These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

200 related articles for article (PubMed ID: 32464557)

  • 1. Fermentation in fine cocoa type Scavina: Change in standard quality as the effect of use of starters yeast in fermentation.
    Santos DS; Rezende RP; Santos TFD; Marques ELS; Ferreira ACR; Silva ABCE; Romano CC; Santos DWDC; Dias JCT; Tavares Bisneto JD
    Food Chem; 2020 Oct; 328():127110. PubMed ID: 32464557
    [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. Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.
    Mota-Gutierrez J; Botta C; Ferrocino I; Giordano M; Bertolino M; Dolci P; Cannoni M; Cocolin L
    Appl Environ Microbiol; 2018 Oct; 84(19):. PubMed ID: 30054357
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with
    Chagas Junior GCA; Ferreira NR; Andrade EHA; Nascimento LDD; Siqueira FC; Lopes AS
    Molecules; 2021 Jan; 26(2):. PubMed ID: 33440885
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans.
    Ferreira OS; Chagas-Junior GCA; Chisté RC; Martins LHDS; Andrade EHA; Nascimento LDD; Lopes AS
    J Food Sci; 2022 Sep; 87(9):4148-4161. PubMed ID: 35986623
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation.
    de C Lima CO; Vaz ABM; De Castro GM; Lobo F; Solar R; Rodrigues C; Martins Pinto LR; Vandenberghe L; Pereira G; Miúra da Costa A; Benevides RG; Azevedo V; Trovatti Uetanabaro AP; Soccol CR; Góes-Neto A
    Food Microbiol; 2021 Feb; 93():103608. PubMed ID: 32912581
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation.
    Visintin S; Ramos L; Batista N; Dolci P; Schwan F; Cocolin L
    Int J Food Microbiol; 2017 Sep; 257():31-40. PubMed ID: 28641144
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii.
    Chagas Junior GCA; Ferreira NR; Gloria MBA; Martins LHDS; Lopes AS
    Food Chem; 2021 Feb; 338():127834. PubMed ID: 32810810
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Cocoa fermentations conducted with a defined microbial cocktail inoculum.
    Schwan RF
    Appl Environ Microbiol; 1998 Apr; 64(4):1477-83. PubMed ID: 9546184
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Yeasts are essential for cocoa bean fermentation.
    Ho VT; Zhao J; Fleet G
    Int J Food Microbiol; 2014 Mar; 174():72-87. PubMed ID: 24462702
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. The environmental and intrinsic yeast diversity of Cuban cocoa bean heap fermentations.
    Fernández Maura Y; Balzarini T; Clapé Borges P; Evrard P; De Vuyst L; Daniel HM
    Int J Food Microbiol; 2016 Sep; 233():34-43. PubMed ID: 27322722
    [TBL] [Abstract][Full Text] [Related]  

  • 15. It's Gettin' Hot in Here: Breeding Robust Yeast Starter Cultures for Cocoa Fermentation.
    Papalexandratou Z; Nielsen DS
    Trends Microbiol; 2016 Mar; 24(3):168-170. PubMed ID: 26803379
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Bioprospecting of indigenous yeasts involved in cocoa fermentation using sensory and chemical strategies for selecting a starter inoculum.
    Mendoza Salazar MM; Martínez Álvarez OL; Ardila Castañeda MP; Lizarazo Medina PX
    Food Microbiol; 2022 Feb; 101():103896. PubMed ID: 34579856
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain.
    Kouamé C; Loiseau G; Grabulos J; Boulanger R; Mestres C
    Int J Food Microbiol; 2021 Jan; 337():108917. PubMed ID: 33126076
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The essential role of spontaneous and starter yeasts in cocoa and coffee fermentation.
    Schwan RF; Bressani APP; Martinez SJ; Batista NN; Dias DR
    FEMS Yeast Res; 2023 Jan; 23():. PubMed ID: 36958847
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits.
    Mota-Gutierrez J; Barbosa-Pereira L; Ferrocino I; Cocolin L
    Nutrients; 2019 Apr; 11(4):. PubMed ID: 31010207
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: influence on the dynamics of microbial populations and physical-chemical properties.
    de Melo Pereira GV; Magalhães KT; de Almeida EG; da Silva Coelho I; Schwan RF
    Int J Food Microbiol; 2013 Feb; 161(2):121-33. PubMed ID: 23279821
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.