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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

356 related items for PubMed ID: 21926224

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  • 4. 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; 28(5):964-73. PubMed ID: 21569940
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  • 8. Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation.
    Papalexandratou Z, Kaasik K, Kauffmann LV, Skorstengaard A, Bouillon G, Espensen JL, Hansen LH, Jakobsen RR, Blennow A, Krych L, Castro-Mejía JL, Nielsen DS.
    Int J Food Microbiol; 2019 Sep 02; 304():106-118. PubMed ID: 31176963
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  • 9. 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 20; 279():43-56. PubMed ID: 29727857
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  • 13. Yeasts are essential for cocoa bean fermentation.
    Ho VT, Zhao J, Fleet G.
    Int J Food Microbiol; 2014 Mar 17; 174():72-87. PubMed ID: 24462702
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  • 17. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa.
    Visintin S, Alessandria V, Valente A, Dolci P, Cocolin L.
    Int J Food Microbiol; 2016 Jan 04; 216():69-78. PubMed ID: 26425801
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