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Showing results 19 to 30 of 30 < previous 
Issue DateTitleInvolved Person(s)
2012How can we measure the freshness of coffee?Schönbächler, Barbara; Glöss, Alexia; Chatelain, Karin; Yeretzian, Chahan
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
2015KaffeeBongartz, Annette; Chatelain, Karin; Klauser, Eugenia
15-Jul-2022Los aromas claves del cacao (taller)Chatelain, Karin
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
2013Qualitätscheck Kaffee : Cup TastingChatelain, Karin
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
20-Oct-2023Schokolade aus dem Fermenter : sensorische Evaluation von Schokoladen aus ZellkulturproduktionChatelain, Karin; Julius, Nina
2010Sensorik-Branchenpanel für SchokoladeBongartz, Annette; Chatelain, Karin
Sep-2011Sensory and chemical quality of a coffee brew : effect of different extraction methodsGloess, Alexia; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus, et al
2013The Swiss chocolate panel : a standardised language for the sensory evaluation of chocolate across companiesChatelain, Karin
Showing results 19 to 30 of 30 < previous