Results 211 to 220 of about 54,198 (278)

Clovamide and Its Derivatives-Bioactive Components of Theobroma cacao and Other Plants in the Context of Human Health. [PDF]

Foods
Kolodziejczyk-Czepas J.
europepmc   +1 more source

Analysis of the Sensory Profile and Physical and Physicochemical Characteristics of Amazonian Cocoa (Theobroma cacao L.) Beans Produced in Different Regions. [PDF]

Foods
Dos Santos RM, Silva NMJ, Moura FG, Lourenço LFH, Souza JNS, Sousa de Lima CL.   +5 more
europepmc   +1 more source

Stable Isotope Analyses Reveal Impact of Fe and Zn on Cd Uptake and Translocation by Theobroma cacao. [PDF]

Plants (Basel)
Moore RET, Ullah I, Dunwell JM, Rehkämper M.   +3 more
europepmc   +1 more source

Modulation of Oxidative Stress and Glycemic Control in Diabetic Wistar Rats: The Therapeutic Potential of Theobroma cacao and Camellia sinensis Diets. [PDF]

Cureus
Indla E, Rajasekar KV, Naveen Kumar B, Kumar SS, P UK, Sayana SB.   +5 more
europepmc   +1 more source

The cacao gene atlas: a transcriptome developmental atlas reveals highly tissue-specific and dynamically-regulated gene networks in Theobroma cacao L. [PDF]

BMC Plant Biol
Kulesza E, Thomas P, Prewitt SF, Shalit-Kaneh A, Wafula E, Knollenberg B, Winters N, Esteban E, Pasha A, Provart N, Praul C, Landherr L, dePamphilis C, Maximova SN, Guiltinan MJ.   +14 more
europepmc   +1 more source

Infusión a partir de hojas, cáscara y cascarilla de cacao Mocambo (Theobroma bicolor S.), y su efecto en la calidad sensorial

Karla Katherine Ochoa Icaza, Jaime Vera Chang, Nataly Lorena Herrera Tamayo, Cinthia Johanna Moreno Cano, Solanyi Marley Tigselema Zambrano, Mario Andrés Catagua Párraga, Camilo Alexander Mestanza Uquillas, Diana Verónica Véliz Zamora   +7 more
openalex   +2 more sources

Identification of self- and pathogen-targeted miRNAs from resistant and susceptible Theobroma cacao variety to black pod disease. [PDF]

Sci Rep
Septiani P, Pramesti Y, Ningsih DU, Pancaningtyas S, Meitha K.   +4 more
europepmc   +1 more source

Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans. [PDF]

Int J Food Sci
Haruna L, Abano EE, Teye E, Tukwarlba I, Yeboah W, Agyei KJ, Lukeman M.   +6 more
europepmc   +1 more source