Dynamics and Biodiversity of Populations of Lactic Acid Bacteria andAcetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans inGhanaNicholas Camu, Luc De Vuyst, Kristof Verbrugghe et al.|Applied and Environmental Microbiology|2007Cited by 311
Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolateNicholas Camu, Luc De Vuyst, Herwig Bernaert et al.|Journal of the Science of Food and Agriculture|2008Cited by 270
Yeast diversity of Ghanaian cocoa bean heap fermentationsHeide‐Marie Daniel, Luc De Vuyst, Gino Vrancken et al.|FEMS Yeast Research|2009Cited by 179
Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in GhanaNicholas Camu, Luc De Vuyst, Ángel González et al.|Applied and Environmental Microbiology|2007Cited by 159
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