Mostrando 5 resultados de: 5
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Acta Horticulturae(1)
Applied and Environmental Microbiology(1)
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Origen
scopus(5)
Genetic characterization of the cacao cultivar CCN 51: Its impact and significance on global cacao improvement and production
ArticleAbstract: Cacao (Theobroma cacao L.) is an important cash crop in tropical growing regions of the world and paPalabras claves:Cacao breeding, Genetic groups, Genetic identity, Population structure, SSR, theobroma cacaoAutores:Boza E.J., Cedeño-Amador S., Freddy M. Amores, Gutiérrez O.A., Livingstone D.S., Motamayor J.C., Schnell R.J., Tondo C.L.Fuentes:scopusDifferentiation of Ecuadorian National and CCN-51 cocoa beans and their mixtures by computer vision
ArticleAbstract: BACKGROUND: Ecuador exports two major types of cocoa beans, the highly regarded and lucrative NationPalabras claves:Arriba, CACAO NACIONAL, cocoa adulteration, poor fermentation, theobroma cacaoAutores:Blasi P., Freddy M. Amores, Jimenez J.C., La Mantia A., Loor R.G., Rodríguez G.A., Solórzano E.G.Fuentes:scopusCurrent challenges of tropical tree crop improvement: Integrating genomics into an applied cacao breeding program
Conference ObjectAbstract: Theobroma cacao L. is an understory tree from the Amazon basin that can be cultivated in a sustainabPalabras claves:Linkage mapping, MAS, molecular markers, QTL, theobroma cacaoAutores:Borrone J.W., Brown J.S., Cervantes-Martinez C., Freddy M. Amores, Johnson E., Kuhn D.N., Lopes U., Monteverde-Penso E.J., Motamayor J.C., Olano C.T., Phillips-Mora W., Schnell R.J.Fuentes:scopusA larger chocolate chip-development of a 15K theobroma cacao L. SNP array to create high-density linkage maps
ArticleAbstract: Cacao (Theobroma cacao L.) is an important cash crop in tropical regions around the world and has aPalabras claves:cacao, Genotyping, QTL, SNPAutores:Carmen Suárez, Cornejo O.E., Feltus F.A., Freddy M. Amores, Livingstone D.S., Mockaitis K., Motamayor J.C., Mustiga G.M., Rodezno D.C., Stack C.Fuentes:scopusSpecies diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations
ArticleAbstract: Traditional fermentations of the local Ecuadorian cocoa type Nacional, with its fine flavor, are carPalabras claves:Autores:Daniel H., De Vuyst L., Falony G., Freddy M. Amores, Jimenez J., Papalexandratou Z., Romanens E.Fuentes:scopus