Results 161 to 170 of about 58,819 (221)

Development of a mathematical model for microbial consumption of glucose and fructose during cocoa (<i>Theobroma cacao</i> L.) fermentation process. [PDF]

Microbiol Spectr
López-Puentes D, López-Valiente F, Rojas-Rodriguez D, Arias-Moreno D.   +3 more
europepmc   +1 more source

Isolation and Biological Control of <i>Colletotrichum</i> sp. Causing Anthracnosis in <i>Theobroma cacao</i> L. in Chiapas, Mexico. [PDF]

J Fungi (Basel)
Rodríguez-Velázquez ND, Gómez-de la Cruz I, López-Guillen G, Chávez-Ramírez B, Estrada-de Los Santos P.   +4 more
europepmc   +1 more source

Anti-Osteoclastogenesis Potential of Cocoa Pod Husk (Theobroma cacao L.) Extract: In Silico and In Vivo Study. [PDF]

Braz Dent J
Rahayu YC, Setiawatie EM, Rahayu RP, Siswandono S, Indrawati R, Budi HS, Notobroto HB, Darojah RAA.   +7 more
europepmc   +1 more source

Implications of Domestication in Theobroma cacao L. Seed-Borne Microbial Endophytes Diversity. [PDF]

Microb Ecol
Toloza-Moreno DL, Yockteng R, Pérez-Zuñiga JI, Salinas-Castillo C, Caro-Quintero A.   +4 more
europepmc   +1 more source

In silico and structural analysis of Bacillus licheniformis FAO.CP7 pullulanase isolated from cocoa (Theobroma cacao L.) pod waste. [PDF]

BMC Microbiol
Ogundolie FA, Saliu TP, Okpara MO, Njikam JM, Olajuyigbe FM, Ajele JO, Kumar GN.   +6 more
europepmc   +1 more source

The Criollo cacao tree (Theobroma cacao L.): a review [PDF]

Genetic Resources and Crop Evolution, 2017
In commercial terms, Criollo cacao trees (Theobroma cacao L.) are reputed to be the source of the commercial product (fermented and dried cocoa beans), which sells for the best price on the market. Nevertheless, the term “Criollo” has numerous meanings and interpretations depending on if it is used by commercial users or botanists, growers or breeders.
Philippe Lachenaud, Juan C Motamayor
exaly   +3 more sources

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Cacao (Theobroma cacao L.) Breeding

2019
The suboptimal productivity in cocoa farmers’ fields, particularly those of small-holders who produce over 80% of the global supply, and the demand for cocoa that meets stringent quality and flavor criteria necessitate enhanced breeding methods and outcomes.
Frances Bekele, Wilbert Phillips-Mora
openaire   +1 more source

Chloroplast and mitochondrial DNA diversity in Theobroma cacao [PDF]

Theoretical and Applied Genetics, 1993
The variability of cocoa (Theobroma cacao) cytoplasmic genomes has been investigated. A total of 177 cocoa clones was surveyed for restriction fragment length polymorphism (RFLP) in chloroplast DNA and in mitochondrial DNA using two restriction endonucleases and various heterologous cytoplasmic probes.
Laurent, V., Risterucci, Ange-Marie, Lanaud, Claire   +2 more
openaire   +2 more sources

Cacao (Theobroma cacao L.)

1989
Cacao (Theobroma cacao L.) is an understory tree, 4 to 9 m in height, native to the upper Amazonian forest (Cobley and Steele 1977). A member of the Sterculiaceae, it produces flowers and fruit directly from the stem (Fig. 1), with each fruit containing up to 40 seeds.
openaire   +1 more source

Cacao (Theobroma cacao L.)

1992
Ce chapitre du manuel IFA de fertilisation consacré au cacaoyer présente, après quelques rappels sur la culture, les valeurs des besoins nutritionnels moyens des plantes en pépinière et en champ (plants jeunes, en début de production et adultes) et des exportations minérales par les fèves sèches (fève et coque), les données d'analyse de feuille ...
Snoeck, Jacques, Jadin, Pierre
openaire   +1 more source