Irene Chetschik

Zurich University of Applied Sciences (ZHAW)

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Articles (15)

Collaborators (3)

Martin Steinhaus

Technical University of Munich

Tilo August Johann Hühn

Prof. Dr. Diplom Oenologe

Zurich University of Applied Sciences (ZHAW)

Susanne Miescher Schwenninger

Head Research Group / Lecturer

University of Zurich

Irene Chetschik

Research Interests

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Articles (15)

Collaborators (3)

Martin Steinhaus

Tilo August Johann Hühn

Susanne Miescher Schwenninger

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Irene Chetschik

Research Interests

Explore related searches

Contact this professor

Articles (15)

Potential for the Bio-Detoxification of the Mycotoxins Enniatin B and Deoxynivalenol by Lactic Acid Bacteria and Bacillus spp

Molecular Aroma Composition of Vanilla Beans from Different Origins

Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa

Potential of Lactic Acid Bacteria and Bacillus spp. in a Bio-Detoxification Strategy for Mycotoxin Contaminated Wheat Grains

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

Influence of Ozone Treatment during Storage on Odour-Active Compounds, Total Titratable Acidity, and Ascorbic Acid in Oranges and Bananas

Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans

Decoding the Fine Flavor Properties of Dark Chocolates

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

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

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

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

Key Odorants of Cocoa

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

Evolution of the Polyphenol and Terpene Content, Antioxidant Activity and Plant Morphology of Eight Different Fiber-Type Cultivars of <i>Cannabis Sativa</i> L. Cultivated at Three Sowing Densities

Collaborators (3)

Martin Steinhaus

Tilo August Johann Hühn

Susanne Miescher Schwenninger

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Meet Kite AI