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Showing results 16 to 33 of 33 < previous 
Issue DateTitleInvolved Person(s)
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
2022Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beansSchlüter, Ansgar; André, Amandine; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene
2017Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beansChetschik, Irene; Kneubühl, Markus; Chatelain, Karin; Schlüter, Ansgar; Bernath, Konrad, et al
Nov-2021Key odorants of cocoaChetschik, Irene
7-Jul-2022Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chainAndré, Amandine; Freimüller Leischtfeld, Susette; Mischler, Sandra; Hecht, Katrin; Stäheli, Luca, et al
May-2019Novel post-harvest treatments of cocoa and the influence on flavor properties of the products produced thereofSchlüter, Ansgar; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene
2019Novel time- and location-independent postharvest treatment of cocoa beans : investigations on the aroma formation during “moist incubation” of unfermented and dried cocoa nibs and comparison to traditional fermentationSchlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha, et al
5-Dec-2022Novel time- and location-independent postharvest treatment of cocoa beans : “moist incubation” of unfermented and dried cocoa nibsSchlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; André, Amandine; Chatelain, Karin, et al
2022Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat floursAndré, Amandine; Müller, Nadina; Chetschik, Irene
2020Processing cocoa with water : new insights into aroma formationChetschik, Irene, et al
21-Dec-2021Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technologyUllrich, Lisa; Neien, Silva; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo, et al
Nov-2019Rhabarbersaft als biologische Möglichkeit der Enzymkontrolle bei der Herstellung von ApfelsäftenHäfele, Martin; Flüeler, Thomas; Gerber, Oliver; Chetschik, Irene; Casty, Bettina, et al
2-Jun-2022The influence of cocoa bean variety on the flavour properties of dark chocolates : comparison of the molecular flavour composition of selected small batch chocolates to chocolates produced of cocoa reference liquors with defined flavour propertiesChetschik, Irene
2022Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean varietyAndré, Amandine; Casty, Bettina; Ullrich, Lisa; Chetschik, Irene
Showing results 16 to 33 of 33 < previous