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W Jeffrey Hurst

Showing results (1-10 of 13) with videos related to

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Proceedings of the National Academy of Sciences of the United States of America|February 4, 2009
Evidence of cacao use in the Prehispanic American SouthwestPatricia L Crown, W Jeffrey Hurst
Lipids|July 26, 2013
Quantitative analysis of phytosterols in edible oils using APCI liquid chromatography-tandem mass spectrometryShunyan Mo, Linlin Dong, W Jeffrey Hurst, et al.
Journal of Agricultural and Food Chemistry|June 22, 2010
Stability of cocoa antioxidants and flavan-3-ols over timeW Jeffrey Hurst, Mark J Payne, Kenneth B Miller, et al.
Journal of Agricultural and Food Chemistry|June 4, 2009
Screening antioxidants using LC-MS: case study with cocoaAngela I Calderón, Brian J Wright, W Jeffrey Hurst, et al.
Journal of Agricultural and Food Chemistry|September 17, 2010
Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredientsMark J Payne, W Jeffrey Hurst, Kenneth B Miller, et al.
Nature|July 19, 2002
Cacao usage by the earliest Maya civilizationW Jeffrey Hurst, Stanley M Tarka, Terry G Powis, et al.
Proceedings of the National Academy of Sciences of the United States of America|November 21, 2007
Chemical and archaeological evidence for the earliest cacao beveragesJohn S Henderson, Rosemary A Joyce, Gretchen R Hall, et al.
Proceedings of the National Academy of Sciences of the United States of America|August 8, 2012
Ritual Black Drink consumption at CahokiaPatricia L Crown, Thomas E Emerson, Jiyan Gu, et al.
Journal of Agricultural and Food Chemistry|September 2, 2008
Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate productsW Jeffrey Hurst, Jan A Glinski, Kenneth B Miller, et al.
Journal of Agricultural and Food Chemistry|September 17, 2009
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 cacaoKenneth B Miller, W Jeffrey Hurst, Nancy Flannigan, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Proceedings of the National Academy of Sciences of the United States of America|February 4, 2009
Evidence of cacao use in the Prehispanic American SouthwestPatricia L Crown, W Jeffrey Hurst
Lipids|July 26, 2013
Quantitative analysis of phytosterols in edible oils using APCI liquid chromatography-tandem mass spectrometryShunyan Mo, Linlin Dong, W Jeffrey Hurst, et al.
Journal of Agricultural and Food Chemistry|June 22, 2010
Stability of cocoa antioxidants and flavan-3-ols over timeW Jeffrey Hurst, Mark J Payne, Kenneth B Miller, et al.
Journal of Agricultural and Food Chemistry|June 4, 2009
Screening antioxidants using LC-MS: case study with cocoaAngela I Calderón, Brian J Wright, W Jeffrey Hurst, et al.
Journal of Agricultural and Food Chemistry|September 17, 2010
Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredientsMark J Payne, W Jeffrey Hurst, Kenneth B Miller, et al.
Nature|July 19, 2002
Cacao usage by the earliest Maya civilizationW Jeffrey Hurst, Stanley M Tarka, Terry G Powis, et al.
Proceedings of the National Academy of Sciences of the United States of America|November 21, 2007
Chemical and archaeological evidence for the earliest cacao beveragesJohn S Henderson, Rosemary A Joyce, Gretchen R Hall, et al.
Proceedings of the National Academy of Sciences of the United States of America|August 8, 2012
Ritual Black Drink consumption at CahokiaPatricia L Crown, Thomas E Emerson, Jiyan Gu, et al.
Journal of Agricultural and Food Chemistry|September 2, 2008
Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate productsW Jeffrey Hurst, Jan A Glinski, Kenneth B Miller, et al.
Journal of Agricultural and Food Chemistry|September 17, 2009
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 cacaoKenneth B Miller, W Jeffrey Hurst, Nancy Flannigan, et al.
Pageof 2