Barbara Schönbächler

发表

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

Alexia N. Gloess, Barbara Schönbächler, Babette Klopprogge, 2013, European Food Research and Technology.

Potential for acrylamide formation in potatoes: data from the 2003 harvest

F. Escher, Barbara Schönbächler, R. Amadó, 2004 .

Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

Sergio Petrozzi, Barbara Schönbächler, Chahan Yeretzian, 2014 .

Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging.

Barbara Schönbächler, M. Rast, C. Yeretzian, 2014, Chimia.

Acrylamide in almond products

F. Escher, B. Conde-Petit, Barbara Schönbächler, 2005 .

Factors influencing acrylamide formation in gingerbread.

F. Escher, Barbara Schönbächler, R. Amadó, 2005, Advances in experimental medicine and biology.

Acrylamide in gingerbread: critical factors for formation and possible ways for reduction.

F. Escher, Barbara Schönbächler, R. Amadó, 2004, Journal of agricultural and food chemistry.

Ways to reduce the acrylamide formation in cracker products

F. Escher, Barbara Schönbächler, R. Amadó, 2018 .

Exploring indicators of food choice for chimpanzees at Taï National Park, Côte d’Ivoire : aroma and antioxidants

Barbara Schönbächler, Babette Klopprogge, C. Yeretzian, 2020 .

Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging.

Barbara Schönbächler, M. Rast, C. Yeretzian, 2014, Chimia.