Related references
Note: Only part of the references are listed.Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk
Clemencia Chaves-Lopez et al.
FOOD MICROBIOLOGY (2014)
Microbial ecology of sourdough fermentations: Diverse or uniform?
L. De Vuyst et al.
FOOD MICROBIOLOGY (2014)
Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia
Luis C. Carrillo et al.
FOOD RESEARCH INTERNATIONAL (2014)
Yeasts are essential for cocoa bean fermentation
Van Thi Thuy Ho et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans
Carla Di Mattia et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Potential for preventive effects of cocoa and cocoa polyphenols in cancer
Maria Angeles Martin et al.
FOOD AND CHEMICAL TOXICOLOGY (2013)
Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality
Rolando Saltini et al.
FOOD CONTROL (2013)
Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids
Igor Magalhaes da Veiga Moreira et al.
FOOD RESEARCH INTERNATIONAL (2013)
Significance of microbial symbiotic coexistence in traditional fermentation
Soichi Furukawa et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2013)
Detection and identification of wild yeast in Koumiss
Zhishen Mu et al.
FOOD MICROBIOLOGY (2012)
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk
Clemencia Chaves-Lopez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Selection of potential probiotic lactobacilli for cholesterol-lowering properties and their effect on cholesterol metabolism in rats fed a high-lipid diet
J. Wang et al.
JOURNAL OF DAIRY SCIENCE (2012)
Characterization of an anti-Listeria bacteriocin produced by Lactobacillus plantarum LB-B1 isolated from koumiss, a traditionally fermented dairy product from China
Ying Xie et al.
FOOD CONTROL (2011)
Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population
Clemencia Chaves-Lopez et al.
FOOD MICROBIOLOGY (2011)
Mycobiota of cocoa: From farm to chocolate
Marina V. Copetti et al.
FOOD MICROBIOLOGY (2011)
Lactic acid bacteria in traditional fermented Chinese foods
Shan-na Liu et al.
FOOD RESEARCH INTERNATIONAL (2011)
IDENTIFICATION OF LACTIC ACID BACTERIA ASSOCIATED WITH TRADITIONAL CACHACA FERMENTATIONS
Fatima C. O. Gomes et al.
BRAZILIAN JOURNAL OF MICROBIOLOGY (2010)
Dietary roles of phytate and phytase in human nutrition: A review
Vikas Kumar et al.
FOOD CHEMISTRY (2010)
Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge
P. K. Chelule et al.
FOOD CHEMISTRY (2010)
Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa
Andreas M. Hellstrom et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare's milk
Y. Chen et al.
JOURNAL OF DAIRY SCIENCE (2010)
The bacterial community in 'taberna' a traditional beverage of Southern Mexico
R. J. Alcantara-Hernandez et al.
LETTERS IN APPLIED MICROBIOLOGY (2010)
Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims
M. Rusconi et al.
PHARMACOLOGICAL RESEARCH (2010)
Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains
Clemencia Chaves-Lopez et al.
ANNALS OF MICROBIOLOGY (2009)
Processing Techniques to Reduce Toxicity and Antinutrients of Cassava for Use as a Staple Food
Julie A. Montagnac et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2009)
Sourdough and cereal fermentation in a nutritional perspective
Kaisa Poutanen et al.
FOOD MICROBIOLOGY (2009)
Effects of dietary sources of vegetable fats on performance of dairy ewes and conjugated linoleic acid (CLA) in milk
T. Castro et al.
SMALL RUMINANT RESEARCH (2009)
Flavor formation and character in cocoa and chocolate: A critical review
Emmanuel Ohene Afoakwa et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Identification of Lactobacillus from koumiss by conventional and molecular methods
Junguo Wang et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Beneficial Health Effects of Milk and Fermented Dairy Products
L. Ebringer et al.
FOLIA MICROBIOLOGICA (2008)
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage
Esteban Osorio-Cadavid et al.
