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Research Documents

  • Pucciarelli, D.L.; Grivetti, L.E. The Medicinal Use of Chocolate in Early North America. Molecular Nutrition & Food Research, vol. 52, p. 1215-1227, 2008.

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  • Ortega, N.; Romero, M-P.; Macia, A.; Reguant, J.; Angles, N.; Morello, J.-R.; Motilva, M.-J. Obtention and characterization of phenolic extracts from different cocoa sources. Journal of Agricultural and Food Chemistry, vol. 56, p. 9621-7, 2008.

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  • Ngo Nkot, L.; Krasova-Wade, T.; Etoa, F.X.; Sylla, S.N.; Nwaga, D. Genetic diversity of rhizobia nodulating Arachis hypogaea L. in diverse land use systems of humid forest zone in Cameroon. Applied Soil Ecology, Vol. 40, p. 411-416, 2008.

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  • Moller-Jensen, L.; Knudsen, M.H. Patterns of population change in Ghana (1984-2000): urbanization and frontier development. GeoJournal, vol. 73, p. 307-320, 2008.

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  • Hanada, R.E.; de Souza, J.; Pomella, A.W.V.; Hebbar, K.P.; Pereira, J.O.; Ismaiel, A.; Samuels, G.J. Trichoderma martiale sp. Nov., a new endophyte from sapwood of Theobroma cacao with a potential for biological control. Mycological Research, vol. 112, p. 1335-1343, 2008.

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  • Formighieri, E.F.; Tiburcio, R.A.; Armas, E.D.; Medrano, F.J.; Shimo, H.; Carels, N. Goes-Neto, A.; Cotomacci, C.; Carazzolle, M.F.; Sardinha-Pinto, N.; Thomazella, D.P.T.; Rincones, J.; Digiampietri, L.; Carraro, D.M.; Azeredo-Espin, A.M.; Reis, S. F.; Deckmann, A.C.; Gramacho, K.; Goncalves, M.S.; Moura Neto, J.P.; Barbosa, L.V.; Meinhardt, L.W.; Cascardo, J.C.M.; Pereira, G.A.G. The mitochondrial genome of the phytopathogenic basidiomycete Moniliophthora perniciosa is 109kb in size and contains a stable integrated plasmid. Mycological Research, vol. 112, p. 1136-1152, 2008.

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  • Flores, A. Genetic Resistance to Cacao Diseases Is Key to Safeguarding Chocolate Production. Agricultural Research, vol. 56, no. 8, 2008.

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  • Daymond, A.J.; Hadley, P. Differential effects of temperature on fruit development and bean quality of contrasting genotypes of cacao (Theobroma cacao). Annals of Applied Biology, vol. 153, p. 175-185, 2008.

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  • Camu, N.; De Winter, T.; Addo, S.K.; Takrama, J. S.; Bernaert, H.; De Vuyst, L. Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate. Journal of the Science of Food and Agriculture, vol. 88, p. 2288-2297, 2008.

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  • Afoakwa, E.O.; Paterson, A.; Fowler, M.; Ryan, A. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry. Food Chemistry, vol. 113, p. 208-215, 2008.

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