5 Einträge gefunden

1. Qualitätsverbesserte Kakao- und Kakao-basierte Produkte mit Aromaprofilen nach Bedarf - Vom Anbauer zur Schokoladentafel (CocoaChain)

   1. Bisping, Bernward
   2. Rohn, Sascha
   3. Riehn, Katharina
   4. Krähmer, Andrea

   2021 - Forschungsdatenrepositorium der UHH - frei zugänglich
2. Quality improved Cocoa and Cocoa-based Products with Flavour Profiles on Demand : From Farm to Chocolate Bar

   1. Tietz, Fabian
   2. Balster, Hanna
   3. Beleites, Claudia
   4. Bisping, Bernward
   5. Kadow, Daniel
   6. Krähmer, Andrea
   7. Krabbe, Christina

   2018 - ReposIt
3. Sensory analyses of cocoa and chocolate along the cocoa production chain

   1. Nottelmann, Stephanie
   2. Bisping, Bernward
   3. Kadow, Daniel
   4. Krabbe, Christina
   5. Krähmer, Andrea
   6. Rohn, Sascha
   7. Rudolph, Barbara

   2017 - ReposIt
4. Sensory and GC-O analyses of cocoa and chocolate along the cocoa production chain

   1. Nottelmann, Stephanie
   2. Bisping, Bernward
   3. Kadow, Daniel
   4. Krabbe, Christina
   5. Krähmer, Andrea
   6. Rohn, Sascha
   7. Rudolph, Barbara

   2017 - ReposIt
5. The impact of roasting conditions on the flavor development of cocoa and cocoa-based products

   1. Krabbe, Christina
   2. Bisping, Bernward
   3. Kadow, Daniel
   4. Nottelmann, Stephanie
   5. Krähmer, Andrea
   6. Rohn, Sascha
   7. Rudolph, Barbara

   2017 - ReposIt