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Journal Abstract Search

159 related items for PubMed ID: 39361591

  • 1. 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; 19(10):e0306680. PubMed ID: 39361591
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  • 4. Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans.
    Cerit İ, Demirkol O, Avcı A, Arkan BS.
    Food Sci Technol Int; 2024 Jul; 30(5):450-461. PubMed ID: 36797992
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  • 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
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  • 15. 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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  • 16. Cocoa Shell as a Step Forward to Functional Chocolates-Bioactive Components in Chocolates with Different Composition.
    Barišić V, Stokanović MC, Flanjak I, Doko K, Jozinović A, Babić J, Šubarić D, Miličević B, Cindrić I, Ačkar Đ.
    Molecules; 2020 Nov 23; 25(22):. PubMed ID: 33238393
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  • 19. 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 Nov 23; 15(10):e0239365. PubMed ID: 33001998
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  • 20. 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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