287 related articles for article (PubMed ID: 18616604)
1. Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes.
Leal GA; Gomes LH; Efraim P; de Almeida Tavares FC; Figueira A
FEMS Yeast Res; 2008 Aug; 8(5):788-98. PubMed ID: 18616604
[TBL] [Abstract][Full Text] [Related]
2. Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation.
Crafack M; Mikkelsen MB; Saerens S; Knudsen M; Blennow A; Lowor S; Takrama J; Swiegers JH; Petersen GB; Heimdal H; Nielsen DS
Int J Food Microbiol; 2013 Oct; 167(1):103-16. PubMed ID: 23866910
[TBL] [Abstract][Full Text] [Related]
3. Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp.
Meersman E; Struyf N; Kyomugasho C; Jamsazzadeh Kermani Z; Santiago JS; Baert E; Hemdane S; Vrancken G; Verstrepen KJ; Courtin CM; Hendrickx M; Steensels J
J Agric Food Chem; 2017 Nov; 65(44):9726-9734. PubMed ID: 29032689
[TBL] [Abstract][Full Text] [Related]
4. Yeast diversity of Ghanaian cocoa bean heap fermentations.
Daniel HM; Vrancken G; Takrama JF; Camu N; De Vos P; De Vuyst L
FEMS Yeast Res; 2009 Aug; 9(5):774-83. PubMed ID: 19473277
[TBL] [Abstract][Full Text] [Related]
5. Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans.
Romero-Cortes T; Salgado-Cervantes MA; García-Alamilla P; García-Alvarado MA; Rodríguez-Jimenes Gdel C; Hidalgo-Morales M; Robles-Olvera V
J Sci Food Agric; 2013 Aug; 93(10):2596-604. PubMed ID: 23553798
[TBL] [Abstract][Full Text] [Related]
6. Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis.
Papalexandratou Z; De Vuyst L
FEMS Yeast Res; 2011 Nov; 11(7):564-74. PubMed ID: 22093683
[TBL] [Abstract][Full Text] [Related]
7. Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms.
Ho VTT; Fleet GH; Zhao J
Int J Food Microbiol; 2018 Aug; 279():43-56. PubMed ID: 29727857
[TBL] [Abstract][Full Text] [Related]
8. The effect of lactic acid bacteria on cocoa bean fermentation.
Ho VT; Zhao J; Fleet G
Int J Food Microbiol; 2015 Jul; 205():54-67. PubMed ID: 25889523
[TBL] [Abstract][Full Text] [Related]
9. Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE).
Nielsen DS; Hønholt S; Tano-Debrah K; Jespersen L
Yeast; 2005 Mar; 22(4):271-84. PubMed ID: 15704234
[TBL] [Abstract][Full Text] [Related]
10. GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin.
Caligiani A; Cirlini M; Palla G; Ravaglia R; Arlorio M
Chirality; 2007 May; 19(4):329-34. PubMed ID: 17357118
[TBL] [Abstract][Full Text] [Related]
11. Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour.
Moreira I; Costa J; Vilela L; Lima N; Santos C; Schwan R
J Sci Food Agric; 2021 Aug; 101(10):4409-4419. PubMed ID: 33421137
[TBL] [Abstract][Full Text] [Related]
12. Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans.
Jespersen L; Nielsen DS; Hønholt S; Jakobsen M
FEMS Yeast Res; 2005 Feb; 5(4-5):441-53. PubMed ID: 15691749
[TBL] [Abstract][Full Text] [Related]
13. Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra.
Nielsen DS; Snitkjaer P; van den Berg F
Int J Food Microbiol; 2008 Jul; 125(2):133-40. PubMed ID: 18499292
[TBL] [Abstract][Full Text] [Related]
14. [One-step ethanol fermentation with Kluyveromyces marxianus YX01 from Jerusalem artichoke].
Yuan W; Ren J; Zhao X; Bai F
Sheng Wu Gong Cheng Xue Bao; 2008 Nov; 24(11):1931-6. PubMed ID: 19256341
[TBL] [Abstract][Full Text] [Related]
15. Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans.
Afoakwa EO; Quao J; Budu AS; Takrama J; Saalia FK
Int J Food Sci Nutr; 2011 Nov; 62(7):755-64. PubMed ID: 21599466
[TBL] [Abstract][Full Text] [Related]
16. Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.
Chetschik I; Kneubühl M; Chatelain K; Schlüter A; Bernath K; Hühn T
J Agric Food Chem; 2018 Mar; 66(10):2467-2472. PubMed ID: 28318272
[TBL] [Abstract][Full Text] [Related]
17. The microbiology of cocoa fermentation and its role in chocolate quality.
Schwan RF; Wheals AE
Crit Rev Food Sci Nutr; 2004; 44(4):205-21. PubMed ID: 15462126
[TBL] [Abstract][Full Text] [Related]
18. Analysis of the cocobiota and metabolites of Moniliophthora perniciosa-resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil.
Bastos VS; Santos MF; Gomes LP; Leite AM; Flosi Paschoalin VM; Del Aguila EM
J Sci Food Agric; 2018 Oct; 98(13):4963-4970. PubMed ID: 29577311
[TBL] [Abstract][Full Text] [Related]
19. Physiological and metabolic diversity in the yeast Kluyveromyces marxianus.
Lane MM; Burke N; Karreman R; Wolfe KH; O'Byrne CP; Morrissey JP
Antonie Van Leeuwenhoek; 2011 Nov; 100(4):507-19. PubMed ID: 21674230
[TBL] [Abstract][Full Text] [Related]
20. Lactic acid bacteria dynamics during spontaneous fermentation of cocoa beans verified by culture-independent denaturing gradient gel electrophoresis.
Santos TF; Santana LK; Santos AC; Silva GS; Romano CC; Dias JC; Rezende RP
Genet Mol Res; 2011 Nov; 10(4):2702-9. PubMed ID: 22095596
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
