Works matching DE "CACAO beans"

Results: 1174

Study of the pretreatment and hydrolysis of a mixture of coffee husk, cowpea bean husk and cocoa pod for bacterial cellulose production.

Published in:

Bioprocess & Biosystems Engineering, 2025, v. 48, n. 6, p. 993, doi. 10.1007/s00449-025-03158-w

By:

Morais, Kátia dos Santos;
Guilherme, Ederson Paulo Xavier;
Menezes, Bruna dos Santos;
Forte, Marcus Bruno Soares;
Leal, Patrícia Lopes;
Aguiar-Oliveira, Elizama

Publication type:

Article

Cover & Contents.

Published in:: Chemistry & Industry, 2025, v. 89, n. 5, p. 1, doi. 10.1002/cind.10371
Publication type:: Article

Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food.

Published in:

Foods, 2025, v. 14, n. 9, p. 1598, doi. 10.3390/foods14091598

By:

Lin, Sheng-Dun

Publication type:

Article

The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao.

Published in:

Foods, 2025, v. 14, n. 9, p. 1441, doi. 10.3390/foods14091441

By:

Calvo, Ana M.;
Montenegro, Andrea C.;
Monroy, Diana M.;
Rodriguez-Silva, Lucero G.;
Carreño-Olejua, Ariel R.;
Camargo, Ivan D.

Publication type:

Article

RESPONSE OF COCOA (THEOBROMA CACAO L.) PRODUCTIVITY TO BIOCHAR AND ACTINOMYCETES SPP.

Published in:

SABRAO Journal of Breeding & Genetics, 2025, v. 57, n. 2, p. 823, doi. 10.54910/sabrao2025.57.2.38

By:

NISA, F.;
RAFIUDDIN;
NASARUDDIN

Publication type:

Article

Effects of simulated climate change conditions of increased temperature and [CO<sub>2</sub>] on the early growth and physiology of the tropical tree crop, Theobroma cacao L.

Published in:

Tree Physiology, 2023, v. 43, n. 12, p. 2050, doi. 10.1093/treephys/tpad116

By:

Mateus-Rodríguez, Julián Fernando;
Lahive, Fiona;
Hadley, Paul;
Daymond, Andrew J

Publication type:

Article

Pushing the thermal limit for cacao—will we have chocolate also in a warmer future?

Published in:

Tree Physiology, 2023, v. 43, n. 12, p. 2047, doi. 10.1093/treephys/tpad112

By:

Jensen, Anna Monrad

Publication type:

Article

Shade tree species affect gas exchange and hydraulic conductivity of cacao cultivars in an agroforestry system.

Published in:

Tree Physiology, 2021, v. 41, n. 2, p. 240, doi. 10.1093/treephys/tpaa119

By:

Ávila-Lovera, Eleinis;
Blanco, Héctor;
Móvil, Olga;
Santiago, Louis S;
Tezara, Wilmer

Publication type:

Article

Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof.

Published in:

European Food Research & Technology, 2019, v. 245, n. 7, p. 1459, doi. 10.1007/s00217-018-3181-6

By:

Assi-Clair, Brice J.;
Koné, Maï K.;
Kouamé, K.;
Lahon, M. C.;
Berthiot, L.;
Durand, N.;
Lebrun, M.;
Julien-Ortiz, A.;
Maraval, I.;
Boulanger, R.;
Guéhi, Tagro S.

Publication type:

Article

Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups.

Published in:

European Food Research & Technology, 2019, v. 245, n. 1, p. 111, doi. 10.1007/s00217-018-3144-y

By:

Oracz, Joanna;
Nebesny, Ewa

Publication type:

Article

Acrylamide in cocoa: a survey of acrylamide levels in cocoa and cocoa products sourced from the German market.

Published in:

European Food Research & Technology, 2018, v. 244, n. 8, p. 1381, doi. 10.1007/s00217-018-3051-2

By:

Raters, Marion;
Matissek, Reinhard

Publication type:

Article

Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions.

