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

Roy N D'Souza

Showing results (1-10 of 17) with videos related to

Pageof 2
Sort By:
Food Research International (Ottawa, Ont.)|May 30, 2020
Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beansPaweł J Andruszkiewicz, Roy N D'Souza, Marcello Corno, et al.
Polymers|April 10, 2019
Two Orders of Magnitude Variation of Diffusion-Enhanced Förster Resonance Energy Transfer in Polypeptide ChainsMaik H Jacob, Indrajit Ghosh, Roy N D'Souza, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoaPaweł J Andruszkiewicz, Roy N D'Souza, Irem Altun, et al.
Food Chemistry|April 16, 2018
Profiling, quantification and classification of cocoa beans based on chemometric analysis of carbohydrates using hydrophilic interaction liquid chromatography coupled to mass spectrometryRoberto Megías-Pérez, Sergio Grimbs, Roy N D'Souza, et al.
Polymers|February 11, 2023
Diffusion-Enhanced Förster Resonance Energy Transfer in Flexible Peptides: From the Haas-Steinberg Partial Differential Equation to a Closed Analytical ExpressionMaik H Jacob, Roy N D'Souza, Alexandra I Lazar, et al.
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.)|August 9, 2017
Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beansRoy N D'Souza, Sergio Grimbs, Britta Behrends, et al.
NPJ Science of Food|January 25, 2022
Cocoa bean fingerprinting via correlation networksSanthust Kumar, Roy N D'Souza, Marcello Corno, 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.
The Journal of Physical Chemistry. B|April 5, 2018
Method-Unifying View of Loop-Formation Kinetics in Peptide and Protein FoldingMaik H Jacob, Roy N D'Souza, Thomas Schwarzlose, et al.
Pageof 2

Showing results (1-10 of 17) with videos related to

Sort By:
Pageof 2
Food Research International (Ottawa, Ont.)|May 30, 2020
Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beansPaweł J Andruszkiewicz, Roy N D'Souza, Marcello Corno, et al.
Polymers|April 10, 2019
Two Orders of Magnitude Variation of Diffusion-Enhanced Förster Resonance Energy Transfer in Polypeptide ChainsMaik H Jacob, Indrajit Ghosh, Roy N D'Souza, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoaPaweł J Andruszkiewicz, Roy N D'Souza, Irem Altun, et al.
Food Chemistry|April 16, 2018
Profiling, quantification and classification of cocoa beans based on chemometric analysis of carbohydrates using hydrophilic interaction liquid chromatography coupled to mass spectrometryRoberto Megías-Pérez, Sergio Grimbs, Roy N D'Souza, et al.
Polymers|February 11, 2023
Diffusion-Enhanced Förster Resonance Energy Transfer in Flexible Peptides: From the Haas-Steinberg Partial Differential Equation to a Closed Analytical ExpressionMaik H Jacob, Roy N D'Souza, Alexandra I Lazar, et al.
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.)|August 9, 2017
Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beansRoy N D'Souza, Sergio Grimbs, Britta Behrends, et al.
NPJ Science of Food|January 25, 2022
Cocoa bean fingerprinting via correlation networksSanthust Kumar, Roy N D'Souza, Marcello Corno, 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.
The Journal of Physical Chemistry. B|April 5, 2018
Method-Unifying View of Loop-Formation Kinetics in Peptide and Protein FoldingMaik H Jacob, Roy N D'Souza, Thomas Schwarzlose, et al.
Pageof 2