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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, 1-17 pp., Article in Press, 2013.

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  • Massot-Cladera, M., Franch, À., Castellote, C., Castell, M., Pérez-Cano, F.J. Cocoa flavonoid-enriched diet modulates systemic and intestinal immunoglobulin synthesis in adult Lewis rats. Nutrients, vol. 5 (8), p. 3272-3286, 2013.

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  • Martín, M.A., Ramos, S., Cordero-Herrero, I., Bravo, L., Goya, L. Cocoa phenolic extract protects pancreatic beta cells against oxidative stress. Nutrients, vol. 5 (8), p. 2955-2968, 2013.

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  • López D ‘Sola, P., Gabriela Sandia, M., Bou Rached, L., Hernández Serrano, P. Design of an HACCP program for a cocoa processing facility [Diseño de un programa de Análisis de Peligros y Puntos de Control Crítico en el proceso productivo de cacao en polvo en una industria alimentaria]. Archivos Latinoamericanos de Nutricion, vol. 62 (4), p. 355-362, 2012.

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  • Li, Y.-M., Elson, M., Zhang, D., Sicher, R.C., Li, H., Meinhardt, L.W., V. Baligar, V. Physiological Traits and Metabolites of Cacao Seedlings Influenced by Potassium in Growth Medium. American Journal of Plant Sciences, vol. 2, p. 1074-1080, 2013.

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  • Leite, P.B., Maciel, L.F., Opretzka, L.C.F., Soares, S.E., Bispo, E.S. Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from “witch broom disease” resistant and non resistant cocoa cultivars. [Compostos fenólicos, metilxantinas e atividade antioxidante em massa de cacau e chocolates produzidos a partir de cultivares resistentes e não resistentes a “vassoura de bruxa”]. Ciencia e Agrotecnologia, vol. 37 (3), p. 244-250, 2013.

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  • Lee, S.L., Djauhari, M.A. Quality control in cocoa powder production process: A robust MSPC approach. Jurnal Teknologi (Sciences and Engineering), 63 (2), pp. 41-44, 2013.

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  • Leite, P.B., Bispo, E.S., de Santana, L.R.R. Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora perniciosa [Perfil sensorial de chocolates produzidos a partir de cultivares de cacau resistentes ao fungo Moniliophtora perniciosa]. Revista Brasileira de Fruticultura, 35 (2), pp. 594-602, 2013.

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  • Jaimez, R.E., Araque, O., Guzman, D., Mora, A., Espinoza, W., Tezara, W. Agroforestry systems of timber species and cacao: Survival and growth during the early stages. Journal Agriculture Rural Development Tropics Subtropics, vol. 114 (1), p. 1-11, 2013.

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  • Illeghems, K., De Vuyst, L., Weckx, S. Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem. BMC Genomics, p. 526. Article in Press, 2013.

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