Gilson Celso Albuquerque Chagas

Determination of theobromine and caffeine in fermented and unfermented Amazonian cocoa (Theobroma cacao L.) beans using square wave voltammetry after chromatographic separation

Paulo Cardoso Gomes Júnior, Vagner Bezerra dos Santos, Alessandra Santos Lopes et al. · Food Control · 2019 · 45 citations

Food Chemistry, Theobroma Cacao L., Unfermented Amazonian Cocoa +3

Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii

Gilson Celso Albuquerque Chagas, Nelson Rosa Ferreira, Maria Beatriz Abreu Glória et al. · Food Chemistry · 2020 · 45 citations · Full text

The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview

Gilson Celso Albuquerque Chagas, Nelson Rosa Ferreira, Alessandra Santos Lopes · International Journal of Food Science & Technology · 2020 · 43 citations

Dysbiosis, Cocobiota Identification, Microbiota Diversity +20

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Gilson Celso Albuquerque Chagas, Nelson Rosa Ferreira, Eloísa Helena de Aguiar Andrade et al. · Molecules · 2021 · 29 citations · Full text

Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon

Silvana de Fátima Oliveira de Almeida, Letícia R Carvalho SILVA, Gilson Celso Albuquerque Chagas et al. · Acta Amazonica · 2018 · 22 citations · Full text

Biology, Food Fermentation, In Vitro Fermentation +12