Results 71 to 80 of about 23,315 (165)
Total polyphenol content in callus of Theobroma cacao L. ‘UF-650’ clone
Biotecnología Vegetal, 2020 Cocoa (Theobroma cacao L.) is of great interest as a source of compounds of natural origin, and polyphenols are those with the highest bioactivity. The objective of this work was to determine the total polyphenol content in callus of Theobroma cacao, ‘UF-
Lillien Fajardo Rosabal +6 more
doaj
Stability of encapsulated Lactobacillus rhamnosus GG in cocoa (Theobroma cacao L.) juice
, 2020 Olufunke Oluseyi Ezekiel +2 more
openalex +2 more sources
Bioprospecting Saccharomyces cerevisiae in fruits from Amazonian region for beer brewing
AIMS BioengineeringThis research aimed to isolate Saccharomyces cerevisiae strains from Amazonian fruits for potential utilization in beer production. Yeast strains were derived from the spontaneous fermentation of Arazá (Eugenia stipitata MacVaught), cocoa (Theobroma ...
Luan Reis Honorato da Silva +7 more
doaj +1 more source
The GASA Gene Family in Cacao (Theobroma cacao, Malvaceae): Genome Wide Identification and Expression Analysis [PDF]
, 2021 Abdullah Abdullah +6 more
openalex +1 more source
Molecular, biochemical, and sensorial characterization of cocoa (Theobroma cacao L.) beans: A methodological pathway for the identification of new regional materials with outstanding profiles [PDF]
Andrea Zapata-Álvarez +9 more
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Sulawesi cacao (Theobroma cacao, l.) performances under two different agricultural system in east coast of Central Sulawesi [PDF]
, 2018 Muslimin Muslimin +6 more
openalex +1 more source