Kenneth B Miller

Summary

Publications

  1. 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
  2. ncbi Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders
    Kenneth B Miller
    Hershey Center for Health and Nutrition, The Hershey Company, 1025 Reese Avenue, Hershey, Pennsylvania 17033, USA
    J Agric Food Chem 56:8527-33. 2008
  3. 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
  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 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
  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

Collaborators

Detail Information

Publications7

  1. 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
    ....
  2. ncbi Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders
    Kenneth B Miller
    Hershey Center for Health and Nutrition, The Hershey Company, 1025 Reese Avenue, Hershey, Pennsylvania 17033, USA
    J Agric Food Chem 56:8527-33. 2008
    ..The observed linear and predictable impact of alkalization on flavanol content is discussed with respect to other reports in the literature as well as what implications it may have on diet and food manufacturing...
  3. 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...
  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 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...
  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
    ....