Issue Date | Title | Involved Person(s) |
2022 | Sensory evaluation of EVOO : do different test locations have a relevant impact on data quality? | Bongartz, Annette; Popp, Martin; Retsch, Richard |
2019 | Characterization of phenolic compounds and their contribution to sensory properties of olive oil | Pedan, Vasilisa; Popp, Martin; Rohn, Sascha; Nyfeler, Matthias; Bongartz, Annette |
26-Oct-2016 | Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOO | Bongartz, Annette; Popp, Martin; Schneller, Reinhard; Oberg, Dieter |
2015 | Die Etikette achten | Schneller, Reinhard; Popp, Martin; Bongartz, Annette |
2015 | Habemus oleum | Bongartz, Annette; Popp, Martin; Schneller, Reinhard |
Sep-2014 | "Harmony" of extra virgin olive oils (EVOOs) | Popp, Martin; Bongartz, Annette |
2014 | Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils | Valli, Enrico; Bendini, Alessandra; Popp, Martin; Bongartz, Annette |
30-Oct-2013 | Quality discrimination of EVOOs : insights from the long-term project: international olive oil award – Zurich | Popp, Martin; Bongartz, Annette |
2012 | Was macht die "Frische" von Brot aus? | Bongartz, Annette; Popp, Martin; Marthaler, Martin; Kinner, Julia; Bühler, Thomas, et al |