On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereofTimothy Lefeber, Luc De Vuyst, Zoi Papalexandratou et al.|Food Microbiology|2011Cited by 141
Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vesselsTimothy Lefeber, Luc De Vuyst, William Gobert et al.|Food Microbiology|2010Cited by 134
Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid BacteriaTimothy Lefeber, Luc De Vuyst, Maarten Janssens et al.|Applied and Environmental Microbiology|2011Cited by 68