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Cutaneous & subcutaneous phaeohyphomycosis by Lasiodiplodia theobromae
Indian Journal of Medical Research, 2020 Nag, Soumyabrata, Marak, Rungmei S.K.
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Comparative analyses of chloroplast genomes of Theobroma cacao and Theobroma grandiflorum
Biologia (Poland), 2019Theobroma is a plant genus included in tribe Theobromeae, subfamily Byttnerioideae Burnett and family Malvaceae. Discrepancies exist in taxonomy at family and genus level. Here, we compared structures of two previously reported chloroplast genomes of Theobroma cacao and Theobroma grandiflorum after correction of annotation and search for highly ...
Bushra Mírzá +2 more
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Food Research International, 2022
Theobroma grandiflorum, T. bicolor and T. subincanum represent underutilized genetic resources for cocoa quality. The bioactive components and flavor volatiles of different bean genotypes of these species were profiled and compared with those of T. cacao. T. bicolor and T.
Noor Ariefandie, Febrianto, Fan, Zhu
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Theobroma grandiflorum, T. bicolor and T. subincanum represent underutilized genetic resources for cocoa quality. The bioactive components and flavor volatiles of different bean genotypes of these species were profiled and compared with those of T. cacao. T. bicolor and T.
Noor Ariefandie, Febrianto, Fan, Zhu
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2011
Cacao (Theobroma cacao L.) is a neotropical tree species with significant economic importance. The availability of diverse cacao germplasm is the foundation for breeding new varieties for resistance to diseases and pests, for environmental adaptation, and for superior processing quality. Cacao was domesticated in Mesoamerica several thousand years ago,
Zhang, Dapeng +4 more
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Cacao (Theobroma cacao L.) is a neotropical tree species with significant economic importance. The availability of diverse cacao germplasm is the foundation for breeding new varieties for resistance to diseases and pests, for environmental adaptation, and for superior processing quality. Cacao was domesticated in Mesoamerica several thousand years ago,
Zhang, Dapeng +4 more
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Evaluating Theobroma grandiflorum for comparative genomic studies with Theobroma cacao
Tree Genetics & Genomes, 2010The seeds of Theobroma cacao (cacao) are the source of cocoa, the raw material for the multi-billion dollar chocolate industry. Cacao’s two most important traits are its unique seed storage triglyceride (cocoa butter) and the flavor of its fermented beans (chocolate). The genome of T.
David N. Kuhn +8 more
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Lasiodiplodia theobromae as a cause of keratomycoses
Medical Mycology, 1976Four cases of human keratitis caused by the tropical fungus Lasiodiplodia theobromae have been encountered in Miami, Florida bringing to 8 the number of cases reported in the world literature. Two of the ulcers were mild. Three patients recovered without severe impairment of vision after topical polyene treatment, but 1 patient with a severe ulcer ...
G, Rebell, R K, Forster
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Metabolites of Lasiodiplodia theobromae
Journal of the Chemical Society C: Organic, 1971A plant-growth inhibitor produced by Lasiodiplodia theobromae has been shown to be jasmonic acid (Ia). Six other new fungal metabolites have been isolated from L:theobromae—lasiodiplodin (Va), de-O-methyl-lasiodiplodin (Vb), cis-4-hydroxymellein (XIIIa), indole-3-carboxylic acid, 3-formylindole, and ethyl hydrogen fumarate.
D. C. Aldridge +3 more
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Theobroma cacao und andere Theobroma-Arten
2012Heute wird Kakao (Theobroma cacao L.) hauptsächlich in Form von Schokoladenprodukten und süßen Backwaren konsumiert. Der Schokoladenmarkt hat sich jedoch in den letzten Jahren stark verändert: hochwertige Produkte aus Edelkakao mit hohem Anteil an Polyphenolen erlangen immer größere Bedeutung [MENNINGER, 2004; AFOAKWA. 2010].
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Differenzierung von Theobroma cacao und Theobroma grandiflorum mittels PCR
Journal für Verbraucherschutz und Lebensmittelsicherheit, 2007Die Gattung Theobroma umfasst etwa 20 Arten, von denen insbesondere die Art Theobroma cacao L. mit den beiden Hauptsorten (Varietaten) „Criollo“ und „Forastero“ wirtschaftliche Bedeutung hat. Bislang erfolgte die Unterscheidung der Kakaosorten und -arten nur morphologisch und, dadurch bedingt, nur in einem sehr fruhen Verarbeitungsstadium, d. h.
I. Haase, M. Fischer
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