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Nicholas Camu

Observed name: N. Camu
OpenAlex ID: A5035612050
Dynamics and Biodiversity of Populations of Lactic Acid Bacteria andAcetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans inGhana
2007 · Nicholas Camu, Tom De Winter, et al. · Applied and Environmental Microbiology · 317
Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate
2008 · Nicholas Camu, Tom De Winter, et al. · Journal of the Science of Food and Agriculture · 274
Yeast diversity of Ghanaian cocoa bean heap fermentations
2009 · Heide-Marie Daniel, Gino Vrancken, et al. · FEMS Yeast Research · 180
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Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana
2007 · Nicholas Camu, Ángel González, et al. · Applied and Environmental Microbiology · 160
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On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof
2011 · Timothy Lefeber, Zoi Papalexandratou, et al. · Food Microbiology · 144
Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels
2010 · Timothy Lefeber, William Gobert, et al. · Food Microbiology · 134
Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation
2010 · Timothy Lefeber, Maarten Janssens, et al. · Applied and Environmental Microbiology · 132
Cocoa and Coffee
2014 · Sterling S. Thompson, Kenneth B. Miller, et al. · Food Microbiology · 126
Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil
2011 · Zoi Papalexandratou, Nicholas Camu, et al. · Food Microbiology · 110
Validation of the (GTG)5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans
2007 · Luc De Vuyst, Nicholas Camu, et al. · International Journal of Food Microbiology · 106
Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans
2007 · Ilse Cleenwerck, Nicholas Camu, et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 85
Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library
2010 · Tamara Garcia-Armisen, Zoi Papalexandratou, et al. · Applied Microbiology and Biotechnology · 82
Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation
2009 · Katrien De Bruyne, Nicholas Camu, et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 82
Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation
2008 · I. Cleenwerck, A. Gonzalez, et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 71
Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentations
2009 · K. De Bruyne, N. Camu, et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 65
Weissella ghanensis sp. nov., isolated from a Ghanaian cocoa fermentation
2008 · K. De Bruyne, N. Camu, et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 58
The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation
2010 · Luc De Vuyst, Timothy Lefeber, et al. · 40
In vitro kinetic analysis of carbohydrate and aromatic amino acid metabolism of different members of the human colon
2008 · Roel Van der Meulen, Nicholas Camu, et al. · International Journal of Food Microbiology · 25
Optimization of Cocoa Pulp Juice Fermentation with Yeast Starter Cultures of Cocoa Heap Fermentations
2015 · Jemmy F. Takrama, W. O. Kumi, et al. · 8
Influence of a lactic acid bacterium/acetic acid bacterium starter culture on cocoa bean heap fermentation dynamics and chocolate flavour
2010 · Luc De Vuyst, Jemmy Takrama, et al. · VUBIR (Vrije Universiteit Brussel) · 5
Dynamics and species diversity of lactic acid bacteria and acetic acid bacteria involved in a spontaneous cocoa bean fermentation process carried out in vessels
2010 · Timothy Lefeber, William Gobert, et al. · VUBIR (Vrije Universiteit Brussel)
Comparison of the species diversity of the microbiota involved in spontaneous cocoa bean fermentations in Ghana, Ivory Coast, and Brazil through a culture-independent approach and metabolite target analysis
2010 · Zoi Papalexandratou, Nicholas Camu, et al. · VUBIR (Vrije Universiteit Brussel)
The role of acetic acid bacteria in traditional fermentations.
2008 · Luc De Vuyst, Timothy Lefeber, et al. · VUBIR (Vrije Universiteit Brussel)
Functional role of acetic acid bacteria n cocoa bean fermentation
2008 · Timothy Lefeber, Zoi Papalexandratou, et al. · VUBIR (Vrije Universiteit Brussel)
Influence of turning and environmental contamination on the dynamics of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana
2008 · Nicholas Camu, Ángel Benito, et al. · VUBIR (Vrije Universiteit Brussel)
Works count: 29
Citation count: 2,204
H-index: 18
I10-index: 18
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