نتائج البحث

EVALUACIÓN DE LA EFICIENCIA DE UN SISTEMA DE SECADO SOLAR DIRECTO PARA GRANOS DE CACAO EN TENA.

• Authors : Guapulema Maygualema, Rocío¹; Cerda Mejía, Galo Leonardo¹ ; Ríos Obregón, Jorge Manuel¹

• Source: Centro Azúcar. jul-sep2023, Vol. 50 Issue 3, p1-15. 15p.

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Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans.

• Authors : Rottiers, Hayley^1,2 (AUTHOR) ; Tzompa Sosa, Daylan Amelia¹ (AUTHOR); De Winne, Ann³ (AUTHOR)

Subjects: *CACAO beans; *FLAVOR; *FERMENTATIONECUADOR

• Source: European Food Research & Technology. Sep2019, Vol. 245 Issue 9, p1917-1937. 21p.

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Effect of the growing area on the fat content and the fatty acid composition of Ecuadorian cocoa beans.

• Authors : Samaniego I; Department of Nutrition and Quality, National Institute of Agricultural Research (INIAP), Santa Catalina Experimental Station, Mejía, Ecuador.; Espín S

Subjects: Cacao*/Cacao*/Cacao*/chemistry ; Chocolate*; Fatty Acids/Fatty Acids/Fatty Acids/*analysis

• Source: International journal of food sciences and nutrition [Int J Food Sci Nutr] 2021 Nov; Vol. 72 (7), pp. 901-911. Date of Electronic Publication: 2021 Feb 15.Publisher: Informa Healthcare Country of Publication: England NLM ID: 9432922 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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MITIGATION OF CADMIUM CONCENTRATION IN COCOA KERNELS.

• Authors : Javier Morales-Rodríguez, Wiston¹ ; Susana Carranza-Patiño, Mercedes¹; Alfredo Morante-Carriel, Jaime¹

• Source: Journal of Pharmaceutical Negative Results. 2022, Vol. 13 Issue 3, p734-740. 7p.

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USE OF ENZYMES AND LEAVENING AGENTS AS A STRATEGY TO REDUCE THE PRESENCE OF CADMIUM IN THE FERMENTATION PROCESS OF Theobroma cacao L. ALMONDS.

• Authors : Vera Chang, Jaime Fabián¹ ; Morejon Lucio, Rocio Natividad²; Salgado Tello, Iván Patricio²

• Source: Journal of Pharmaceutical Negative Results. 2022, Vol. 13 Issue 3, p604-614. 11p.

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From untargeted metabolomics to the multiple reaction monitoring‐based quantification of polyphenols in chocolates from different geographical areas.

• Authors : Pinto, Gabriella¹ (AUTHOR) ; Aurilia, Michela¹ (AUTHOR); Illiano, Anna^1,2 (AUTHOR)

• Source: Journal of Mass Spectrometry. Jan2021, Vol. 56 Issue 1, p1-13. 13p.

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Eco-Friendly Biocontrol of Moniliasis in Ecuadorian Cocoa Using Biplot Techniques.

• Authors : Valenzuela-Cobos, Juan Diego¹ (AUTHOR); Guevara-Viejó, Fabricio¹ (AUTHOR); Vicente-Galindo, Purificación^1,2,3 (AUTHOR)

Subjects: *CANDIDIASIS; *HARVESTING; *COCOAECUADOR

• Source: Sustainability (2071-1050). Mar2023, Vol. 15 Issue 5, p4223. 12p.

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基于UPLC-Q-TOF MS/MS技术的可可粉中掺入可可壳定量检测方法研究.

• Authors : 张雅莉¹; 韩建勋^1,2; 宋薇¹

• Source: Journal of Chinese Mass Spectrometry Society. 2022, Vol. 43 Issue 1, p121-130. 10p.

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Control cultural, biológico y químico de Moniliophthora roreri y Phytophthora spp en Theobroma cacao 'CCN-51'.

• Authors : Anzules Toala, Vicente^1,2; Borjas Ventura, Ricardo³; Alvarado Huamán, Leonel³

• Source: Scientia Agropecuaria. oct-dec2019, Vol. 10 Issue 4, p511-520. 10p.

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