Britta Behrends

Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans

Roy N. Dsouza, Sergio Grimbs, Britta Behrends et al. · Food Research International · 2017 · 90 citations

Food Chemistry, Agricultural Chemistry, Fermented Beans +9

Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans

Roy N. Dsouza, Anne Grimbs, Sergio Grimbs et al. · Food Research International · 2018 · 69 citations

Food Chemistry, Cocoa Beans, Food Fermentation +8

Experimentally modelling cocoa bean fermentation reveals key factors and their influences

Warren A. John, Nina L. Böttcher, Britta Behrends et al. · Food Chemistry · 2019 · 50 citations

Food Fermentation, In Vitro Fermentation, Agricultural Economics +3

Changes in low molecular weight carbohydrates in kale during development and acclimation to cold temperatures determined by chromatographic techniques coupled to mass spectrometry

Roberto Pérez, Christoph Hahn, Ana I. Ruiz‐Matute et al. · Food Research International · 2019 · 23 citations

Biology, Food Chemistry, Plant Analysis +10

Evidence of a Genetic Basis of Morgagni-Stewart-Morel Syndrome

M Koller, Andreas Papassotiropoulos, Katharina Henke et al. · Neurodegenerative Diseases · 2005 · 19 citations

Morgagni-stewart-morel Syndrome, Mendelian Disorder, Psychiatry +14