Results 111 to 120 of about 224 (135)

The cacao gene atlas: a transcriptome developmental atlas reveals highly tissue-specific and dynamically-regulated gene networks in Theobroma cacao L. [PDF]

BMC Plant Biol
Kulesza E, Thomas P, Prewitt SF, Shalit-Kaneh A, Wafula E, Knollenberg B, Winters N, Esteban E, Pasha A, Provart N, Praul C, Landherr L, dePamphilis C, Maximova SN, Guiltinan MJ.   +14 more
europepmc   +1 more source

Optimizing Cocoa Productivity Through Soil Health and Microbiome Enhancement: Insights from Organic Amendments and a Locally Derived Biofertilizer. [PDF]

Microorganisms
Schmidt JE, Flores J, Barragan L, Amores F, Khalsa SDS.   +4 more
europepmc   +1 more source

Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60. [PDF]

J Sci Food Agric, 2019
Cubillos Bojacá AF, García Muñoz MC, Calvo Salamanca AM, Carvajal Rojas GH, Tarazona-Díaz MP.   +4 more
europepmc   +1 more source

Evaluation of stress tolerance and design of alternative culture media for the production of fermentation starter cultures in cacao. [PDF]

Heliyon
Constante Catuto MP, Tigrero-Vaca J, Villavicencio-Vasquez M, Montoya DC, Cevallos JM, Coronel-León J.   +5 more
europepmc   +1 more source

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon. [PDF]

PLoS One
González AFR, García GAG, Polanía-Hincapié PA, López LJ, Suárez JC.   +4 more
europepmc   +1 more source

Growing cocoa in semi-arid climate and the rhythmicity of stem growth and leaf flushing determined by dendrometers. [PDF]

Heliyon
Waldburger T, Anken T, Walter A, Nasser HR, Monney P, Cockburn M.   +5 more
europepmc   +1 more source

Unravelling Cocoa Drying Technology: A Comprehensive Review of the Influence on Flavor Formation and Quality. [PDF]

Foods
Santander M, Chica V, Correa HAM, Rodríguez J, Villagran E, Vaillant F, Escobar S.   +6 more
europepmc   +1 more source

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Reduction of frosty pod rot severity in Theobroma cacao CCN51 by indigenous Trichoderma-based bioformulations under controlled conditions.

Fungal Biology
Cacao is of significant socio-cultural and economic importance for Peru. However, it is highly susceptible to phytopathogens, such as Moniliophthora roreri, the causal agent of frosty pod rot. This disease is well known for its significant impact on the quality and yield of cacao beans.
Jorge Ronny Díaz Valderrama, Edwin Hualpa-Cutipa   +1 more
exaly   +3 more sources

Evaluation of losses and waste in craft companies that generate added value with cocoa CCN51 (Theobroma cacao L.) in the canton of Ambato-Ecuador

1er Congreso Universal de las Ciencias y la Investigación, 2022
Carla Arcos, William Fabián Teneda-Llerena   +1 more
exaly   +5 more sources

Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype

Journal of the Science of Food and Agriculture, 2023
AbstractBACKGROUNDMicroencapsulated yeasts are a novel alternative as a delivery matrix for microbiological starters. This technology aims to protect the active compounds from adverse environmental conditions and prolong their useful life and could also improve the conditions of the starters for cocoa fermentation.
Jenifer Criollo Nuñez, Cristina Ramirez‐Toro, German Bolivar, Angélica Piedad Sandoval A., María D. Lozano Tovar   +4 more
openaire   +2 more sources