@misc{KnoblochKoelbelSauerweinetal.2008,
  author    = {Knobloch, Eberhard and K{\"o}lbel, Bernd and Sauerwein, Martin and Sauerwein, Katrin and K{\"o}lbel, Steffen and Buckow, Cathleen and Leitner, Ulrike and Schwarz, Ingo and Suckow, Christian and Werner, Petra and Pieper, Herbert},
  title     = {HiN : Alexander von Humboldt im Netz = Herbert Pieper zum 65. Geburtstag},
  volume    = {IX},
  number    = {16},
  editor    = {Ette, Ottmar and Knobloch, Eberhard},
  publisher = {Universit{\"a}tsverlag Potsdam},
  address   = {Potsdam},
  issn      = {1617-5239},
  doi       = {10.18443/hinvol9iss162008},
  url       = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus-42246},
  pages     = {65},
  year      = {2008},
  abstract  = {Herbert Pieper zum 65. Geburtstag Inhalt: - Eberhard Knobloch: Herbert Pieper zum 65. Geburtstag. Ein R{\"u}ckblick - Bernd K{\"o}lbel, Martin Sauerwein, Katrin Sauerwein, Steffen K{\"o}lbel, Cathleen Buckow: Das Fragment des englischen Tagebuches von Alexander von Humboldt - Ulrike Leitner: Humboldt, Cotta, Ritter. Eine Miszelle {\"u}ber die Arbeit an einer Edition - Ingo Schwarz: "da ich mich lebhaft f{\"u}r sein Schiksal im Neuen Continent interessire". A. v. Humboldt als F{\"o}rderer Oscar M. Liebers - Christian Suckow: Humboldts spanische Option 1830. Eine Nachlese - Petra Werner: Bemerkungen zu Alexander von Humboldts Russland-Tagebuch - Herbert Pieper Alexander von Humboldts Wahl in die Akademie der Wissenschaften zu Berlin - Publikationen von Herbert Pieper [Bibliographie]},
  language  = {de}
}
@article{FigueroaCamposGKTKruizengaSaguTchewonpietal.2022,
  author    = {Figueroa Campos, Gustavo Adolfo and G. K. T. Kruizenga, Johannes and Sagu Tchewonpi, Sorel and Schwarz, Steffen and Homann, Thomas and Taubert, Andreas and Rawel, Harshadrai Manilal},
  title     = {Effect of the post-harvest processing on protein modification in green coffee beans by phenolic compounds},
  series = {Foods : open access journal},
  volume    = {11},
  journal   = {Foods : open access journal},
  edition   = {2},
  publisher = {MDPI},
  address   = {Basel, Schweiz},
  issn      = {2304-8158},
  doi       = {10.3390/foods11020159},
  pages     = {19},
  year      = {2022},
  abstract  = {The protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these interactions. This allows the hypothesis that the proteins are denatured and modified via enzymatic and/or redox activation steps. The present study was initiated to encompass changes in the protein fraction. The investigations were limited to major storage protein of green coffee beans. Fourteen Coffea arabica samples from various processing methods and countries were used. Different extraction protocols were compared to maintain the status quo of the protein modification. The extracts contained about 4-8 µg of chlorogenic acid derivatives per mg of extracted protein. High-resolution chromatography with multiple reaction monitoring was used to detect lysine modifications in the coffee protein. Marker peptides were allocated for the storage protein of the coffee beans. Among these, the modified peptides K.FFLANGPQQGGK.E and R.LGGK.T of the α-chain and R.ITTVNSQK.I and K.VFDDEVK.Q of β-chain were detected. Results showed a significant increase (p < 0.05) of modified peptides from wet processed green beans as compared to the dry ones. The present study contributes to a better understanding of the influence of the different processing methods on protein quality and its role in the scope of coffee cup quality and aroma. View Full-Text},
  language  = {en}
}
@misc{FigueroaCamposGKTKruizengaSaguTchewonpietal.2022,
  author    = {Figueroa Campos, Gustavo A. and G. K. T. Kruizenga, Johannes and Sagu Tchewonpi, Sorel and Schwarz, Steffen and Homann, Thomas and Taubert, Andreas and Rawel, Harshadrai},
  title     = {Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds},
  series = {Zweitver{\"o}ffentlichungen der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe},
  volume    = {11},
  journal   = {Zweitver{\"o}ffentlichungen der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe},
  edition   = {2},
  publisher = {Universit{\"a}tsverlag Potsdam},
  address   = {Potsdam},
  issn      = {1866-8372},
  doi       = {10.25932/publishup-55764},
  url       = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-557643},
  pages     = {1 -- 19},
  year      = {2022},
  abstract  = {The protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these interactions. This allows the hypothesis that the proteins are denatured and modified via enzymatic and/or redox activation steps. The present study was initiated to encompass changes in the protein fraction. The investigations were limited to major storage protein of green coffee beans. Fourteen Coffea arabica samples from various processing methods and countries were used. Different extraction protocols were compared to maintain the status quo of the protein modification. The extracts contained about 4-8 µg of chlorogenic acid derivatives per mg of extracted protein. High-resolution chromatography with multiple reaction monitoring was used to detect lysine modifications in the coffee protein. Marker peptides were allocated for the storage protein of the coffee beans. Among these, the modified peptides K.FFLANGPQQGGK.E and R.LGGK.T of the α-chain and R.ITTVNSQK.I and K.VFDDEVK.Q of β-chain were detected. Results showed a significant increase (p < 0.05) of modified peptides from wet processed green beans as compared to the dry ones. The present study contributes to a better understanding of the influence of the different processing methods on protein quality and its role in the scope of coffee cup quality and aroma. View Full-Text},
  language  = {en}
}