Igor Magalhães da Veiga Moreira

Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids

Igor Magalhães da Veiga Moreira, Maria Gabriela da Cruz Pedrozo Miguel, Whasley Ferreira Duarte et al. · Food Research International · 2013 · 125 citations

Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil

Igor Magalhães da Veiga Moreira, Leonardo de Figueiredo Vilela, Cledir Santos et al. · Food Research International · 2018 · 90 citations · Full text

Food Chemistry, Nutrition, Different Hybrids +11

Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor

Igor Magalhães da Veiga Moreira, Leonardo de Figueiredo Vilela, Maria Da Cruz Pedroso Miguel et al. · Molecules · 2017 · 71 citations · Full text

Influence of Cocoa Hybrids on Volatile Compounds of Fermented Beans, Microbial Diversity during Fermentation and Sensory Characteristics and Acceptance of Chocolates

Igor Magalhães da Veiga Moreira, Maria Gabriela da Cruz Pedrozo Miguel, Cíntia Lacerda Ramos et al. · Journal of Food Quality · 2016 · 25 citations

Food Chemistry, Fermented Beans, Biomanufacturing +14

Influence of <scp><i>S. cerevisiae</i></scp> and <i>P. kluyveri</i> as starters on chocolate flavour

Igor Magalhães da Veiga Moreira, Jéssica Costa, Leonardo de Figueiredo Vilela et al. · Journal of the Science of Food and Agriculture · 2021 · 18 citations · Full text