Annette Bongartz

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

Alexia N. Gloess, Barbara Schönbächler, Babette Klopprogge et al. · European Food Research and Technology · 2013 · 305 citations · Full text

Agriculture, Food Science, Food Analysis +16

Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil

Vasilisa Pedan, Martin Popp, Sascha Rohn et al. · Molecules · 2019 · 133 citations · Full text

Agriculture, Food Science, Food Analysis +16

Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils

Maurus Biedermann, Annette Bongartz, Carlo Mariani et al. · European Food Research and Technology · 2008 · 61 citations · Full text

Agriculture, Food Science, Food Analysis +13

High-Performance Liquid Chromatography–Mass Spectrometry Profiling of Phenolic Compounds for Evaluation of Olive Oil Bitterness and Pungency

Georg Dierkes, Sonja Krieger, Roman Dück et al. · Journal of Agricultural and Food Chemistry · 2012 · 59 citations · Full text

Agriculture, Biochemistry, Food Science +16

Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds

Georg Dierkes, Annette Bongartz, H. Guth et al. · Journal of Agricultural and Food Chemistry · 2011 · 58 citations · Full text

Agriculture, Enology, Food Science +17