Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation.
about
Cocobiota: Implications for Human HealthLiving together in biofilms: the microbial cell factory and its biotechnological implicationsPhylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversityMicrobiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder.Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentationDetailed analysis of the microbial population in Malaysian spontaneous cocoa pulp fermentations reveals a core and variable microbiota.The cocoa bean fermentation process: from ecosystem analysis to starter culture development.Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations.Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culture.Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester ProductionDietary Cocoa Powder Improves Hyperlipidemia and Reduces Atherosclerosis in apoE Deficient Mice through the Inhibition of Hepatic Endoplasmic Reticulum StressThe impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate.Dark chocolate: an obesity paradox or a culprit for weight gain?Core fluxome and metafluxome of lactic acid bacteria under simulated cocoa pulp fermentation conditions
P2860
Q26752878-B1718EA4-943D-4931-BA55-4D68C2584315Q28074020-3E6FE098-052B-4879-9BAA-C0F6AC68BDF5Q28729125-96DFF24A-0AE0-42BA-B503-F9C4B36000D3Q34156876-80661930-9FD7-4589-B27A-33D473EF8860Q34397229-0D963D79-B224-44C5-BBA9-FADC6E8917DBQ35072519-474FF690-E59D-40A9-A318-0633CA943DBCQ35888528-D9C14BA9-20BA-4994-80F3-AD675DF7143AQ35973202-673E00FE-8EB1-4D86-ACBF-06A7EAE596E3Q36155825-16776674-1628-4E8F-B5BB-AAD3B9204EF4Q36457743-99FC1144-A2C2-485D-8D17-F1C52466F92CQ36627711-9A307FE6-BDB9-4391-8DEB-76859A4CF978Q36815834-5F1A6F8B-C729-4585-BE39-BAE2EAD66129Q38133774-7C34A71E-89DE-4003-91AB-8B678536F0DBQ41840255-695C9889-E5F6-4FD4-B6E0-1D8CFA041152
P2860
Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation.
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Theobroma cacao L., "The food ...... to the impact of fermentation.
@en
Theobroma cacao L., "The food ...... to the impact of fermentation.
@nl
type
label
Theobroma cacao L., "The food ...... to the impact of fermentation.
@en
Theobroma cacao L., "The food ...... to the impact of fermentation.
@nl
prefLabel
Theobroma cacao L., "The food ...... to the impact of fermentation.
@en
Theobroma cacao L., "The food ...... to the impact of fermentation.
@nl
P2093
P2860
P1476
Theobroma cacao L., "The food ...... to the impact of fermentation.
@en
P2093
Lídia J R Lima
M Helena Almeida
M J Rob Nout
P2860
P304
P356
10.1080/10408391003799913
P577
2011-09-01T00:00:00Z