Profiling, quantification and classification of cocoa beans based on chemometric analysis of carbohydrates using hydrophilic interaction liquid chromatography coupled to mass spectrometry
Megías-Pérez, Roberto, Grimbs, Sergio, D'Souza, Roy N., Bernaert, Herwig, Kuhnert, Nikolai
Published in Food chemistry (30.08.2018)
Published in Food chemistry (30.08.2018)
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Journal Article
Cocoa origin classifiability through LC-MS data: A statistical approach for large and long-term datasets
Kumar, Santhust, D'Souza, Roy N., Behrends, Britta, Corno, Marcello, Ullrich, Matthias S., Kuhnert, Nikolai, Hütt, Marc-Thorsten
Published in Food research international (01.02.2021)
Published in Food research international (01.02.2021)
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Journal Article
Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beans
Andruszkiewicz, Paweł J., D'Souza, Roy N., Corno, Marcello, Kuhnert, Nikolai
Published in Food research international (01.07.2020)
Published in Food research international (01.07.2020)
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Journal Article
Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans
D'Souza, Roy N., Grimbs, Anne, Grimbs, Sergio, Behrends, Britta, Corno, Marcello, Ullrich, Matthias S., Kuhnert, Nikolai
Published in Food research international (01.07.2018)
Published in Food research international (01.07.2018)
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Journal Article
Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans
Kumari, Neha, Grimbs, Anne, D'Souza, Roy N., Verma, Sujit Kumar, Corno, Marcello, Kuhnert, Nikolai, Ullrich, Matthias S.
Published in Food research international (01.09.2018)
Published in Food research international (01.09.2018)
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Journal Article
Investigating time dependent cocoa bean fermentation by ESI-FT-ICR mass spectrometry
Kuhnert, Nikolai, D'souza, Roy N., Behrends, Britta, Ullrich, Matthias S., Witt, Matthias
Published in Food research international (01.07.2020)
Published in Food research international (01.07.2020)
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Journal Article
Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation
John, Warren A., Böttcher, Nina L., Aßkamp, Maximilian, Bergounhou, Audrey, Kumari, Neha, Ho, Ping-Wei, D'Souza, Roy N., Nevoigt, Elke, Ullrich, Matthias S.
Published in Food chemistry (25.04.2019)
Published in Food chemistry (25.04.2019)
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Journal Article
Method-Unifying View of Loop-Formation Kinetics in Peptide and Protein Folding
Jacob, Maik H, D’Souza, Roy N, Schwarzlose, Thomas, Wang, Xiaojuan, Huang, Fang, Haas, Elisha, Nau, Werner M
Published in The journal of physical chemistry. B (26.04.2018)
Published in The journal of physical chemistry. B (26.04.2018)
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Journal Article
Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations
John, Warren A., Kumari, Neha, Böttcher, Nina L., Koffi, Kouame Jean, Grimbs, Sergio, Vrancken, Gino, D'Souza, Roy N., Kuhnert, Nikolai, Ullrich, Matthias S.
Published in Food research international (01.11.2016)
Published in Food research international (01.11.2016)
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Journal Article
Controlling cell adhesion in antibody purification by expanded bed adsorption chromatography
D'Souza, Roy N., Kakarla, Prasad Babu, Yelemane, Vikas, Meyer, Roland, den Boer, Piet, Fernández-Lahore, Marcelo
Published in Separation and purification technology (07.08.2017)
Published in Separation and purification technology (07.08.2017)
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Journal Article
Cocoa bean fingerprinting via correlation networks
Kumar, Santhust, D'Souza, Roy N, Corno, Marcello, Ullrich, Matthias S, Kuhnert, Nikolai, Hütt, Marc-Thorsten
Published in NPJ science of food (24.01.2022)
Published in NPJ science of food (24.01.2022)
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Journal Article
The role of ligands on protein retention in adsorption chromatography: A surface energetics approach
Aasim, Muhammad, Kakarla, Prasad Babu, D'Souza, Roy N., Bibi, Noor Shad, Klein, Tanja Yvonne, Treccani, Laura, Rezwan, Kurosch, Fernández-Lahore, Marcelo
Published in Journal of separation science (01.03.2014)
Published in Journal of separation science (01.03.2014)
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Journal Article
Supervised and Unsupervised Classification of Cocoa Bean Origin and Processing using Liquid Chromatography-Mass Spectrometry
Kumar, Santhust, D'souza, Roy N, Behrends, Britta, Corno, Marcello, Ullrich, Matthias S, Kuhnert, Nikolai, Marc-Thorsten Huett
Published in bioRxiv (10.02.2020)
Published in bioRxiv (10.02.2020)
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