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	1.	Two Orders of Magnitude Variation of Diffusion-Enhanced Förster Resonance Energy Transfer in Polypeptide Chains. [electronic resource] by Jacob, Maik H Ghosh, Indrajit D'Souza, Roy N Nau, Werner M Publication details: Polymers Sep 2018 In: Polymers vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Profiling, quantification and classification of cocoa beans based on chemometric analysis of carbohydrates using hydrophilic interaction liquid chromatography coupled to mass spectrometry. [electronic resource] by Megías-Pérez, Roberto Grimbs, Sergio D'Souza, Roy N Bernaert, Herwig Kuhnert, Nikolai Producer: 20180918 In: Food chemistry vol. 258 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoa. [electronic resource] by Andruszkiewicz, Paweł J D'Souza, Roy N Altun, Irem Corno, Marcello Kuhnert, Nikolai Producer: 20200921 In: Food research international (Ottawa, Ont.) vol. 121 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans. [electronic resource] by D'Souza, Roy N Grimbs, Sergio Behrends, Britta Bernaert, Herwig Ullrich, Matthias S Kuhnert, Nikolai Producer: 20190528 In: Food research international (Ottawa, Ont.) vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans. [electronic resource] by D'Souza, Roy N Grimbs, Anne Grimbs, Sergio Behrends, Britta Corno, Marcello Ullrich, Matthias S Kuhnert, Nikolai Producer: 20191007 In: Food research international (Ottawa, Ont.) vol. 109 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Biochemical fate of vicilin storage protein during fermentation and drying of cocoa beans. [electronic resource] by Kumari, Neha Kofi, Kouame Jean Grimbs, Sergio D'Souza, Roy N Kuhnert, Nikolai Vrancken, Gino Ullrich, Matthias S Publication details: Food research international (Ottawa, Ont.) Dec 2016 In: Food research international (Ottawa, Ont.) vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Method-Unifying View of Loop-Formation Kinetics in Peptide and Protein Folding. [electronic resource] by Jacob, Maik H D'Souza, Roy N Schwarzlose, Thomas Wang, Xiaojuan Huang, Fang Haas, Elisha Nau, Werner M Producer: 20180518 In: The journal of physical chemistry. B vol. 122 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans. [electronic resource] by Kumari, Neha Grimbs, Anne D'Souza, Roy N Verma, Sujit Kumar Corno, Marcello Kuhnert, Nikolai Ullrich, Matthias S Producer: 20191011 In: Food research international (Ottawa, Ont.) vol. 111 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Experimentally modelling cocoa bean fermentation reveals key factors and their influences. [electronic resource] by John, Warren A Böttcher, Nina L Behrends, Britta Corno, Marcello D'souza, Roy N Kuhnert, Nikolai Ullrich, Matthias S Producer: 20191112 In: Food chemistry vol. 302 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	The role of ligands on protein retention in adsorption chromatography: a surface energetics approach. [electronic resource] by Aasim, Muhammad Kakarla, Prasad Babu D'Souza, Roy N Bibi, Noor Shad Klein, Tanja Yvonne Treccani, Laura Rezwan, Kurosch Fernández-Lahore, Marcelo Producer: 20141125 In: Journal of separation science vol. 37 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation. [electronic resource] by John, Warren A Böttcher, Nina L Aßkamp, Maximilian Bergounhou, Audrey Kumari, Neha Ho, Ping-Wei D'Souza, Roy N Nevoigt, Elke Ullrich, Matthias S Producer: 20190211 In: Food chemistry vol. 278 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations. [electronic resource] by John, Warren A Kumari, Neha Böttcher, Nina L Koffi, Kouame Jean Grimbs, Sergio Vrancken, Gino D'Souza, Roy N Kuhnert, Nikolai Ullrich, Matthias S Publication details: Food research international (Ottawa, Ont.) Nov 2016 In: Food research international (Ottawa, Ont.) vol. 89 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)