Showing results 12 to 31 of 79
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| Issue Date | Title | Involved Person(s) |
| 2019 | Characterization of phenolic compounds and their contribution to sensory properties of olive oil | Pedan, Vasilisa; Popp, Martin; Rohn, Sascha; Nyfeler, Matthias; Bongartz, Annette |
| Sep-2011 | Comparison of different scales to measure consumers perception of attributes intensities | Pfeiffer, Barbara; Chatelain, Karin; Martin, C.; Bongartz, Annette |
| Apr-2013 | Comparison of nine common coffee extraction methods : instrumental and sensory analysis | Gloess, Alexia; Schönbächler, Barbara; Klopprogge, Babette; D`Ambrosio, Lucio; Chatelain, Karin, et al |
| Sep-2012 | Consumer sensory expectations of Swiss organic yoghurt | Cezanne, Marie-Louise; Stolz, H.; Jahrl, I.; Baumgart, L.; Bongartz, Annette, et al |
| Jan-2013 | Design for all - ein Konzept für die Zielgruppen von morgen? | Bongartz, Annette; Brombach, Christine |
| 2011 | DLG Expertenwissen SENSORIK (Arbeitsblätter) : Statistische Methoden in der Sensorik (Teil 2) - Verbraucherstests | Bongartz, Annette; Mürset, Urs |
| May-2011 | ECROPOLIS : Transparency in sensory properties and consumer expectations in organic food | Barylko-Pikielna, Nina; Bendini, Alessandra; Bongartz, Annette; Buchecker, Kirsten; Cezanne, Marie-Louise, et al |
| 2010 | Effect of coffee extraction method on quality of coffee | Gloess, Alexia N.; D`Ambrosio, Lucio; Zurfluh-Schönbächler, Barbara; Klopprogge, Babette; Chatelain-Gerber, Karin, et al |
| 18-Sep-2018 | Enhancing sensory driven formulation design through sensory and instrumental modelling | Huber, Petra; Bongartz, Annette; Cezanne, Marie-Louise; Chatelain, Karin; Feusi, Yves |
| Mar-2009 | Entwicklung eines Aromarades für Brot | Kleinert, Michael; Bongartz, Annette; Raemy, Esther |
| Apr-2014 | Estimation of critical vitamins in seniors by food frequency questionnaire and lifestyle | Sych, Janice Marie; Clauss, Anne Sophie; Bongartz, Annette; Brombach, Christine |
| 2015 | Die Etikette achten | Schneller, Reinhard; Popp, Martin; Bongartz, Annette |
| 26-Oct-2016 | Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOO | Bongartz, Annette; Popp, Martin; Schneller, Reinhard; Oberg, Dieter |
| 2008 | Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils | Biedermann, Maurus; Bongartz, Annette; Mariani, Carlo; Grob, Koni |
| 2007 | Für den ersten Eindruck gibt es keine zweite Chance : Konsequenzen für Lebensmittel | Bongartz, Annette |
| 14-Nov-2013 | Guiding the development of multi-functional ingredients for bakery products : an overview | Sych, Janice Marie; Kinner, Mathias; Popp, Martin; Miescher Schwenninger, Susanne; Bongartz, Annette, et al |
| 2015 | Habemus oleum | Bongartz, Annette; Popp, Martin; Schneller, Reinhard |
| Sep-2014 | "Harmony" of extra virgin olive oils (EVOOs) | Popp, Martin; Bongartz, Annette |
| 15-Aug-2013 | Healthy aging : first insights from the SENPAN-Study, the Wädenswil senior panel | Brombach, Christine; Clauss, Anne Sophie; Kinner, Julia; Bongartz, Annette; Böhm, Volker |
| 2014 | Healthy aging : implementation of a community-based senior panel | Brombach, Christine; Clauss, Anne Sophie; Kinner, Julia; Bongartz, Annette |
