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1 s of theophylline and thus test positive for cacao.
2 oing efforts to breed P. palmivora-resistant cacao.
3 and theophylline, associated with the use of cacao.
4 ciosa causes Witches' Broom Disease (WBD) of cacao.
5 ds, which may have roles in its infection of cacao.
6  underlying a successful defense response in cacao.
7 elationship between populations of Theobroma cacao.
8  rituals incorporating cylindrical vases and cacao.
9  Mexico, reveal theobromine, a biomarker for cacao.
10 f chocolate, containing different amounts of cacao (35-100%), were determined using attenuated total
11  factor of 1 to 0.6 +/- 0.1 for oil palm and cacao agroforestry plantations and 0.8 +/- 0.3 for rubbe
12 r (Hevea brasiliensis), and cacao (Theobroma cacao) agroforestry plantations on SOC stocks within 3-m
13 type-resolved genome assemblies of Theobroma cacao-an outcrossing, long-lived tree species that is th
14                                              Cacao and chocolate production is a global industry wort
15 icate that mature cash crop systems, such as cacao and coffee with shade trees, provide wildlife habi
16 e tea caffeine synthesis pathway relative to cacao and coffee.
17                         Origins of Theobroma cacao and Crinipellis perniciosa occurred in the Amazon
18  perniciosa causes witches' broom disease of cacao and inflicts symptoms suggestive of hormonal imbal
19  simultaneously assess the transcriptomes of cacao and M. perniciosa during their peculiar biotrophic
20 dem duplications independently of genes from cacao and tea, suggesting that caffeine in eudicots is o
21  of an ancestral genome common to cotton and cacao, and proposed evolutionary models to show how such
22  to demonstrate its feasibility as honey and cacao are among the most adulterated food products.
23 ement in the somatic embryo abnormalities in cacao are discussed.
24 hether the yeasts associated with coffee and cacao are genetically similar, crop-specific populations
25 nt present knowledge about witches' broom of cacao are presented with the hope that disease managemen
26 s, mangos, several nuts, spices, coffee, and cacao are widely traded and much sought after around the
27 n expressed by M. perniciosa when it infects cacao, are presented.
28                            Using bananas and cacao as key examples, we outline some of the reasons fu
29 h we propose to name eTcBV for endogenous T. cacao bacilliform virus, varied in type with each predom
30 re 1000 B.C., extending the confirmed use of cacao back at least 500 years.
31                  Recently, it was shown that cacao bean fermentation enhances Cd solubility, opening
32                                              Cacao bean shell (CBS) has garnered increasing attention
33 he peptide and protein profiles of Theobroma cacao beans of the genotype IMC 67 at different fermenta
34  properties, which closely resemble those of cacao beans, the primary ingredient in chocolate product
35 ysis was applied to track moisture damage in cacao beans, where 86 analytes with at least a 2-fold co
36                                 The earliest cacao beverages consumed at Puerto Escondido were likely
37         The association of cylinder jars and cacao beverages suggests that the Chacoan ritual involvi
38  Escondido in what is now Honduras show that cacao beverages were being made there before 1000 B.C.,
39 dies were performed in three Theobroma spp., cacao, bicolor and grandiflorum through chemical composi
40 ncluding the tobacco black shank disease and cacao black pod disease pathogens P. parasitica and P. p
41  applied to distinguish commercial honey and cacao brands to demonstrate its feasibility as honey and
42 f dimeric to pentameric procyanidins from T. cacao by countercurrent chromatography.
43 d PAC content from Vitis vinifera, Theobroma cacao, Camellia sinensis, and Pinus massoniana induced a
44  infects the fruit of cacao trees (Theobroma cacao) causing black pod rot and reducing yields.
45 within this survey; while, among vegetables, cacao/chocolate and spices resulted in contamination lev
46 scriptomic analysis of the disease-resistant cacao clone SCA6 and the susceptible clone NA32 to chara
47                             We evaluated six cacao clones (PS 1319, CCN 10, CCN 51, PH 16, SJ 02, and
48 The flavanol (-)-epicatechin, a component of cacao (cocoa), has been shown to have multiple health be
49 fied by transcriptomic analysis of important cacao cultivars.
