Karin Chatelain

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 · 297 citations · Full text

Food Chemistry, Solvent Extraction, Flavoromics +14

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

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

Flavoromics, Tc Samples, Chemical Composition +17

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