Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Britta Behrends

Showing results (1-10 of 8) with videos related to

Pageof 1
Sort By:
Food Research International (Ottawa, Ont.)|May 30, 2020
Investigating time dependent cocoa bean fermentation by ESI-FT-ICR mass spectrometryNikolai Kuhnert, Roy N D'souza, Britta Behrends, et al.
Food Research International (Ottawa, Ont.)|January 21, 2020
Monitoring the changes in low molecular weight carbohydrates in cocoa beans during spontaneous fermentation: A chemometric and kinetic approachRoberto Megias-Perez, Mauricio Moreno-Zambrano, Britta Behrends, et al.
Food Research International (Ottawa, Ont.)|August 9, 2017
Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beansRoy N D'Souza, Sergio Grimbs, Britta Behrends, et al.
Food Research International (Ottawa, Ont.)|December 29, 2019
Changes in low molecular weight carbohydrates in kale during development and acclimation to cold temperatures determined by chromatographic techniques coupled to mass spectrometryRoberto Megías-Pérez, Christoph Hahn, Ana Isabel Ruiz-Matute, et al.
Food Research International (Ottawa, Ont.)|May 28, 2018
Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beansRoy N D'Souza, Anne Grimbs, Sergio Grimbs, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Cocoa origin classifiability through LC-MS data: A statistical approach for large and long-term datasetsSanthust Kumar, Roy N D'Souza, Britta Behrends, et al.
Neuro-Degenerative Diseases|August 16, 2006
Evidence of a genetic basis of Morgagni-Stewart-Morel syndrome. A case report of identical twinsMichael F Koller, Andreas Papassotiropoulos, Katharina Henke, et al.
Food Chemistry|August 16, 2019
Experimentally modelling cocoa bean fermentation reveals key factors and their influencesWarren A John, Nina L Böttcher, Britta Behrends, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Food Research International (Ottawa, Ont.)|May 30, 2020
Investigating time dependent cocoa bean fermentation by ESI-FT-ICR mass spectrometryNikolai Kuhnert, Roy N D'souza, Britta Behrends, et al.
Food Research International (Ottawa, Ont.)|January 21, 2020
Monitoring the changes in low molecular weight carbohydrates in cocoa beans during spontaneous fermentation: A chemometric and kinetic approachRoberto Megias-Perez, Mauricio Moreno-Zambrano, Britta Behrends, et al.
Food Research International (Ottawa, Ont.)|August 9, 2017
Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beansRoy N D'Souza, Sergio Grimbs, Britta Behrends, et al.
Food Research International (Ottawa, Ont.)|December 29, 2019
Changes in low molecular weight carbohydrates in kale during development and acclimation to cold temperatures determined by chromatographic techniques coupled to mass spectrometryRoberto Megías-Pérez, Christoph Hahn, Ana Isabel Ruiz-Matute, et al.
Food Research International (Ottawa, Ont.)|May 28, 2018
Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beansRoy N D'Souza, Anne Grimbs, Sergio Grimbs, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Cocoa origin classifiability through LC-MS data: A statistical approach for large and long-term datasetsSanthust Kumar, Roy N D'Souza, Britta Behrends, et al.
Neuro-Degenerative Diseases|August 16, 2006
Evidence of a genetic basis of Morgagni-Stewart-Morel syndrome. A case report of identical twinsMichael F Koller, Andreas Papassotiropoulos, Katharina Henke, et al.
Food Chemistry|August 16, 2019
Experimentally modelling cocoa bean fermentation reveals key factors and their influencesWarren A John, Nina L Böttcher, Britta Behrends, et al.
Pageof 1