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Warren A. John

Jacobs University Bremen

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Experimentally modelling cocoa bean fermentation reveals key factors and their influences.

2020 Food Chemistry
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Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation

2019 Food Chemistry
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Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations

2016 Food Research International
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Additional file 2: Figure S2. of Assessment of cytotoxicity exerted by leaf extracts from plants of the genus Rhododendron towards epidermal keratinocytes and intestine epithelial cells

2015
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