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David Stuart

Vanderbilt University

22

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1164

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Astronomical Implications of Maya Hieroglyphic Notations at Xultun

2013 Journal for the History of Astronomy
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Inhibition of Key Digestive Enzymes by Cocoa Extracts and Procyanidins

2011 Journal of Agricultural and Food Chemistry
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Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.

2010 Journal of Agricultural and Food Chemistry
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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

2009 Journal of Agricultural and Food Chemistry
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Characterization of primary standards for use in the HPLC analysis of the procyanidin content of cocoa and chocolate containing products.

2009 Molecules
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Stability of cocoa antioxidants and flavan-3-ols over time.

2009 Journal of Agricultural and Food Chemistry
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Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders

2008 Journal of Agricultural and Food Chemistry
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Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States

2006 Journal of Agricultural and Food Chemistry
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Citations (163)
Early Maya Writing at San Bartolo, Guatemala

2006 Science
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Citations (63)
On the Paired Variants of TZ'AK

2003
- David Stuart
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Citations (3)