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Cacao Plant

Known as: Cacaos, Theobroma cacao, cocoa 
A tree of the family Sterculiaceae (or Byttneriaceae), usually Theobroma cacao, or its seeds, which after fermentation and roasting, yield cocoa and… 
National Institutes of Health

Related topics

Related topics

16 relations
CaffeineChocolateChocolate FlavorChocolate antigen

Broader (2)

Theobromacaffeine in any form

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Highly Cited
2007
Highly Cited
2007
Mapping QTLs for Resistance to Frosty Pod and Black Pod Diseases and Horticultural Traits in Theobroma cacao L.
A heterozygous F 1 mapping population of cacao (Theobroma cacao L.) was created and evaluated for resistance to frosty pod… 
Highly Cited
2006
Highly Cited
2006
Analysis of catechins in Theobroma cacao beans by cyclodextrin-modified micellar electrokinetic chromatography.
Review
2005
Review
2005
Studies on the stability of acrylamide in food during storage.
Acrylamide levels in a variety of food samples were analyzed before and after 3 months of storage at 10 degrees-12 degrees C. The… 
Highly Cited
1998
Highly Cited
1998
The antioxidative substances in cacao liquor.
The antioxidative substances contained in cacao liquor, which is one of the major ingredients of chocolate, were separated by… 
Highly Cited
1998
Highly Cited
1998
Genetic diversity and relationships of cacao (Theobroma cacao L.) in southern Mexico
Abstract Neotropical tree crops are affected by a combination of biological and human factors that complicate the study of… 
Highly Cited
1995
Highly Cited
1995
Comparative study of the fermentative characteristics of inulin and different types of fibre in rats inoculated with a human Whole faecal flora
It is known that the physico-chemical characteristics of fibre modify their fermentation characteristics in the colon. Previously… 
Highly Cited
1986
Highly Cited
1986
Nitrogen in West Africa: the regional cycle
A nitrogen cycle budget has been calculated for West Africa south of the northern Sahara that quantifies biologically important… 
Highly Cited
1971
Highly Cited
1971
Transmission of Phytophthora Pod Rot of Cocoa by Invertebrates
Phytophthora palmivora (Butl.) Butl., the causal agent of black pod of cocoa (Theobroma cacao L.), accounts for an estimated 19… 
Highly Cited
1969
Highly Cited
1969
Theobroma cacao L.
Highly Cited
1955
Highly Cited
1955
Incompatibility in Theobroma cacao
Received 26.iv.54 I. INCOMPATIBILITY MECHANISMS GERSTEL (1950) credits Hughes with first recognising a case of incompatibility… 
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