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Journal Abstract Search

271 related items for PubMed ID: 33440885

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 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 11; 87(9):4148-4161. PubMed ID: 35986623
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  • 3. 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 15; 101(10):4409-4419. PubMed ID: 33421137
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  • 4. 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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  • 5. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
    Magalhães da Veiga Moreira I, de Figueiredo Vilela L, da Cruz Pedroso Miguel MG, Santos C, Lima N, Freitas Schwan R.
    Molecules; 2017 May 09; 22(5):. PubMed ID: 28486419
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.
    Díaz-Muñoz C, Van de Voorde D, Tuenter E, Lemarcq V, Van de Walle D, Soares Maio JP, Mencía A, Hernandez CE, Comasio A, Sioriki E, Weckx S, Pieters L, Dewettinck K, De Vuyst L.
    Food Microbiol; 2023 Feb 15; 109():104115. PubMed ID: 36309429
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica.
    Ooi TS, Ting ASY, Siow LF.
    J Food Sci Technol; 2022 Jul 16; 59(7):2714-2723. PubMed ID: 35734109
    [Abstract] [Full Text] [Related]

  • 11. Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins.
    Marseglia A, Musci M, Rinaldi M, Palla G, Caligiani A.
    Food Res Int; 2020 Jun 16; 132():109101. PubMed ID: 32331661
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  • 17. On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof.
    Lefeber T, Papalexandratou Z, Gobert W, Camu N, De Vuyst L.
    Food Microbiol; 2012 Jun 16; 30(2):379-92. PubMed ID: 22365351
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  • 18. 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 19; 11(4):. PubMed ID: 31010207
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  • 19. 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 01; 84(19):. PubMed ID: 30054357
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