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Items: 4

1.

On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof.

Lefeber T, Papalexandratou Z, Gobert W, Camu N, De Vuyst L.

Food Microbiol. 2012 Jun;30(2):379-92. doi: 10.1016/j.fm.2011.12.021. Epub 2011 Dec 29.

PMID:
22365351
2.

Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria.

Lefeber T, Janssens M, Moens F, Gobert W, De Vuyst L.

Appl Environ Microbiol. 2011 Sep;77(18):6694-8. doi: 10.1128/AEM.00594-11. Epub 2011 Jul 29.

3.

Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels.

Lefeber T, Gobert W, Vrancken G, Camu N, De Vuyst L.

Food Microbiol. 2011 May;28(3):457-64. doi: 10.1016/j.fm.2010.10.010. Epub 2010 Oct 27.

PMID:
21356451
4.

In-source fragmentation of peptide aldehydes and acetals: influence of peptide length and charge state.

Buré C, Gobert W, Lelièvre D, Delmas A.

J Mass Spectrom. 2001 Oct;36(10):1149-55.

PMID:
11747109

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