M. Kneubühl

发表

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

M. Leupin, Amandine André, M. Kneubühl, 2020, Plants.

Occurrence and activity of natural antioxidants in herbal spirits

S. Bodmer, M. Kneubühl, C. Imark, 2000 .

Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.)

Amandine André, M. Kneubühl, Irene Chetschik, 2021 .

Biogenic amines in foods: Histamine and food processing

S. Bodmer, C. Imark, M. Kneubühl, 1999, Inflammation Research.

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 .