Results 161 to 170 of about 19,064 (236)

Evaluation of seven Theobroma cacao clones grown in Terai region of India for nutritional composition and bioactive compounds. [PDF]

Sci Rep
Deb K, Das S, Medda PS, Sit AK, Apshara SE.   +4 more
europepmc   +1 more source

The International Cocoa Genome Sequencing Consortium (ICGS): a coordinated strategy to sequence and analyse Theobroma cacao genome [Draft] [PDF]

, 2008
Allègre, Mathilde, Argout, Xavier, Boccara, Michel, Brunel, Dominique, Bérard, Aurélie, Clément, Didier, Costet, Pierre, Fouet, Olivier, Gramacho, Karina Peres, Guiltinan, Mark J., Infante, D., Kudrna, Dave, Lanaud, Claire, Legavre, Thierry, Risterucci, Ange-Marie, Ruiz, Manuel, Sabau, Xavier, Sidibé-Bocs, Stéphanie, Ssa, Jetty, Tahi, G.Mathias, Udall, Joshua, Wincker, Patrick, Wing, Rod A., Zang, D.   +23 more
core  

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

Fermentation with Pectin Trans-Eliminase to Reduce Cadmium Levels in Nacional and CCN-51 Cocoa Bean Genotypes. [PDF]

Plants (Basel)
Morales-Rodriguez WJ, Morante-Carriel J, Carranza-Patiño M, Ormaza-Vásquez D, Ayuso-Yuste MC, Bernalte-García MJ.   +5 more
europepmc   +1 more source

A defined microbial community reproduces attributes of fine flavour chocolate fermentation. [PDF]

Nat Microbiol
Gopaulchan D, Moore C, Ali N, Sukha D, Florez González SL, Herrera Rocha FE, Yang N, Lim M, Dew TP, González Barrios AF, Umaharan P, Salt DE, Castrillo G.   +12 more
europepmc   +1 more source

Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor. [PDF]

J Food Sci
Chaudhary V, Mongia G, Drake M.
europepmc   +1 more source

Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation. [PDF]

Biomed Res Int, 2017
Melo TA, Dos Santos TF, Pereira LR, Passos HM, Rezende RP, Romano CC.   +5 more
europepmc   +1 more source

Comparative proteomic analysis of unfermented cocoa beans reveals key metabolic differences between fine-flavor and bulk genotypes. [PDF]

Front Plant Sci
de Oliveira AC, Vertommen D, Pyr Dit Ruys S, Rogez H, Debode F, Mingeot D, Bertin P, Muhovski Y.   +7 more
europepmc   +1 more source

Effects of Different Drying Techniques on the Post-Harvest Quality of Fermented Cocoa Beans in Ghana. [PDF]

Food Sci Nutr
Haruna L, Abano EE, Teye E, Lukeman M, Tukwarlba I, Yeboah W, Nukafo D, Agyei KJ.   +7 more
europepmc   +1 more source

Combining rapid evaporative ionization mass spectrometry and chemometrics for the differentiation of cocoa bean quality. [PDF]

Curr Res Food Sci
Lestang J, Miescher Schwenninger S, Nyström L.   +2 more
europepmc   +1 more source