Issue Date | Title | Involved Person(s) |
18-Sep-2018 | Enhancing sensory driven formulation design through sensory and instrumental modelling | Huber, Petra; Bongartz, Annette; Cezanne, Marie-Louise; Chatelain, Karin; Feusi, Yves |
2015 | Kaffee | Bongartz, Annette; Chatelain, Karin; Klauser, Eugenia |
Apr-2013 | Comparison of nine common coffee extraction methods : instrumental and sensory analysis | Gloess, Alexia; Schönbächler, Barbara; Klopprogge, Babette; D`Ambrosio, Lucio; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan |
Sep-2011 | Comparison of different scales to measure consumers perception of attributes intensities | Pfeiffer, Barbara; Chatelain, Karin; Martin, C.; Bongartz, Annette |
Sep-2011 | Sensory and chemical quality of a coffee brew : effect of different extraction methods | Gloess, Alexia; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan |
2010 | Sensorik-Branchenpanel für Schokolade | Bongartz, Annette; Chatelain, Karin |
2007 | Dem Aroma auf der Spur : ein neu entwickeltes System soll bei der Beschreibung von Kaffee-Aromen helfen | Chatelain, Karin; Bongartz, Annette |