1.Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing

作　　者：Harshadrai M. Rawel ;Harshadrai M. Rawel ;Gerd Huschek 等

出　　处：Nutrients. 2019 ;11(2):428.doi:10.3390/nu11020428

出版社：MDPI Publishing

文章 ID：226615789

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2.Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater

作　　者：Gustavo A. Figueroa Campos ;Sorel Tchewonpi Sagu ;Pedro Saravia Celis 等

出　　处：Foods. 2020 ;9(8):1135-1153.doi:10.3390/foods9081135

出版社：MDPI Publishing

文章 ID：257043951

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3.Comprehensive Characterization and Relative Quantification of α-Amylase/Trypsin Inhibitors from Wheat Cultivars by Targeted HPLC-MS/MS

作　　者：Sorel Tchewonpi Sagu ;Lynn Zimmermann ;Eva Landgräber 等

出　　处：Foods. 2020 ;9(10):1448-1472.doi:10.3390/foods9101448

出版社：MDPI Publishing

文章 ID：257044215

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4.Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders

作　　者：An Borremans ;Sara Bußler ;Sorel Tchewonpi Sagu 等

出　　处：Foods. 2020 ;9(7):917-933.doi:10.3390/foods9070917

出版社：MDPI Publishing

文章 ID：257043752

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5.Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds

作　　者：Gustavo A. Figueroa Campos ;Johannes G. K. T. Kruizenga ;Sorel Tchewonpi Sagu 等

出　　处：Foods. 2022 ;11(2).doi:10.3390/foods11020159

出版社：MDPI Publishing

文章 ID：1036566132

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