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  • Shi, Z., Maximova, S., Lui, Y., Verica, J., and Guiltinan, M. Functional Analysis of the Theobroma cacao NPR1 Gene in Arabidopsis. BMC Plant Biology, 10:248, 2010

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  • Rendiles, E., Dimas, A., Montero, L. Preliminary study of cacao (Theobroma cacao L.) crop in the Municipality of Tucupita. Delta Amacuro state, Venezuela. Revista Científica UDO Agrícola, vol. 9, p. 268-272, 2009.

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  • Preza, A.M., Jaramillo, M.E., Puebla, A.M., Mateos, J.C., Hernández, R., Lugo E. Antitumor activity against murine lymphoma L5178Y model of proteins from cacao (Theobroma cacao L.) seeds in relation with in vitro antioxidant activity. BMC Complementary Alternative Medicine, vol. 10, p. 61 doi:10.1186/1472-6882-10-61, 2010.

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  • Portillo, E., Labarca, M., Grazziani, L., Cros, E., Assemat, S., Davrieux, F., Boulanger, R., Marcano, M. Aroma formation of Criollo cocoa (Theobroma cacao L.) in function of the post-harvest treatment in Venezuela. Revista Científica UDO Agrícola, vol. 9, p. 458-468, 2009.

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  • Nya, E.J., Okorie, N.U., Eka, M.J. An Economic Analysis of Talinum triangulare (Jacq.) Production/Farming in Southern Nigeria. Trends in Agricultural Economics, vol. 3, p. 79-93, 2010.

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  • Lanz, O., Granado, Y. Agricultural, social and economic diagnosis of Sector cocoa (Theobroma cacao L.) in Yaguaraparo, Cajigal Municipality, Sucre state, Venezuela. Revista Científica UDO Agrícola, vol. 9., p. 425-435, 2009.

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  • Hall, H., Li, Y., Comerford, N., Gardini, E.A., Cernades, L.Z., Baligar, V., Popenoe, H. Cover crops alter phosphorus soil fractions and organic matter accumulation in a Peruvian cacao agroforestry system. Agroforestry Systems, 80 (3), pp. 447-455, 2010.

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  • Bako Baon , J. Use of Plant Derived Ash as Potassium Fertilizer and Its Effects on Soil Nutrient Status and Cocoa Growth. Jurnal Tanah Tropika, vol. 14, p. 185-193, 2009.

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  • Assis, K., Amran, A., Remali, Y., Affendy, H. A Comparison of Univariate Time Series Methods for Forecasting Cocoa Bean Prices. Trends in Agricultural Economics, vol. 3, p. 207-215, 2010.

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  • Reed, S. Sensory analysis of chocolate liquor. Sophisticated sciences such as sensory and flavor chemistry are needed to understand flavor development. The Manufacturing Confectioner, Presented at the AACT National Technical Seminar, p. 43-52, November 2010.

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