Results 211 to 220 of about 47,286 (230)

Cacao quality: Highlighting selected attributes

Food Reviews International, 2017
Nicholas B Comerford, Pauline F Grierson
exaly  

Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans

Food Chemistry, 2016
Moo-Yeol Baik
exaly  

Cacao shell in cocoa and cacao products

The Analyst, 1939
openaire   +1 more source

Soil properties and agronomic factors affecting cadmium concentrations in cacao beans: A nationwide survey in Ecuador

Science of the Total Environment, 2019
David Arguello, Eduardo Chavez, Florian Lauryssen   +2 more
exaly  

Genetic identity and origin of “Piura Porcelana”—a fine-flavored traditional variety of cacao (Theoborma cacao) from the Peruvian Amazon

Tree Genetics and Genomes, 2019
Enrique Arévalo-Gardini, Lyndel W Meinhardt, Lambert Motilal   +2 more
exaly  

Cacao agroforestry systems have higher return on labor compared to full-sun monocultures

Agronomy for Sustainable Development, 2016
Laura Armengot, Pietro Barbieri, Christian Andres   +2 more
exaly  

Cacao

2019
Percy Cabala Rosand, Marcia Β. M. Santana, Charles J.L. De Santana   +2 more
openaire   +1 more source

Rodent resistance in cacao, Theobroma cacao

Tropical Agriculture, 1993
Warren, JM, Emandie, D
openaire   +1 more source

P transformations in cacao agroforests soils in the Atlantic forest region of Bahia, Brazil

Agroforestry Systems, 2016
Antonio CARLOS Gama-Rodrigues, Gama-Rodrigues A C   +1 more
exaly  

Wilt of Cacao Fruits (Theobroma Cacao)

Annals of Botany, 1943
openaire   +1 more source