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Showing results 8 to 16 of 16
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Issue Date
Title
Involved Person(s)
30-Oct-2013
Quality discrimination of EVOOs : insights from the long-term project: international olive oil award – Zurich
Popp, Martin
;
Bongartz, Annette
2014
Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils
Valli, Enrico
;
Bendini, Alessandra
;
Popp, Martin
;
Bongartz, Annette
2022
Sensory evaluation of EVOO : do different test locations have a relevant impact on data quality?
Bongartz, Annette
;
Popp, Martin
;
Retsch, Richard
2015
Speiseöle
Bongartz, Annette
;
Popp, Martin
;
Schneller, Reinhard
2015
Textur von Backwaren
Cezanne, Marie-Louise
;
Kinner, Mathias
;
Popp, Martin
;
Bongartz, Annette
;
Kleinert, Michael
2014
Texture of baked goods
Kinner, Mathias
;
Popp, Martin
;
Bongartz, Annette
;
Kleinert, Michael
20-Feb-2023
The impact of fat deterioration on formation of acrylamide in fried foods
Gertz, Christian
;
Aladedunye, Felix
;
Popp, Martin
;
Matthäus, Bertrand
2012
Was macht die "Frische" von Brot aus?
Bongartz, Annette
;
Popp, Martin
;
Marthaler, Martin
;
Kinner, Julia
;
Bühler, Thomas
, et al
12-Nov-2020
Wertschätzung von Lebensmitteln bei Schweizer Studierenden : mehr als die Vermeidung von Food Waste
Brombach, Christine
;
Rossi, Manuela
;
Popp, Martin
;
Hübscher, Sarah
;
Widmer, Jessica
, et al