MOTA GUTIERREZ, JATZIRI
MOTA GUTIERREZ, JATZIRI
SCIENZE VETERINARIE
A matter of chocolate aroma: What microbial communities can do on the formation of sensorial attributes in the early stages of the cocoa fermentation
2019-01-01 Mota-Gutierrez Jatziri, Suarez-Quiroz Mirna Leonor, Gonzalez-Rios Oscar , Ferrocino Ilario, Cocolin Luca Simone
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans
2018-01-01 Mota Gutierrez J., Botta C., Ferrocino I., Giordano M., Bertolino M., Dolci P., Cannoni M., Cocolin L.
Dynamics of the moisture content of cocoa beans during fermentation
2019-01-01 Mota-Gutierrez, Jatziri; Suarez-Quiroz, Mirna Leonor; Gonzalez-Ríos, Oscar; Cocolin, Luca
Microbes in Cocoa Beans: What Microbial Communities Can Do on the Formation of Cocoa Aroma during Fermentation
2019-01-01 Jatziri, Mota-Gutierrez
Polyphasic comparison of yeast population's dynamics in box and heap fermentation of cocoa bean in Cameroon
2017-01-01 Mota-Gutierrez, Jatziri; Ferrocino, Ilario; Botta, Cristian; Giordano, Manuela; Bertolino, Marta; Dolci, Paola; Cannoni, Marcella; Cocolin, Luca
The effect of yeast cultures on the microbial composition and fermented cocoa volatile compounds
2019-01-01 Mota Gutierrez Jatziri, Botta Cristian, Ferrocino Ilario, Giordano Manuela, Cocolin Luca Simone
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
A matter of chocolate aroma: What microbial communities can do on the formation of sensorial attributes in the early stages of the cocoa fermentation | 2019 | Mota-Gutierrez Jatziri, Suarez-Quiroz Mirna Leonor, Gonzalez-Rios Oscar , Ferrocino Ilario, Cocolin Luca Simone | |
Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans | 2018 | Mota Gutierrez J., Botta C., Ferrocino I., Giordano M., Bertolino M., Dolci P., Cannoni M., Cocolin L. | |
Dynamics of the moisture content of cocoa beans during fermentation | 2019 | Mota-Gutierrez, Jatziri; Suarez-Quiroz, Mirna Leonor; Gonzalez-Ríos, Oscar; Cocolin, Luca | |
Microbes in Cocoa Beans: What Microbial Communities Can Do on the Formation of Cocoa Aroma during Fermentation | 2019 | Jatziri, Mota-Gutierrez | |
Polyphasic comparison of yeast population's dynamics in box and heap fermentation of cocoa bean in Cameroon | 2017 | Mota-Gutierrez, Jatziri; Ferrocino, Ilario; Botta, Cristian; Giordano, Manuela; Bertolino, Marta; Dolci, Paola; Cannoni, Marcella; Cocolin, Luca | |
The effect of yeast cultures on the microbial composition and fermented cocoa volatile compounds | 2019 | Mota Gutierrez Jatziri, Botta Cristian, Ferrocino Ilario, Giordano Manuela, Cocolin Luca Simone |