Detlef Passern

Acidification, proteolysis and flavour potential in fermenting cocoa beans

Böle Biehl, Ernst Brunner, Detlef Passern et al. · Journal of the Science of Food and Agriculture · 1985 · 115 citations

Food Chemistry, Cocoa Beans, Food Fermentation +13

Vacuolar (Storage) Proteins of Cocoa Seeds and their Degradation during Germination and Fermentation

Böle Biehl, Christa Wewetzer, Detlef Passern · Journal of the Science of Food and Agriculture · 1982 · 56 citations

Biology, Engineering, Seed Ripening +15

Proteolysis during fermentation‐like incubation of cocoa seeds

Böle Biehl, Detlef Passern · Journal of the Science of Food and Agriculture · 1982 · 54 citations

Biomanufacturing, Engineering, Food Fermentation +14

Effect of acetic acid on subcellular structures of cocoa bean cotyledons

Böle Biehl, Detlef Passern, Wilfried Sagemann · Journal of the Science of Food and Agriculture · 1982 · 48 citations

Lipid Agglomeration, Engineering, Botany +18

Subcellular structures in fermenting cocoa beans. Effect of aeration and temperature during seed and fragment incubation

Böle Biehl, Ulrike Passern, Detlef Passern · Journal of the Science of Food and Agriculture · 1977 · 31 citations

Engineering, Ripening, Food Chemistry +19