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The effect of lactic acid bacteria on cocoa bean fermentation

• Authors : Ho, VTT; Zhao, J; Fleet, G

Subjects: 30 Agricultural; Veterinary and Food Sciences; 31 Biological Sciences

• Source: urn:ISSN:0168-1605 ; urn:ISSN:1879-3460 ; International Journal of Food Microbiology, 205, 54-67

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Anxiety behaviour displayed in C57BL/6J mice consuming coffee and cocoa, but not observed in mice consuming Japanese green tea in a high fat diet induced obesity model

• Authors : Cichello, SA; Begg, D; Weisinger, R

Subjects: Nutrition; Obesity; Behavioral and Social Science

• Source: urn:ISSN:2347-467X ; urn:ISSN:2322-0007 ; Current Research in Nutrition and Food Science, 2, 1, 33-39

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Peace prosperity nexus: the case of the rebound in smallholder cocoa production in post conflict Bougainville

• Authors : Kutan, Lindsay

Subjects: post conflict; peace; prosperity

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Investigation into the roles of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa bean fermentation

• Authors : Ho, Van

Subjects: Yeasts; Lactic acid bacteria (LAB); Acetic acid bacteria (AAB)

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Investigation into the fermentation of Australian cocoa beans and its effect on microbiology, chemistry and flavour

• Authors : Dircks, Hugh Douglas

Subjects: Fermentation; Cocoa Beans (Theobroma Cacao L. ); Cocoa Production

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Microbial ecology and biochemistry of cocoa bean fermentation

• Authors : Ardhana, Made Mastika

Subjects: Fermentation; Coca processing; Cacao beans

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Studies on beans and chocolate from selected Sri Lankan cacao varieties

• Authors : Senanayake, Malinie

Subjects: Cacao; Cocoa; Chocolate processing

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Culture Matters: Exploring the Importance of Competing Organisational Cultures in a Collective Response to Corporate Social Responsibility

• Authors : Cao, Yiyuan

Subjects: Sustainability; Organisational cultures; CSR communication

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