Irene Chetschik

Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products

Irene Chetschik, Michael Granvogl, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2010 · 116 citations

Agriculture, Food Science, Food Analysis +12

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

Amandine André, Marianne Leupin, Markus Kneubühl et al. · Plants · 2020 · 63 citations · Full text

Life Sciences, Botany, Plant Sciences +13

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

Irene Chetschik, Markus Kneubühl, Karin Chatelain et al. · Journal of Agricultural and Food Chemistry · 2017 · 62 citations · Full text

Agriculture, Food Science, Plant Sciences +16

Comparison of the Key Aroma Compounds in Organically Grown, Raw West-African Peanuts (<i>Arachis hypogaea</i>) and in Ground, Pan-Roasted Meal Produced Thereof

Irene Chetschik, Michael Granvogl, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2008 · 58 citations

Agriculture, Food Science, Food Analysis +15

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

Irene Chetschik, Vasilisa Pedan, Karin Chatelain et al. · Journal of Agricultural and Food Chemistry · 2019 · 39 citations · Full text

Agriculture, Chemistry, Food Science +17