Citation Impact
Citing Papers
Cyanogenesis in cassava (Manihot esculenta Crantz)
1995
Structure and Function of Photolyase and in Vivo Enzymology: 50th Anniversary
2008 StandoutNobel
Yeasts are essential for cocoa bean fermentation
2014
Plant secondary metabolism glycosyltransferases: the emerging functional analysis
2005 Standout
Flavoenzymes that catalyse reactions with no net redox change
2002
Secondary metabolites in plant defence mechanisms
1994 Standout
ROS production and protein oxidation as a novel mechanism for seed dormancy alleviation
2007 Standout
The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality
2004
Photosynthesis and nitrogen relationships in leaves of C3 plants
1989 Standout
Anthocyanins and other flavonoids
2004 Standout
Tyrosinase: a comprehensive review of its mechanism
1995 Standout
Mango (Mangifera indica L.) by-products and their valuable components: A review
2015 Standout
UHPLC–MS/MS analysis of cocoa bean proteomes from four different genotypes
2019
Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins
2015
Flaxseed Lignans: Source, Biosynthesis, Metabolism, Antioxidant Activity, Bio‐Active Components, and Health Benefits
2010 Standout
Herbal Extracts and Phytochemicals: Plant Secondary Metabolites and the Enhancement of Human Brain function
2011 Standout
One-dimensional alignment of strong Lewis acid sites in a porous coordination polymer
2013 StandoutNobel
Chemistry, Biochemistry, and Safety of Acrylamide. A Review
2003 Standout
Plant cyanogenic glycosides
2000
Plant chemical defense: at what cost?
2013
Mini-Review: Constraints on Effectiveness of Cyanogenic Glycosides in Herbivore Defense
2002
Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans
2011
Advances in flavonoid research since 1992
2000 Standout
Mobilization and Utilization of Cyanogenic Glycosides
1988
Mechanisms of plant defense against insect herbivores
2012 Standout
The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods
2006 Standout
An analysis of the costs and benefits of the cyanogenic system in Trifolium repens L.
1989
Novel Procedure for Extraction of a Latent Grape Polyphenoloxidase Using Temperature-Induced Phase Separation in Triton X-114
1989
Cyanogenesis Inhibits Active Defense Reactions in Plants
1989
Flavor Formation and Character in Cocoa and Chocolate: A Critical Review
2008
Partial purification of a thylakoid-bound enzyme using temperature-induced phase partitioning
1990
Theobroma cacaoL., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation
2011
The pathogen Moniliophthora perniciosa promotes differential proteomic modulation of cacao genotypes with contrasting resistance to witches´ broom disease
2020 Standout
β-Glucosidases as detonators of plant chemical defense
2008
Asymmetric counteranion-directed Lewis acid organocatalysis for the scalable cyanosilylation of aldehydes
2016 StandoutNobel
Phytoalexins of woody plants
1992
Evolution of cacao bean proteins during fermentation: a study by two-dimensional electrophoresis
1999
Review on Natural Coumarin Lead Compounds for Their Pharmacological Activity
2013 Standout
Biosynthesis of coumarins in plants: a major pathway still to be unravelled for cytochrome P450 enzymes
2006
Polyphenol oxidase: The chloroplast oxidase with no established function
1988
Copper Active Sites in Biology
2014 Standout
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Investigation of aromatic compounds in roasted cocoa powder
2005
Relationship of Cyanogenic Capacity (HCN‐c) of the Rubber Tree Hevea brasiliensis to Susceptibility to Microcyclus ulei, the Agent Causing South American Leaf Blight
1988
Probes of initial phosphorylation events in ATP synthesis by chloroplasts.
1976 StandoutNobel
Endogenous evolution of HCN during pre‐germination periods in many seed species
1991
Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate
2014
The major seed proteins of Theobroma cacao L.
1993
Design and Synthesis of Porous Coordination Polymers with Expanded One‐Dimensional Channels and Strongly Lewis‐Acidic Sites
2017 StandoutNobel
Significance of flavonoids in plant resistance: a review
2006 Standout
Cyanohydrins in Nature and the Laboratory: Biology, Preparations, and Synthetic Applications
1999
Amadori‐Verbindungen als Aromavorstufen in Kakao
1997
The Apparent Absolute Requirement of Adenosine Diphosphate for the Inorganic Phosphate ⇄ Water Exchange of Oxidative Phosphorylation
1969 StandoutNobel
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
Recent Advances in Polyoxometalate-Catalyzed Reactions
2015 Standout
Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality
2012
Status, supply chain and processing of cocoa - A review
2017 Standout
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
2001 Standout
Preformed Antimicrobial Compounds and Plant Defense against Fungal Attack.
