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Research Documents: Biochemistry

  • De Souza Junior, J. O.; Carmello, Q. A. de C.; Faria, J. C. Chemical characteristics of leachate from phosphorus-fertilized substrates during rooting of cocoa tree cuttings. In Portuguese. Caracteristicas quimicas do lixiviado na fase de enraizamento de estacas de cacau em substratos adubados com fosforo. Revista Brasileira de Ciencia do Solo, vol. 32, p. 1573-1581, 2008.

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  • Khan, N.; Motilal, L. A.; Sukha, D. A.; Bekele, F. L.; Iwaro, A. D.; Bidaisee, G. G.; Umaharan, P.; Grierson, L. H.; Zhang, D. Variability of butterfat content in cacao (Theobroma cacao L.): combination and correlation with other seed-derived traits at the International Cocoa Genebank, Trinidad. Plant Genetic Resources: Characterization and Utilization, vol. 6, p. 175-186, 2008

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  • Aikpokpodion, P.O.; Motamayor, J.C.; Adetimirin, V.O.; Adu-Ampomah, Y.; Ingelbrecht, I.; Eskes, A.B.; Schnell, R.J.; Kolesnikova-Allen, M. Genetic diversity assessment of sub-samples of cacao, Theobroma cacao L. collections in West Africa using simple sequence repeats marker. Tree Genetics & Genomes, vol. 5, p. 699-711, 2009

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  • Rodríguez López, C.M., Bravo, H.S., Wetten, A.C., Wilkinson, M.J.Detection of somaclonal variation during cocoa somatic embryogenesis characterised using cleaved amplified polymorphic sequence and the new freeware Artbio. Molecular Breeding, p. 1-16, 2009

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  • Brunetto, M. del R.; Gutierrez, L.; Delgado, Y.; Gallignani, M.; Zambrano, A.; Gomez , Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method with on-line sample cleanup in a switching-column system. Food chemistry, vol. 100, p. 459-467. 2006.

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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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  • Brunetto, M. del R.; Gutierrez, L.; Delgado, Y.; Gallignani, M.; Zambrano, A.; Gomez , Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method with on-line sample cleanup in a switching-column system. Food chemistry, vol. 100, p. 459-467. 2006.

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  • Gotti, R.; Furlanetto, S.; Pinzauti S.; Cavrini V. Analysis of catechins in Theobroma cacao beans by cyclodextrin-modified micellar electrokinetic chromatography. Journal of Chromatography A, vol. 1112, p. 345-352, 2006

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  • Gotti, R.; Furlanetto, S.; Pinzauti S.; Cavrini V. Analysis of catechins in Theobroma cacao beans by cyclodextrin-modified micellar electrokinetic chromatography. Journal of Chromatography A, vol. 1112, p. 345-352, 2006

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