Published in:

European Food Research & Technology, 2015, v. 241, n. 5, p. 663, doi. 10.1007/s00217-015-2494-y

By:

Oracz, Joanna;
Nebesny, Ewa;
Żyżelewicz, Dorota

Publication type:

Article

Classification of cacao beans ( Theobroma cacao L.) of southern Mexico based on chemometric analysis with multivariate approach.

Published in:

European Food Research & Technology, 2015, v. 240, n. 6, p. 1117, doi. 10.1007/s00217-015-2415-0

By:

Vázquez-Ovando, Alfredo;
Molina-Freaner, Francisco;
Nuñez-Farfán, Juan;
Betancur-Ancona, David;
Salvador-Figueroa, Miguel

Publication type:

Article

Application of various methods for determination of the color of cocoa beans roasted under variable process parameters.

Published in:

European Food Research & Technology, 2014, v. 238, n. 4, p. 549, doi. 10.1007/s00217-013-2123-6

By:

Żyżelewicz, Dorota;
Krysiak, Wiesława;
Nebesny, Ewa;
Budryn, Grażyna

Publication type:

Article

Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed ( Theobroma cacao L.).

Published in:

European Food Research & Technology, 2009, v. 229, n. 6, p. 937, doi. 10.1007/s00217-009-1132-y

By:

Elwers, Silke;
Zambrano, Alexis;
Rohsius, Christina;
Lieberei, Reinhard

Publication type:

Article

ITS-RFLP characterization of black Aspergillus isolates responsible for ochratoxin A contamination in cocoa beans.

Published in:

European Food Research & Technology, 2009, v. 229, n. 5, p. 751, doi. 10.1007/s00217-009-1109-x

By:

Bisbal, Fatima;
Gil, Jose Vicente;
Ramón, Daniel;
Martínez-Culebras, Pedro Vicente

Publication type:

Article

IMPACT OF CLIMATE CHANGE ON THE EXPORT OF PALM OIL, COFFEE BEANS, AND COCOA BEANS.

Published in:

Journal of Management & Agribusiness / Jurnal Manajemen & Agribisnis, 2024, v. 21, n. 1, p. 25, doi. 10.17358/jma.21.1.25

By:

Purbantoro, Bhirawa Anoraga;
Anggraeni, Lukytawati;
Pasaribu, Syamsul Hidayat

Publication type:

Article

COST BENEFIT ANALYSIS OF KEY ACTORS IN THE COCOA BEANS MARKETING.

Published in:

Journal of Management & Agribusiness / Jurnal Manajemen & Agribisnis, 2023, v. 20, n. 1, p. 102, doi. 10.17358/jma.20.1.102

By:

Asir, Muhammad;
Asir, Annisa Ishmat

Publication type:

Article

FACTORS AFFECTING EXPORT OF INDONESIAN COCOA BEANS TO MALAYSIA.

Published in:

Journal of Management & Agribusiness / Jurnal Manajemen & Agribisnis, 2023, v. 20, n. 1, p. 90, doi. 10.17358/jma.20.1.90

By:

Putro, Syaifulloh Albachroini Cahyo;
Yusalina;
Winandi, Ratna

Publication type:

Article

A scarab beetle (Coleoptera: Scarabaeidae) causes tree mortality, delayed growth, and yield reduction in cacao with genotype‐specific susceptibility to herbivory.

Published in:

Pest Management Science, 2024, v. 80, n. 4, p. 2179, doi. 10.1002/ps.7957

By:

Porcel, Mario;
Miranda, Tatiana C.;
Pisco‐Ortiz, Carolina;
Camargo, Hebert;
Moreno, Jessica;
Gutiérrez, Yeisson

Publication type:

Article

Effects of Ethrel® as Ripening Treatment for Cacao (Theobroma cacao L.) Pods.

