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  • Anikwe, J. C.; Asogwa, E. U.; Ndubuaku, T. C. N.; Okelana, F. A. Evaluation of the toxicity of Actara 25 WG for the control of the cocoa mirid Sahlbergella singularis Hagl. (Hemiptera: Miridae) in Nigeria. African Journal of Biotechnology, vol. 8, p.1528-1535, 2009

  • Alemawor, F.; Dzogbefia, V. P.; Oddoye, E. O. K.; Oldham, J. H. Effect of Pleurotus ostreatus fermentation on cocoa pod husk composition: Influence of fermentation period and Mn SUP 2+ supplementation on the fermentation process. African Journal of Biotechnology|, vol. 8, p. 1950-1958, 2009

  • Yokoi, K.; Konomi, A.; Otagi, M. Iron bioavailability of cocoa powder as determined by the Hb regeneration efficiency method. British Journal of Nutrition, vol. 102, p. 215-22, 2009

  • Yamada, M.M.; Faleiro, F.G.; Flores, A.B.; Lopes, U.V.; Pires, J.L.; Correa, R.X.; Santos, R.F. Microsatellite diversityheteroqygosity of parents of a cocoa breeding population. Crop Breeding and Applied Biotechnology, vol.9, p. 17-22, 2009

  • Souza, A.L. B.;Tavares, M.G.; Serrao, J.E.; Delabie, J.H.C. Genetic variability of native populations of Wasmannia Forel (Hymenoptera: Formicidae) and their biogeographical implications. Neotropical Entomology, vol. 38, p. 376-383, 2009

  • Ohno, M.; Sakamoto, K.Q.; Ishizuka, M.; Fujita, S. Crude cacao theobroma cacao extract reduces mutagenicity induced by benzo[a]pyrene through inhibition of CYP1A activity in vitro. Phytotherapy Research – PTR, vol. 23, p. 1134-1139, 2009

  • Hoehn, P.; Steffan-Dewenter, I.; Buchori, D.; Tscharntke, T. Spatiotemporal density patterns of the pest predator Rhynchium haemorrhoidale (F.) along a land-use gradient in cacao agroforestry systems. Agroforestry Systems, vol. 76, p. 163-171, 2009.

  • Daniel, H.-M.; Vrancken, G.; Takrama, J. F.; Camu, N. De Vos, P.; De Vuyst, L. Yeast diversity of Ghanaian cocoa bean heap fermentations. FEMS Yeast Research, vol. 9, p. 774-783., 2009

  • Cienfuegos-Jovellanos, E.; Quinones, M. del Mar; Muguerza, B.; Moulay, L.; Miguel, M.; Aleixandre, A. Antihypertensive effect of a polyphenol-rich cocoa powder industrially processed to preserve the original flavonoids of the cocoa beans. Journal of Agricultural and Food Chemistry, vol. 57, p. 6156-62, 2009

  • Belscak, A.; Komes, D.; Horzic, D.; Ganic, K.K., Karlovic, D. Comparative study of commercially available cocoa products in terms of their bioactive composition. Food Research International, vol. 42, p. 707-716, 2009

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