Cacao (Theobroma cacao), the source of chocolate, is threatened by devastating diseases like frosty pod rot (FPR) and witches' broom disease (WBD), impacting global production and farmer livelihoods. Here, we employ a machine learning-driven genome-w...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Jul 5, 2025
People of all ages enjoy chocolate, and its popularity is attributed to its pleasant taste and aroma, as well as its associated health benefits. Produced through both artisanal and industrial processes, which involve harvesting, selecting, fermenting...
The relationships between the contents of various metals in different types of chocolates were studied using chemometric approach. Chemometric analysis was based on the application of artificial neural networks (ANN). ANN was performed in order to se...
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