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Labbe, D.; Damevin, L.; Vaccher, C.; Morgenegg, C.; Martin, N. Modulation of perceived taste by olfaction in familiar and unfamiliar beverages. Food Quality and Preference, vol. 17, p. 582-589, 2006.

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Krauss, U.; Hoopen, G.M. ten; Hidalgo, E.; Martinez, A.; Stirrup, T.; Arroyo, C.; Garcia, J.; Palacios, M. The effect of cane molasses amendment on biocontrol of frosty pod rot (Moniliophthora roreri) and black pod (Phytophthora spp.) of cocoa (Theobroma cacao) in Panama. Biological Control,vol.39(2), p. 232-239, 2006.

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Frauendorfer, F.; Schieberle, P. Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. Journal of Agricultural and Food Chemistry, vol.54, p. 5521-5529, 2006.

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Bailey, B.A.; Strem, M.D.; Bae, H.; Antunez de Mayolo, G.; Guiltinan, M. Gene expression in leaves of Theobroma cacao in response to mechanical wounding, ethylene and / or methyl jasmonate. Plant Sciences, vol. 168, p.1247-1258, 2005.

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Arnold, A.E., Meija, L.C.; Kyllo, D.; Rojas, E.I., Maynard, Z.; Robbins, N.; Herre, E.A. Fungal endophytes limit pathogen damage in a tropical tree. Proceedings of the National Academy of Sciences, vol. 100, p. 15649-15654, 2003.

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