Nicholas Camu

Dynamics and Biodiversity of Populations of Lactic Acid Bacteria andAcetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans inGhana

Nicholas Camu, Tom De Winter, Kristof Verbrugghe et al. · Applied and Environmental Microbiology · 2007 · 308 citations · Full text

Agriculture, Food Science, Microbiology +17

Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

Nicholas Camu, Tom De Winter, Solomon K. Addo et al. · Journal of the Science of Food and Agriculture · 2008 · 265 citations

Agriculture, Food Science, Microbiology +17

Yeast diversity of Ghanaian cocoa bean heap fermentations

Heide‐Marie Daniel, Gino Vrancken, Jemmy F. Takrama et al. · FEMS Yeast Research · 2009 · 177 citations · Full text

Agriculture, Botany, Microbiology +17

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 Ghana

Nicholas Camu, Ángel González, Tom De Winter et al. · Applied and Environmental Microbiology · 2007 · 156 citations · Full text

Agriculture, Food Science, Microbiology +16

On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof

Timothy Lefeber, Zoi Papalexandratou, William Gobert et al. · Food Microbiology · 2011 · 139 citations

Agriculture, Biotechnology, Food Science +16