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Zoi Papalexandratou
Observed institution:
Vrije Universiteit Brussel
OpenAlex ID:
A5059806034
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria
2011
·
Zoi Papalexandratou
, Gino Vrancken
, et al.
·
Food Microbiology
·
164
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
·
157
Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations
2011
·
Zoi Papalexandratou
, Gwen Falony
, et al.
·
Applied and Environmental Microbiology
·
150
Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process
2013
·
Zoi Papalexandratou
, Timothy Lefeber
, et al.
·
Food Microbiology
·
149
Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity
2012
·
Koen Illeghems
, Luc De Vuyst
, et al.
·
PLoS ONE
·
130
PDF
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
·
120
Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis
2011
·
Zoi Papalexandratou
, Luc Vuyst
·
FEMS Yeast Research
·
86
PDF
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
·
86
Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation
2019
·
Zoi Papalexandratou
, Kristina Kaasik
, et al.
·
International Journal of Food Microbiology
·
79
Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations
2012
·
Isabel Snauwaert
, Zoi Papalexandratou
, et al.
·
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
·
74
(GTG)5-PCR reference framework for acetic acid bacteria
2009
·
Zoi Papalexandratou
, Ilse Cleenwerck
, et al.
·
FEMS Microbiology Letters
·
30
It's Gettin’ Hot in Here: Breeding Robust Yeast Starter Cultures for Cocoa Fermentation
2016
·
Zoi Papalexandratou
, Dennis S. Nielsen
·
Trends in Microbiology
·
22
Cacao post-harvest processing
2024
·
Zoi Papalexandratou
, Manuel Kirchmayr
, et al.
·
Routledge eBooks
·
2
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)
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Works count:
17
Citation count:
1,249
H-index:
12
I10-index:
12
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