50 f the Mexican border indicates exchange with cacao cultivators in Mesoamerica in a time frame of abou
51  of witches' broom disease, which devastates cacao cultures in South America.
52 -regulatory modules likely to be involved in cacao defense against P. palmivora.
53                        Like wine, coffee and cacao depend on microbial fermentation [8, 9] and have b
54            Key genes potentially involved in cacao disease resistance were identified by transcriptom
55                      This complex history of cacao domestication is the basis of today's cacao tree p
56                      This first known use of cacao drinks north of the Mexican border indicates excha
57                                     Full sun cacao farms have high yield potential due to a combinati
58 o P. palmivora, yet our understanding of how cacao fruit respond to the pathogen at the molecular lev
59                                We identified cacao genes, promoter motifs, and promoter motif combina
60 tegrated badnaviral sequences in most of the cacao genetic groups.
61 -Seq studies were conducted on pods of seven cacao genotypes (ICS1, WFT, Gu133, Spa9, CCN51, Sca6 and
62 zoctonia solani) on stomatal aperture in two cacao genotypes (SCA6 and Pound7) under varying light co
63 in the roots, stems and leaves of 19 diverse cacao genotypes grown in hydroponics with 20 umol L(-1)
64                                              Cacao genotypes vary in their resistance levels to P. pa
65  biosynthesis of papanridins is prevalent in cacao, grape, blueberry, corn, rice, Arabidopsis, and ot
66 gation by somatic embryogenesis in Theobroma cacao has some issues to be solved, as many morphologica
67 al to define key disease resistance genes in cacao, here we use a transcriptomic analysis of the dise
68                            Identification of cacao in ancient sherds has depended on the general pres
69                     Past efforts to identify cacao in ceramics focused on highly decorative vessel fo
70 w, for the first time, the widespread use of cacao in South America out of its native Amazonian area
71  of theophylline, a unique key biomarker for cacao in the region.
72 e investigated the differential responses of cacao-infecting fungi (Colletotrichum gloeosporioides an
73                                              Cacao is a globally significant crop, but its production
74                                    Theobroma cacao is one of the most economically important tropical
75                                 Importantly, cacao is present in all contexts, common to all Maya res
76                             Cocoa (Theobroma cacao) is a crop of economic importance.
77  found in the phenolic fraction of Theobroma Cacao L. beans.
78 uct prepared from the seeds of the Theobroma cacao L. tree and is a common ingredient of many food pr
79                             Cocoa (Theobroma cacao L.) bean fermentation is a spontaneous process inv
80                             Cocoa (Theobroma cacao L.) beans are extensively employed in the food ind
81 dy the metabolic profile of cocoa (Theobroma cacao L.) beans of different varieties, origin and ferme
82 ctionery industry, the cocoa bean (Theobroma cacao L.) has to meet certain legal requirements in term
83 ermination of cocoa shell content (Theobroma cacao L.) in cocoa products using a metabolomics approac
84                             Cocoa (Theobroma cacao L.) is an economically significant plant because o
85  antioxidant compounds from cocoa (Theobroma cacao L.) leaves.
86 ues on the storage of cocoa honey (Theobroma cacao L.) over a 28-day period.
87 olated from unroasted cocoa beans (Theobroma cacao L.) using various techniques of countercurrent chr
88           Within the cocoa market (Theobroma cacao L.), quality and prices are often determined by ge
89 and translocation in cacao plants (Theobroma cacao L.).
90 n various plants, including cocoa (Theobroma cacao L.).
91  octamer were isolated from cacao (Theobroma cacao, L.) seeds and added to bovine serum albumin (BSA)
92  and interpret complex stomatal responses in cacao leaves during pathogen interactions.
93 s associated with a tropical tree (Theobroma cacao, Malvaceae) across lowland Panama.
94 revealed that cadmium (Cd) concentrations in cacao nibs can decrease by a factor up to 1.3 during fer
95 er, river water, well water, sea water, tea, cacao, nut, bitter chocolate, rice, leek, cinnamon and p
96 ingredients of human diet (e.g. tea, fruits, cacao) of the well-known health benefit properties.
97               Cadmium (Cd) concentrations in cacao often exceed food limits.
98 lant drinks, probably concocted using either cacao or holly leaves and twigs.
