Results 161 to 170 of about 7,583 (219)

The Southern Hemisphere yeast frontier: from nature dwellers to accomplished fermenters. [PDF]

FEMS Yeast Res
Knezevic T, Villarreal P, Cubillos FA, Varela C.   +3 more
europepmc   +1 more source

Sustainable Sugar Syrup Production from Rice Husk Using <i>Aspergillus niger</i> Carbohydrase. [PDF]

ACS Omega
Silva FN, Sampaio ICF, Chaves JMS, Sena LO, Emmerich IT, de Jesus GLS, Costa FS, Mendes AA, Dos Santos JB, de Moura IVL, Tavares IMC, Irfan M, Franco M.   +12 more
europepmc   +1 more source

Animal Dietary Exposure to Methylxanthines through the Inclusion of Former Food Products (FFPs) in Feed. [PDF]

ACS Agric Sci Technol
Mercogliano F, Di Lorenzo C, Tretola M, Bani C, Manoni M, Pinotti L.   +5 more
europepmc   +1 more source

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon. [PDF]

PLoS One
González AFR, García GAG, Polanía-Hincapié PA, López LJ, Suárez JC.   +4 more
europepmc   +1 more source

Indigenous plant growth-promoting rhizobacteria for cocoa growth enhancement and Phytophthora pod rot management in coastal Andhra Pradesh, India. [PDF]

BMC Plant Biol
Neeraja B, Kumari VP, Gopal K, Madhu GS, Kumar KV, Madhumathi T, Rao NBVC, Sayiprathap BR.   +7 more
europepmc   +1 more source

Unravelling Cocoa Drying Technology: A Comprehensive Review of the Influence on Flavor Formation and Quality. [PDF]

Foods
Santander M, Chica V, Correa HAM, Rodríguez J, Villagran E, Vaillant F, Escobar S.   +6 more
europepmc   +1 more source

The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao. [PDF]

Foods
Calvo AM, Montenegro AC, Monroy DM, Rodriguez-Silva LG, Carreño-Olejua AR, Camargo ID.   +5 more
europepmc   +1 more source

Exploring variations in quality parameters of Theobroma cacao L.beans from Eastern Amazonia. [PDF]

Heliyon
Silva NMJ, Lima CLS, Meireles Dos Santos R, Rogez H, Souza JNS.   +4 more
europepmc   +1 more source

Enhancement of Quality and Safety of Low-Salt <i>Pixian</i> Douban Fermentation with <i>Paenibacillus polymyxa</i> M17 27-6. [PDF]

Foods
Gao Z, Tao W, Ren X, Qin N, Chen Y, Ji C, Lin X, Dai Y, Zhang S.   +8 more
europepmc   +1 more source