Issue Date | Title | Involved Person(s) |
6-Nov-2018 | Sugar reduction in granola / crunchy types of breakfast cereals | Cezanne, Marie-Louise; Infanger, Esther; Schlüchter, Steffi; Bongartz, Annette |
Aug-2015 | Slow or fast thinkers? : cognitive reflection types and their ability to discriminate in consumer tests | Kinner, Julia; Bongartz, Annette |
2015 | Brot | Bongartz, Annette; Cezanne, Marie-Louise; Popp, Martin |
2015 | Textur von Backwaren | Cezanne, Marie-Louise; Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael |
2015 | Kaffee | Bongartz, Annette; Chatelain, Karin; Klauser, Eugenia |
2015 | Speiseöle | Bongartz, Annette; Popp, Martin; Schneller, Reinhard |
Jun-2014 | Sensorische Bewertung von Speiseölen : Gemeinsamkeiten und Unterschiede | Bongartz, Annette |
Apr-2014 | Estimation of critical vitamins in seniors by food frequency questionnaire and lifestyle | Sych, Janice Marie; Clauss, Anne Sophie; Bongartz, Annette; Brombach, Christine |
2014 | Texture of baked goods | Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael |
2014 | Healthy aging : implementation of a community-based senior panel | Brombach, Christine; Clauss, Anne Sophie; Kinner, Julia; Bongartz, Annette |
14-Nov-2013 | Guiding the development of multi-functional ingredients for bakery products : an overview | Sych, Janice Marie; Kinner, Mathias; Popp, Martin; Miescher Schwenninger, Susanne; Bongartz, Annette, et al |
Oct-2013 | Olive Oil Workshop | Bongartz, Annette |
14-May-2013 | Methoden der sensorischen und hedonischen Analytik | Bongartz, Annette |
Jan-2013 | Design for all - ein Konzept für die Zielgruppen von morgen? | Bongartz, Annette; Brombach, Christine |
2013 | 12th international olive oil award - Zurich 2013 | Bongartz, Annette |