| Issue Date | Title | Involved Person(s) |
| 13-Dec-2022 | Aroma Kit Cocoa : an olfactory library for cocoa and chocolate | Chetschik, Irene; Chatelain, Karin |
| 7-Dec-2022 | Decoding the fine flavour properties of dark chocolates | Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin, et al |
| 5-Dec-2022 | Novel time- and location-independent postharvest treatment of cocoa beans : “moist incubation” of unfermented and dried cocoa nibs | Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; André, Amandine; Chatelain, Karin, et al |
| 28-Nov-2022 | From sensomics to AI smelling and computer vision : exploring the chemical sensory code of premium chocolate | Cordero, Chiara; Chetschik, Irene |
| 26-Oct-2022 | Decoding the fine flavor properties of dark chocolates | Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin, et al |
| Oct-2022 | Cocoa in numbers : from data to knowledge | Chetschik, Irene; Chatelain, Karin; Keller, Regula; Miescher Schwenninger, Susanne; Trachsel, Sonja, et al |
| 15-Sep-2022 | Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans | Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha, et al |
| 7-Jul-2022 | Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain | André, Amandine; Freimüller Leischtfeld, Susette; Mischler, Sandra; Hecht, Katrin; Stäheli, Luca, et al |
| 2-Jun-2022 | Aroma Kit Cocoa : an olfactory library for cocoa and chocolate | Chetschik, Irene; Chatelain, Karin |
| 2-Jun-2022 | Cocoa in numbers : from data to knowledge | Chatelain, Karin; André, Amandine; Freimüller Leischtfeld, Susette; Schneider, Monika; Wick, Sylvia, et al |
| 2-Jun-2022 | The influence of cocoa bean variety on the flavour properties of dark chocolates : comparison of the molecular flavour composition of selected small batch chocolates to chocolates produced of cocoa reference liquors with defined flavour properties | Chetschik, Irene |
| 6-Apr-2022 | Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans | Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha, et al |
| 2022 | Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours | André, Amandine; Müller, Nadina; Chetschik, Irene |
| 2022 | Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans | Schlüter, Ansgar; André, Amandine; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene |
| 2022 | Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety | André, Amandine; Casty, Bettina; Ullrich, Lisa; Chetschik, Irene |
