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Research Documents

  • Kareem, B., Awopetu, O.O., Oke, P.K., Akinnuli, B.O., Ayodeji, S.P., Mogaji, P.B. Modelling Demand and Supply of Cocoa Produce in Nigeria using Regression Method Lecture Notes in Engineering and Computer Science, vol. 2185, p. 2302-23-05, 2010.

  • Guehi, T.S., Dabonne, S., Ban-Koffi, L., Dabonne, S., Ban-Koffi, L., Kra Kedjebo, D., Zahouli, G.I.B. Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans. Advance Journal of Food Science and Technologyvol. 2, p. 163-171, 2010.

  • Folefack, D.P. Poverty and Share Revenue in the Cameroon Cocoa Zone. Tropicultura, vol. 28, p. 5-9, 2010.

  • Erukainure, O.L., Egagah, T.I., Bolaji, P.T., Ajiboye, A.J. Development and quality assessment of date chocolate products. American Journal of Food Technology, vol. 5, p. 324-330, 2010.

  • Dembele, A. ; Coulibaly, A. ; Traoré, SK. ; Mamadou, K. ; Silué, N. ; Abba Touré, A. Détermination du niveau de contamination de l’ochratoxine A (OTA) dans les fèves de cacao à l’exportation. Tropicultura, vol. 27, p. 26-30, 2009.

  • Agoumé, V.; Birang, A.M. Impact of Land-use Systems on some Physical and Chemical Soil Properties of an Oxisol in the Humid Forest Zone of Southern Cameroon. Tropicultura, vol. 27, p. 15-20, 2009.

  • Wanger, T.C., Wielgoss, A.C., Motzke, I., Clough, Y., Brook, B.W., Sodhi, N.S., Tscharntke, T. Endemic predators, invasive prey and native diversity. Proceedings of the Royal Society, Biological Sciences, 8 September 2010. doi:10.1098/rspb.2010.1512.

  • Rehem, B.C., Almeida, A.A., Corrêa, R.X., Gesteira, A.S., Yamada, M.M., Valle, R.R. Genetic mapping of Theobroma cacao (Malvaceae) seedlings of the Parinari series, carriers of the lethal gene Luteus-Pa. Genetic Molecular Research, vol. 8, p. 1775-1784, 2010.

  • Jové, M., Serrano, J., Bellmunt, M., Cassanyé, A., Anglès, N., Reguant, J., Morelló, J., Pamplona, R., Portero-Otín, M. When cholesterol is not cholesterol: a note on the enzymatic determination of its concentration in model systems containing vegetable extracts. Lipids in Health and Disease vol. 9:65. 2010.

  • Jiménez Vera, R., González Cortés, N., Magaña Contreras, A., Corona Cruz, A. Evaluación microbiológica y sensorial de fermentados de pozol blanco, con cacao (Theobroma cacao) y coco (Cocos nucifera) Revista Venezolana de Ciencia y Tecnología de Alimentos, vol. 1, p. 070-080,2010.

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