Karin Chatelain

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

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

Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.

Karin Chatelain, T. Hühn, M. Kneubühl, 2017, Journal of agricultural and food chemistry.

Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.

Karin Chatelain, S. Rohn, T. Hühn, 2022, Journal of agricultural and food chemistry.

Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates.

Karin Chatelain, T. Hühn, M. Kneubühl, 2019, Journal of agricultural and food chemistry.

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.

Karin Chatelain, S. Rohn, T. Hühn, 2019, Journal of agricultural and food chemistry.

Cocoa Beans: Investigations on the Aroma Formation during “Moist

Karin Chatelain, S. Rohn, T. Hühn, 2020 .