Published in:

International Journal of Horticultural Science & Technology, 2025, v. 12, n. 1, p. 59

By:

Cuyno Valleser, Vences;
Valleser, Jean L.

Publication type:

Article

Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review.

Published in:

Fermentation (Basel), 2025, v. 11, n. 2, p. 95, doi. 10.3390/fermentation11020095

By:

López-Palestino, Aylin;
Gómez-Vargas, Regina;
Suárez-Quiroz, Mirna;
González-Ríos, Oscar;
Hernández-Estrada, Zorba Josué;
Castellanos-Onorio, Olaya Pirene;
Alonso-Villegas, Rodrigo;
Estrada-Beltrán, Aztrid Elena;
Figueroa-Hernández, Claudia Yuritzi

Publication type:

Article

Feature Review Papers in Microbial Metabolism, Physiology and Genetics.

Published in:

Fermentation (Basel), 2025, v. 11, n. 2, p. 78, doi. 10.3390/fermentation11020078

By:

Willaert, Ronnie G.

Publication type:

Article

Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp vs. Real Mucilage Media.

Published in:

Fermentation (Basel), 2024, v. 10, n. 12, p. 662, doi. 10.3390/fermentation10120662

By:

Besançon, Lydie;
Lorn, Da;
Kouamé, Christelle;
Grabulos, Joël;
Lebrun, Marc;
Fontana, Angélique;
Schorr-Galindo, Sabine;
Boulanger, Renaud;
Strub, Caroline;
Colas de la Noue, Alexandre

Publication type:

Article

Harnessing Fermentation by Bacillus and Lactic Acid Bacteria for Enhanced Texture, Flavor, and Nutritional Value in Plant-Based Matrices.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 411, doi. 10.3390/fermentation10080411

By:

Fernández-Varela, Raquel;
Hansen, Anders Holmgaard;
Svendsen, Birgit Albrecht;
Moghadam, Elahe Ghanei;
Bas, Arzu;
Kračun, Stjepan Krešimir;
Harlé, Olivier;
Poulsen, Vera Kuzina

Publication type:

Article

Soy Molasses as Culture Medium for Bacillus Species Aiming at Plant Growth Promotion.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 403, doi. 10.3390/fermentation10080403

By:

Correa da Silva, Ana Paula Fragoso;
Dorigan, Bianca Santa Rosa;
da Silva-Neto, José Machado;
Rosa-Magri, Marcia Maria;
Rossi, Fabricio;
Francisco, Kelly Roberta;
Ceccato-Antonini, Sandra Regina;
Fontanetti, Anastácia

Publication type:

Article

Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles.

Published in:

Fermentation (Basel), 2024, v. 10, n. 5, p. 251, doi. 10.3390/fermentation10050251

By:

Nascimento, Luciana Lordelo;
Pereira, Marizania Sena;
de Almeida, Lorena Santos;
da Silveira Ferreira, Larissa;
de Moura Pita, Bruna Louise;
de Souza, Carolina Oliveira;
Ribeiro, Camila Duarte Ferreira;
Fricks, Alini Tinoco

Publication type:

Article

Transcriptional Analysis of Mixed-Culture Fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae for Natural Fruity Sour Beer.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 180, doi. 10.3390/fermentation10040180

By:

Fu, Xiaofen;
Guo, Liyun;
Li, Yumeng;
Chen, Xinyu;
Song, Yumei;
Li, Shizhong

Publication type:

Article

Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia.

Published in:

Fermentation (Basel), 2023, v. 9, n. 11, p. 982, doi. 10.3390/fermentation9110982

By:

Polanía-Hincapié, Paola Andrea;
Suárez, Juan Carlos;
Hernández, Héctor Eduardo;
Ramón-Triana, Vivian Yorlady;
Cuéllar-Álvarez, Liceth N.;
Casanoves, Fernando

Publication type:

Article

Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (Coffea arabica L.).

