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Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) – Reconstruction and guidance of the fermentation process

Food science & technology, 2015-06, Vol.62 (1), p.357-361

2015

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Identification of main fine flavour components in two genotypes of the cocoa tree (Theobroma cacao L.)

Journal of applied botany and food quality, 2013-01, Vol.86 (1)

2013

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The Influence of fermentation-like incubation on cacao seed testa and composition of testa associated mucilage

Journal of applied botany and food quality, 2021-01, Vol.93, p.313-320

2021

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South American Leaf Blight of the Rubber Tree (Hevea spp.): New Steps in Plant Domestication using Physiological Features and Molecular Markers

Annals of botany, 2007-11, Vol.100 (6), p.1125-1142

Lieberei, Reinhard

2007

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Assessment of the profile of free amino acids and reducing sugars of cacao beans from local Cameroonian Trinitario (SNK varieties) and Forastero (TIKO varieties) using fermentation-like incubation

Journal of applied botany and food quality, 2021-02, Vol.93, p.321-329

2021

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German cacao of Cameroon - new facts on a traditional variety fallen into oblivion

Journal of applied botany and food quality, 2017-01, Vol.90

2017

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The cyanogenic syndrome in rubber tree Hevea brasiliensis: tissue-damage-dependent activation of linamarase and hydroxynitrile lyase accelerates hydrogen cyanide release

Annals of botany, 2012-03, Vol.109 (7), p.1253-1262

2012

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Histological and cytological comparison of seed structures of Theobroma cacao, T. grandiflorum and T. bicolor relevant to post-harvest processing and product quality

Journal of applied botany and food quality, 2020-12, Vol.93, p.248-256

2020

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Besides variety, also season and ripening stage have a major influence on fruit pulp aroma of cacao (Theobroma cacao L.)

Journal of applied botany and food quality, 2020-12, Vol.93, p.266-275

2020

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Assessing cocoa aroma quality by multiple analytical approaches

Food research international, 2015-11, Vol.77, p.657-669

2015

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Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L.)

European food research & technology, 2009-10, Vol.229 (6), p.937-948

2009

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Direct trade-off between cyanogenesis and resistance to a fungal pathogen in lima bean (Phaseolus lunatus L.)

The Journal of ecology, 2010, Vol.98 (1), p.226-236

2010

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The cyanogenic syndrome in rubber tree Hevea brasiliensis: tissue-damage-dependent activation of linamarase and hydroxynitrile lyase accelerates hydrogen cyanide release

Annals of botany, 2012-06, Vol.109 (7), p.1253-1262

2012

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Effect of cacao bean quality grade on cacao quality evaluation by cut test and correlations with free amino acids and polyphenols profiles

Journal of food science and technology, 2019-05, Vol.56 (5), p.2621-2627

2019

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Disruption of the GABA shunt affects mitochondrial respiration and virulence in the cereal pathogen Fusarium graminearum

Molecular microbiology, 2015-12, Vol.98 (6), p.1115-1132

2015

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Establishment of suspension culture in Theobroma cacao and polyamines associated with cacao embryogenesis

Plant growth regulation, 2012-05, Vol.67 (1), p.1-8

2012

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Arabinogalactan proteins and the extracellular matrix surface network during peach palm somatic embryogenesis

Physiologia plantarum, 2012-11, Vol.146 (3), p.336-349

2012

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Fermentation-like incubations of Theobroma cacao L. - Good quality in shorter time

New biotechnology, 2014-07, Vol.31, p.S159-S159

2014

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Camptothecin accumulation in various organ cultures of Camptotheca acuminata Decne grown in different culture systems

Plant cell, tissue and organ culture, 2011-09, Vol.106 (3), p.445-454

2011

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Cocoa Quality Index - A proposal

Food control, 2014-12, Vol.46, p.49-54

2014

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Comparative study of different cocoa ( Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents

Journal of food composition and analysis, 2006-09, Vol.19 (6), p.612-619

2006

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Disruption of the GABA shunt affects mitochondrial respiration and virulence in the cereal pathogen F usarium graminearum

Molecular microbiology, 2015-12, Vol.98 (6), p.1115-1132

2015

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Spatial and temporal dynamics of the microbial community structure in the rhizosphere of cluster roots of white lupin (Lupinus albus L.)

Plant and soil, 2002-10, Vol.246 (2), p.167-174

2002

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Polyphenol oxidases in Physcomitrella: functional PPO1 knockout modulates cytokinin-dependent developmentin the moss Physcomitrella patens

Journal of experimental botany, 2012-09, Vol.63 (14), p.5121-5135

2012

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Antifungal protein of seed coat extracts of Theobroma cacao L. during fermentation

New biotechnology, 2014-07, Vol.31, p.S178-S178

2014

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Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) – Reconstruction and guidance of the fermentation process

Identification of main fine flavour components in two genotypes of the cocoa tree (Theobroma cacao L.)

The Influence of fermentation-like incubation on cacao seed testa and composition of testa associated mucilage

South American Leaf Blight of the Rubber Tree (Hevea spp.): New Steps in Plant Domestication using Physiological Features and Molecular Markers

Assessment of the profile of free amino acids and reducing sugars of cacao beans from local Cameroonian Trinitario (SNK varieties) and Forastero (TIKO varieties) using fermentation-like incubation

German cacao of Cameroon - new facts on a traditional variety fallen into oblivion

The cyanogenic syndrome in rubber tree Hevea brasiliensis: tissue-damage-dependent activation of linamarase and hydroxynitrile lyase accelerates hydrogen cyanide release

Histological and cytological comparison of seed structures of Theobroma cacao, T. grandiflorum and T. bicolor relevant to post-harvest processing and product quality

Besides variety, also season and ripening stage have a major influence on fruit pulp aroma of cacao (Theobroma cacao L.)

Assessing cocoa aroma quality by multiple analytical approaches

Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L.)

Direct trade-off between cyanogenesis and resistance to a fungal pathogen in lima bean (Phaseolus lunatus L.)

The cyanogenic syndrome in rubber tree Hevea brasiliensis: tissue-damage-dependent activation of linamarase and hydroxynitrile lyase accelerates hydrogen cyanide release

Effect of cacao bean quality grade on cacao quality evaluation by cut test and correlations with free amino acids and polyphenols profiles

Disruption of the GABA shunt affects mitochondrial respiration and virulence in the cereal pathogen Fusarium graminearum

Establishment of suspension culture in Theobroma cacao and polyamines associated with cacao embryogenesis

Arabinogalactan proteins and the extracellular matrix surface network during peach palm somatic embryogenesis

Fermentation-like incubations of Theobroma cacao L. - Good quality in shorter time

Camptothecin accumulation in various organ cultures of Camptotheca acuminata Decne grown in different culture systems

Cocoa Quality Index - A proposal

Comparative study of different cocoa ( Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents

Disruption of the GABA shunt affects mitochondrial respiration and virulence in the cereal pathogen F usarium graminearum

Spatial and temporal dynamics of the microbial community structure in the rhizosphere of cluster roots of white lupin (Lupinus albus L.)

Polyphenol oxidases in Physcomitrella: functional PPO1 knockout modulates cytokinin-dependent developmentin the moss Physcomitrella patens

Antifungal protein of seed coat extracts of Theobroma cacao L. during fermentation

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