4.7 Review

Theobroma cacao L., The Food of the Gods: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Flavor formation and character in cocoa and chocolate: A critical review

Emmanuel Ohene Afoakwa et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

Article Chemistry, Applied

Phenolic content and antioxidant capacity of hybrid variety cocoa beans

W. A. Jonfia-Essien et al.

FOOD CHEMISTRY (2008)

Review Food Science & Technology

Acetic acid bacteria spoilage of bottled red wine - A review

Eveline J. Bartowsky et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Article Food Science & Technology

Polyphasic taxonomy of acetic acid bacteria: An overview of the currently applied methodology

Ilse Cleenwerck et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Article Microbiology

Acetobacter fabarum sp nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation

Ilse Cleenwerck et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2008)

Article Agriculture, Multidisciplinary

Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

Nicholas Camu et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)

Article Biotechnology & Applied Microbiology

Metagenomics

R. D. Sleator et al.

LETTERS IN APPLIED MICROBIOLOGY (2008)

Article Biotechnology & Applied Microbiology

Implication of Bacillus sp in the production of pectinolytic enzymes during cocoa fermentation

Honore G. Ouattara et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2008)

Article Microbiology

Lactobacillus ghanensis sp nov., a motile lactic acid bacterium isolated from Ghanaian cocoa fermentations

Dennis S. Nielsen et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2007)

Article Microbiology

Acetobacter senegalensis sp nov., a thermotolerant acetic acid bacterium isolated in Senegal (sub-Saharan Africa) from mango fruit (Mangifera indica L.)

Bassirou Ndoye et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2007)

Article Microbiology

Acetobacter ghanensis sp nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans

Ilse Cleenwerck et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2007)

Article Food Science & Technology

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)

Article Food Science & Technology

Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic

Sandra Lagunes Galvez et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Article Agriculture, Multidisciplinary

Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments

Timo Stark et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Multidisciplinary Sciences

Metagenomic analysis of the human distal gut microbiome

Steven R. Gill et al.

SCIENCE (2006)

Review Agriculture, Multidisciplinary

Arbuscular mycorrhizal fungi and organic farming

P Gosling et al.

AGRICULTURE ECOSYSTEMS & ENVIRONMENT (2006)

Article Food Science & Technology

The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method

A Torbica et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)

Article Food Science & Technology

Free amino acid amounts in raw cocoas from different origins

C Rohsius et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)

Article Biotechnology & Applied Microbiology

Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans

L Jespersen et al.

FEMS YEAST RESEARCH (2005)

Review Food Science & Technology

Dietary polyphenols and the prevention of diseases

A Scalbert et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)

Article Food Science & Technology

Analysis of triacylglycerol isomers in Malaysian cocoa butter using HPLC-mass spectrometry

SD Segall et al.

FOOD RESEARCH INTERNATIONAL (2005)

Article Multidisciplinary Sciences

Environmental genome shotgun sequencing of the Sargasso Sea

JC Venter et al.

SCIENCE (2004)

Article Biotechnology & Applied Microbiology

Application and evaluation of denaturing gradient gel electrophoresis to analyse the yeast ecology of wine grapes

CJ Prakitchaiwattana et al.

FEMS YEAST RESEARCH (2004)

Review Food Science & Technology

The microbiology of cocoa fermentation and its role in chocolate quality

RF Schwan et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)

Article Food Science & Technology

The microbial ecology of cocoa bean fermentations in Indonesia

MM Ardhana et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)