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Theobroma cacao Antibody.immunoglobulin E:Arbitrary Concentration:Point in time:Serum:Quantitative

Known as: Theobroma cacao As.IgE:Arbitraire concentratie:Moment:Serum:Kwantitatief, S--Kakao, IgE, Theobroma cacao Ac.IgE:ACnc:Pt:Soro:Qn 
National Institutes of Health

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6 relations
ACncAntibodiesHypersensitivityIgE Ab

Papers overview

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Highly Cited
2007
Highly Cited
2007
Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice.
Highly Cited
2007
Highly Cited
2007
Original article Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp
Summary The objectives of this study were the selection of a strain of Saccharomyces cerevisiae, the elaboration of a… 
Highly Cited
2006
Highly Cited
2006
Hypocrea rufa/Trichoderma viride: a reassessment, and description of five closely related species with and without warted conidia
The type species of the genus Hypocrea (Hypocreaceae, Hypocreales, Ascomycota, Fungi), H. rufa, is re-defined and epitypified… 
Highly Cited
2005
Highly Cited
2005
Gene expression in leaves of Theobroma cacao in response to mechanical wounding, ethylene, and/or methyl jasmonate
Highly Cited
2004
Highly Cited
2004
Rapid Screening of Cacao Genotypes for Field Resistance to Phytophthora palmivora Using Leaves, Twigs and Roots
Black pod, caused by Phytophthora spp. is one of the most important diseases of cacao occurring worldwide. Losses due to black… 
Highly Cited
2002
Highly Cited
2002
From shade- to sun-grown perennial crops in Sulawesi, Indonesia: implications for biodiversity conservation and soil fertility
Traditional, complex forest farming systems are increasingly convertedto sun-grown monocultures throughout the tropics… 
Highly Cited
2000
Highly Cited
2000
Analyses of Polyphenols in Cacao Liquor, Cocoa, and Chocolate by Normal-Phase and Reversed-Phase HPLC
The antioxidant polyphenols in cacao liquor, a major ingredient of chocolate and cocoa, have been characterized as flavan-3-ols… 
Highly Cited
1999
Highly Cited
1999
Desiccation sensitivity and activities of free radical-scavenging enzymes in recalcitrant Theobroma cacao seeds
Abstract Mature and immature axes of Theobroma cacao (cocoa) seeds tolerated desiccation under a rapid-drying regime to critical… 
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
1983
Highly Cited
1983
Southern Bahian moist forests
The moist forests of southern Bahia, although occupying less than 10% of the original cover, represent one of the last… 
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