Issue Date | Title | Involved Person(s) |
2017 | Verarbeitung von Rhabarber und anderer faseriger Rohstoffe | Häfele, Martin; Gerber, Oliver; Flüeler, Thomas |
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 |
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 |
2017 | Rüstabfälle - Vergleich Gastronomie und Verarbeitungsindustrie | Müller, Claudia; Städeli, Carolina; Beretta, Claudio; Buchli, Jürg |
2017 | Inactivation of palladium-based oxygen scavenger system by volatile sulphur compounds present in the headspace of packaged food | Röcker, Bettina; Rüegg, Nadine; Glöss, Alexia N.; Yeretzian, Chahan; Yildirim, Selçuk |