W. Jeffrey Hurst

Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States

Kenneth B. Miller, David A. Stuart, Nancy L. Smith et al. · Journal of Agricultural and Food Chemistry · 2006 · 215 citations

Nutrition, Food Analysis, Antioxidant Activity +16

Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients

Mark J. Payne, W. Jeffrey Hurst, Kenneth B. Miller et al. · Journal of Agricultural and Food Chemistry · 2010 · 189 citations

Chemical and archaeological evidence for the earliest cacao beverages

John S. Henderson, Rosemary A. Joyce, Gretchen R. Hall et al. · Proceedings of the National Academy of Sciences · 2007 · 185 citations · Full text

Food Chemistry, Famous Chocolate Beverage, Latin American Archaeology +14

Inhibition of Key Digestive Enzymes by Cocoa Extracts and Procyanidins

Yeyi Gu, W. Jeffrey Hurst, David A. Stuart et al. · Journal of Agricultural and Food Chemistry · 2011 · 179 citations

Molecular Pharmacology, Polyphenolics, Cocoa Extracts +12

Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders

Kenneth B. Miller, W. Jeffrey Hurst, Mark J. Payne et al. · Journal of Agricultural and Food Chemistry · 2008 · 176 citations