Results 161 to 170 of about 1,732 (202)

Integrating Metabolomics and Genomics to Uncover Antimicrobial Compounds in Lactiplantibacillus plantarum UTNGt2, a Cacao-Originating Probiotic from Ecuador. [PDF]

Antibiotics (Basel)
Molina D, Angamarca E, Marinescu GC, Popescu RG, Tenea GN.   +4 more
europepmc   +1 more source

The complete chloroplast genome of Durio zibethinus L. cultivar Ri6 (Helicteroideae, Malvaceae). [PDF]

Mitochondrial DNA B Resour
Gia Huy T, Thi NPA, Do HDK, Khang DT.
europepmc   +1 more source

Editorial: Alternative and novel livestock feed: reducing environmental impact. [PDF]

Front Vet Sci
Vastolo A, Serrapica F, Cavallini D, Fusaro I, Atzori AS, Todaro M.   +5 more
europepmc   +1 more source

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

Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation. [PDF]

Compr Rev Food Sci Food Saf
Febrianto NA, Zhu F.
europepmc   +1 more source

TiO₂ Nanoparticles Loaded with <i>Polygonum cuspidatum</i> Extract for Wound Healing Applications: Exploring Their Hemolytic, Antioxidant, Cytotoxic, and Antimicrobial Properties. [PDF]

Nanomaterials (Basel)
Fletes-Vargas G, Rodríguez-Rodríguez R, Pinto NV, Kato KC, Carneiro G, Rodrigues AP, Rodrigues-Martins H, Espinosa-Andrews H.   +7 more
europepmc   +1 more source

Evaluating Theobroma grandiflorum for comparative genomic studies with Theobroma cacao [PDF]

Tree Genetics & Genomes, 2010
The seeds of Theobroma cacao (cacao) are the source of cocoa, the raw material for the multi-billion dollar chocolate industry. Cacao’s two most important traits are its unique seed storage triglyceride (cocoa butter) and the flavor of its fermented beans (chocolate). The genome of T.
David N. Kuhn, Antonio Figueira, Uilson Lopes, Juan Carlos Motamayor, Alan W. Meerow, Kathleen Cariaga, Barbie Freeman, Donald S. Livingstone, Raymond J. Schnell   +8 more
openaire   +2 more sources

OPTIMIZATION of A CUPUAÇU (THEOBROMA GRANDIFLORUM) NECTAR FORMULATION [PDF]

Journal of Food Process Engineering, 2004
ABSTRACTA Cupuaçu (Theobroma grandiflorum) nectar formulation was optimized, for European consumers, using an augmented simplex centroid mixture design. the working ranges, x1(Sugar, 10–25%), x2(Cupuaçu, 15–30%) and x3(Water, 60–75%), were based on a common Brazilian recipe.
Vieira, Margarida C., Silva, Cristina L. M.   +1 more
openaire   +4 more sources

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Comparative analyses of chloroplast genomes of Theobroma cacao and Theobroma grandiflorum

Biologia, 2019
Theobroma is a plant genus included in tribe Theobromeae, subfamily Byttnerioideae Burnett and family Malvaceae. Discrepancies exist in taxonomy at family and genus level. Here, we compared structures of two previously reported chloroplast genomes of Theobroma cacao and Theobroma grandiflorum after correction of annotation and search for highly ...
null Abdullah, Shahid Waseem, Bushra Mirza, Ibrar Ahmed, Mohammad Tahir Waheed   +4 more
openaire   +3 more sources