| Issue Date | Title | Involved Person(s) |
| 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 | Brot | Bongartz, Annette; Cezanne, Marie-Louise; Popp, Martin |
| 2015 | Textur von Backwaren | Cezanne, Marie-Louise; Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael |
| 2015 | Habemus oleum | Bongartz, Annette; Popp, Martin; Schneller, Reinhard |
| 2015 | Speiseöle | Bongartz, Annette; Popp, Martin; Schneller, Reinhard |
| 2015 | Die Etikette achten | Schneller, Reinhard; Popp, Martin; Bongartz, Annette |
| Sep-2014 | "Harmony" of extra virgin olive oils (EVOOs) | Popp, Martin; Bongartz, Annette |
| 2014 | Texture of baked goods | Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael |
| 2014 | Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils | Valli, Enrico; Bendini, Alessandra; Popp, Martin; 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; Kleinert, Michael |
| 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; Kleinert, Michael |
