Tom De Winter

Dynamics and Biodiversity of Populations of Lactic Acid Bacteria andAcetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans inGhana

Nicholas Camu, Tom De Winter, Kristof Verbrugghe et al. · Applied and Environmental Microbiology · 2007 · 303 citations · Full text

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

Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana

Nicholas Camu, Ángel González, Tom De Winter et al. · Applied and Environmental Microbiology · 2007 · 155 citations · Full text

Acetic Acid Bacteria, Agricultural Economics, Cocoa Bean Processing +17

Validation of the (GTG)5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans

Luc De Vuyst, Nicholas Camu, Tom De Winter et al. · International Journal of Food Microbiology · 2007 · 106 citations

Acetic Acid Bacteria, Cocoa Beans, Microbial Contamination +6

Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans

Ilse Cleenwerck, Nicholas Camu, Katrien Engelbeen et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 2007 · 84 citations