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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: tuenter 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.
Inhibitory Effect on Nitric Oxide Release in LPS-Stimulated Macrophages and Free Radical Scavenging Activity of Croton linearis Jacq. Leaves.
García Díaz J, González Fernández R, Escalona Arranz JC, Llauradó Maury G, Méndez Rodríguez D, De Vooght L, Molina E, Tuenter E, Pieters L, Cos P. García Díaz J, et al. Among authors: tuenter e. Antioxidants (Basel). 2022 Sep 27;11(10):1915. doi: 10.3390/antiox11101915. Antioxidants (Basel). 2022. PMID: 36290638 Free PMC article.
43 results