Concepedia

Tilo Hühn

TH

10

Publications

289

Citations

10

H-Index

2016

Active since

Affiliations

ZHAW Zurich University of Applied Sciences(Current)

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

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

ORCID

Top concepts

Publications per year

2016–2024

10

Publications

10

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

, , +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

, , +17

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 et al. · Food Chemistry · 2016 · 32 citations

, , +10

Decoding the Fine Flavor Properties of Dark Chocolates

Lisa Ullrich, Bettina Casty, Amandine André et al. · Journal of Agricultural and Food Chemistry · 2022 · 28 citations

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

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