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Journal Abstract Search

175 related items for PubMed ID: 32810810

  • 1. 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 15; 338():127834. PubMed ID: 32810810
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  • 2. 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 15; 87(9):4148-4161. PubMed ID: 35986623
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  • 3. Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725.
    Chagas Junior GCA, Ferreira NR, Andrade EHA, Nascimento LDD, Siqueira FC, Lopes AS.
    Molecules; 2021 Jan 11; 26(2):. PubMed ID: 33440885
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  • 6. 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 30; 328():127110. PubMed ID: 32464557
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  • 7. Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans.
    Dang YKT, Nguyen HVH.
    Plant Foods Hum Nutr; 2019 Mar 30; 74(1):54-60. PubMed ID: 30368643
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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. 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 16; 337():108917. PubMed ID: 33126076
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  • 13. Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production.
    Meersman E, Steensels J, Struyf N, Paulus T, Saels V, Mathawan M, Allegaert L, Vrancken G, Verstrepen KJ.
    Appl Environ Microbiol; 2016 Jan 15; 82(2):732-46. PubMed ID: 26590272
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  • 14. 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 15; 93():103608. PubMed ID: 32912581
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  • 15. Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation.
    Delgado-Ospina J, Acquaticci L, Molina-Hernandez JB, Rantsiou K, Martuscelli M, Kamgang-Nzekoue AF, Vittori S, Paparella A, Chaves-López C.
    Microorganisms; 2020 Dec 24; 9(1):. PubMed ID: 33374114
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  • 16. 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 01; 167(1):103-16. PubMed ID: 23866910
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  • 17. 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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  • 18. Functional yeast starter cultures for cocoa fermentation.
    Díaz-Muñoz C, De Vuyst L.
    J Appl Microbiol; 2022 Jul 02; 133(1):39-66. PubMed ID: 34599633
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  • 19. Simultaneous determination of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in standard reference material baking chocolate 2384, cocoa, cocoa beans, and cocoa butter.
    Risner CH.
    J Chromatogr Sci; 2008 Jul 02; 46(10):892-9. PubMed ID: 19007497
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  • 20. Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru.
    Cortez D, Quispe-Sanchez L, Mestanza M, Oliva-Cruz M, Yoplac I, Torres C, Chavez SG.
    Curr Res Food Sci; 2023 Jul 02; 6():100494. PubMed ID: 37095830
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