Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation
พ.ศ. 2558
Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans
พ.ศ. 2556
Diversity and the role of yeast in spontaneous cocoa bean fermentation from Southeast Sulawesi, Indonesia
พ.ศ. 2559
Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (theobroma cacao) beans
พ.ศ. 2556
Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation
Universiti Putra Malaysia พ.ศ. 2558
Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans
พ.ศ. 2557
Analysis of pH and color of fermented cocoa (Theobroma cacao L) beans using response surface methodology
พ.ศ. 2563
Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting
พ.ศ. 2559
Characterization, identification and comparative evaluation of bioethanol tolerance and production capacity of isolated yeast strains from fermented date palm sap (Toddy)