Jemmy Takrama

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 · 308 citations · Full text

Agriculture, Food Science, Microbiology +17

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 · 265 citations

Agriculture, Food Science, Microbiology +17

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

Emmanuel Ohene Afoakwa, Jennifer Quao, Jemmy Takrama et al. · Journal of Food Science and Technology · 2011 · 189 citations · Full text

Agriculture, Agronomy, Food Science +16

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 · 156 citations · Full text

Agriculture, Food Science, Microbiology +16

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

Michael Crafack, M. Mikkelsen, Sofie Saerens et al. · International Journal of Food Microbiology · 2013 · 151 citations

Agriculture, Food Science, Microbiology +17