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Chemistry Central Journal
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September 16, 2011
Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients
W Jeffrey Hurst, Susann H Krake, Stephen C Bergmeier, et al.
Journal of Agricultural and Food Chemistry
|
May 25, 2006
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.
Proceedings of the National Academy of Sciences of the United States of America
|
September 16, 2015
Ritual drinks in the pre-Hispanic US Southwest and Mexican Northwest
Patricia L Crown, Jiyan Gu, W Jeffrey Hurst, et al.
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of 2
Search research articles
Search
Showing results (11-20 of 13) with videos related to
Sort By:
Page
of 2
You have reached the last page of results.
This site can display upto 13 results.
Chemistry Central Journal
|
September 16, 2011
Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients
W Jeffrey Hurst, Susann H Krake, Stephen C Bergmeier, et al.
Journal of Agricultural and Food Chemistry
|
May 25, 2006
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.
Proceedings of the National Academy of Sciences of the United States of America
|
September 16, 2015
Ritual drinks in the pre-Hispanic US Southwest and Mexican Northwest
Patricia L Crown, Jiyan Gu, W Jeffrey Hurst, et al.
Page
of 2