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Souza, V.L., de Almeida, A.-A.F., de S. Souza, J., Mangabeira, P.A.O., de Jesus, R.M., Pirovani, C.P., Ahnert, D., Baligar, V.C., Loguercio, L.L. Altered physiology, cell structure, and gene expression of Theobroma cacao seedlings subjected to Cu toxicity. Environmental Science Pollution Research, 2013. DOI:10.1007/s11356-013-1983-4, Article in Press.

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Silva, E.N., Perfecto, I. Coexistence of aphid predators in cacao plants: Does ant-aphid mutualism play a role? Sociobiology, vol. 60 ( 3 ), p. 259-265, 2013.

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Saj, S., Jagoret, P., Todem Ngogue, H. Carbon storage and density dynamics of associated trees in three contrasting Theobroma cacao agroforests of Central Cameroon. Agroforestry Systems, pp. 1-12, 2013. Article in Press DOI:10.1007/s10457-013-9639-4

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Permani, R. Optimal export tax rates of cocoa beans: A vector error correction model approach. Australian J. Agricultural Resource Economics, vol. 57 (4), p. 579-600, 2013. (Socio-EconomicExportTax403KB) **Pucciarelli, D.L. Cocoa and heart health: A historical review of the science. Nutrients, vol. 5 (10), p. 3854-3870, 2013.

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Peralta-Jiménez, L., Cañizares-Macías, M.P. Ultrasound-assisted method for extraction of theobromine and caffeine from cacao seeds and chocolate products. Food Bioprocess Technol., vol. 6 (12), p. 3522-3529, 2013.

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Motilal, L.A., Zhang, D., Mischke, S., Meinhardt, L.W., Umaharan, P. Microsatellite-aided detection of genetic redundancy improves management of the International Cocoa Genebank, Trinidad. Tree Genetics and Genomes, vol. 9 (6), p. 1395-1411, 2103.

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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.

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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.

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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.

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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.

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