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Showing results 1 to 20 of 35  next >
Issue DateTitleInvolved Person(s)
2019Aroma characterisation of Pu-Erh teasLaube, Priscilla; Schneller, Reinhard; Chetschik, Irene
2-Jun-2022Aroma Kit Cocoa : an olfactory library for cocoa and chocolateChetschik, Irene; Chatelain, Karin
13-Dec-2022Aroma Kit Cocoa : an olfactory library for cocoa and chocolateChetschik, Irene; Chatelain, Karin
2-Aug-2018Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er teaPedan, Vasilisa; Rohn, Sascha; Holinger, Mirjam; Hühn, Tilo; Chetschik, Irene
2018Cast off! Chocolate from cacao cell culturesSchildberger, David; Stutz, Irene; Weber, Carlo; Pedan, Vasilisa; Schlüter, Ansgar, et al
3-Sep-2021Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.)Kneubühl, Markus; André, Amandine; Chetschik, Irene
2019Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolatesChetschik, Irene; Pedan, Vasilisa; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo
Oct-2022Cocoa in numbers : from data to knowledgeChetschik, Irene; Chatelain, Karin; Keller, Regula; Miescher Schwenninger, Susanne; Trachsel, Sonja, et al
2-Jun-2022Cocoa in numbers : from data to knowledgeChatelain, Karin; André, Amandine; Freimüller Leischtfeld, Susette; Schneider, Monika; Wick, Sylvia, et al
2019Cocoa in numbers : from data to knowledgeChetschik, Irene; Chatelain, Karin; Miescher Schwenninger, Susanne; Stucki, Matthias; Trachsel, Sonja, et al
15-Sep-2022Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beansSchlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha, et al
6-Apr-2022Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beansSchlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha, et al
26-Oct-2022Decoding the fine flavor properties of dark chocolatesUllrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin, et al
2021Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panelsChetschik, Irene; Chatelain, Karin
7-Dec-2022Decoding the fine flavour properties of dark chocolatesUllrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin, et al
2020Evolution of the polyphenol and terpene content, antioxidant activity and plant morphology of eight different fiber-type cultivars of Cannabis sativa L. cultivated at three sowing densitiesAndré, Amandine; Leupin, Marianne; Kneubühl, Markus; Pedan, Vasilisa; Chetschik, Irene
Feb-2021Fibre-type hemp in the food and beverage industry : from the field to the molecule of interestChetschik, Irene; André, Amandine
2019Flavour characterisation of chocolate & cocoa products produced by novel processing techniquesChetschik, Irene; Ullrich, Lisa; Schlüter, Ansgar; Chatelain, Karin; Hühn, Tilo
28-Nov-2022From sensomics to AI smelling and computer vision : exploring the chemical sensory code of premium chocolateCordero, Chiara; Chetschik, Irene
23-Jul-2021Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereofUllrich, Lisa; Neiens, Silva; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene