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Volatile compounds of copoazú (Theobroma grandiflorum Schumann) fruitQUIJANO, Clara E; PINO, Jorge A.Food chemistry. 2007, Vol 104, Num 3, pp 1123-1126, issn 0308-8146, 4 p.Article

Chemical composition of the pulp of three typical Amazonian fruits: araça-boi (Eugenia stipitata), bacuri (platonia insignis) and cupuaçu (Theabroma grandiflorum)ROGEZ, Hervé; BUXANT, Raphaële; MIGNOLET, Eric et al.European food research & technology (Print). 2004, Vol 218, Num 4, pp 380-384, issn 1438-2377, 5 p.Article

Flavonoids, Proanthocyanidins, Vitamin C, and Antioxidant Activity of Theobroma grandiflorum (Cupuassu) Pulp and SeedsPUGLIESE, Alexandre G; TOMAS-BARBERAN, Francisco A; TRUCHADO, Pilar et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 11, pp 2720-2728, issn 0021-8561, 9 p.Article

Nitrogen transfer between high- and low-quality leaves on a nutrient-poor Oxisol determined by ¹⁵N enrichmentSCHWENDENER, Carol M; LEHMANN, Johannes; DE CAMARGO, Plinio B et al.Soil biology & biochemistry. 2005, Vol 37, Num 4, pp 787-794, issn 0038-0717, 8 p.Article

Free amino acid amounts in raw cocoas from different originsROHSIUS, Christina; MATISSEK, Reinhard; LIEBEREI, Reinhard et al.European food research & technology (Print). 2006, Vol 222, Num 3-4, pp 432-438, issn 1438-2377, 7 p.Article

Volatile fruit constituents of Theobroma grandiflorumCABRAL VELHO, C; CHARLES, D. J; SIMON, J. E et al.HortScience. 1991, Vol 26, Num 5, issn 0018-5345, p. 608Article

Alicyclobacillus acidoterrestris spores as a target for Cupuaçu (Theobroma grandiflorum) nectar thermal processing: kinetic parameters and experimental methodsVIEIRA, Margarida C; TEIXEIRA, Arthur A; SILVA, Filipa M et al.International journal of food microbiology. 2002, Vol 77, Num 1-2, pp 71-81, issn 0168-1605Article

Studies on the aroma of cupuassu liquor by headspace solid-phase microextraction and gas chromatographyDE OLIVEIRA, Ana Maria; PEREIRA, Nadia Rosa; MARSAIOLI, Antonio JR et al.Journal of chromatography. 2004, Vol 1025, Num 1, pp 115-124, issn 0021-9673, 10 p.Conference Paper

Free and bound flavour components of Amazonian fruits : 3-glycosidically bound components of cupuacuBOULANGER, R; CROUZET, J.Food chemistry. 2000, Vol 70, Num 4, pp 463-470, issn 0308-8146Article

Kinetics of flavour and aroma changes in thermally processed cupuaçu (Theobroma grandiflorum) pulpSILVA, F. M; SIMS, C; BALABAN, M. O et al.Journal of the science of food and agriculture. 2000, Vol 80, Num 6, pp 783-787, issn 0022-5142Article

Il grasso dei semi di Theobroma grandiflorum cupuaçu succedaneo o sostituto del burro di cacao = The fat of Theobroma grandiflorum cupuaçu seeds : Substitute for cocoa-butterGOMES DA SILVA, W; BARUFFALDI, R; NOGUEIRA OLIVEIRA, M et al.Industrie alimentari (Pinerolo). 1999, Vol 38, Num 381, pp 546-548, issn 0019-901XArticle

ETUDE DES COMPOSES D'AROME LIBRES ET LIES DE FRUITS AMAZONIENS «BACURI, CUPUACU, ACEROLA» = STUDY OF FREE AND BOUND AROMA COMPOUNDS TO AMAZONIANS FRUITS BACURI, CUPUACU, ACEROLABoulanger, Renaud; Crouzet, Jean.1999, 186 p.Thesis

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More than a feelingWOODRUFF, John.SPC. Soap, perfumery and cosmetics. 2003, Vol 76, Num 5, pp 40-42, issn 0037-749X, 3 p.Article

Comparative study on the proteolytic activities and storage globulins in seeds of Theobroma grandiflorum (Wilid ex Spreng) Schum and Theobroma bicolor Humb Bonpl, in relation to their potential to generate chocolate-like aromaREISDORFF, Christoph; ROHSIUS, Christina; CLARET DE SOUZA, Aparecida Das et al.Journal of the science of food and agriculture. 2004, Vol 84, Num 7, pp 693-700, issn 0022-5142, 8 p.Article

Nitrogen uptake from ¹⁵N-enriched fertilizer by four tree crops in an amazonian agroforestDINKELMEYER, Harald; LEHMANN, Johannes; RENCK, Andreas et al.Agroforestry systems. 2003, Vol 57, Num 3, pp 213-224, issn 0167-4366, 12 p.Article

Determination of theobromine, theophylline, and caffeine in by-products of cupuacu and cacao seeds by high-performance liquid chromatographyLO COCOL, F; LANUZZA, F; MICALI, G et al.Journal of chromatographic science. 2007, Vol 45, Num 5, pp 273-275, issn 0021-9665, 3 p.Article

Free and bound flavour components of Amazonian fruits : 2. cupuaçu volatile compoundsBOULANGER, R; CROUZET, J.Flavour and fragrance journal. 2000, Vol 15, Num 4, pp 251-257, issn 0882-5734Article

Silicones and Naturals: Enhancing Sensory, Aesthetics and EfficacyDUFFY, J. L; MACIAN, K. A; ROJAS WAHL, R. U et al.SÖFW-Journal. 2010, Vol 136, Num 4, issn 0942-7694, 24-34 [8 p.]Article

Quality evaluation of cupuaçu (Theobroma grandiflorum) purée after pasteurization and during storageSILVA, F. M; SILVA, C. L. M.Food science and technology international. 2000, Vol 6, Num 1, pp 53-58, issn 1082-0132Article

Effect of five tree crops and a cover crop in multi-strata agroforestry at two fertilization levels on soil fertility and soil solution chemistry in central AmazoniaSCHROTH, G; TEIXEIRA, W. G; SEIXAS, R et al.Plant and soil. 2000, Vol 221, Num 2, pp 143-156, issn 0032-079XArticle

New bioactive polyphenols from Theobroma grandiflorum (cupuaçu)HUI YANG; PROTIVA, Petr; BAOLIANG CUI et al.Journal of natural products (Print). 2003, Vol 66, Num 11, pp 1501-1504, issn 0163-3864, 4 p.Article

Conversion of secondary forest into agroforestry and monoculture plantations in Amazonia: consequences for biomass, litter and soil carbon stocks after 7 yearsSCHROTH, Götz; AGRA D'ANGELO, Sammya; GERALDES TEIXEIRA, Wenceslau et al.Forest ecology and management. 2002, Vol 163, Num 1-3, pp 131-150, issn 0378-1127Article

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