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Browsing by Subject Cacao
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Showing results 4 to 9 of 9
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Issue Date
Title
Involved Person(s)
2016
Extraction of cocoa proanthocyanidins and their fractionation by sequential centrifugal partition chromatography and gel permeation chromatography
Pedan, Vasilisa
;
Fischer, Norbert
;
Rohn, Sascha
2022
Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans
Schlüter, Ansgar
;
André, Amandine
;
Hühn, Tilo
;
Rohn, Sascha
;
Chetschik, Irene
2017
Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans
Chetschik, Irene
;
Kneubühl, Markus
;
Chatelain, Karin
;
Schlüter, Ansgar
;
Bernath, Konrad
, et al
Nov-2021
Key odorants of cocoa
Chetschik, Irene
15-Jul-2022
Los aromas claves del cacao (taller)
Chatelain, Karin
2022
Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety
André, Amandine
;
Casty, Bettina
;
Ullrich, Lisa
;
Chetschik, Irene