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pro vyhledávání: '"Christina Rohsius"'
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 93, Pp 266-275 (2020)
More than 1000 different cacao varieties are described. Only few are considered as fine or flavour cocoas, meaning they have the potential to develop special flavour characteristics after appropriate fermenta-tion and drying. It is assumed that aroma
Externí odkaz:
https://doaj.org/article/e7f63a7536b54a46ac81763b2abe2c47
Autor:
Christina Rohsius, Quintino Reis de Araujo, Guilherme Amorim Homem de Abreu Loureiro, Virupax C. Baligar
Publikováno v:
Agrotrópica (Itabuna). 30:175-194
Autor:
Christina Rohsius, Christian Cilas, H. Bleiholder, U. Meier, Reinhard Lieberei, Nicolas Niemenak
Publikováno v:
16th International Cocoa Research Conference. Proceedings : towards rational cocoa production and efficient use ofr a sustainable world cocoa economy
Annals of Applied Biology
Annals of Applied Biology
Carolus Linnaeus a ete le pere des reseaux phenologiques modernes. Dans son ouvrage " Philosophia Botanica ", il a decrit des methodes permettant d'elaborer des calendriers annuels des plantes precisant l'ouverture des feuilles, la floraison, la fruc
Publikováno v:
European Food Research and Technology. 229:937-948
Phenolic compounds contribute to the quality of raw cocoa, the basis of all chocolate products. Detailed research is needed about the variability of these substances in unprocessed cocoa seed and during seed processing. For the present study, seed sa
Publikováno v:
Journal of Food Composition and Analysis. 19:612-619
Polyphenols were analysed at 280 nm by HPLC device using a Photodiode Array Detector (PDA). Anthocyanins were separated with the SEP-PAK Vac 6cc 1000 mg (Waters) column and measured at 520 nm with a PDA. Nineteen cacao clones from Cameroon genebank w
Publikováno v:
European Food Research and Technology. 222:432-438
Raw cocoa is the processed and traded form of the cocoa seed. Fresh seeds undergo fermentation and a drying process before they are prepared for transport and shipping. Depending on the local situation in the producer region the seeds are collected f
Autor:
Aparecida das Graças Claret de Souza, Christina Rohsius, Christoph Reisdorff, Luadir Gasparotto, Reinhard Lieberei
Publikováno v:
Journal of the Science of Food and Agriculture. 84:693-700
The cocoa relatives T grandiflorum (cupuacu) and T bicolor (macambo) are promising crop plants for sustainable agroforestry in the Amazon region of South America. The market for cupuacu is expanding since the fruit flesh is utilised by the foodstuffs
Autor:
Christina Rohsius, Denis Omokolo Ndoumou, Reinhard Lieberei, Nicolas Niemenak, Katja Saare-Surminski
Publikováno v:
Plant cell reports. 27(4)
The present study aimed at developing temporary immersion bioreactor techniques for multiplication of cacao somatic embryos. Temporary Immersion System (TIS), i.e. flooding of plant tissue at regular time intervals provides an efficient way to propag
Publikováno v:
Plant Cell Reports; Apr2008, Vol. 27 Issue 4, p667-676, 10p
Publikováno v:
European Food Research & Technology; Feb2006, Vol. 222 Issue 3/4, p432-438, 7p