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1.

Research article   Open Access Highly Accessed

Comparison of antioxidant activity and flavanol content of cacao beans processed by modern and traditional Mesoamerican methods

Elizabeth Chin, Kenneth B Miller, Mark J Payne, W Jeffery Hurst, David A Stuart Heritage Science 2013, 1:9 (5 April 2013)

Abstract | Full text | PDF

2.

Research article   Open Access Highly Accessed

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 Chemistry Central Journal 2011, 5:53 (14 September 2011)

Abstract | Full text | PDF | PubMed |  Editor’s summary

The first comprehensive study of the impact of fermentation, drying, roasting and Dutch processing of cacao beans and cocoa ingredients by measuring the stereoisomers of epicatechin and catechin is described

3.

Research article   Open Access Highly Accessed

Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products

Stephen J Crozier, Amy G Preston, Jeffrey W Hurst, Mark J Payne, Julie Mann, Larry Hainly, Debra L Miller Chemistry Central Journal 2011, 5:5 (7 February 2011)

Abstract | Full text | PDF | PubMed

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