Liberica Coffee (<i>Coffea liberica</i>): A Bibliometric Analysis and Targeted Review of Physical, Bioactive, and Sensory Characteristics. [PDF]
MoleculesKurniawan MF +5 more
europepmc +1 more source
Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation. [PDF]
Food Chem XZhou Y +6 more
europepmc +1 more source
Carob Tree: A Review of Traditional Uses, Medicinal Properties, and Future Perspectives in Sustainable Forestry. [PDF]
Life (Basel)Gadoum A, Difallah A, Adda A, Merah O.
europepmc +1 more source
Production of Volatile Compounds Using Wild Yeasts in a Cocoa Leachate-Based Culture Medium. [PDF]
ACS OmegaSandoval-Lozano CJ +2 more
europepmc +1 more source
Impact of combined sun and hybrid drying technologies on cocoa drying process and quality. [PDF]
HeliyonPita-Garcia J +8 more
europepmc +1 more source
AI technologies shaping the future of the cocoa industry from farm to fork: a comprehensive review. [PDF]
Food Sci BiotechnolSenthil H, Janve M.
europepmc +1 more source
Process Optimization and Quality Improvement of Fermented Foods and Beverages. [PDF]
FoodsDi Renzo T, Reale A.
europepmc +1 more source
Can Different Fermentation Boxes Improve the Nutritional Composition and the Antioxidant Activity of Fermented and Dried Floodplain Cocoa Beans in the Brazilian Amazon? [PDF]
FoodsRocha SOSBD +9 more
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Yeasts are essential for cocoa bean fermentation
International Journal of Food Microbiology, 2014 Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality.
Jian Zhao
exaly +7 more sources