| Issue Date | Title | Involved Person(s) |
| 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, et al |
| 2019 | Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates | Chetschik, Irene; Pedan, Vasilisa; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo |
| 2017 | Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans | Chetschik, Irene; Kneubühl, Markus; Chatelain, Karin; Schlüter, Ansgar; Bernath, Konrad, et al |
| 2015 | Kaffee | Bongartz, Annette; Chatelain, Karin; Klauser, Eugenia |
| 2014 | Cacao y chocolate - desde la perspectiva sensorial : taller | Chatelain, Karin |
| 2014 | El importante rol de la evaluación sensorial a través de la cadena de valor del chocolate | Chatelain, Karin |
| 2013 | Evaluación sensorial y aseguramiento de la calidad - comienza en la finca : el mercado del cacao y chocolate desde una perspectiva sensorial | Chatelain, Karin |
| 2013 | The Swiss chocolate panel : a standardised language for the sensory evaluation of chocolate across companies | Chatelain, Karin |
| 2013 | Qualitätscheck Kaffee : Cup Tasting | Chatelain, Karin |
| 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 |
