Results 111 to 120 of about 5,400,429 (193)

De Jong’s Cacao & Chocolade, Wormerveer-Holland, Molens in de Zaanstreek

DE JONG’S CACAO & CHOCOLADE, WORMERVEER-HOLLAND, MOLENS IN DE ZAANSTREEK De Jong’s Cacao & Chocolade, Wormerveer-Holland, Molens in de Zaanstreek ( -
De Jong’s Cacao & Chocolade
core   +1 more source

PHYSICAL–CHEMICAL AND SENSORY ATTRIBUTES OF THE COCOA NACIONAL (Theobroma cacao L.) FIFTEEN CLONE BEANS IN ECUADOR

, 2015
This research was carried out at La Represa Experimental Farm, property of the State Technical University of Quevedo and at the Cocoa Quality Lab, belonging to EET-Pichilingue-INIAP for a period of four months (February–January 2013). The objective was to characterize the physical – chemical attributes of beans and sensory attributes of paste /pasta in
Vera Chang, Jaime Fabian, Vallejo Torres, Christian, Párraga Morán, Dayse Evelina, Macías Véliz, José, Ramos Remache, Rommel, Morales Rodríguez, Wiston   +5 more
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Van Gogh-Cacao Serie2,3 Rote Sand Leuchtturm

VAN GOGH-CACAO SERIE2,3 ROTE SAND LEUCHTTURM Van Gogh-Cacao Serie2,3 Rote Sand Leuchtturm ( -
Van Gogh-Cacao, Schmidt, Carl
core   +1 more source

Van Gogh-Cacao Serie2,5 Westturm auf Wangerooge

VAN GOGH-CACAO SERIE2,5 WESTTURM AUF WANGEROOGE Van Gogh-Cacao Serie2,5 Westturm auf Wangerooge ( -
Van Gogh-Cacao, Schmidt, Carl
core   +1 more source

Análisis de los Programas del Fondo Nacional del Cacao

Resumen iv Palabras clave. v Abstract v Keywords. v Introducción 1 Pregunta problema 2 Objetivo general 2 Objetivos específicos 2 Marco teórico 3 Conclusiones 16 Bibliografía ...
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Genetic structure of traditional cacao reveals four new genetic lineages in indigenous Amazonian sites in Peru. [PDF]

PLoS One
Motilal LA, Calderon MS, Bustamante DE, Gopaulchan D, Tineo D, Márquez-Romero FR, Lastra S, Diaz-Valderrama JR, Guerrero-Abad JC, Oliva M, Umaharan P.   +10 more
europepmc   +1 more source

Sensorial comparison of fine aroma cocoa type Nacional (Theobroma cacao L.) grown in different zones of Ecuador

, 2015
La presente investigación tuvo como objetivo comparar el perfil sensorial de muestras de cacao de varias zonas productoras del país. Con este propósito el Laboratorio de Calidad Integral de Cacao y Chocolate de la Estación Experimental Tropical Pichilingue del INIAP, recibió muestras de 11 asociaciones de productores.
Solórzano Chavez, Eddyn, Nicklin, Claire, Amores Puyutaxi, Freddy, Jiménez Barragan, Juan, Barzola Miranda, Sonia   +4 more
openaire   +1 more source

From Green to Ripe: Untargeted UHPLC-Orbitrap-MS Lipidomic Profiling of Cacao Seed and Pod Husk during Maturation. [PDF]

J Agric Food Chem
Almeida JVM, Trancoso DS, V Filho E, Pereira AR, Braz ACF, Conceição NDS, Figueiredo JMM, Rodrigues MV, Dos Santos NA, Kuster RM, Romão W.   +10 more
europepmc   +1 more source

Cacao in the Mississippian World: Archaeogenomic evidence for T. cacao consumption at the Etowah Site, Georgia. [PDF]

PLoS One
King A, Powis TG, Argout X, Vignes H, Utge J, Rhoné B, Fouet O, Gaikwad NW, Lanaud C.   +8 more
europepmc   +1 more source

Origin and domestication of the Nacional cacao variety from Ecuador and collecting expedition of new related genetic resources. W121

, 2012
In order to increase our knowledge about the origin of the fine flavour Nacional cacao variety cultivated in Ecuador, 332 samples representing the modern Nacional cacao population were collected along the coast region and analyzed with 40 SSR markers.
Loor, Rey Gaston, Fouet, Olivier, Lemainque, Arnaud, Pavek, Sylvana, Risterucci, Ange-Marie, Courtois, Brigitte, Boccara, Michel, Argout, Xavier, Lachenaud, Philippe, Rosenquist, Eric, Cros, Emile, Boulanger, Renaud, Amores, Fredy, Vasco, Alfonso, Lanaud, Claire   +14 more
openaire   +1 more source