Results 141 to 150 of about 68,624 (221)

DEVELOPMENT OF MINIMUM COST, INCENTIVE BASED PLAN FOR THE IMPLEMENTATION OF A TECHNOLOGY STANDARD FOR COFFEE PROCESSING IN HONDURAS [PDF]

In Honduras, traditional coffee processing is the cause of two problems: poor coffee quality and contaminated water. In this study we propose to replace traditional coffee processing plants with a network of improved ecological plants that would be ...
Barbier, Bruno, Gonzalez, Jose Manuel, Hearne, Robert R.   +2 more
core   +1 more source

Ecology and functions of <i>Trichoderma</i> in coffee and cocoa agroecosystems: bibliometric and systematic insights for sustainable agriculture. [PDF]

Front Microbiol
Santillan-Culquimboz HW, Leiva ST, Munoz-Salas MN, Meza-Maicelo W, Lozano-Isla F, Oliva-Cruz M, Balcázar-Zumaeta CR.   +6 more
europepmc   +1 more source

Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future Perspectives. [PDF]

Foods
Huanca-Ccompe FR, Carrión-Sánchez HM, Chambilla LQ, Alcázar-Alay SC, Pumacahua-Ramos A.   +4 more
europepmc   +1 more source

Exploring the Agromorphological Profiles of the Cacao (<i>Theobroma cacao</i> L.) Collection from the INIA Germplasm Bank in the Amazonas Region, Peru. [PDF]

Plants (Basel)
Tejada-Alvarado JJ, Vilca-Valqui NC, Montenegro-Acuña LA, Parco-Quinchori JA, Fernandez E.   +4 more
europepmc   +1 more source

Near T2T haplotype-resolved genomes of cacao (Theobroma cacao) variety CCN51. [PDF]

Sci Data
Tan H, Lou Y, Yan Y, Meinhardt LW, Bailey B, Gutierrez O, Park S, Cohen SP, Zhang D, Yin Y.   +9 more
europepmc   +1 more source

Novel Antimicrobial Activities of Albofungin, Albonoursin, and Ribonucleosides Produced by <i>Streptomyces</i> sp. Caat 5-35 Against Phytopathogens and Their Potential as a Biocontrol Agent. [PDF]

Molecules
Pedroza-Padilla CJ, Orduz S, Souza DT, Astolpho-Barbão GA, Moraes LAB.   +4 more
europepmc   +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
openaire   +1 more source

Developing a core collection for the conservation of Theobroma cacao's genetic diversity. [PDF]

BMC Genomics
Todd ET, Arigoni F, Holzwarth JA, Bellanger L, Descombes P, Beche E, Lass T, Guiltinan MJ, Maximova SN, Leandro M, Mérot V, Lepelley M, Fillodeau A.   +12 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

Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation. [PDF]

Front Bioeng Biotechnol
Tigrero-Vaca J, Villavicencio-Vásquez M, Coronel J, Cevallos-Cevallos JM.   +3 more
europepmc   +1 more source