Results 51 to 60 of about 58,720,241 (63)

Heavy metal accumulation in leaves and beans of cacao (Theobroma cacao L.) in major cacao growing regions in Peru

Science of the Total Environment, 2017
Zhenli He, Cesar Oswaldo Arévalo-Hernández, Enrique Arévalo-Gardini   +2 more
exaly  

Cacao domestication I: the origin of the cacao cultivated by the Mayas

Heredity, 2002
Juan Carlos Motamayor
exaly  

Cacao boom and bust: sustainability of agroforests and opportunities for biodiversity conservation

Conservation Letters, 2009
Yann Clough, Teja Tscharntke, Heiko Faust   +2 more
exaly  

Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans

Food Chemistry, 2016
Moo-Yeol Baik
exaly  

Cacao quality: Highlighting selected attributes

Food Reviews International, 2017
Pauline Grierson, Nicholas B Comerford
exaly  

P transformations in cacao agroforests soils in the Atlantic forest region of Bahia, Brazil

Agroforestry Systems, 2016
Antonio Carlos Gama-Rodrigues
exaly  

Genetic identity and origin of “Piura Porcelana”—a fine-flavored traditional variety of cacao (Theoborma cacao) from the Peruvian Amazon

Tree Genetics and Genomes, 2019
Lambert A Motilal, Dapeng Zhang, Lyndel Meinhardt   +2 more
exaly  

Proximate Composition, Extraction, and Purification of Theobromine from Cacao Pod Husk (Theobroma Cacao L.)

Technologies, 2017
Van Tang Nguyen
exaly  

Effects of an experimental drought on the functioning of a cacao agroforestry system, Sulawesi, Indonesia

Global Change Biology, 2010
Oliver van Straaten, Dietrich Hertel, Gerald Moser   +2 more
exaly  

Cacao domestication II: progenitor germplasm of the Trinitario cacao cultivar

Heredity, 2003
Juan Carlos Motamayor
exaly