Published in:

Fermentation (Basel), 2023, v. 9, n. 11, p. 976, doi. 10.3390/fermentation9110976

By:

Peñuela-Martínez, Aida Esther;
García-Duque, Jhoan Felipe;
Sanz-Uribe, Juan Rodrigo

Publication type:

Article

Microbial Diversity of Marula Wine during Spontaneous Fermentation.

Published in:

Fermentation (Basel), 2023, v. 9, n. 10, p. 862, doi. 10.3390/fermentation9100862

By:

Maluleke, Evelyn;
Lekganyane, Maleho Annastasia;
Moganedi, Kgabo L. Maureen

Publication type:

Article

Aroma Compound Evolution during Fermentation.

Published in:

Fermentation (Basel), 2023, v. 9, n. 9, p. 797, doi. 10.3390/fermentation9090797

By:

van Wyk, Niël

Publication type:

Article

Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma.

Published in:

Fermentation (Basel), 2023, v. 9, n. 6, p. 533, doi. 10.3390/fermentation9060533

By:

Klis, Victoria;
Pühn, Eva;
Jerschow, Jeanny Jaline;
Fraatz, Marco Alexander;
Zorn, Holger

Publication type:

Article

Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate.

Published in:

Fermentation (Basel), 2023, v. 9, n. 2, p. 166, doi. 10.3390/fermentation9020166

By:

Quelal, Orlando Meneses;
Hurtado, David Pilamunga;
Benavides, Andrés Arroyo;
Alanes, Pamela Vidaurre;
Alanes, Norka Vidaurre

Publication type:

Article

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review.

Published in:

Fermentation (Basel), 2022, v. 8, n. 7, p. 331, doi. 10.3390/fermentation8070331

By:

Gutiérrez-Ríos, Hugo Gabriel;
Suárez-Quiroz, Mirna Leonor;
Hernández-Estrada, Zorba Josué;
Castellanos-Onorio, Olaya Pirene;
Alonso-Villegas, Rodrigo;
Rayas-Duarte, Patricia;
Cano-Sarmiento, Cynthia;
Figueroa-Hernández, Claudia Yuritzi;
González-Rios, Oscar

Publication type:

Article

Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using Kluyveromyces marxianus.

Published in:

Fermentation (Basel), 2022, v. 8, n. 6, p. 39, doi. 10.3390/fermentation8020039

By:

Alonso-Vargas, Monserrat;
Téllez-Jurado, Alejandro;
Gómez-Aldapa, Carlos A.;
Ramírez-Vargas, María del Rocío;
Conde-Báez, Laura;
Castro-Rosas, Javier;
Cadena-Ramírez, Arturo

Publication type:

Article

Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030192

By:

Rahayu, Endang Sutriswati;
Triyadi, Rokhmat;
Khusna, Rosyida N. B.;
Djaafar, Titiek Farianti;
Utami, Tyas;
Marwati, Tri;
Hatmi, Retno Utami

Publication type:

Article

Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria.

Published in:

Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010042

By:

Farrera, Lucie;
Colas de la Noue, Alexandre;
Strub, Caroline;
Guibert, Benjamin;
Kouame, Christelle;
Grabulos, Joël;
Montet, Didier;
Teyssier, Corinne

Publication type:

Article

Mitigation of cadmium uptake in Theobromacacao L: efficacy of soil application methods of hydrated lime and biochar.

Published in:

Plant & Soil, 2022, v. 477, n. 1/2, p. 281, doi. 10.1007/s11104-022-05422-4

By:

Ramtahal, Gideon;
Umaharan, Pathmanathan;
Davis, Carisa;
Roberts, Corey;
Hanuman, Anand;
Ali, Leon

Publication type:

Article

Balancing litterfall and decomposition in cacao agroforestry systems.