FOOD MICROBIOLOGY (2008)
Implication of Bacillus sp in the production of pectinolytic enzymes during cocoa fermentation
Honore G. Ouattara et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2008)
Ancient beer and modern brewers:: Ethnoarchaeological observations of chicha production in two regions of the North Coast of Peru
Frances M. Hayashida
JOURNAL OF ANTHROPOLOGICAL ARCHAEOLOGY (2008)
Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia
Koichi Watanabe et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2008)
Microbiota of 'airag', 'tarag' and other kinds of fermented dairy products from nomad in Mongolia
Kenji Uchida et al.
ANIMAL SCIENCE JOURNAL (2007)
Massive isolation of anamorphous ascomycete yeasts Candida oleophila from plant phyllosphere
A. M. Glushakova et al.
MICROBIOLOGY (2007)
The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods
D. S. Nielsen et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic
Sandra Lagunes Galvez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana
W. K. Amoa-Awua et al.
JOURNAL OF APPLIED MICROBIOLOGY (2007)
Antioxidant capacity and phenolic content of cocoa beans
Azizah Othman et al.
FOOD CHEMISTRY (2007)
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses
Rosalba Lanciotti et al.
FOOD CHEMISTRY (2007)
Identification of yeasts isolated from the pulp in nature and the production of homemade umbu wine
Dangelly Lins Figueroa Martins de Melo et al.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2007)
Yeasts in an industrial malting ecosystem
A. Laitila et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2006)
Occurrence and function of yeasts in Asian indigenous fermented foods
KE Aidoo et al.
FEMS YEAST RESEARCH (2006)
Proximate composition, mineral contents, hydrogen cyanide and phytic acid of 5 cassava genotypes
AL Charles et al.
FOOD CHEMISTRY (2005)
Molecular properties of cassava starch modified with different UV irradiations to enhance baking expansion
N Vatanasuchart et al.
CARBOHYDRATE POLYMERS (2005)
Review:: Health effects of cocoa flavonoids
RM Lamuela-Raventós et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2005)
Isolation and characterization of Lactobacillus strains involved in koumiss fermentation
S Danova et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2005)
Characterization of extracellular lytic enzymes produced by the yeast biocontrol agent Candida oleophila
M Bar-Shimon et al.
CURRENT GENETICS (2004)
Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough
M Halm et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Conjugated linoleic acid: Health implications and effects on body composition
L Rainer et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2004)
Aflatoxin and food safety: Recent south American perspectives
VM Scussel
JOURNAL OF TOXICOLOGY-TOXIN REVIEWS (2004)
The microbiology of cocoa fermentation and its role in chocolate quality
RF Schwan et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)
Proximate composition and digestibility of fermented and extruded uji from maize-finger millet blend
C Onyango et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
The microbial ecology of cocoa bean fermentations in Indonesia
MM Ardhana et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Angiotensin-I-converting enzyme and its relatives
JF Riordan
GENOME BIOLOGY (2003)
Cacao domestication I: the origin of the cacao cultivated by the Mayas
JC Motamayor et al.
HEREDITY (2002)
Characteristics and significance of yeasts' involvement in cassava fermentation for 'fufu' production
OB Oyewole
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization
F Ampe et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Comparative characterization of complete and truncated forms of Lactobacillus amylovorus α-amylase and role of the C-terminal direct repeats in raw-starch binding
RR Sanoja et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)
Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil
C Pataro et al.
JOURNAL OF APPLIED MICROBIOLOGY (2000)
Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia)
N Ben Omar et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2000)
The use of a starter culture in the fermentation of cassava for the production of kivunde, a traditional Tanzanian food product
VM Kimaryo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
Mechanisms of action of conjugated linoleic acid: Evidence and speculation
MW Pariza et al.
PROCEEDINGS OF THE SOCIETY FOR EXPERIMENTAL BIOLOGY AND MEDICINE (2000)
Polyphenols in chocolate: is there a contribution to human health?
J Wollgast et al.
FOOD RESEARCH INTERNATIONAL (2000)