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Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador.

• Authors : Chóez-Guaranda, Ivan¹ (AUTHOR); Maridueña-Zavala, María¹ (AUTHOR); Quevedo, Adela¹ (AUTHOR)

Subjects: *CACAO beans; *ANTHOCYANINS; *OXIDANT statusECUADOR

• Source: PLoS ONE. 3/1/2024, Vol. 19 Issue 2, p1-30. 30p.

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From untargeted metabolomics to the multiple reaction monitoring‐based quantification of polyphenols in chocolates from different geographical areas.

• Authors : Pinto, Gabriella¹ (AUTHOR) ; Aurilia, Michela¹ (AUTHOR); Illiano, Anna^1,2 (AUTHOR)

• Source: Journal of Mass Spectrometry. Jan2021, Vol. 56 Issue 1, p1-13. 13p.

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LA CADENA DE VALOR DE CACAO EN ECUADOR: UNA PROPUESTA DE ESTRATEGIAS PARA COADYUVAR A LA SOSTENIBILIDAD.

• Authors : Moreno-Miranda, Carlos^1,2 ; Molina, Isaac³ ; Miranda, Zoila²

Subjects: *CACAO; *SOCIOECONOMIC factors; *FOOD chainsECUADOR

• Source: BIOAGRO. 2020, Vol. 32 Issue 3, p205-214. 10p.

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Small-holders perception of sustainability and chain coordination: evidence from Arriba PDO Cocoa in Western Ecuador.

• Authors : MORENO-MIRANDA, CARLOS¹ ; PALACIOS, HIPATIA²; RAMA, DANIELE³

Subjects: CACAO; PRINCIPAL components analysis; COCOAECUADOR

• Source: Bio-Based & Applied Economics. 2019, Vol. 8 Issue 3, p279-295. 17p.

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基于UPLC-Q-TOF MS/MS技术的可可粉中掺入可可壳定量检测方法研究.

• Authors : 张雅莉¹; 韩建勋^1,2; 宋薇¹

• Source: Journal of Chinese Mass Spectrometry Society. 2022, Vol. 43 Issue 1, p121-130. 10p.

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Protected Designation of Origin and Sustainability Characterization: The Case of PDO Cocoa Arriba.

• Authors : Moreno-Miranda, Carlos; Jordán, Jeanette; Moreno, Raúl

Subjects: CACAO; PRINCIPAL components analysis; ENVIRONMENTAL indicatorsECUADOR

• Source: Agriculture; Basel; Oct2019, Vol. 9 Issue 10, p229-229, 1p

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