Results 71 to 80 of about 40,285 (225)
Jurnal Riset Kimia, 2015 Cacao beans contain many kinds of mineral, magnesium (Mg), calcium (Ca), Zinc (Zn), Phosphor (P) and etc. This study investigated magnesium (Mg) and calcium (Ca) in fermentation and non fermentation cacao beans by atomic absorption spectrophotometry.
Wiranda - +2 more
doaj +1 more source
The Plant Genome, Volume 19, Issue 1, March 2026.Abstract Cupuassu (Theobroma grandiflorum) is a fruit tree native to the Brazilian Amazon and increasingly relevant to regional bioeconomies. Its cultivation is severely affected by witches’ broom disease (WBD), caused by Moniliophthora perniciosa. While a chromosome‐scale genome of the susceptible genotype C1074 is available, the lack of a resistant ...
Vinicius A. C. de Abreu +8 more
wiley +1 more source
Biotropica, Volume 58, Issue 2, March 2026.Litter decomposition by arthropods and microbes is a key ecosystem process in tropical forests, yet its response to disturbance and forest regeneration remains poorly understood. To investigate decomposition dynamics across forest succession, we conducted a space‐for‐time study in the Ecuadorian lowland Chocó spanning active cacao plantations and ...
Arianna Tartara +11 more
wiley +1 more source
Botanical Sciences, 2018 Background: The three-main cacao (Theobroma cacao) varieties cultivated in México are: Criollo, Forastero, and Trinitario. Each variety has a different fruit setting time and has been subjected to several selection stages.
Victor J. Albores-Flores +3 more
doaj +1 more source
Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation
Food Science & Nutrition, 2020 This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy ...
Yiming Fang +5 more
semanticscholar +1 more source
New Phytologist, Volume 249, Issue 5, Page 2196-2214, March 2026.Summary Plant‐derived oils are essential sources of reduced carbon and various fatty acid (FA) structures for food, biofuels, and the oleochemical industry. Despite extensive efforts, engineering mainstream oilseed crops to produce high levels of industrially valuable unusual FAs (UFAs) remains challenging.
Prasad Parchuri +4 more
wiley +1 more source
Viruses, 2020 The incidence of cacao swollen shoot disease (CSSD) in cacao (Theobroma cacao L.) has increased in West Africa since ~2000. To investigate the genomic and species diversity of the CSSD-badnaviruses infecting cacao in Côte d’Ivoire and Ghana, symptomatic ...
Roberto Ramos-Sobrinho +4 more
doaj +1 more source
Food Science and Technology, 2020 The amount of cocoa butter and the fatty acid profiles in chocolate depend on the growth conditions of the cocoa beans. On cocoa butter, fatty acids are found as triacylglycerols, most of which are palmitic and stearic acids (Segall et al., 2005 ...
C. Melo +5 more
semanticscholar +1 more source
Plant Biotechnology Journal, Volume 24, Issue 3, Page 988-1013, March 2026.ABSTRACT The “salt tree”, Rhus chinensis, holds significant economic and medicinal value due to its ability to produce Galla chinensis (Chinese gall/gallnut), a plant‐derived medicinal material used in both traditional Chinese and modern medicine that is rich in tannins and flavonoids. It is also renowned for its remarkable stress tolerance.
Zhaogeng Lu +19 more
wiley +1 more source
Frontiers in Plant Science, 2017 Cacao (Theobroma cacao L.) is an important cash crop in tropical regions around the world and has a rich agronomic history in South America. As a key component in the cosmetic and confectionary industries, millions of people worldwide use products made ...
Donald Livingstone +11 more
doaj +1 more source