Issue Date | Title | Involved Person(s) |
2019 | Flavour characterisation of chocolate & cocoa products produced by novel processing techniques | Chetschik, Irene; Ullrich, Lisa; Schlüter, Ansgar; Chatelain, Karin; Hühn, Tilo |
2019 | Cocoa in numbers : from data to knowledge | Chetschik, Irene; Chatelain, Karin; Miescher Schwenninger, Susanne; Stucki, Matthias; Trachsel, Sonja; Wick, Sylvia; Vorburger, Robert; Schneider, Monika; Bratschi, Thomas; Hühn, Tilo |
2018 | Cast off! Chocolate from cacao cell cultures | Schildberger, David; Stutz, Irene; Weber, Carlo; Pedan, Vasilisa; Schlüter, Ansgar; Huber, Petra; Chatelain, Karin; Chetschik, Irene; Eibl, Dieter; Hühn, Tilo; Eibl-Schindler, Regine |
2012 | How can we measure the freshness of coffee? | Schönbächler, Barbara; Glöss, Alexia; Chatelain, Karin; Yeretzian, Chahan |
Sep-2011 | Sensory and chemical quality of a coffee brew : effect of different extraction methods | Gloess, Alexia; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan |