Issue Date | Title | Involved Person(s) |
15-May-2024 | Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador | Streule, Stefanie; Freimüller Leischtfeld, Susette; Chatelain, Karin; Miescher Schwenninger, Susanne |
Oct-2022 | Cocoa in numbers : from data to knowledge | Chetschik, Irene; Chatelain, Karin; Keller, Regula; Miescher Schwenninger, Susanne; Trachsel, Sonja; Walder, Tim |
6-Apr-2022 | Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans | Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene |
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; Chetschik, Irene |
Sep-2011 | Comparison of different scales to measure consumers perception of attributes intensities | Pfeiffer, Barbara; Chatelain, Karin; Martin, C.; Bongartz, Annette |
2010 | Sensorik-Branchenpanel für Schokolade | Bongartz, Annette; Chatelain, Karin |