Besides variety, also season and ripening stage have a major influence on fruit pulp aroma of cacao (Theobroma cacao L.) von Elsa Hegmann, Wiebke Niether, Christina Rohsius, Wilbert Phillips, Reinhard Lieberei

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Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L.) von Elwers, Silke, Zambrano, Alexis, Rohsius, Christina, Lieberei, Reinhard

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Comparative study of different cocoa ( Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents von Niemenak, Nicolas, Rohsius, Christina, Elwers, Silke, Omokolo Ndoumou, Denis, Lieberei, Reinhard

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Regeneration of somatic embryos in Theobroma cacao L. in temporary immersion bioreactor and analyses of free amino acids in different tissues von Niemenak, Nicolas, Saare-Surminski, Katja, Rohsius, Christina, Ndoumou, Denis Omokolo, Lieberei, Reinhard

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Free amino acid amounts in raw cocoas from different origins von Rohsius, C, Matissek, R, Lieberei, R

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Comparative study on the proteolytic activities and storage globulins in seeds of Theobroma grandiflorum (Willd ex Spreng) Schum and Theobroma bicolor Humb Bonpl, in relation to th... von Reisdorff, C, Rohsius, C, Souza, A. das G.C. de, Gasparotto, L, Lieberei, R

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Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents: Biodiversity and nutrition: a common path von NIEMENAK, Nicolas, ROHSIUS, Christina, ELWERS, Silke, NDOUMOU, Denis Omokolo, LIEBEREI, Reinhard

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Comparative study on the proteolytic activities and storage globulins in seeds of\+i\ Theobroma grandiflorum\-i\ (Willd ex Spreng) Schum and\+i\ Theobroma bicolor\-i\ Humb Bonpl, i... von Reisdorff, Christoph, Rohsius, Christina, de Souza, Aparecida das Gragas Claret, Gasparotto, Luadir, Lieberei, Reinhard

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Die Heterogenität der biologischen Ressource Rohkakao (Theobroma cacao L.) von Rohsius, Christina

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