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Showing results 23 to 30 of 30
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Issue Date
Title
Involved Person(s)
2019
Novel 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 fermentation
Schlüter, Ansgar
;
Hühn, Tilo
;
Kneubühl, Markus
;
Chatelain, Karin
;
Rohn, Sascha
, et al
5-Dec-2022
Novel time- and location-independent postharvest treatment of cocoa beans : “moist incubation” of unfermented and dried cocoa nibs
Schlüter, Ansgar
;
Hühn, Tilo
;
Kneubühl, Markus
;
André, Amandine
;
Chatelain, Karin
, et al
2013
Qualitätscheck Kaffee : Cup Tasting
Chatelain, Karin
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
20-Oct-2023
Schokolade aus dem Fermenter : sensorische Evaluation von Schokoladen aus Zellkulturproduktion
Chatelain, Karin
;
Julius, Nina
2010
Sensorik-Branchenpanel für Schokolade
Bongartz, Annette
;
Chatelain, Karin
Sep-2011
Sensory and chemical quality of a coffee brew : effect of different extraction methods
Gloess, Alexia
;
Chatelain, Karin
;
Bongartz, Annette
;
Strittmatter, André
;
Rast, Markus
, et al
2013
The Swiss chocolate panel : a standardised language for the sensory evaluation of chocolate across companies
Chatelain, Karin