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Issue DateTitleAuthor(s)
2012-11-26Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compoundsDierkes, Georg; Bongartz, Annette; Guth, Helmut; Hayen, Heiko
2012-09-09The important role of sensory evaluation in the development of novel multifunctional ingredientsSych, Janice Marie; Popp, Stephan; Bongartz, Annette; Mathias, Mathias; Grattepanche, Franck
2012-09Sensory marketing for the organic market : key insights from the EU funded project ECROPOLISCezanne, Marie-Louise; Baumgart, L.; Bongartz, Annette; Buchecker, K.; Canavari, M.; Gallina Toschi, T.; Kole, A.; Kostyra, E.; Kremer, S.; Reichl, P.; Spiller, A.; Zakowska-Biemans, S.; Kretzschmar-Rüger, U.
2012-09Consumer sensory expectations of Swiss organic yoghurtCezanne, Marie-Louise; Stolz, H.; Jahrl, I.; Baumgart, L.; Bongartz, Annette; Kretzschmar-Rüger, U.
2012-08Passend für alleBrombach, Christine; Bongartz, Annette
2012-07High-performance liquid chromatography−mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungencyDierkes, Georg; Krieger, Sonja; Dück, Roman; Bongartz, Annette; Schmitz, Oliver; Hayen, Heiko
2012-03-15Welche Strategien zur Verpflegung haben Menschen mit Dysphagie, die in Privathaushalten leben? Eine Pilotstudie in der SchweizBrombach, Christine; Bongartz, Annette; Bohlender, Jürg
2012Sensorik-LexikonBongartz, Annette; Cezanne, Marie-Louise; Fallscheer, Tamara; Hunfeld, Bernd; Mittag, Kathrin; Mlodzianowski, Werner; Smykala, Lukas; Buchecker, Kirsten; Matullat, Imke
2012Was macht die "Frische" von Brot aus?Bongartz, Annette; Popp, Martin; Marthaler, Martin; Kinner, Julia; Bühler, Thomas; Kleinert, Michael
201211th international olive oil award - Zurich 2012Bongartz, Annette