Karin Chatelain - Concepedia

Author

Karin Chatelain

ZHAW Zurich University of Applied Sciences ORCID

Also Known As

Chatelain, Karin, Karin Chatelain

Publications

465

Citations

H-Index

Concepts

All Affiliations

ZHAW Zurich University of Applied Sciences

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	419
2	Flavoromics	4	4	419
3	Medicine	2	2	336
4	Pharmacology	2	2	336
5	Chemistry	1	1	39

Karin Chatelain

Publications

456

Citations

H-Index

Page 1

	Year	Citations
Comparison of nine common coffee extraction methods: instrumental and sensory analysis Alexia N. Gloess, Barbara Schönbächler, Babette Klopprogge, European Food Research and Technology Food ChemistrySolvent ExtractionFlavoromicsSensory AnalysisFilter Coffee	2013	297
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, Journal of Agricultural and Food Chemistry Food ChemistryCocoa PulpFlavoromicsFlavor DilutionVariety Ccn51	2017	61
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, Journal of Agricultural and Food Chemistry FlavoromicsTc SamplesChemical CompositionFood AnalysisChemistry	2019	39
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, Journal of Agricultural and Food Chemistry	2019	27
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, Journal of Agricultural and Food Chemistry FlavoromicsFood AnalysisFood BiophysicsSensory Science (Early Childhood Education)Sensory Science	2022	22
Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador Stefanie Streule, Susette Freimüller Leischtfeld, Karin Chatelain, Foods	2024	10

Page 1