Keyword

cocoa fermentation

Description: Cocoa fermentation is the microbial and biochemical process applied to harvested cacao beans to develop precursors of their characteristic flavor.

Primary topic: Food Chemistry and Fat Analysis (71%)

OpenAlex ID: keywords/cocoa-fermentation

The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality

2004 · Rosane F. Schwan, Alan E. Wheals · Critical Reviews in Food Science and Nutrition · 737

Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

2000 · Jan Wollgast, Elke Anklam · Food Research International · 677

Chocolate Science and Technology

2010 · Emmanuel Ohene Afoakwa · Wiley eBooks · 396

The microbial ecology of cocoa bean fermentations in Indonesia

2003 · M Ardhana · International Journal of Food Microbiology · 368

The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods

2006 · D.S. Nielsen, O.D. Teniola, et al. · International Journal of Food Microbiology · 332

The cocoa bean fermentation process: from ecosystem analysis to starter culture development

2016 · L. De Vuyst, S. Weckx · Journal of Applied Microbiology · 320

Acetic acid bacteria in fermented foods and beverages

2017 · Jonas De Roos, Luc De Vuyst · Current Opinion in Biotechnology · 315

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 · 272

Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes

2020 · Luc De Vuyst, Frédéric Leroy · FEMS Microbiology Reviews · 269

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Yeasts are essential for cocoa bean fermentation

2014 · Van Thi Thuy Ho, Jian Zhao, et al. · International Journal of Food Microbiology · 264

Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans

2004 · L JESPERSEN, D NIELSEN, et al. · FEMS Yeast Research · 232

Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum

1998 · Rosane Freitas Schwan · Applied and Environmental Microbiology · 222

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Effect of pulp preconditioning on the content of polyphenols in cocoa beans (Theobroma Cacao) during fermentation

2006 · R. Nazaruddin, L.K. Seng, et al. · Industrial Crops and Products · 214

Microorganisms and Fermentation of Traditional Foods

2014 · Ray, Ramesh C. (ed.), Montet, Didier (ed.) · CRC Press eBooks · 199

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

2011 · Lídia J. R. Lima, M. Helena Almeida, et al. · Critical Reviews in Food Science and Nutrition · 194

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A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry

2019 · Gilberto Vinicius De Melo Pereira, Dão P. De Carvalho Neto, et al. · Food Reviews International · 189

Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method with on-line sample cleanup in a switching-column system

2005 · Marı́a del Rosario Brunetto, Lubin Gutiérrez, et al. · Food Chemistry · 188

Yeast diversity of Ghanaian cocoa bean heap fermentations

2009 · Heide-Marie Daniel, Gino Vrancken, et al. · FEMS Yeast Research · 180

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Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

2014 · Michael Crafack, Hanna Keul, et al. · Food Research International · 175

Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

2012 · Gilberto Vinícius de Melo Pereira, Maria Gabriela da Cruz Pedrozo Miguel, et al. · Applied and Environmental Microbiology · 175

Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic

2006 · Sandra Lagunes Gálvez, Gérard Loiseau, et al. · International Journal of Food Microbiology · 164

Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa

2019 · Efraín M. Castro-Alayo, Guillermo Idrogo-Vásquez, et al. · Heliyon · 158

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

2013 · Michael Crafack, Morten B. Mikkelsen, et al. · International Journal of Food Microbiology · 158

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

2014 · Clemencia Chaves‐López, Annalisa Serio, et al. · Comprehensive Reviews in Food Science and Food Safety · 157

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 · 156

Works count: 2,453

Citation count: 29,120