The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change by Johannes Delgado-Ospina, Junior Bernardo Molina-Hernández, Clemencia Chaves-López, Gianfranco Romanazzi, Antonello Paparella

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Basic Substances and Potential Basic Substances: Key Compounds for a Sustainable Management of Seedborne Pathogens by Laura Orzali, Mohamed Bechir Allagui, Clemencia Chaves-Lopez, Junior Bernardo Molina-Hernandez, Marwa Moumni, Monica Mezzalama, Gianfranco Romanazzi

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Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts by Johannes Delgado-Ospina, Luigi Esposito, Junior Bernardo Molina-Hernandez, José Ángel Pérez-Álvarez, Maria Martuscelli, Clemencia Chaves-López

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The membrane depolarization and increase intracellular calcium level produced by silver nanoclusters are responsible for bacterial death by Junior Bernardo Molina-Hernandez, Antonio Aceto, Tonino Bucciarelli, Domenico Paludi, Luca Valbonetti, Katiuscia Zilli, Luca Scotti, Clemencia Chaves-López

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Effect of membrane depolarization against Aspergillus niger GM31 resistant by ultra nanoclusters characterized by Ag2+ and Ag3+ oxidation state by Junior Bernardo Molina Hernandez, Luca Scotti, Luca Valbonetti, Luisa Gioia, Antonello Paparella, Domenico Paludi, Antonio Aceto, Maria Rosa Ciriolo, Clemencia Chaves Lopez

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Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (<i>Solanum lycopersicum</i> L.) by Junior Bernardo Molina-Hernandez, Jessica Laika, Yeimmy Peralta-Ruiz, Vinay Kumar Palivala, Silvia Tappi, Filippo Cappelli, Antonella Ricci, Lilia Neri, Clemencia Chaves-López

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Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation by Johannes Delgado-Ospina, Laura Acquaticci, Junior Bernardo Molina-Hernandez, Kalliopi Rantsiou, Maria Martuscelli, Astride Franks Kamgang-Nzekoue, Sauro Vittori, Antonello Paparella, Clemencia Chaves-López

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Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties by Johannes Delgado-Ospina, Maria Martuscelli, Carlos David Grande-Tovar, Raquel Lucas-González, Junior Bernardo Molina-Hernandez, Manuel Viuda-Martos, Juana Fernández-López, José Ángel Pérez-Álvarez, Clemencia Chaves-López

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