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Journal Abstract Search

160 related items for PubMed ID: 38137259

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  • 4. 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; 6():100494. PubMed ID: 37095830
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  • 5. 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; 87(9):4148-4161. PubMed ID: 35986623
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  • 6. Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation.
    Fang Y, Li R, Chu Z, Zhu K, Gu F, Zhang Y.
    Food Sci Nutr; 2020 Aug; 8(8):4121-4133. PubMed ID: 32884693
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  • 7. Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps.
    Díaz-Muñoz C, Van de Voorde D, Comasio A, Verce M, Hernandez CE, Weckx S, De Vuyst L.
    Front Microbiol; 2020 Aug; 11():616875. PubMed ID: 33505385
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  • 8. 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; 30(2):379-92. PubMed ID: 22365351
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  • 9. The cocoa bean fermentation process: from ecosystem analysis to starter culture development.
    De Vuyst L, Weckx S.
    J Appl Microbiol; 2016 Jul; 121(1):5-17. PubMed ID: 26743883
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  • 10. Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation.
    Febrianto NA, Zhu F.
    J Agric Food Chem; 2020 Aug 12; 68(32):8658-8675. PubMed ID: 32662271
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  • 11. A lab-scale model system for cocoa bean fermentation.
    Romanens E, Näf R, Lobmaier T, Pedan V, Leischtfeld SF, Meile L, Schwenninger SM.
    Appl Microbiol Biotechnol; 2018 Apr 12; 102(7):3349-3362. PubMed ID: 29492640
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  • 12. Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality.
    Romanens E, Pedan V, Meile L, Miescher Schwenninger S.
    PLoS One; 2020 Apr 12; 15(10):e0239365. PubMed ID: 33001998
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  • 13. The challenges and perspectives of the selection of starter cultures for fermented cocoa beans.
    Figueroa-Hernández C, Mota-Gutierrez J, Ferrocino I, Hernández-Estrada ZJ, González-Ríos O, Cocolin L, Suárez-Quiroz ML.
    Int J Food Microbiol; 2019 Jul 16; 301():41-50. PubMed ID: 31085407
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  • 14. 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 Jul 16; 14():1232323. PubMed ID: 37621398
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  • 15. 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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  • 16. Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.
    González AFR, García GAG, Polanía-Hincapié PA, López LJ, Suárez JC.
    PLoS One; 2024 Mar 17; 19(10):e0306680. PubMed ID: 39361591
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  • 17. 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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  • 18. Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy.
    Vargas Jentzsch P, Ciobotă V, Salinas W, Kampe B, Aponte PM, Rösch P, Popp J, Ramos LA.
    Food Chem; 2016 Nov 15; 211():274-80. PubMed ID: 27283632
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  • 19. Assessment of greenhouse technologies on the drying behavior of cocoa beans.
    Banboye FD, Ngwabie MN, Eneighe SA, Nde DB.
    Food Sci Nutr; 2020 Jun 15; 8(6):2748-2757. PubMed ID: 32566192
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  • 20. GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin.
    Caligiani A, Cirlini M, Palla G, Ravaglia R, Arlorio M.
    Chirality; 2007 May 05; 19(4):329-34. PubMed ID: 17357118
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