Каталог публикаций 2026
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Safety and efficacy of a feed additive consisting of cocoa absolute from the dried seeds of Theobroma cacao L. in propylene glycol for use in all animal species except cats (FEFANA asbl)
Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of a feed additive consisting of a preparation of cocoa absolute (obtained by ■■■■■ extraction from the dried seeds of Theobro…
Occurrence Download
A dataset containing 13884 species occurrences available in GBIF matching the query: { "and" : [ "OccurrenceStatus is one of (Present)", "TaxonKey is one of (Theobroma cacao [Catalogue of Life])" ] } The dataset includes 13884 records from 479 constituent dat…
Coordinamento pre-competitivo nel dominio olfattivo: knowledge commons, mandati istituzionali e configurazione di un'infrastruttura semantica condivisa — un quadro teorico in dialogo con IFRA, ISO 13299, IUPAC
Il settore profumiero lavora già con molti sistemi di descrizione e classificazione: vocabolari sensoriali, classificazioni di scuola e di mercato, lessici di casa, un glossario degli ingredienti costruito dall'industria. Il paper tratta il problema di coordi…
Data and code for: Monalonion dissimulatum (Miridae) in Peruvian cacao: Integration of DNA sequences and morphology for its identification and the study of its biological cycle in the Amazonas region
This repository contains the data and analysis code supporting the study of Monalonion dissimulatum in cacao plantations in the Amazonas region of Peru. The deposited materials include data used for morphological and molecular identification, assessment of th…
Effect of Alkalization With Potassium Carbonate and Ammonium Bicarbonate on the Chemical and Physical Properties of Cocoa Butter: A Factorial and Central Composite Design Approach
ABSTRACT This study investigated the effects of cocoa butter alkalization using potassium carbonate and ammonium bicarbonate (0%–6%) on acidity, peroxide value, iodine value, saponification value, moisture content, slip melting point, pH, and lead content. A…
APPLICATION OF IBA TO SEEDLINGS TO PROMOTE THE GROWTH OF NEW PLANTING COCOA
The decline in the area and productivity of cocoa (Theobroma cacao L.) plantations in Indonesia is caused by high seedling mortality rates during the transplanting stage, which results from the plants' limited ability to adapt to their new environment. This s…
Occurrence Download
A dataset containing 10091 species occurrences available in GBIF matching the query: { "and" : [ "TaxonKey is Theobroma cacao", "HasCoordinate is true" ] } The dataset includes 10091 records from 327 constituent datasets; see https://api.gbif.org/v1/occurrenc…
Разработка термостойкого темного шоколада с использованием тройных смесей какао-масла, стеарина масла ядер манго и структурированного жира на основе соевого масла
Development of heat-stable dark chocolate using ternary blends of cocoa butter, mango kernel fat stearin, and soybean oil-based structured fat
Aptitud agroecológica proyectada del cacao (Theobroma cacao L.) bajo escenarios climáticos de finales del siglo XXI en Quinsaloma, Ecuador
El cambio climático puede modificar la aptitud territorial de cultivos tropicales perennes como el cacao (Theobroma cacao L.). El objetivo fue cuantificar y comparar la aptitud agroecológica potencial del cacao en Quinsaloma, Ecuador, para 2081–2100 bajo SSP1…
Потенциал Neurospora sitophila в качестве стартовой культуры при ферментации какао: влияние на динамику ферментации, биоактивные соединения и структурные свойства бобов и тертого какао
Potential of Neurospora sitophila as a starter culture in cocoa fermentation: effects on fermentative dynamics, bioactive compounds, and structural properties of the bean and cocoa liquor
PROCESS OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF POLYPHENOLS FROM COCOA BEAN SHELLS AND THEIR ANTIOXIDANT POTENTIAL
Food waste is a valuable source of bioactive compounds, and cocoa bean shells (Theobroma cacao L.) are rich in phenolic compounds with antioxidant potential. This study optimized ultrasound-assisted extraction of polyphenols by varying solvent type, solid-to-…
Влияние музыки на сенсорное восприятие и гастрономический опыт дегустации эквадорского шоколада
Influence of music on sensory perception and the gastronomic experience of Ecuadorian chocolate tasting
В этом исследовании изучалось, как фоновая музыка влияет на эмоциональный опыт, сенсорное восприятие и связанные с ними нейронные реакции во время дегустации эквадорского темного шоколада с различным процентным содержанием какао (100%, 70% и 52%). Участники о…
Polyphenol‐Rich Foods as a Healthy and Sustainable Strategy: Mental Health and Metabolomic Profiling
ABSTRACT The so‑called demographic transition has increased the prevalence of chronic diseases in adults over 65, accompanied by a rise in anxiety and depression. This study aimed at investigating the effect of cocoa flavanols and red berries (RB) anthocyanin…
Occurrence Download
A dataset containing 505082 species occurrences available in GBIF matching the query: { "and" : [ "TaxonKey is one of (Persea americana, Citrus reticulata, Mangifera indica, Citrus grandis, Citrus sinensis, Cola nitida, Cola acuminata, Cocos nucifera, Acacia…
Bitter 2,5‐Diketopiperazines From Cocoa Activate Human Bitter Taste Receptors
The human taste system enables a rapid analysis of nutritional and non-nutritional food constituents. Although a bitter taste is considered a warning signal against ingesting potentially harmful substances, not all bitter substances are toxic, and a moderate…
Фотосинтетические реакции генотипов какао Trinitario при четырех уровнях освещенности
Photosynthetic responses of Trinitario cacao genotypes under four light levels
КЛЮЧЕВОЙ ВЫВОД : При высокой освещенности генотипы Trinitario и Forastero были восприимчивы к фотоингибированию, при этом генотипы Forastero демонстрировали более низкую фотосинтетическую активность. При очень низкой освещенности фотосинтетическая способность…
A study of the bacterial ecology of a chocolate ingredient production environment and characterisation of Salmonella species a zoonotic food-borne bacteria of importance to this food industry
The safe production of chocolate is a critical issue to both the consumer and the brand, requiring the application of Hazard Analysis Critical Control Points (HACCP) system across the production process. These production environments are challenged on occasio…
A study of the bacterial ecology of a chocolate ingredient production environment and characterisation of Salmonella species a zoonotic food-borne bacteria of importance to this food industry
The safe production of chocolate is a critical issue to both the consumer and the brand, requiring the application of Hazard Analysis Critical Control Points (HACCP) system across the production process. These production environments are challenged on occasio…
Carbon storage in Inga-cacao agroforestry on degraded former coca-crop soils
Former coca-crop lands in the Peruvian Amazon need restoration that rebuilds soil function and carbon pools. This study compared soil, litter and recovered-root carbon in degraded former coca-crop soil without agroforestry and Inga edulis-Theobroma cacao syst…
Data and code for: Monalonion dissimulatum (Miridae) in Peruvian cacao: Integration of DNA sequences and morphology for its identification and the study of its biological cycle in the Amazonas region
This repository contains the data and analysis code supporting the study of Monalonion dissimulatum in cacao plantations in the Amazonas region of Peru. The deposited materials include data used for morphological and molecular identification, assessment of th…