Irene Chetschik

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.

Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea

S. Rohn, M. Holinger, T. Hühn, 2018, Molecules.

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

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

Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety

Amandine André, Irene Chetschik, Bettina Casty, 2022, Heliyon.

Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.

Peter Schieberle, P. Schieberle, Irene Chetschik, 2008, Journal of agricultural and food chemistry.

Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products.

P. Schieberle, M. Granvogl, Irene Chetschik, 2010, Journal of agricultural and food chemistry.

Occurrence of Zearalenone and Enniatin B in Swiss Wheat Grains and Wheat Flours

Nadina Müller, Amandine André, Irene Chetschik, 2022, Applied Sciences.

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.

Decoding the Fine Flavor Properties of Dark Chocolates.

T. Hühn, M. Steinhaus, Amandine André, 2022, 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.

Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof.

T. Hühn, M. Steinhaus, Silva D. Neiens, 2021, 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.

Influence of the Cocoa Bean Variety on the Flavor Compound Composition of Dark Chocolates

T. Hühn, M. Steinhaus, Amandine André, 2023, ACS Food Science & Technology.

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 .