| Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents N Niemenak, C Rohsius, S Elwers, DO Ndoumou, R Lieberei Journal of Food Composition and Analysis 19 (6-7), 612-619, 2006 | 213 | 2006 |
| Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L.) S Elwers, A Zambrano, C Rohsius, R Lieberei European Food Research and Technology 229, 937-948, 2009 | 157 | 2009 |
| Regeneration of somatic embryos in Theobroma cacao L. in temporary immersion bioreactor and analyses of free amino acids in different tissues N Niemenak, K Saare-Surminski, C Rohsius, DO Ndoumou, R Lieberei Plant cell reports 27, 667-676, 2008 | 124 | 2008 |
| Phenological growth stages of cacao plants (Theobroma sp.): codification and description according to the BBCH scale N Niemenak, C Cilas, C Rohsius, H Bleiholder, U Meier, R Lieberei Annals of Applied Biology 156 (1), 13-24, 2010 | 102 | 2010 |
| Free amino acid amounts in raw cocoas from different origins C Rohsius, R Matissek, R Lieberei European Food Research and Technology 222 (3), 432-438, 2006 | 83 | 2006 |
| Histological features of phenolic compounds in fine and bulk cocoa seed (Theobroma cacao L.) S Elwers, A Zambrano, C Rohsius, R Lieberei J Appl Bot Food Qual 83 (2), 182-8, 2010 | 27 | 2010 |
| Comparative study on the proteolytic activities and storage globulins in seeds of Theobroma grandiflorum (Willd ex Spreng) Schum and Theobroma bicolor Humb … C Reisdorff, C Rohsius, AG Claret de Souza, L Gasparotto, R Lieberei Journal of the Science of Food and Agriculture 84 (7), 693-700, 2004 | 21 | 2004 |
| Die Heterogenität der biologischen Ressource Rohkakao (Theobroma cacao L.) C Rohsius Staats-und Universitätsbibliothek Hamburg Carl von Ossietzky, 2007 | 16 | 2007 |
| Besides variety, also season and ripening stage have a major influence on fruit pulp aroma of cacao (Theobroma cacao L.). E Hegmann, W Niether, W Phillips, C Rohsius, R Lieberei Journal of Applied Botany & Food Quality 93, 2020 | 13 | 2020 |
| Cocoa atlas C Rohsius, S Elwers, R Lieberei German cocoa and chocolate foundation (2010 ed.), 2010 | 11 | 2010 |
| Fermentation quality and its dependence on the testa structure and transport processes C Rohsius, M Andersson, N Niemenak, D Sukha, R Lieberei 15th International Cocoa Research Conference, 81, 2006 | 11 | 2006 |
| Impact of soils and cropping systems on biochemical attributes of dry cacao beans QR Araujo, GAHA Loureiro, C Rohsius, VC Baligar | 5 | 2018 |
| Formation of bitter tasting γ-Aminobutyric acid (GABA) in the course of fermentation and germination processes L Stoll, C Rohsius, N Niemenak, D Sukha, R Lieberei Proceedings of the 15th International Cocoa Research Conference, 9-4, 2006 | 4 | 2006 |
| Anatomical and physiological characteristics of Theobroma spec. seeds and their relevance to processing. S Müller, C Rohsius, C Reisdorff, L Gasparotto, R Lieberei Edição do 13º International Cocoa Research Conference, 2000, Kota Kinabalu …, 2000 | 4 | 2000 |
| Proteolyse von Reserveproteinen bei Keimung und Fermentation der Samen von Theobroma-Arten C Rohsius | 1 | 2000 |
| Index de qualité du cacao-une proposition QR Araujo, C Fernandes, DLE Ribeiro, P Efraim, R Lieberei, ... Alliance des Pays Producteurs de Cacao, 2012 | | 2012 |
| Regeneration of somatic embryos in Theobroma cacao L. in temporary immersion bioreactor and analyses of free amino acids in different tissues K Saare-Surminski, N Niemenak, DO Ndoumou, C Rohsius, R Lieberei | | 2008 |
| Utilization of cupuaçu seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential. C Reisdorff, C Rohsius, S Müller, A SOUZA, R Lieberei In: GERMAN-BRAZILIAN WORKSHOP ON NEOTROPICAL ECOSYSTEMS. ACHIEVEMENTS AND …, 2002 | | 2002 |
| Fine aroma potential of raw cocoa: the influence of genotype, fruit pulp and harvest E Hegmann, C Rohsius, W Phillips, R Lieberei, K Ulbrich, D Kadow, ... | | |
