Jeffrey W Hurst

Summary

Publications

  1. ncbi Cacao usage by the earliest Maya civilization
    W Jeffrey Hurst
    Hershey Foods Technical Center, PO Box 805, Hershey, Pennsylvania 17033, USA
    Nature 418:289-90. 2002
  2. ncbi 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
    The Hershey Center for Health and Nutrition, Hershey, Pennsylvania 17033 0805, USA
    J Agric Food Chem 57:9169-80. 2009
  3. ncbi Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products
    Stephen J Crozier
    The Hershey Center for Health and Nutrition, 1025 Reese Avenue, Hershey, PA, 17033, USA
    Chem Cent J 5:5. 2011
  4. ncbi Stability of cocoa antioxidants and flavan-3-ols over time
    W Jeffrey Hurst
    The Hershey Center for Health and Nutrition, P O Box 805, Hershey, Pennsylvania 17033 0805, USA
    J Agric Food Chem 57:9547-50. 2009
  5. ncbi Characterization of primary standards for use in the HPLC analysis of the procyanidin content of cocoa and chocolate containing products
    William J Hurst
    The Hershey Center of Health and Nutrition, The Hershey Company, 1025 Reese Avenue, Hershey, PA 17033, USA
    Molecules 14:4136-46. 2009
  6. ncbi Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate products
    W Jeffrey Hurst
    The Hershey Center for Health and Nutrition, Post Office Box 805, 1025 Reese Avenue, Hershey, Pennsylvania 17033, USA
    J Agric Food Chem 56:8374-8. 2008
  7. ncbi Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients
    W Jeffrey Hurst
    The Hershey Center for Health and Nutrition, The Hershey Company, 1025 Reese Avenue, Hershey, PA 17033 0805, USA
    Chem Cent J 5:53. 2011
  8. ncbi Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States
    Kenneth B Miller
    The Hershey Company, P.O. Box 805, Hershey, Pennsylvania 17033-0805, USA
    J Agric Food Chem 54:4062-8. 2006
  9. ncbi Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients
    Mark J Payne
    Hershey Center for Health and Nutrition, Hershey Technical Center, 1025 Reese Avenue, Hershey, Pennsylvania 17033 0805, USA
    J Agric Food Chem 58:10518-27. 2010
  10. ncbi Chemical and archaeological evidence for the earliest cacao beverages
    John S Henderson
    Department of Anthropology, Cornell University, McGraw Hall, Ithaca, NY 14853, USA
    Proc Natl Acad Sci U S A 104:18937-40. 2007

Collaborators

Detail Information

Publications10

  1. ncbi Cacao usage by the earliest Maya civilization
    W Jeffrey Hurst
    Hershey Foods Technical Center, PO Box 805, Hershey, Pennsylvania 17033, USA
    Nature 418:289-90. 2002
    ..Our application of this new and highly sensitive analytical technique could be extended to the identification of other ancient foods and beverages...
  2. ncbi 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
    The Hershey Center for Health and Nutrition, Hershey, Pennsylvania 17033 0805, USA
    J Agric Food Chem 57:9169-80. 2009
    ..These results are discussed with respect to other studies on commercial products, the bioavailability of the flavanols, and the possible role of processing on the amount of catechin in products...
  3. ncbi Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products
    Stephen J Crozier
    The Hershey Center for Health and Nutrition, 1025 Reese Avenue, Hershey, PA, 17033, USA
    Chem Cent J 5:5. 2011
    ..abstract:..
  4. ncbi Stability of cocoa antioxidants and flavan-3-ols over time
    W Jeffrey Hurst
    The Hershey Center for Health and Nutrition, P O Box 805, Hershey, Pennsylvania 17033 0805, USA
    J Agric Food Chem 57:9547-50. 2009
    ..We also show that 80 year old cocoa powder and 116 year old cocoa beans still show very high levels of antioxidant activity and flavan-3-ol content...
  5. ncbi Characterization of primary standards for use in the HPLC analysis of the procyanidin content of cocoa and chocolate containing products
    William J Hurst
    The Hershey Center of Health and Nutrition, The Hershey Company, 1025 Reese Avenue, Hershey, PA 17033, USA
    Molecules 14:4136-46. 2009
    ..These results have far reaching implications because the previous calibration methods have been used to develop data for a variety of scientific reports, including food databases and clinical studies...
  6. ncbi Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate products
    W Jeffrey Hurst
    The Hershey Center for Health and Nutrition, Post Office Box 805, 1025 Reese Avenue, Hershey, Pennsylvania 17033, USA
    J Agric Food Chem 56:8374-8. 2008
    ..Overall, these cocoa-containing and chocolate products rank second after red wines and grape juice in foods with the highest levels of total trans-resveratrol in the diet...
  7. ncbi Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients
    W Jeffrey Hurst
    The Hershey Center for Health and Nutrition, The Hershey Company, 1025 Reese Avenue, Hershey, PA 17033 0805, USA
    Chem Cent J 5:53. 2011
    ....
  8. ncbi Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States
    Kenneth B Miller
    The Hershey Company, P.O. Box 805, Hershey, Pennsylvania 17033-0805, USA
    J Agric Food Chem 54:4062-8. 2006
    ....
  9. ncbi Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients
    Mark J Payne
    Hershey Center for Health and Nutrition, Hershey Technical Center, 1025 Reese Avenue, Hershey, Pennsylvania 17033 0805, USA
    J Agric Food Chem 58:10518-27. 2010
    ..The epicatechin/catechin ratio is proposed as a useful and sensitive indicator for the processing history of cacao beans...
  10. ncbi Chemical and archaeological evidence for the earliest cacao beverages
    John S Henderson
    Department of Anthropology, Cornell University, McGraw Hall, Ithaca, NY 14853, USA
    Proc Natl Acad Sci U S A 104:18937-40. 2007
    ..The earliest cacao beverages consumed at Puerto Escondido were likely produced by fermenting the sweet pulp surrounding the seeds...