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Acute effects of brewed cocoa consumption on attention, motivation to perform cognitive work and feelings of anxiety, energy and fatigue: a randomized, placebo-controlled crossover experiment

Authors: Ali Boolani, Jacob B. Lindheimer, Bryan D. Loy, Stephen Crozier and Patrick J. O’Connor

Citation: BMC Nutrition 2017 3:8

Content type: Research article Published on: 13 January 2017
Tc-MYBPA is an Arabidopsis TT2-like transcription factor and functions in the regulation of proanthocyanidin synthesis in Theobroma cacao

Authors: Yi Liu, Zi Shi, Siela N. Maximova, Mark J. Payne and Mark J. Guiltinan

Citation: BMC Plant Biology 2015 15:160

Content type: Research article Published on: 25 June 2015
Proanthocyanidin synthesis in Theobroma cacao: genes encoding anthocyanidin synthase, anthocyanidin reductase, and leucoanthocyanidin reductase

Authors: Yi Liu, Zi Shi, Siela Maximova, Mark J Payne and Mark J Guiltinan

Citation: BMC Plant Biology 2013 13:202

Content type: Research article Published on: 5 December 2013
Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

Authors: W Jeffrey Hurst, Susann H Krake, Stephen C Bergmeier, Mark J Payne, Kenneth B Miller and David A Stuart

Citation: Chemistry Central Journal 2011 5:53

Content type: Research article Published on: 14 September 2011
The comparative effects of nutritional drinks designed to augment athletic performance and recovery

Authors: Douglas Kalman, Samantha Feldman, Elaine Morales, Amy G Preston, Debra L Miller, Stephen Crozier and Diane R Krieger

Citation: Journal of the International Society of Sports Nutrition 2010 7(Suppl 1):P15

Content type: Poster presentation Published on: 15 September 2010

This article is part of a Supplement: Volume 7 Supplement 1

The Hershey Company

The Hershey Company's Articles

Acute effects of brewed cocoa consumption on attention, motivation to perform cognitive work and feelings of anxiety, energy and fatigue: a randomized, placebo-controlled crossover experiment

Tc-MYBPA is an Arabidopsis TT2-like transcription factor and functions in the regulation of proanthocyanidin synthesis in Theobroma cacao

Proanthocyanidin synthesis in Theobroma cacao: genes encoding anthocyanidin synthase, anthocyanidin reductase, and leucoanthocyanidin reductase

Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

The comparative effects of nutritional drinks designed to augment athletic performance and recovery