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Issue Date	Title	Involved Person(s)
2022	Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours	André, Amandine; Müller, Nadina; Chetschik, Irene
2020	Processing cocoa with water : new insights into aroma formation	Chetschik, Irene, et al
21-Dec-2021	Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology	Ullrich, Lisa; Neien, Silva; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo, et al
Nov-2019	Rhabarbersaft als biologische Möglichkeit der Enzymkontrolle bei der Herstellung von Apfelsäften	Häfele, Martin; Flüeler, Thomas; Gerber, Oliver; Chetschik, Irene; Casty, Bettina, et al
2-Jun-2022	The 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 properties	Chetschik, Irene
2022	Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety	André, Amandine; Casty, Bettina; Ullrich, Lisa; Chetschik, Irene

Showing results 28 to 33 of 33 < previous