Dario Van de Voorde

Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps

Cristian Díaz-Muñoz, Dario Van de Voorde, Andrea Comasio et al. · Frontiers in Microbiology · 2021 · 62 citations · Full text

An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation

Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter et al. · Food Microbiology · 2022 · 33 citations · Full text

Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof

Dario Van de Voorde, Cristian Díaz-Muñoz, Carlos Eduardo Hernandez et al. · Frontiers in Microbiology · 2023 · 15 citations · Full text