Results 21 to 30 of about 51,045 (271)

New polymorphic microsatellite loci for Theobroma cacao: isolation and characterization of microsatellites from enriched genomic libraries [PDF]

Biologia Plantarum, 2012
Seventeen polymorphic microsatellite markers were isolated from enriched genomic libraries for Theobroma cacao, providing additional tools for studying the genetic diversity and map saturation of this species.
E. S. L. Santos, C. B. M. Cerqueira-Silva, G. M. Mori, D. Ahnert, R. X. Corrêa, A. P. Souza   +5 more
doaj   +2 more sources

Transient Expression of CRISPR/Cas9 Machinery Targeting TcNPR3 Enhances Defense Response in Theobroma cacao

Frontiers in Plant Science, 2018
Theobroma cacao, the source of cocoa, suffers significant losses to a variety of pathogens resulting in reduced incomes for millions of farmers in developing countries.
Andrew Fister, Mark Guiltinan, Siela N Maximova   +2 more
exaly   +2 more sources

A taxonomic dataset of preserved specimen occurrences of Theobroma and Herrania (Malvaceae, Byttnerioideae) stored in 2020 [PDF]

Biodiversity Data Journal, 2023
Species from the "cacao group" are traditionally allocated into two genera, Theobroma and Herrania (Malvaceae, Byttnerioideae), both groups of Neotropical species economically relevant, such as the cacao tree (Theobroma cacao), which forms the ...
Matheus Colli-Silva, James Richardson, José Pirani   +2 more
doaj   +3 more sources

Effect of stem bark hydroalcoholic extract of cocoa (T. Cacao) on liver function of Wistar albino rats induced with anaemia

Journal of Applied Sciences and Environmental Management, 2021
The study investigated the effect of stem bark hydroalcoholic extract of cocoa (Theobroma cacao) on liver function of phenlyhydrazine (PHZ)-induced forty anaemic (treated) and normal albino rats divided into 8 groups of five rats each in the study.
I.M. George-Opuda, O.A. Adegoke, O.B. Oluwatayo, O.B. Odeghe, J. Ndibe   +4 more
doaj   +1 more source

Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques

Frontiers in Microbiology, 2023
Probiotics are known for their health-promoting properties and are recognized as beneficial microorganisms. The current investigation delves into the isolation and comprehensive in vitro characterization of lactic acid bacteria (LAB) obtained from the ...
Mausamy C. Nandha, Rachana M. Shukla
semanticscholar   +1 more source

Analysis of antioxidant and antibacterial activity of cocoa pod husk extract (Theobroma cacao L.)

Dental Journal: Majalah Kedokteran Gigi, 2023
Background: Theobroma cacao bean manufacturing worldwide includes undesired byproducts such as cocoa pod husks. Cocoa pods contain a variety of beneficial chemicals, including polyphenols.
Y. C. Rahayu, E. Setiawatie, Retno Pudji Rahayu, D. E. Ramadan   +3 more
semanticscholar   +1 more source

Genomic structural variants constrain and facilitate adaptation in natural populations of Theobroma cacao, the chocolate tree

Proceedings of the National Academy of Sciences of the United States of America, 2021
Significance Genomic structural variants (SVs) are frequent contributors to adaptation and speciation, but our understanding of their overall fitness consequences is limited, with data and analyses primarily available for humans and short-lived ...
Tuomas Hämälä, E. Wafula, M. Guiltinan, Paula E. Ralph, C. dePamphilis, P. Tiffin   +5 more
semanticscholar   +1 more source

Lasiodiplodia theobromae as a causal pathogen of leaf blight, stem canker, and pod rot of Theobroma cacao in Malaysia

Scientific Reports, 2022
Symptoms of leaf blight, stem canker, and pod rot were observed on T. cacao during a series of samplings conducted in several states of Malaysia from September 2018 to March 2019.
A. R. Huda‐Shakirah, N. M. Mohamed Nor, L. Zakaria, Y. Leong, M. Mohd   +4 more
semanticscholar   +1 more source

Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects

PeerJ, 2022
Many decades of improvement in cacao have aided to obtain cultivars with characteristics of tolerance to diseases, adaptability to different edaphoclimatic conditions, and higher yields. In Ecuador, as a result of several breeding programs, the clone CCN
R. Jaimez, Luigy Barragán, Miguel Fernández-Niño, L. Wessjohann, George Cedeño-García, Ignacio Antonio Sotomayor Cantos, Francisco Arteaga   +6 more
semanticscholar   +1 more source

Genetic diversity and population structure of fine aroma cacao (Theobroma cacao L.) from north Peru revealed by single nucleotide polymorphism (SNP) markers

Frontiers in Ecology and Evolution, 2022
Cacao (Theobroma cacao L.) is the basis of the lucrative confectionery industry with “fine or flavour” cocoa attracting higher prices due to desired sensory and quality profiles.
D. E. Bustamante, L. Motilal, M. S. Calderon, Amrita Mahabir, M. Oliva   +4 more
semanticscholar   +1 more source