Babette Klopprogge

Projekte

• Coffee B - Rahmenvertrag / Teammitglied / abgeschlossen
• Evaluation of Cafetto cleaning protocols for porta filter & automatic coffee machines / Teammitglied / abgeschlossen
• Miele - Benchmarking von Kaffee Vollautomaten / Teammitglied / abgeschlossen
• Density of green coffee beans / Teammitglied / abgeschlossen
• Thermoplan - Nachweis Marker-Verbindungen Milch / Teammitglied / abgeschlossen
• Melitta 1 / Teammitglied / abgeschlossen
• Suntory - R&D Collaboration on Coffee / Teammitglied / abgeschlossen
• Aroma recovery from coffee roasting / Teammitglied / abgeschlossen
• Water and Coffee (BWT) / Teammitglied / abgeschlossen
• Conditioning of Green Coffee Prior to Roasting / Teammitglied / abgeschlossen
• Robust and affordable process control technologies for improving standards and optimising industrial operations (ProPAT) / Teammitglied / abgeschlossen
• Modulating the Coffee Roasting Process to Optimize the Antioxidant Potential of Coffee / Teammitglied / abgeschlossen

Publikationen

• Opitz, Sebastian EW; Guessan, Antoine KN; Konan, Georgette; Smrke, Samo; Glöss, Alexia; Schönbächler, Barbara; Klopprogge, Babette; Ahoua, Constant; Yeretzian, Chahan,

  2020.

  Exploring indicators of food choice for chimpanzees at Taï National Park, Côte d’Ivoire : aroma and antioxidants.

  World Journal of Agriculture and Soil Science.

  4(2).

  Verfügbar unter: https://doi.org/10.33552/WJASS.2020.04.000588

• Gloess, Alexia; Schönbächler, Barbara; Klopprogge, Babette; D`Ambrosio, Lucio; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan,

  2013.

  Comparison of nine common coffee extraction methods : instrumental and sensory analysis.

  European Food Research and Technology.

  236(4), S. 607-627.

  Verfügbar unter: https://doi.org/10.1007/s00217-013-1917-x

• Klawitter, Marina; Quero, Lilian; Klasen, Juergen; Gloess, Alexia N.; Klopprogge, Babette; Hausmann, Oliver; Boos, Norbert; Wuertz, Karin,

  2012.

  Curcuma DMSO extracts and curcumin exhibit an anti-inflammatory and anti-catabolic effect on human intervertebral disc cells, possibly by influencing TLR2 expression and JNK activity.

  Journal of Inflammation.

  9(29).

  Verfügbar unter: https://doi.org/10.1186/1476-9255-9-29

• Wermelinger, Thomas; d'Ambrosio, Lucio; Klopprogge, Babette; Yeretzian, Chahan,

  2011.

  Quantification of the robusta fraction in a coffee blend via raman spectroscopy : a proof of principle.

  Journal of Agricultural and Food Chemistry.

  59(17), S. 9074-9079.

  Verfügbar unter: https://doi.org/10.1021/jf201918a

• Schönbächler, Barbara; Glöss, Alexia N.; Wellinger, Marco; Klopprogge, Babette; Rast, Markus; Deuber, Louis; Yeretzian, Chahan,

  2012.

  Can we measure the freshness of roasted coffee? [Paper].

  In:

  24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012.

  Paris:

  Association pour la Science et l'information sur le café.

  S. 271-275.

• D'Ambrosio, Lucio; Wermelinger, Thomas; Klopprogge, Babette; Yeretzian, Chahan,

  2010.

  How much robusta coffee is in a roasted coffee blend? : quantification of the robusta fraction via two alternative instrumental methods: confocal raman spectroscopy and HPLC [Poster].

  In:

  Fall Meeting 2010 of the Swiss Chemical Society, Zurich, 16 September 2010.

  Schweizerische Chemische Gesellschaft.

  S. 474.

• Gloess, Alexia N.; D`Ambrosio, Lucio; Zurfluh-Schönbächler, Barbara; Klopprogge, Babette; Chatelain-Gerber, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan,

  2010.

  Effect of coffee extraction method on quality of coffee.

  In:

  Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010.

  Schweizerische Chemische Gesellschaft.

  S. 473.

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