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 · 303 citations · Full text

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 · 261 citations

Polyphenol Concentrations, Polyphenolics, Cocoa Beans +13

Yeast diversity of Ghanaian cocoa bean heap fermentations

Heide‐Marie Daniel, Gino Vrancken, Jemmy F. Takrama et al. · FEMS Yeast Research · 2009 · 176 citations · Full text

Biology, Acetic Acid Bacteria, Yeast Isolates +10

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 · 155 citations · Full text

Acetic Acid Bacteria, Agricultural Economics, Cocoa Bean Processing +17

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 · 137 citations

Starter Culture, Food Fermentation, Food Production +4