Concepedia

Ansgar Schlüter

AS

3

Publications

110

Citations

3

H-Index

2017

Active since

Affiliations

ZHAW Zurich University of Applied Sciences(Current)

Ansgar Schlüter is an author at ZHAW Zurich University of Applied Sciences specializing in food chemistry, flavoromics, and food quality.

Top concepts

HealthFlavoromicsFood QualityFood ChemistryFood TextureFood ProcessingFood TechnologyIn Vitro FermentationSensory Science (Food Sensory Science)Sensory Science (Early Childhood Education)

Publications per year

2017–2022

3

Publications

3

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 · 61 citations

Food Chemistry, Cocoa Pulp, Flavoromics +8

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

Ansgar Schlüter, Tilo Hühn, Markus Kneubühl et al. · Journal of Agricultural and Food Chemistry · 2019 · 27 citations

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

Ansgar Schlüter, Tilo Hühn, Markus Kneubühl et al. · Journal of Agricultural and Food Chemistry · 2022 · 22 citations · Full text

Flavoromics, Food Analysis, Food Biophysics +16

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