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  • Moreira, I.M.; Miguel, M.G.; Duarte, W.F.; Dias, D.R.; Schwan, R.F. Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids. Food Research International, vol. 54 (1), p. 9-17, 2013.

  • Melnick, R.L. Strem, M.D., Crozier, J., Sicher, R.C., Bailey, B.A. Molecular and metabolic changes of cherelle wilt of cacao and its effect on Moniliophthora roreri. Physiol. Molec. Plant Pathol., vol. 84 (1), p. 153-162, 2013.

  • Mattia, C.D., Martuscelli, M., Sacchetti, G., Scheirlinck, I., Beheydt, B., Mastrocola, D.; Pittia, P. Effect of fermentation and drying on procyanidins, antiradical activity and reducing properties of cocoa beans. Food Bioprocess Technol., vol. 6 (12), p. 3420-3432, 2013.

  • Malan, B.B. Volatility and stabilization of the price of coffee and cocoa in Côte d’Ivoire. Agricultural Economics (Zemedelská Ekonomika), vol. 59(7), p. 333-340, 2013.

  • Lisboa, J.T., Couto, E.C.G., Santos, P.P., Delabie, J.H.C., Araujo, P.B. Terrestrial isopods (Crustacea: Isopoda: Oniscidea) in termite nests (Blattodea: Termitidae) in a cocoa plantation in Brazil. Biota Neotrop., vol. 13(3), p. 303-397, 2013.

  • Lima, E.M., Pereira, N.E., Pires, J.L., Barbosa, A.M.M., Corrêa, R.X. Genetic molecular diversity, production and resistance to witches’ broom in cacao clones [Diversidade genética molecular, produção e resistência à vassoura-de-bruxa em clones de cacau]. Crop Breeding and Applied Biotechnology, vol. 13 (2), p. 127-135, 2013.

  • Krishnamoorthy, C., Rajamani, K. Effect of fertigation through drip and micro sprinkler on plant biometric characters in cocoa (Theobroma cacao L.). Pakistan Journal of Biological Sciences, vol. 16 (24), p. 1950-1956, 2013.

  • Krauss, U., ten Hoopen, M., Rees, R., Stirrup, T., Argyle, T., George, A., Arroyo, C., Corrales, E. Mycoparasitism by Clonostachys byssicola and Clonostachy rosea on Trichoderma spp. from cocoa (Theobroma cacao) and implication for the design of mixed biocontrol agents. Biological Control, vol. 67 (3), p. 317-327, 2013.

  • Kothe, L., Zimmermann, B.F., Galensa, R. Temperature influences epimerization and composition of flavanols monomers, dimmers and trimers during cocoa bean roasting. Food Chemistry, vol. 141, p. 3656-3663, 2013.

  • Kadow, D., Bohlmann, J., Mora, W.P., Rohn, S., Lieberei, R. Cacao fine aroma components: Identification in two genotypes of the cocoa tree. Deutsche Lebensmittel-Rundschau, vol. 109 (10), p. 515-519, 2013.

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