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Showing results 1 to 20 of 23
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Issue Date
Title
Involved Person(s)
2019
Aroma characterisation of Pu-Erh teas
Laube, Priscilla
;
Schneller, Reinhard
;
Chetschik, Irene
2-Aug-2018
Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er tea
Pedan, Vasilisa
;
Rohn, Sascha
;
Holinger, Mirjam
;
Hühn, Tilo
;
Chetschik, Irene
2018
Cast off! Chocolate from cacao cell cultures
Schildberger, David
;
Stutz, Irene
;
Weber, Carlo
;
Pedan, Vasilisa
;
Schlüter, Ansgar
, et al
3-Sep-2021
Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.)
Kneubühl, Markus
;
André, Amandine
;
Chetschik, Irene
2019
Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates
Chetschik, Irene
;
Pedan, Vasilisa
;
Chatelain, Karin
;
Kneubühl, Markus
;
Hühn, Tilo
2019
Cocoa in numbers : from data to knowledge
Chetschik, Irene
;
Chatelain, Karin
;
Miescher Schwenninger, Susanne
;
Stucki, Matthias
;
Trachsel, Sonja
, et al
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
26-Oct-2022
Decoding the fine flavor properties of dark chocolates
Ullrich, Lisa
;
Casty, Bettina
;
André, Amandine
;
Hühn, Tilo
;
Steinhaus, Martin
, et al
2021
Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panels
Chetschik, Irene
;
Chatelain, Karin
2020
Evolution of the polyphenol and terpene content, antioxidant activity and plant morphology of eight different fiber-type cultivars of Cannabis sativa L. cultivated at three sowing densities
André, Amandine
;
Leupin, Marianne
;
Kneubühl, Markus
;
Pedan, Vasilisa
;
Chetschik, Irene
Feb-2021
Fibre-type hemp in the food and beverage industry : from the field to the molecule of interest
Chetschik, Irene
;
André, Amandine
2019
Flavour characterisation of chocolate & cocoa products produced by novel processing techniques
Chetschik, Irene
;
Ullrich, Lisa
;
Schlüter, Ansgar
;
Chatelain, Karin
;
Hühn, Tilo
23-Jul-2021
Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof
Ullrich, Lisa
;
Neiens, Silva
;
Hühn, Tilo
;
Steinhaus, Martin
;
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
2017
Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans
Chetschik, Irene
;
Kneubühl, Markus
;
Chatelain, Karin
;
Schlüter, Ansgar
;
Bernath, Konrad
, et al
Nov-2021
Key odorants of cocoa
Chetschik, Irene
May-2019
Novel post-harvest treatments of cocoa and the influence on flavor properties of the products produced thereof
Schlüter, Ansgar
;
Hühn, Tilo
;
Rohn, Sascha
;
Chetschik, Irene
2019
Novel time- and location-independent postharvest treatment of cocoa beans : investigations on the aroma formation during “moist incubation” of unfermented and dried cocoa nibs and comparison to traditional fermentation
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
2020
Processing cocoa with water : new insights into aroma formation
Chetschik, Irene
, et al