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 |
2015 | Brot | Bongartz, Annette; Cezanne, Marie-Louise; Popp, Martin |
2015 | Textur von Backwaren | Cezanne, Marie-Louise; Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael |
2012 | Sensorik-Lexikon | Bongartz, Annette; Cezanne, Marie-Louise; Fallscheer, Tamara; Hunfeld, Bernd; Mittag, Kathrin, et al |
2012 | Organic and conventional nonflavored yogurts from the Italian market : study on sensory profiles and consumer acceptability | Gallina Toschi, Tullia; Bendini, Alessandra; Barbieri, Sara; Valli, Enrico; Cezanne, Marie-Louise, et al |
May-2011 | ECROPOLIS : Transparency in sensory properties and consumer expectations in organic food | Barylko-Pikielna, Nina; Bendini, Alessandra; Bongartz, Annette; Buchecker, Kirsten; Cezanne, Marie-Louise, et al |
2011 | E 621 und das «China- Restaurant-Syndrom» | Kirchsteiger-Meier, Evelyn; Meyer, Silvana; Cézanne, Marie-Louise |