Herwig Bernaert

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

Cocoa consumption dose-dependently improves flow-mediated dilation and arterial stiffness decreasing blood pressure in healthy individuals

Davide Grassi, Giovambattista Desideri, Stefano Necozione et al. · Journal of Hypertension · 2014 · 111 citations

Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota

Esther Meersman, Jan Steensels, Melissa Mathawan et al. · PLoS ONE · 2013 · 98 citations · Full text

Biology, Cocoa Microbiota, Microbial Diversity +13

Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans

Roy N. Dsouza, Sergio Grimbs, Britta Behrends et al. · Food Research International · 2017 · 90 citations

Food Chemistry, Agricultural Chemistry, Fermented Beans +9

Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation

Frank Devlieghere, Annemie Geeraerd, K.J Versyck et al. · International Journal of Food Microbiology · 2000 · 77 citations

Shelf Life, Agricultural Economics, Cooked Meat Products +8