Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor
Magalhães da Veiga Moreira, Igor, de Figueiredo Vilela, Leonardo, da Cruz Pedroso Miguel, Maria Gabriela, Santos, Cledir, Lima, Nelson, Freitas Schwan, Rosane
Published in Molecules (Basel, Switzerland) (09.05.2017)
Published in Molecules (Basel, Switzerland) (09.05.2017)
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Journal Article
Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids
Moreira, Igor Magalhães da Veiga, Miguel, Maria Gabriela da Cruz Pedrozo, Duarte, Whasley Ferreira, Dias, Disney Ribeiro, Schwan, Rosane Freitas
Published in Food research international (01.11.2013)
Published in Food research international (01.11.2013)
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Journal Article
Influence of Cocoa Hybrids on Volatile Compounds of Fermented Beans, Microbial Diversity during Fermentation and Sensory Characteristics and Acceptance of Chocolates
Magalhães da Veiga Moreira, Igor, Gabriela da Cruz Pedrozo Miguel, Maria, Lacerda Ramos, Cíntia, Ferreira Duarte, Whasley, Efraim, Priscilla, Freitas Schwan, Rosane
Published in Journal of food quality (01.12.2016)
Published in Journal of food quality (01.12.2016)
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Journal Article
Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil
Moreira, Igor Magalhães da Veiga, Vilela, Leonardo de Figueiredo, Santos, Cledir, Lima, Nelson, Schwan, Rosane Freitas
Published in Food research international (01.07.2018)
Published in Food research international (01.07.2018)
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Journal Article