Format
Sort by

Send to

Choose Destination

Search results

Items: 4

1.

The challenges and perspectives of the selection of starter cultures for fermented cocoa beans.

Figueroa-Hernández C, Mota-Gutierrez J, Ferrocino I, Hernández-Estrada ZJ, González-Ríos O, Cocolin L, Suárez-Quiroz ML.

Int J Food Microbiol. 2019 Jul 16;301:41-50. doi: 10.1016/j.ijfoodmicro.2019.05.002. Epub 2019 May 7. Review.

PMID:
31085407
2.

Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits.

Mota-Gutierrez J, Barbosa-Pereira L, Ferrocino I, Cocolin L.

Nutrients. 2019 Apr 19;11(4). pii: E884. doi: 10.3390/nu11040884. Review.

3.

Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA gene.

Mota-Gutierrez J, Ferrocino I, Rantsiou K, Cocolin L.

Int J Food Microbiol. 2019 Feb 2;290:132-140. doi: 10.1016/j.ijfoodmicro.2018.10.010. Epub 2018 Oct 10.

PMID:
30340111
4.

Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.

Mota-Gutierrez J, Botta C, Ferrocino I, Giordano M, Bertolino M, Dolci P, Cannoni M, Cocolin L.

Appl Environ Microbiol. 2018 Sep 17;84(19). pii: e01164-18. doi: 10.1128/AEM.01164-18. Print 2018 Oct 1.

Supplemental Content

Loading ...
Support Center