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Complete Genome Sequence of the Plant Pathogen Erwinia amylovora Strain ATCC 49946

Journal of Bacteriology, 2010-04, Vol.192 (7), p.2020-2021

2010

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Niche-Specificity and the Variable Fraction of the Pectobacterium Pan-Genome

Molecular plant-microbe interactions, 2008-12, Vol.21 (12), p.1549-1560

2008

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Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Frontiers in sustainable food systems, 2020-08, Vol.4

2020

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Origin and deformation of intra-salt sulphate layers: an example from the Dutch Zechstein (Late Permian)

International journal of earth sciences : Geologische Rundschau, 2014-04, Vol.103 (3), p.697-712

2014

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The Interplay Between Apoptosis, Mitophagy and Mitochondrial Biogenesis Induced by Resveratrol Can Determine Activated Hepatic Stellate Cells Death or Survival

Cell biochemistry and biophysics, 2015-03, Vol.71 (2), p.657-672

2015

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Dance and Organisation: Integrating Dance Theory and Methods into the Study of Management

Biehl, Brigitte

1, 2017

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Cocoa-specific aroma precursors are generated by proteolytic digestion of the vicilin-like globulin of cocoa seeds

Food chemistry, 1994, Vol.50 (2), p.177-184

1994

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Analysis of vicilin (7S)-class globulin in cocoa cotyledons from various genetic origins

Journal of the science of food and agriculture, 2002-05, Vol.82 (7), p.728-732

2002

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CONTRIBUTIONS OF THE GENOME SEQUENCE OF ERWINIA AMYLOVORA TO THE FIRE BLIGHT COMMUNITY

Acta horticulturae, 2008 (793), p.163-170

2008

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In-vitro formation of cocoa-specific aroma precursors: aroma-related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and a carboxypeptidase

Food chemistry, 1994, Vol.49 (2), p.173-180

1994

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Mobilization and utilization of cyanogenic glycosides. The linustatin pathway

Plant physiology (Bethesda), 1988-03, Vol.86 (3), p.711-716

1988

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Oligopeptide patterns produced from Theobroma cacao L of various genetic origins

Journal of the science of food and agriculture, 2002-05, Vol.82 (7), p.733-737

2002

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Compartmentation of cyanogenic glucosides and their degrading enzymes

Planta, 1994-11, Vol.195 (1), p.36-42

1994

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ASAP, a systematic annotation package for community analysis of genomes

Nucleic acids research, 2003-01, Vol.31 (1), p.147-151

2003

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Specificity and stability of the carboxypeptidase activity in ripe, ungerminated seeds of Theobroma cacao L

Food chemistry, 1995, Vol.54 (1), p.15-21

1995

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Precursors of the cocoa-specific aroma components are derived from the vicilin-class (7S) globulin of the cocoa seeds by proteolytic processing

Botanica Acta, 1995-08, Vol.108 (4), p.283-289

1995

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The proteolytic formation of essential cocoaspecific aroma precursors depends on particular chemical structures of the vicilin-class globulin of the cocoa seeds lacking in the globular storage proteins of coconuts, hazelnuts and sunflower seeds

Food chemistry, 1994, Vol.51 (2), p.197-205

1994

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In vitro studies on the proteolytic formation of the characteristic aroma precursors of fermented cocoa seeds: The significance of endoprotease specificity

Food chemistry, 1994, Vol.51 (1), p.7-14

1994

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Developmental Stage-Dependent Variation of the Levels of Globular Storage Protein and Aspartic Endoprotease during Ripening and Germination of Theobroma cacao L. Seeds

Journal of plant physiology, 1995-02, Vol.145 (3), p.299-307

1995

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Peculiarity of the accumulation of free amino acids during cocoa fermentation

Food chemistry, 1989, Vol.31 (4), p.295-311

1989

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Studies of clobazam and car‐driving

British journal of clinical pharmacology, 1979-01, Vol.7 (S1), p.85S-90S

Biehl, B

1979

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Kinaesthetic Politics (Gender)

Dance and Organisation, 2017, p.44-69

Biehl, Brigitte

1, 2017

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Dance and Organisation Studies

Dance and Organisation, 2017, p.7-27

Biehl, Brigitte

1, 2017

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Kinaesthetic Training (Arts-Based Interventions)

Dance and Organisation, 2017, p.113-151

Biehl, Brigitte

1, 2017

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Choreography (Collaboration and Space)

Dance and Organisation, 2017, p.86-112

Biehl, Brigitte

1, 2017

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Complete Genome Sequence of the Plant Pathogen Erwinia amylovora Strain ATCC 49946

Niche-Specificity and the Variable Fraction of the Pectobacterium Pan-Genome

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Origin and deformation of intra-salt sulphate layers: an example from the Dutch Zechstein (Late Permian)

The Interplay Between Apoptosis, Mitophagy and Mitochondrial Biogenesis Induced by Resveratrol Can Determine Activated Hepatic Stellate Cells Death or Survival

Dance and Organisation: Integrating Dance Theory and Methods into the Study of Management

Cocoa-specific aroma precursors are generated by proteolytic digestion of the vicilin-like globulin of cocoa seeds

Analysis of vicilin (7S)-class globulin in cocoa cotyledons from various genetic origins

CONTRIBUTIONS OF THE GENOME SEQUENCE OF ERWINIA AMYLOVORA TO THE FIRE BLIGHT COMMUNITY

In-vitro formation of cocoa-specific aroma precursors: aroma-related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and a carboxypeptidase

Mobilization and utilization of cyanogenic glycosides. The linustatin pathway

Oligopeptide patterns produced from Theobroma cacao L of various genetic origins

Compartmentation of cyanogenic glucosides and their degrading enzymes

ASAP, a systematic annotation package for community analysis of genomes

Specificity and stability of the carboxypeptidase activity in ripe, ungerminated seeds of Theobroma cacao L

Precursors of the cocoa-specific aroma components are derived from the vicilin-class (7S) globulin of the cocoa seeds by proteolytic processing

The proteolytic formation of essential cocoaspecific aroma precursors depends on particular chemical structures of the vicilin-class globulin of the cocoa seeds lacking in the globular storage proteins of coconuts, hazelnuts and sunflower seeds

In vitro studies on the proteolytic formation of the characteristic aroma precursors of fermented cocoa seeds: The significance of endoprotease specificity

Developmental Stage-Dependent Variation of the Levels of Globular Storage Protein and Aspartic Endoprotease during Ripening and Germination of Theobroma cacao L. Seeds

Peculiarity of the accumulation of free amino acids during cocoa fermentation

Studies of clobazam and car‐driving

Kinaesthetic Politics (Gender)

Dance and Organisation Studies

Kinaesthetic Training (Arts-Based Interventions)

Choreography (Collaboration and Space)

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