1996 Standout
Silicon-Mediated Accumulation of Flavonoid Phytoalexins in Cucumber
1998 Standout
Plant Defense Against Herbivores: Chemical Aspects
2012 Standout
Isolation and Characterization of 2S Cocoa Seed Albumin Storage Polypeptide and the Corresponding cDNA
2001
Utilization of Cassava for Food
2010
Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)
2007
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review
2016 Standout
Small-Molecule H-Bond Donors in Asymmetric Catalysis
2007 Standout
Ultrafast Dynamics of Flavins in Five Redox States
2008 StandoutNobel
Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification
2000
Two unexpected coumarin derivatives from tissue cultures of compositae species
1989
Factors Affecting the Formation of Alkylpyrazines during Roasting Treatment in Natural and Alkalinized Cocoa Powder
2002
A survey of antifungal compounds from higher plants, 1982–1993
1994
CHANGES IN THE ACTIVITY AND SUBCELLULAR DISTRIBUTION OF PPO IN 'DELICIOUS' APPLES DURING CONTROLLED ATMOSPHERE STORAGE
1991
A chemiosmotic molecular mechanism for proton‐translocating adenosine triphosphatases
1974 StandoutNobel
Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
2012
Occurrence and Characteristics of 18O Exchange Reactions Catalyzed by Sodium- and Potassium-dependent Adenosine Triphosphatases
1973 StandoutNobel
Triton ×-114 as a tool for purifying spinach polyphenol oxidase
1989
Coumarins and Coumarin-Related Compounds in Pharmacotherapy of Cancer
2020 Standout
The content of protein and non-protein (free and protein-bound) tryptophan in Theobroma cacao beans
2010
The Dilemma of Plants: To Grow or Defend
1992 Standout
Lack of Detection of Intermediates in the Path of Phosphate Oxygen to Water in Photophosphorylation
1969 StandoutNobel
Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans
1999
Works of B. Biehl being referenced
Cocoa-specific aroma precursors are generated by proteolytic digestion of the vicilin-like globulin of cocoa seeds
1994
In vitro studies on the proteolytic formation of the characteristic aroma precursors of fermented cocoa seeds: The significance of endoprotease specificity
1994
Oligopeptide patterns produced from Theobroma cacao L of various genetic origins
2002
Compartmentation of cyanogenic glucosides and their degrading enzymes
1994
Peculiarity of the accumulation of free amino acids during cocoa fermentation
1989
Developmental Stage-Dependent Variation of the Levels of Globular Storage Protein and Aspartic Endoprotease during Ripening and Germination of Theobroma cacao L. Seeds
1995
The proteolytic formation of essential cocoaspecific aroma precursors depends on particular chemical structures of the vicilin-class globulin of the cocoa seeds lacking in the globular storage proteins of coconuts, hazelnuts and sunflower seeds
1994
Relation between photosynthetic and phenolase activities in spinach chloroplasts
1982
Notizen: Membranfragmente mit unterschiedlichem Verhältnis von Chlorophyll a und Chlorophyll b nach Ultraschall-Fragmentierung von Spinat-Chloroplasten
1966
Analysis of vicilin (7S)‐class globulin in cocoa cotyledons from various genetic origins
2002
Precursors of the Cocoa‐Specific Aroma Components are Derived from the Vicilin‐Class (7S) Globulin of the Cocoa Seeds by Proteolytic Processing
1995
In-vitro formation of cocoa-specific aroma precursors: aroma-related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and a carboxypeptidase
1994
Identification of Scopoletin as a Phytoalexin of the Rubber Tree Hevea brasiliensis1
1986
Linustatin, the Linamarin-Glucoside Protected Against Cleavage by Apoplastic Linamarase
1989
Kinetics of the formation of free amino acids in cocoa seeds during fermentation
1989
Activation of latent phenolase from spinach chloroplasts by ageing and by frost
1978
Ver�nderungen der subcellul�ren Struktur in Keimbl�ttern von Kakaosamen (Theobroma cacao L.) w�hrend der Fermentation und Troeknung
1973
Specificity and stability of the carboxypeptidase activity in ripe, ungerminated seeds of Theobroma cacao L.
1995
Metabolization of cyanogenic glucosides inHevea brasiliensis
1985