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Journal Abstract Search

342 related items for PubMed ID: 32420601

  • 21. 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
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  • 22. Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation.
    Moens F, Lefeber T, De Vuyst L.
    Appl Environ Microbiol; 2014 Mar; 80(6):1848-57. PubMed ID: 24413595
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  • 29. Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
    Papalexandratou Z, Falony G, Romanens E, Jimenez JC, Amores F, Daniel HM, De Vuyst L.
    Appl Environ Microbiol; 2011 Nov; 77(21):7698-714. PubMed ID: 21926224
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  • 30. Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation.
    John WA, Böttcher NL, Aßkamp M, Bergounhou A, Kumari N, Ho PW, D'Souza RN, Nevoigt E, Ullrich MS.
    Food Chem; 2019 Apr 25; 278():786-794. PubMed ID: 30583444
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  • 31. Brazilian cocoa hybrid-mix fermentation: Impact of microbial dominance as well as chemical and sensorial properties.
    Martinez SJ, Batista NN, Ramos CL, Dias DR, Schwan RF.
    J Food Sci; 2021 Jun 25; 86(6):2604-2614. PubMed ID: 34009655
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  • 32. Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana.
    Camu N, González A, De Winter T, Van Schoor A, De Bruyne K, Vandamme P, Takrama JS, Addo SK, De Vuyst L.
    Appl Environ Microbiol; 2008 Jan 25; 74(1):86-98. PubMed ID: 17993565
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  • 33. 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 25; 93():103608. PubMed ID: 32912581
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  • 36. Mapping the functional and strain diversity of the main microbiota involved in cocoa fermentation from Cote d'Ivoire.
    Ouattara HG, Niamké SL.
    Food Microbiol; 2021 Sep 25; 98():103767. PubMed ID: 33875203
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  • 37. Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions.
    Bortolini C, Patrone V, Puglisi E, Morelli L.
    Int J Food Microbiol; 2016 Nov 07; 236():98-106. PubMed ID: 27458718
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  • 39. Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof.
    Van de Voorde D, Díaz-Muñoz C, Hernandez CE, Weckx S, De Vuyst L.
    Front Microbiol; 2023 Nov 07; 14():1232323. PubMed ID: 37621398
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  • 40. Screening Wild Yeast Isolated from Cocoa Bean Fermentation Using Volatile Compounds Profile.
    Sandoval-Lozano CJ, Caballero-Torres D, López-Giraldo LJ.
    Molecules; 2022 Jan 28; 27(3):. PubMed ID: 35164165
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