| Issue Date | Title | Involved Person(s) |
| 16-Feb-2023 | Influence of the cocoa bean variety on the flavor compound composition of dark chocolates | Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Chetschik, Irene, 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 |
| 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 |
| 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 |
| 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 |
| 23-Jul-2021 | Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof | Ullrich, Lisa; Neiens, Silva; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene |
| 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 |
| 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 |
