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Journal Abstract Search

763 related items for PubMed ID: 18499292

  • 1. 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 15; 125(2):133-40. PubMed ID: 18499292
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  • 2. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods.
    Nielsen DS, Teniola OD, Ban-Koffi L, Owusu M, Andersson TS, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 10; 114(2):168-86. PubMed ID: 17161485
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  • 3. 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 10; 22(4):271-84. PubMed ID: 15704234
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  • 4. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
    Aculey PC, Snitkjaer P, Owusu M, Bassompiere M, Takrama J, Nørgaard L, Petersen MA, Nielsen DS.
    J Food Sci; 2010 Aug 01; 75(6):S300-7. PubMed ID: 20722952
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  • 5. Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria.
    Papalexandratou Z, Vrancken G, De Bruyne K, Vandamme P, De Vuyst L.
    Food Microbiol; 2011 Oct 01; 28(7):1326-38. PubMed ID: 21839382
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  • 6. Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library.
    Garcia-Armisen T, Papalexandratou Z, Hendryckx H, Camu N, Vrancken G, De Vuyst L, Cornelis P.
    Appl Microbiol Biotechnol; 2010 Aug 01; 87(6):2281-92. PubMed ID: 20559826
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  • 7. 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 01; 11(7):564-74. PubMed ID: 22093683
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  • 11. The effect of lactic acid bacteria on cocoa bean fermentation.
    Ho VT, Zhao J, Fleet G.
    Int J Food Microbiol; 2015 Jul 16; 205():54-67. PubMed ID: 25889523
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  • 12. Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil.
    Papalexandratou Z, Camu N, Falony G, De Vuyst L.
    Food Microbiol; 2011 Aug 16; 28(5):964-73. PubMed ID: 21569940
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  • 13. Rapid differentiation of Ghana cocoa beans by FT-NIR spectroscopy coupled with multivariate classification.
    Teye E, Huang X, Dai H, Chen Q.
    Spectrochim Acta A Mol Biomol Spectrosc; 2013 Oct 16; 114():183-9. PubMed ID: 23770507
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  • 14. 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 16; 9(5):774-83. PubMed ID: 19473277
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  • 15. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
    Camu N, De Winter T, Verbrugghe K, Cleenwerck I, Vandamme P, Takrama JS, Vancanneyt M, De Vuyst L.
    Appl Environ Microbiol; 2007 Mar 16; 73(6):1809-24. PubMed ID: 17277227
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  • 16. 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 15; 93(10):2596-604. PubMed ID: 23553798
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  • 17. Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification.
    Hue C, Gunata Z, Bergounhou A, Assemat S, Boulanger R, Sauvage FX, Davrieux F.
    Food Chem; 2014 Apr 01; 148():240-5. PubMed ID: 24262552
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