Results 91 to 100 of about 246 (136)

Starter Culture-Induced Fermentation Reveals Genotype-Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans. [PDF]

J Food Sci
Lima GVS, Pinto ASO, Correia MGDS, Filho MPM, Freitas ADL, Santos PO, Rogez H.   +6 more
europepmc   +1 more source

Chemometric Classification of Colombian Cacao Crops: Effects of Different Genotypes and Origins in Different Years of Harvest on Levels of Flavonoid and Methylxanthine Metabolites in Raw Cacao Beans. [PDF]

Molecules, 2022
Agudelo C, Acevedo S, Carrillo-Hormaza L, Galeano E, Osorio E.   +4 more
europepmc   +1 more source

Integrative multi-omics approach identified emerging viral threat in Theobroma cacao plants. [PDF]

BMC Plant Biol
Fonseca PLC, Santos MS, Dos Santos Silva J, Armache JN, de Carvalho Neto CH, Nascimento RS, Santos JPN, Pires GRR, de Faria IJDS, Ocampo YM, Freitas-Astua J, Ramos-Gonzaléz PL, Santana JO, Fernandes VF, Marques JPR, Tassi AD, Sodré GA, Luiz LCGC, Luiz WB, Pirovani CP, Oliveira AR, Aguiar ERGR.   +21 more
europepmc   +1 more source

Nanoparticles for treatment of cadmium-contaminated cocoa-growing soils and beans: Performance on metal immobilization and removal. [PDF]

Heliyon
Oñate A, Staël C, Bolaños-Guerrón D, Pozo C, Vera D, Torres E, Naranjo C, Perugachi M, Loayza A, Pincay J, Carrillo M, Cumbal L.   +11 more
europepmc   +1 more source

The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao. [PDF]

Foods
Calvo AM, Montenegro AC, Monroy DM, Rodriguez-Silva LG, Carreño-Olejua AR, Camargo ID.   +5 more
europepmc   +1 more source

Effect of Solar Pre-Drying and Yeast Starter Inoculation Treatments on the Chemical Composition of Cocoa (Theobroma cacao L.) Beans from Southwestern Colombia. [PDF]

Foods, 2023
Tejeda JF, Arango-Angarita J, Cuervo JL.
europepmc   +1 more source

Bioremediation Potential of Native Bacillus sp. Strains as a Sustainable Strategy for Cadmium Accumulation of Theobroma cacao in Amazonas Region. [PDF]

Microorganisms, 2022
Arce-Inga M, González-Pérez AR, Hernandez-Diaz E, Chuquibala-Checan B, Chavez-Jalk A, Llanos-Gomez KJ, Leiva-Espinoza ST, Oliva-Cruz SM, Cumpa-Velasquez LM.   +8 more
europepmc   +1 more source

Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation. [PDF]

Foods
Rodríguez-Castro R, Guerrero R, Valero A, Franco-Rodriguez J, Posada-Izquierdo G.   +4 more
europepmc   +1 more source

AI technologies shaping the future of the cocoa industry from farm to fork: a comprehensive review. [PDF]

Food Sci Biotechnol
Senthil H, Janve M.
europepmc   +1 more source

High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor's flavor. [PDF]

Sci Rep
Camargo ID, Rodriguez-Silva LG, Carreño-Olejua R, Montenegro AC, Quintana-Fuentes LF.   +4 more
europepmc   +1 more source