Published in:

Plant & Soil, 2022, v. 473, n. 1/2, p. 251, doi. 10.1007/s11104-021-05279-z

By:

Sari, Rika Ratna;
Rozendaal, Danaë M. A.;
Saputra, Danny Dwi;
Hairiah, Kurniatun;
Roshetko, James M.;
van Noordwijk, Meine

Publication type:

Article

Soil fertility and Theobroma cacao growth and productivity under commonly intercropped shade-tree species in Sulawesi, Indonesia.

Published in:

Plant & Soil, 2020, v. 453, n. 1/2, p. 87, doi. 10.1007/s11104-018-03921-x

By:

Wartenberg, Ariani C.;
Blaser, Wilma J.;
Roshetko, James M.;
Van Noordwijk, Meine;
Six, Johan

Publication type:

Article

Atmospheric nitrogen fixation by gliricidia trees (Gliricidia sepium (Jacq.) Kunth ex Walp.) intercropped with cocoa (Theobroma cacao L.).

Published in:

Plant & Soil, 2019, v. 435, n. 1/2, p. 323, doi. 10.1007/s11104-018-3897-x

By:

Kaba, James Seutra;
Zerbe, Stefan;
Agnolucci, Monica;
Scandellari, Francesca;
Abunyewa, Akwasi A.;
Giovannetti, Manuela;
Tagliavini, Massimo

Publication type:

Article

Sun drying of cocoa with firebrick thermal storage materials.

Published in:

International Journal of Energy Research, 2020, v. 44, n. 8, p. 7015, doi. 10.1002/er.5364

By:

Komolafe, Clement A.;
Waheed, Mufutau A.;
Kuye, Sidikat I.;
Adewumi, Babatunde A.;
Oluwaleye, Iyiola O.;
Olayanju, Tajudeen M. Adeniyi

Publication type:

Article

Antioxidant activity of endophytic bacteria origin from endocarp of cocoa pod husk.

Published in:

Journal of Biological Researches, 2024, v. 30, n. 2, p. 83, doi. 10.23869/bphjbr.30.2.20244

By:

Dwi Rinda Marlyati;
Dewi Chusniasih;
Winati Nurhayu

Publication type:

Article

Use of Coco peat for soilless cultivation of tomato.

Published in:

South Asian Journal of Experimental Biology, 2020, v. 10, n. 3, p. 169, doi. 10.38150/sajeb.10(3).p169-175

By:

Malviya, N. K.;
Chaurasiya, R.;
Maji, S.

Publication type:

Article

Effect of farmers' management practices on safety and quality standards of cocoa production: A structural equation modeling approach.

Published in:

Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1844848

By:

N. Suh, Neville;
F. Njimanted, Godfrey;
Thalut, Nashipu;
Yildiz, Fatih

Publication type:

Article

Analysis of quality retentions in cocoa beans exposed to solar heat treatment in cardboard solar heater box.

Published in:

Cogent Food & Agriculture, 2018, v. 4, n. 1, p. 1, doi. 10.1080/23311932.2018.1483061

By:

Abdullahi, Gambo;
Muhamad, Rita;
Dzolkhifli, Omar;
Sinniah, Uma Rani

Publication type:

Article

Kinetics of change in colour and some bio-chemical composition during fermentation of cocoa bean.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1268743

By:

Ndukwu, M.C.;
Udofia, M.;
Yildiz, Fatih

Publication type:

Article

Comparative analysis of asymmetric impact of cashew nuts and cocoa beans exports on Ghana's economic growth: a non-linear ARDL approach.

Published in:

Cogent Economics & Finance, 2024, v. 12, n. 1, p. 1, doi. 10.1080/23322039.2023.2295193

By:

Abdul-Karim, Ibrahim;
Damba, Osman Tahidu

Publication type:

Article

Exchange rate regimes and global cocoa trade: to float or to peg?

Published in:

Cogent Economics & Finance, 2020, v. 8, n. 1, p. 1, doi. 10.1080/23322039.2020.1719593

By:

Addai, Bismark;
Gyimah, Adjei Gyamfi;
Poku-Agyemang, Kwadwo;
Lau, Evan

Publication type:

Article