Browsing by Person geka

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  

Showing results 1 to 20 of 22  next >
Issue DateTitleInvolved Person(s)
2007Dem Aroma auf der Spur : ein neu entwickeltes System soll bei der Beschreibung von Kaffee-Aromen helfenChatelain, Karin; Bongartz, Annette
2014Cacao y chocolate - desde la perspectiva sensorial : tallerChatelain, Karin
2018Cast off! Chocolate from cacao cell culturesSchildberger, David; Stutz, Irene; Weber, Carlo; Pedan, Vasilisa; Schlüter, Ansgar, et al
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
Sep-2011Comparison of different scales to measure consumers perception of attributes intensitiesPfeiffer, Barbara; Chatelain, Karin; Martin, C.; Bongartz, Annette
Apr-2013Comparison of nine common coffee extraction methods : instrumental and sensory analysisGloess, Alexia; Schönbächler, Barbara; Klopprogge, Babette; D`Ambrosio, Lucio; Chatelain, Karin, et al
6-Apr-2022Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beansSchlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha, 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
2014El importante rol de la evaluación sensorial a través de la cadena de valor del chocolateChatelain, Karin
18-Sep-2018Enhancing sensory driven formulation design through sensory and instrumental modellingHuber, Petra; Bongartz, Annette; Cezanne, Marie-Louise; Chatelain, Karin; Feusi, Yves
2013Evaluación sensorial y aseguramiento de la calidad - comienza en la finca : el mercado del cacao y chocolate desde una perspectiva sensorialChatelain, Karin
2019Flavour characterisation of chocolate & cocoa products produced by novel processing techniquesChetschik, Irene; Ullrich, Lisa; Schlüter, Ansgar; Chatelain, Karin; Hühn, Tilo
2012How can we measure the freshness of coffee?Schönbächler, Barbara; Glöss, Alexia; Chatelain, Karin; Yeretzian, Chahan
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
2015KaffeeBongartz, Annette; Chatelain, Karin; Klauser, Eugenia
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
2013Qualitätscheck Kaffee : Cup TastingChatelain, Karin
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
2010Sensorik-Branchenpanel für SchokoladeBongartz, Annette; Chatelain, Karin