Juan Jimenez

Differentiation of Ecuadorian National and CCN-51 cocoa beans and their mixtures by computer vision.

Juan Jimenez, F. Amores, Eddyn G Solórzano, 2018, Journal of the science of food and agriculture.

Variability and genetic determinants of cocoa aromas in trees native to South Ecuadorian Amazonia

X. Argout, M. Lebrun, C. Lanaud, 2022, PLANTS, PEOPLE, PLANET.

Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador

X. Argout, M. Lebrun, P. Costet, 2022, The plant genome.

Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao.

X. Argout, C. Lanaud, R. Boulanger, 2021, Plant physiology and biochemistry : PPB.

Photosynthetic response to low and high light of cacao growing without shade in an area of low evaporative demand

W. Tezara, Juan Jimenez, R. Loor, 2018 .

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

G. Falony, H. Daniel, L. De Vuyst, 2011, Applied and Environmental Microbiology.

Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety

X. Argout, C. Lanaud, R. Boulanger, 2021, Frontiers in Plant Science.

Genetic bases of fruity notes (fresh and dried) of the Nacional cocoa variety

X. Argout, C. Lanaud, R. Boulanger, 2021 .