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Showing results 7 to 26 of 30
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Issue Date
Title
Involved Person(s)
Oct-2022
Cocoa in numbers : from data to knowledge
Chetschik, Irene
;
Chatelain, Karin
;
Keller, Regula
;
Miescher Schwenninger, Susanne
;
Trachsel, Sonja
, et al
2-Jun-2022
Cocoa in numbers : from data to knowledge
Chatelain, Karin
;
André, Amandine
;
Freimüller Leischtfeld, Susette
;
Schneider, Monika
;
Wick, Sylvia
, et al
2019
Cocoa in numbers : from data to knowledge
Chetschik, Irene
;
Chatelain, Karin
;
Miescher Schwenninger, Susanne
;
Stucki, Matthias
;
Trachsel, Sonja
, et al
Sep-2011
Comparison of different scales to measure consumers perception of attributes intensities
Pfeiffer, Barbara
;
Chatelain, Karin
;
Martin, C.
;
Bongartz, Annette
Apr-2013
Comparison of nine common coffee extraction methods : instrumental and sensory analysis
Gloess, Alexia
;
Schönbächler, Barbara
;
Klopprogge, Babette
;
D`Ambrosio, Lucio
;
Chatelain, Karin
, et al
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
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
2014
El importante rol de la evaluación sensorial a través de la cadena de valor del chocolate
Chatelain, Karin
18-Sep-2018
Enhancing sensory driven formulation design through sensory and instrumental modelling
Huber, Petra
;
Bongartz, Annette
;
Cezanne, Marie-Louise
;
Chatelain, Karin
;
Feusi, Yves
2013
Evaluación sensorial y aseguramiento de la calidad - comienza en la finca : el mercado del cacao y chocolate desde una perspectiva sensorial
Chatelain, Karin
2019
Flavour characterisation of chocolate & cocoa products produced by novel processing techniques
Chetschik, Irene
;
Ullrich, Lisa
;
Schlüter, Ansgar
;
Chatelain, Karin
;
Hühn, Tilo
2012
How can we measure the freshness of coffee?
Schönbächler, Barbara
;
Glöss, Alexia
;
Chatelain, Karin
;
Yeretzian, Chahan
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
2015
Kaffee
Bongartz, Annette
;
Chatelain, Karin
;
Klauser, Eugenia
15-Jul-2022
Los aromas claves del cacao (taller)
Chatelain, Karin
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
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
, et al
2013
Qualitätscheck Kaffee : Cup Tasting
Chatelain, Karin
21-Dec-2021
Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology
Ullrich, Lisa
;
Neien, Silva
;
Chatelain, Karin
;
Kneubühl, Markus
;
Hühn, Tilo
, et al