Results 181 to 190 of about 54,198 (278)

Evaluation of Theobroma cacao L. as a bioindicator for cadmium contamination through H₂O₂ electrochemical analysis. [PDF]

Sci Rep
Fernández L, Espinoza-Montero PJ, Gallegos-Lovato MJ, Bustamante P, Bolaños-Méndez D, Sampedro JD, Rodríguez A, Ortega-Gallegos A, Jadan M.   +8 more
europepmc   +1 more source

NPR1-like genes in Theobroma cacao: Evolutionary insights and potential in enhancing resistance to Phytophthora megakarya. [PDF]

PLoS One
Rasheed MU, Malik A, Haider MZ, Sami A, Shafiq M, Ali Q, Javed MA, Ali A.   +7 more
europepmc   +1 more source

TRAINING ON COMPOSTING COCOA LEAF WASTE (Theobroma cacao) IN WATES VILLAGE, Sumbergempol District, Tulungagung Regency

Fatimah Fatimah, Rahma Diyan Martha
openalex   +2 more sources

Kakaovac - Theobroma cacao L.

Vrsta Theobroma cacao L. pripada tropskim biljkama koje žive u uvjetima visoke temperature i vlage. Sadrži veliki broj spojeva, od kojih su najznačajniji polifenoli, alkaloidi i flavonoidi, koji pokazuju jaki antioksidativni učinak. Danas nalazi sve veću primjenu u medicini, zahvaljujući svom pozitivnom djelovanju na krvni tlak, vaskularne bolesti i ...
openaire   +2 more sources

Quality by design-based optimization and HP-TLC densitometric standardization of <i>Theobroma cacao</i> L. extract as a nutraceutical supplement. [PDF]

Front Nutr
Muppayyanamath A, Harish DR, Mastiholimath V, Patil PP, Patil VS, Hegde HV, Roy S.   +6 more
europepmc   +1 more source

Lipidomic Profile in Cocoa (Theobroma Cacao L.) Beans with Different Clones and Postharvest Conditions

Simon Perrez Akoa, Matilde Tura, Pierre Effa Onomo, Mara Mandrioli, Jude Manga Ndjaga, Marietta Solange Soupi Nkeutcha, Keriane Carissa MAKOUKAM WOCHIE, Djocgoue Pierre François, Tullia Gallina Toschi   +8 more
openalex   +1 more source

Genetic diversity and verification of plant material compliance of Cocoa (Theobroma cacao L.) in the Barombi-Kang Regional variety trial. [PDF]

PLoS One
Eyango NMC, Sounigo O, Fouet O, Tekeu H, Djocgoué FP, Efombagn MIB, Lanaud C.   +6 more
europepmc   +1 more source

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

Propiedades fisicoquímicas de mezclas grasas de cupuassu (Theobroma grandiflorum) y cacao (Theobroma cacao).

, 2019
In 2015, the Food and Drug Administration established that trans fats could no longer be used in food, so the world trend is to reduce the use of them. On the other hand, cocoa fat is expensive and the offer changes with the weather conditions. The cupuassu (Theobroma grandiflorum), is a plant native to Brazil and family of the cacao (Theobroma cacao).
openaire   +2 more sources

Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation of Theobroma cacao. [PDF]

Heliyon
da Costa Fonseca Y, Bahule CE, Herrera H, da Silva Martins LH, Lopes AS, Cassoli JS, Trindade FC, Chagas da Costa IR, Henrique de Oliveira Costa P, Oliveira G, Borges da Silva Valadares R.   +10 more
europepmc   +1 more source