Showing results 1 to 20 of 57
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| Issue Date | Title | Involved Person(s) |
| 1999 | Anthocyangehalt der Traubenbeeren als Parameter zur Bestimmung der Traubenqualität und der Extraktionsintensität | Bernath, Konrad; Flüeler, Thomas; Bättig, Hans; Rudnicki, Fritz; Pfliehinger, Marco, et al |
| 2005 | Bedeutung des Trübungs- und Feststoffmanagement für die Weinbereitung | Hühn, Tilo; Bernath, Konrad; Flüeler, Thomas; Fiselier, Kathrin; Galli, Jérôme, et al |
| 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 |
| 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 |
| 21-Feb-2018 | Chocolate, chocolate-like products, chocolate construction kit and methods for preparing the same | Hühn, Tilo |
| 26-Apr-2017 | Cocoa bean processing methods and techniques | Hühn, Tilo; Laux, Roland |
| 21-Feb-2018 | Cocoa extracts, cocoa products and methods of manufacturing the same | Hühn, Tilo |
| 21-Feb-2018 | Cocoa fruit processing methods and cocoa products obtained by the same | Hühn, Tilo |
| 2019 | Cocoa in numbers : from data to knowledge | Chetschik, Irene; Chatelain, Karin; Miescher Schwenninger, Susanne; Stucki, Matthias; Trachsel, Sonja, et al |
| 21-Feb-2018 | Cocoa products based on unfermented cocoa beans and methods for preparing the same | Hühn, Tilo |
| 23-Apr-2014 | Coffee process | Hühn, Tilo; Laux, Roland |
| 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, 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 |
| 2017 | Crossing the Valley of Death : exploring commercialization of food startups in Switzerland | Hühn, Tilo; Müller, Adrian W.; Koch, Meinrad |
| 26-Oct-2022 | Decoding the fine flavor properties of dark chocolates | Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin, et al |
| 7-Dec-2022 | Decoding the fine flavour properties of dark chocolates | Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin, et al |
| 1-Dec-2020 | Die (des)informierte Gesellschaft | Hühn, Tilo |
| 2017 | Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology | Pedan, Vasilisa; Fischer, Norbert; Bernath, Konrad; Hühn, Tilo; Rohn, Sascha |
| 2012 | Development of a novel functional drink containing Aronia (Aronia melanocarpa) for the aging population | Sych, Janice Marie; Hühn, Tilo; Brombach, Christine; Good, Stephanie; Brunner, Urs |
