [electronic resource] by Hurst, W Jeffrey Glinski, Jan A Miller, Kenneth B Apgar, Joan Davey, Matthew H Stuart, David A Producer: 20081110 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients. [electronic resource] by Hurst, W Jeffrey Krake, Susann H Bergmeier, Stephen C Payne, Mark J Miller, Kenneth B Stuart, David A Producer: 20111123 In: Chemistry Central journal vol. 5 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	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. [electronic resource] by Miller, Kenneth B Hurst, W Jeffrey Flannigan, Nancy Ou, Boxin Lee, C Y Smith, Nancy Stuart, David A Producer: 20100128 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. [electronic resource] by Miller, Kenneth B Hurst, William Jeffery Payne, Mark J Stuart, David A Apgar, Joan Sweigart, Daniel S Ou, Boxin Producer: 20081110 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States. [electronic resource] by Miller, Kenneth B Stuart, David A Smith, Nancy L Lee, Chang Y McHale, Nancy L Flanagan, Judith A Ou, Boxin Hurst, W Jeffrey Producer: 20060629 In: Journal of agricultural and food chemistry vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)