Irene Chetschik

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 15

Top Topics

Saccharomyces Cerevisiae

Endoplasmic Reticulum

Top Venues

Journal of agricultural and food chemistry

Foods (Basel, Switzerland)

Plants (Basel, Switzerland)

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Thi Khanh Linh Tran, Ivana Salvatore, Joel Geller, Emmanuelle Theodoracakis, Lisa Ullrich, Irene Chetschik
Molecular Aroma Composition of Vanilla Beans from Different Origins. Journal of agricultural and food chemistry 72 (34) (2024)
Stefanie Streule, Amandine André, Susette Freimüller Leischtfeld, Karin Chatelain, Elodie Gillich, Irene Chetschik, Susanne Miescher Schwenninger
Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa. Foods (Basel, Switzerland) 13 (16) (2024)
Thi Khanh Linh Tran, Ivana Salvatore, Joel Geller, Emmanuelle Theodoracakis, Lisa Ullrich, Irene Chetschik
Molecular Aroma Composition of Vanilla Beans from Different Origins. Journal of agricultural and food chemistry (2024)
Stefanie Streule, Amandine André, Susette Freimüller Leischtfeld, Karin Chatelain, Elodie Gillich, Irene Chetschik, Susanne Miescher Schwenninger
Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa. Foods (Basel, Switzerland) 13 (16) (2024)
Ansgar Schlüter, Tilo Hühn, Markus Kneubühl, Karin Chatelain, Sascha Rohn, Irene Chetschik
Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans. Journal of agricultural and food chemistry 70 (13) (2022)
Lisa Ullrich, Bettina Casty, Amandine André, Tilo Hühn, Martin Steinhaus, Irene Chetschik
Decoding the Fine Flavor Properties of Dark Chocolates. Journal of agricultural and food chemistry 70 (42) (2022)
Ansgar Schlüter, Amandine André, Tilo Hühn, Sascha Rohn, Irene Chetschik
Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans. Journal of agricultural and food chemistry 70 (51) (2022)
Ansgar Schlüter, Amandine André, Tilo Hühn, Sascha Rohn, Irene Chetschik
Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans. Journal of agricultural and food chemistry (2022)
Ansgar Schlüter, Amandine André, Tilo Hühn, Sascha Rohn, Irene Chetschik
Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans. Journal of agricultural and food chemistry 70 (51) (2022)
Lisa Ullrich, Silva Neiens, Tilo Hühn, Martin Steinhaus, Irene Chetschik
Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof. Journal of agricultural and food chemistry 69 (30) (2021)
Amandine André, Marianne Leupin, Markus Kneubühl, Vasilisa Pedan, Irene Chetschik
Evolution of the Polyphenol and Terpene Content, Antioxidant Activity and Plant Morphology of Eight Different Fiber-Type Cultivars of Cannabis Sativa L. Cultivated at Three Sowing Densities. Plants (Basel, Switzerland) 9 (12) (2020)
Ansgar Schlüter, Tilo Hühn, Markus Kneubühl, Karin Chatelain, Sascha Rohn, Irene Chetschik
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. Journal of agricultural and food chemistry 68 (38) (2019)
Irene Chetschik, Vasilisa Pedan, Karin Chatelain, Markus Kneubühl, Tilo Hühn
Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates. Journal of agricultural and food chemistry 67 (14) (2019)
Vasilisa Pedan, Sascha Rohn, Mirjam Holinger, Tilo Hühn, Irene Chetschik
Bioactive Compound Fingerprint Analysis of Aged Raw Pu'er Tea and Young Ripened Pu'er Tea. Molecules (Basel, Switzerland) 23 (8) (2018)
Irene Chetschik, Markus Kneubühl, Karin Chatelain, Ansgar Schlüter, Konrad Bernath, Tilo Hühn
Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans. Journal of agricultural and food chemistry 66 (10) (2017)