Publications by authors named "David A Stuart"

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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, Mark J Payne, Kenneth B Miller, David A Stuart

Chem Cent J· September 2011

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Inhibition of key digestive enzymes by cocoa extracts and procyanidins.
Yeyi Gu, William J Hurst, David A Stuart, Joshua D Lambert

J Agric Food Chem· May 2011

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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, Craig Rank, David A Stuart

J Agric Food Chem· October 2010

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Determination of total procyanidins in selected chocolate and confectionery products using DMAC.
Mark J Payne, William Jeffrey Hurst, David A Stuart, Boxin Ou, Ellen Fan

J AOAC Int· May 2010

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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.
Kenneth B Miller, W Jeffrey Hurst, Nancy Flannigan, Boxin Ou, C Y Lee, David A Stuart

J Agric Food Chem· October 2009

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Characterization of primary standards for use in the HPLC analysis of the procyanidin content of cocoa and chocolate containing products.
William J Hurst, Bruce Stanley, Jan A Glinski, Matthew Davey, Mark J Payne, David A Stuart

Molecules· October 2009

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Stability of cocoa antioxidants and flavan-3-ols over time.
W Jeffrey Hurst, Mark J Payne, Kenneth B Miller, David A Stuart

J Agric Food Chem· October 2009

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Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders.
Kenneth B Miller, William Jeffery Hurst, Mark J Payne, David A Stuart, Joan Apgar

J Agric Food Chem· September 2008

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Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate products.
W Jeffrey Hurst, Jan A Glinski, Kenneth B Miller, Joan Apgar, Matthew H Davey, David A Stuart

J Agric Food Chem· September 2008

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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, Chang Y Lee, Nancy L McHale

J Agric Food Chem· May 2006

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