Van Thi Thuy Ho

Yeasts are essential for cocoa bean fermentation

Van Thi Thuy Ho, Jian Zhao, Graham H. Fleet · International Journal of Food Microbiology · 2014 · 251 citations

Food Fermentation, Biotechnology, Yeast +2

The effect of lactic acid bacteria on cocoa bean fermentation

Van Thi Thuy Ho, Jian Zhao, Graham H. Fleet · International Journal of Food Microbiology · 2015 · 111 citations · Full text

Probiotic, Food Fermentation, Lactic Acid Bacteria +6

Encapsulation of Lactobacillus plantarum in porous maize starch

Haiteng Li, Van Thi Thuy Ho, Mark S. Turner et al. · LWT · 2016 · 93 citations

Biomanufacturing, Biotechnology, Biochemical Engineering +7

Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms

Van Thi Thuy Ho, Graham H. Fleet, Jian Zhao · International Journal of Food Microbiology · 2018 · 79 citations

Acetic Acid Bacteria, Food Fermentation, Lactic Acid Bacteria +6

Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese

Van Thi Thuy Ho, Raquel Lo, Nidhi Bansal et al. · Food Control · 2017 · 53 citations

Microbial Contamination, Lactococcus Lactis Isolates, Foodborne Pathogens +10