Tilo Hühn - Concepedia

Author

Tilo Hühn

ZHAW Zurich University of Applied Sciences ORCID

Also Known As

Hühn, Tilo, Tilo Hühn

Publications

520

Citations

H-Index

Concepts

All Affiliations

ZHAW Zurich University of Applied Sciences Leibniz-Institute for Food Systems Biology at the Technical University of Munich Universität Hamburg MSH Medical School Hamburg – University of Applied Sciences and Medical University

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	122
2	Pharmacology	3	3	83
3	Medicine	2	2	71
4	Biochemistry	1	1	32
5	Chemistry	1	1	39

Tilo Hühn

Publications

289

Citations

H-Index

Page 1

	Year	Citations
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
Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology Vasilisa Pedan, Norbert Fischer, Konrad Bernath, Food Chemistry Food ChemistryPolyphenolicsOligomeric ProanthocyanidinsBiochemistryMedicine	2016	32
Decoding the Fine Flavor Properties of Dark Chocolates Lisa Ullrich, Bettina Casty, Amandine André, Journal of Agricultural and Food Chemistry	2022	28
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
Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea Vasilisa Pedan, Sascha Rohn, Mirjam Holinger, Molecules	2018	26
Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof Lisa Ullrich, Silva D. Neiens, Tilo Hühn, Journal of Agricultural and Food Chemistry	2021	22
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
Development and optimization of a cocoa extraction treatment by means of the response surface methodology (RSM) and artificial neural networks (ANN) Nicole Beeler, Tilo Hühn, Sascha Rohn, Industrial Crops and Products	2024	20
Influence of the Cocoa Bean Variety on the Flavor Compound Composition of Dark Chocolates Lisa Ullrich, Bettina Casty, Amandine André, ACS Food Science & Technology Food ChemistryFlavor QualityForastero ChocolatesDark ChocolatesPharmacology	2023	12

Page 1