Knowledge Center
Research Documents
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Adzimah, S.K., Asiam, E.K. Design of a Cocoa Pod Splitting Machine. Research Journal Applied Sciences, Engineering Technology, vol. 2, p. 622-634, 2010.
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Wilsey, C.B., Temple, S.A. The effects of cropping systems on avian communities in cacao and banana agro-forestry systems of Talamanca, Costa Rica. Biotropica, vol. 43, p. 68-76, 2011.
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Tscharntke, T., Clough, Y., Bhagwat, S.A., Buchori, D., Faust, H., Hertel, D., Hölscher, D., Juhrbandt, J., Kessler, M., Perfecto, I., Scherber, C., Schroth, G., Veldkamp, E., Wanger, T.C. Multifunctional shade-tree management in tropical agroforestry landscapes – a review. Journal of Applied Ecology, doi: 10.1111/j.1365-2664.2010.01939.x, 2011.
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Trognitz. B., Scheldeman, X., Hansel-Hohl, K., Kuant, A., Grebe, H., Hermann, M. Genetic population structure of cacao plantings within a young production area in Nicaragua. PLoS One, vol. 6, e16056, 2011.
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Svanberg, L., Ahrné, L., Lorén, N., Windhab, E. Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems. Jour. Food Engineering, vol. 104, p. 70-80, 2011.
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Quast, L.B., Luccas, V. Kieckbusch, T. G. Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat. Grasas y Aceites, vol. 62, p. 62-67, 2011.
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Molina-García, L., Ruiz-Medina, A., Fernández-de Córdova, M.L. Automatic optosensing device based on photo-induced fluorescence for determination of piceid in cocoa-containing products. Analytical and Bioanalytical Chemistry, vol. 399, p. 965-972, 2011.
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Daymond, A. J., Tricker, P. J., Hadley, P. Genotypic variation in photosynthesis in cacao is correlated with stomatal conductance and leaf nitrogen. Biologia Plantarum, vol. 55, p. 99-104, 2011.
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Bisseleua, D.H.B., Yede, Vidal, S. Dispersion models and sampling of cacao mirid bug Sahlbergella singularis (Hemiptera:Miridae) on Theobroma cacao in southern Cameroon. Environmental Entomology, vol. 40, p. 111-119, 2011.
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Bertazzo, A., Comai, S., Brunato, I., Zancato, M., Costa, C. V.L. The content of protein and non-protein (free and protein-bound) tryptophan in Theobroma cacao beans. Food chemistry, vol. 124, p. 93-96, 2011.
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