Knowledge Center
Research Documents
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Johnston, J.J.Evaluation of cocoa- and coffee-derived methylxanthines as toxicants for the control of pest coyote. Journal of agricultural and food chemistry. Vol. 53, p. 4069-4075. 2005.
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Luna, F.; Crouzillat, D.; Cirou, L. ;Bucheli, P.Chemical composition and flavor of Ecuadorian cocoa liquor. Journal of Agricultural and Food Chemistry, Vol. 50, p 3527-3532, 2002.
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Edwards, H.G.M.; Jorge Villar, S.E.; de Oliveira, L.F.C.; de Hyaric, M. Analytical Raman spectroscopic study of cacao seeds and their chemical extracts. Analytica Chimica Acta Vol.538, p. 175-180, 2005.
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Olsson, P.O.C.; Anderbrant, O.; Lofstedt, C . Flight and oviposition behavior of Ephestia cautella and Plodia interpunctella in response to odors of different chocolate products. Journal of Insect Behavior, Vol. 18, p. 363-380, 2005.
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Queiroz, V.T.; Guimaraes, C.T.; Anhert, D.; Schuster, I.; Daher, R.T.; Pereira, M.G.; Miranda, V.R.M.; Loguercio, L.L.; Barros, E.G.; Moreira, M.A. Identification of a major QTL in cocoa (Theobroma cacao L.) associated with resistance to witches’ broom disease. Plant Breeding 122: 268-272, 2003.
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Verstraeten, S.V.; Hammerstone, J.F.; Keen, C.L.; Fraga, C.G.; Oteiza, P.I . Antioxidant and membrane effects of procyanidin dimers and trimers isolated from peanut and cocoa. J. of agricultural and food chemistry. Vol. 53 (12), p. 5041-5048. 2005.
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Anderson M.S. (Reprint); Grandstein, S. R. Impact of management intensity on non-vascular epiphyte diversity in cacao plantations in western Ecuador . Biodiversity and Conservation vol. 14 (5), p.1101-1120, 2005.
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Ploetz R. C.; Schnell R. J.;Ying, Z.; Zheng, Q,; Olano, C.T.; Motamayor, J.C.; Johnson, E.S.Analysis of molecular diversity in Crinipellis perniciosa with AFLP markers. European J. Plant Pathol. Vol. 111, p.317-326, 2005.
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Stark, T.; Bareuther, S.; Hofmann, T . Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols. Journal of agricultural and food chemistry. Vol. 53 (13), p. 5407-5418.
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Bonvehi, J.S. Investigation of aromatic compounds in roasted cocoa powder. Eur. Food Research and Technology, vol. 221, p. 19-29. 2005.