Results 61 to 70 of about 510 (77)

The impact of fermentation on the distribution of cadmium in cacao beans

Food Research International, 2020
Ruth Vanderschueren, Marie-Pierre Isaure, Emmanuel Doelsch   +2 more
exaly  

Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain

Heliyon, 2021
Raquel Lucas-González, Manuel Viuda-Martos, Juana Fernandez-Lopez   +2 more
exaly  

Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation

Foods, 2022
Maria Gabriela Mariduena-Zavala, Hui-Ling Liao, Bertha Lorena Monserrate Maggi   +2 more
exaly  

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
Enrique Arevalo-Gardini, Cesar O Arevalo-Hernandez, Virupax Baligar   +2 more
exaly  

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

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

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

Heredity, 2002
J C Motamayor
exaly  

Cacao quality: Highlighting selected attributes

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

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

Food Chemistry, 2016
Moo-Yeol Baik
exaly  

Colombia a Source of Cacao Genetic Diversity As Revealed by the Population Structure Analysis of Germplasm Bank of Theobroma cacao L.

Frontiers in Plant Science, 2017
Jaime A Osorio-Guarín, Jhon Berdugo-Cely, Roxana Yockteng   +2 more
exaly  

Soil properties and agronomic factors affecting cadmium concentrations in cacao beans: A nationwide survey in Ecuador

Science of the Total Environment, 2019
David Argüello, Eduardo ChÁvez, Ruth Vanderschueren   +2 more
exaly