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

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

(2008) Emmanuel Ohene Afoakwa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Phenolic content and antioxidant capacity of hybrid variety cocoa beans

(2008) W.A. Jonfia-Essien et al.   FOOD CHEMISTRY

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

(2008) Ilse Cleenwerck et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2008) I. Cleenwerck et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

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

(2008) Nicholas Camu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Metagenomics

(2008) R.D. Sleator et al.   LETTERS IN APPLIED MICROBIOLOGY

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

(2008) Honoré G. Ouattara et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)

(2007) Marco Arlorio et al.   FOOD CHEMISTRY

Acetic acid bacteria spoilage of bottled red wine—A review

(2007) Eveline J. Bartowsky et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY