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
Published in Molecules (Basel, Switzerland) (02.08.2018)
Published in Molecules (Basel, Switzerland) (02.08.2018)
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Journal Article
Evolution of the Polyphenol and Terpene Content, Antioxidant Activity and Plant Morphology of Eight Different Fiber-Type Cultivars of Cannabis Sativa L. Cultivated at Three Sowing Densities
André, Amandine, Leupin, Marianne, Kneubühl, Markus, Pedan, Vasilisa, Chetschik, Irene
Published in Plants (Basel) (09.12.2020)
Published in Plants (Basel) (09.12.2020)
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Journal Article
Potential of Lactic Acid Bacteria and Bacillus spp. in a Bio-Detoxification Strategy for Mycotoxin Contaminated Wheat Grains
Mischler, Sandra, André, Amandine, Freimüller Leischtfeld, Susette, Müller, Nadina, Chetschik, Irene, Miescher Schwenninger, Susanne
Published in Applied Microbiology (Basel) (02.01.2024)
Published in Applied Microbiology (Basel) (02.01.2024)
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Journal Article
Influence of Ozone Treatment during Storage on Odour-Active Compounds, Total Titratable Acidity, and Ascorbic Acid in Oranges and Bananas
Ullrich, Lisa, Gillich, Elodie, André, Amandine, Panarese, Sandra, Imhaus, Anne Flore, Fieseler, Lars, Chetschik, Irene
Published in Applied sciences (01.09.2023)
Published in Applied sciences (01.09.2023)
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Journal Article
Comparison of the Key Aroma Compounds in Organically Grown, Raw West-African Peanuts (Arachis hypogaea) and in Ground, Pan-Roasted Meal Produced Thereof
Chetschik, Irene, Granvogl, Michael, Schieberle, Peter
Published in Journal of agricultural and food chemistry (12.11.2008)
Published in Journal of agricultural and food chemistry (12.11.2008)
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Journal Article
Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa
Streule, Stefanie, André, Amandine, Freimüller Leischtfeld, Susette, Chatelain, Karin, Gillich, Elodie, Chetschik, Irene, Miescher Schwenninger, Susanne
Published in Foods (01.08.2024)
Published in Foods (01.08.2024)
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Journal Article
Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products
Chetschik, Irene, Granvogl, Michael, Schieberle, Peter
Published in Journal of agricultural and food chemistry (27.10.2010)
Published in Journal of agricultural and food chemistry (27.10.2010)
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Journal Article
Decoding the Fine Flavor Properties of Dark Chocolates
Ullrich, Lisa, Casty, Bettina, André, Amandine, Hühn, Tilo, Steinhaus, Martin, Chetschik, Irene
Published in Journal of agricultural and food chemistry (26.10.2022)
Published in Journal of agricultural and food chemistry (26.10.2022)
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Journal Article
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
Published in Journal of agricultural and food chemistry (10.04.2019)
Published in Journal of agricultural and food chemistry (10.04.2019)
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Journal Article
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, Hühn, Tilo
Published in Journal of agricultural and food chemistry (14.03.2018)
Published in Journal of agricultural and food chemistry (14.03.2018)
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Journal Article
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, Chetschik, Irene
Published in Journal of agricultural and food chemistry (06.04.2022)
Published in Journal of agricultural and food chemistry (06.04.2022)
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Journal Article
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, Chetschik, Irene
Published in Journal of agricultural and food chemistry (23.09.2020)
Published in Journal of agricultural and food chemistry (23.09.2020)
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Journal Article