99                                    Theobroma cacao originated in the Amazon and Orinoco basins of Col
100                                    Theobroma cacao originated in the Neotropics from South America.
101                                          The cacao pathogen Moniliophthora roreri belongs to the mush
102  areas aggressively affected by oil palm and cacao plantations, agricultural and urban expansions or
103 l mechanisms for uptake and translocation in cacao plants (Theobroma cacao L.).
104 ght Zn and Cd are preferentially taken up by cacao plants.
105 ntly of virus-like sequences in asymptomatic cacao plants.
106  study is a comprehensive exploration of the cacao pod transcriptional response to P. palmivora sprea
107 st-penetration resistance to P. palmivora in cacao pods and provide this information as a resource to
108 enetic mixing between geographically distant cacao populations occurred as early as the middle Holoce
109                    A screening of 24 Chuncho cacao postharvest processes was carried out and three tr
110                        Among foods analyzed, cacao powder had the highest amounts of kynurenic acid (
111                                          The CACAO principle of relying on community members to parti
112 the deleterious effects of witches' broom on cacao production include the use of phytosanitation (rem
113  confirms the continuous presence and use of cacao products at San Lorenzo between 1800 and 1000 BCE,
114 an limits on cadmium (Cd) and nickel (Ni) in cacao products sparked interest in lowering metal concen
115 lity, opening potential for Cd mitigation in cacao products.
116                       Cacao seeds, Theobroma cacao, provide the basis for a ceremonially important Me
117 d sequences is relevant to the management of cacao quarantine facilities and may also aid novel metho
118                                          The cacao residues come from pieces of vessels that are like
119 --as confirmed by previous identification of cacao residues on archaeological pottery from Paso de la
120              In contrast to Zn, however, the cacao roots retain isotopically light Cd and transfer is
121 eavy Zn is preferentially sequestered in the cacao roots, whilst isotopically light Zn is mobilised t
122 oth leaf necrosis and leaf mortality when T. cacao seedlings are challenged with a major pathogen (Ph
123                                              Cacao seeds, Theobroma cacao, provide the basis for a ce
124 america, especially by elites, was made from cacao seeds.
125 the first time the methylome landscape of T. cacao somatic embryogenesis was examined, using whole-ge
126                                              Cacao suffers significant annual losses to the water mol
127 scarlet macaws, turquoise, marine shell, and cacao, suggest societal complexity unprecedented elsewhe
128  the badnavirus complex, responsible for the cacao swollen shoot virus disease in West Africa, eviden
129 ientific investigations of witches' broom of cacao that began in the 1890s developed the present stat
130 f the most devastating diseases of Theobroma cacao, the chocolate tree.
131 uineensis), rubber (Hevea brasiliensis), and cacao (Theobroma cacao) agroforestry plantations on SOC
132 n from monomer to octamer were isolated from cacao (Theobroma cacao, L.) seeds and added to bovine se
133              As close relatives of Theobroma cacao, they may provide a good alternative for human con
134 ven by humans, favoring the adaptation of T. cacao to new environments.
135  cacao domestication is the basis of today's cacao tree populations and its knowledge can help us bet
136  Phytophthora palmivora infects the fruit of cacao trees (Theobroma cacao) causing black pod rot and
137                    One elite context reveals cacao use as part of a mortuary ritual for sacrificial v
138 shing back the earliest chemical evidence of cacao use by some 1,000 years.
139   Mesoamerican peoples had a long history of cacao use--spanning more than 34 centuries--as confirmed
140 , but the success of washing depended on the cacao variety.
141 ial contexts, creating assumptions as to how cacao was distributed and who could access it.
142 the Chacoan ritual involving the drinking of cacao was tied to Mesoamerican rituals incorporating cyl
143 trometry, and show that chocolate (Theobroma cacao) was consumed by the Preclassic Maya as early as 6
144 ent of Community Annotation with Ontologies (CACAO), we have contributed nearly 5,000 literature-base
145 older, perennial crops like cocoa (Theobroma cacao), which are extensive across the tropics.
146            We inoculated leaves of Theobroma cacao with four common colonizers that range in their ef

 
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