Results 81 to 90 of about 119 (99)

Mass Balance and Compositional Analysis of Biomass Outputs from Cacao Fruits

Molecules, 2022
Cristian Blanco-Tirado, Marianny Y Combariza   +1 more
exaly  

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

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

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

Food Research International, 2020
Ruth Vanderschueren, Daniela Montalvo, Marie-Pierre Isaure   +2 more
exaly  

Cacao Swollen Shoot Viruses in Ghana

Plant Disease, 2023
Ebenezer Antwi Gyamera
exaly  

Jorge Delgado - Aplicación de Aspen Custom Modeler (ACM) en la fermentación del residuo mucilaginoso de cacao CCN-51

Jornada de Jóvenes Investigadores del I3A, 2021
openaire   +1 more source

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  

OBTENCIÓN DE MOLÉCULAS PLATAFORMA POR METODOLOGÍAS VERDES, A PARTIR DE RESIDUOS DE CÁSCARA DE CACAO

Suárez-Patlán, Edna Elena, Holber Zuleta-Prada, Espinosa-Solares, Teodoro, Herbert-Pucheta, José E., Nuñez, Emanuel Hernández   +4 more
openaire   +1 more source

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

Heredity, 2002
Juan CARLOS Motamayor, A M Risterucci, Lanaud C   +2 more
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