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 · 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

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 · 187 citations · Full text

Food Chemistry, Food Fermentation, Pulp Pre-conditioning +9

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

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 · 150 citations

Cocoa Flavour, Food Fermentation, In Vitro Fermentation +6