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Roasting-induced changes in cocoa beans with respect to the mood pyramid.
Lemarcq V, Tuenter E, Bondarenko A, Van de Walle D, De Vuyst L, Pieters L, Sioriki E, Dewettinck K. Lemarcq V, et al. Among authors: sioriki e. Food Chem. 2020 Dec 1;332:127467. doi: 10.1016/j.foodchem.2020.127467. Epub 2020 Jul 4. Food Chem. 2020. PMID: 32663755
An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.
Díaz-Muñoz C, Van de Voorde D, Tuenter E, Lemarcq V, Van de Walle D, Soares Maio JP, Mencía A, Hernandez CE, Comasio A, Sioriki E, Weckx S, Pieters L, Dewettinck K, De Vuyst L. Díaz-Muñoz C, et al. Among authors: sioriki e. Food Microbiol. 2023 Feb;109:104115. doi: 10.1016/j.fm.2022.104115. Epub 2022 Aug 17. Food Microbiol. 2023. PMID: 36309429 Free article.