| Issue Date | Title | Involved Person(s) |
| 19-Apr-2024 | A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme | André, Amandine; Hecht, Katrin; Mischler, Sandra; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Kinner, Mathias; Freimüller Leischtfeld, Susette; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina |
| 2-Jan-2024 | Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains | Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene; Miescher Schwenninger, Susanne |
| 6-Oct-2023 | Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern | André, Amandine; Hecht, Katrin; Mischler, Sandra; Freimüller Leischtfeld, Susette; Kinner, Mathias; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Miescher Schwenninger, Susanne; Chetschik, Irene; Müller, Nadina |
| Sep-2023 | Influence of ozone treatment during storage on odour-active compounds, total titratable acidity, and ascorbic acid in oranges and bananas | Ullrich, Lisa; Gillich, Elodie; André, Amandine; Panarese, Sandra; Imhaus, Anne Flore; Fieseler, Lars; Chetschik, Irene |
| 16-Feb-2023 | Influence of the cocoa bean variety on the flavor compound composition of dark chocolates | Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Chetschik, Irene; Steinhaus, Martin |
| 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; Chetschik, Irene |
| 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; Rohn, Sascha; Chetschik, Irene |
| 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; Chetschik, Irene |
| Oct-2022 | Cocoa in numbers : from data to knowledge | Chetschik, Irene; Chatelain, Karin; Keller, Regula; Miescher Schwenninger, Susanne; Trachsel, Sonja; Walder, Tim |
| 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; Chetschik, Irene |
| 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; Rüegg, Ramona; Kinner, Mathias; Buller, Rebecca; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina |
| 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; Keller, Regula; Trachsel, Sonja; Waldner, Tim; Vorburger, Robert; Miescher Schwenninger, Susanne; Chetschik, Irene |
