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Showing results 3 to 16 of 16 < previous 
Issue DateTitleInvolved Person(s)
2015Die Etikette achtenSchneller, Reinhard; Popp, Martin; Bongartz, Annette
26-Oct-2016Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOOBongartz, Annette; Popp, Martin; Schneller, Reinhard; Oberg, Dieter
14-Nov-2013Guiding the development of multi-functional ingredients for bakery products : an overviewSych, Janice Marie; Kinner, Mathias; Popp, Martin; Miescher Schwenninger, Susanne; Bongartz, Annette, et al
2015Habemus oleumBongartz, Annette; Popp, Martin; Schneller, Reinhard
Sep-2014"Harmony" of extra virgin olive oils (EVOOs)Popp, Martin; Bongartz, Annette
30-Oct-2013Quality discrimination of EVOOs : insights from the long-term project: international olive oil award – ZurichPopp, Martin; Bongartz, Annette
2014Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oilsValli, Enrico; Bendini, Alessandra; Popp, Martin; Bongartz, Annette
2022Sensory evaluation of EVOO : do different test locations have a relevant impact on data quality?Bongartz, Annette; Popp, Martin; Retsch, Richard
2015SpeiseöleBongartz, Annette; Popp, Martin; Schneller, Reinhard
2015Textur von BackwarenCezanne, Marie-Louise; Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael
2014Texture of baked goodsKinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael
20-Feb-2023The impact of fat deterioration on formation of acrylamide in fried foodsGertz, Christian; Aladedunye, Felix; Popp, Martin; Matthäus, Bertrand
2012Was macht die "Frische" von Brot aus?Bongartz, Annette; Popp, Martin; Marthaler, Martin; Kinner, Julia; Bühler, Thomas, et al
12-Nov-2020Wertschätzung von Lebensmitteln bei Schweizer Studierenden : mehr als die Vermeidung von Food WasteBrombach, Christine; Rossi, Manuela; Popp, Martin; Hübscher, Sarah; Widmer, Jessica, et al
Showing results 3 to 16 of 16 < previous