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Showing results 1 to 18 of 18
Issue DateTitleInvolved Person(s)
2019Aroma characterisation of Pu-Erh teasLaube, Priscilla; Schneller, Reinhard; Chetschik, Irene
2-Aug-2018Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er teaPedan, Vasilisa; Rohn, Sascha; Holinger, Mirjam; Hühn, Tilo; Chetschik, Irene
2018Cast off! Chocolate from cacao cell culturesSchildberger, David; Stutz, Irene; Weber, Carlo; Pedan, Vasilisa; Schlüter, Ansgar, et al
3-Sep-2021Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.)Kneubühl, Markus; André, Amandine; Chetschik, Irene
2019Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolatesChetschik, Irene; Pedan, Vasilisa; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo
2019Cocoa in numbers : from data to knowledgeChetschik, Irene; Chatelain, Karin; Miescher Schwenninger, Susanne; Stucki, Matthias; Trachsel, Sonja, et al
2021Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panelsChetschik, Irene; Chatelain, Karin
2020Evolution 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 densitiesAndré, Amandine; Leupin, Marianne; Kneubühl, Markus; Pedan, Vasilisa; Chetschik, Irene
Feb-2021Fibre-type hemp in the food and beverage industry : from the field to the molecule of interestChetschik, Irene; André, Amandine
2019Flavour characterisation of chocolate & cocoa products produced by novel processing techniquesChetschik, Irene; Ullrich, Lisa; Schlüter, Ansgar; Chatelain, Karin; Hühn, Tilo
23-Jul-2021Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereofUllrich, Lisa; Neiens, Silva; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene
2017Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beansChetschik, Irene; Kneubühl, Markus; Chatelain, Karin; Schlüter, Ansgar; Bernath, Konrad, et al
Nov-2021Key odorants of cocoaChetschik, Irene
May-2019Novel post-harvest treatments of cocoa and the influence on flavor properties of the products produced thereofSchlüter, Ansgar; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene
2019Novel 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 fermentationSchlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha, et al
2020Processing cocoa with water : new insights into aroma formationChetschik, Irene, et al
21-Dec-2021Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technologyUllrich, Lisa; Neien, Silva; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo, et al
Nov-2019Rhabarbersaft als biologische Möglichkeit der Enzymkontrolle bei der Herstellung von ApfelsäftenHäfele, Martin; Flüeler, Thomas; Gerber, Oliver; Chetschik, Irene; Casty, Bettina, et al