Publications
Institute for Food and Beverage Innovation
The publications are arranged according to their topic:
Process design ¦ food chemistry ¦ food perception ¦ food technology ¦ packaging ¦ QM and food law ¦ food microbiology ¦ food biotechnology ¦ nutrition
Food chemistry
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Food perception
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Sych, Janice Marie; Popp, Stephan; Bongartz, Annette; Mathias, Mathias; Grattepanche, Franck,
2012.
The important role of sensory evaluation in the development of novel multifunctional ingredients [poster].
In:
5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012.
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Cezanne, Marie-Louise; Stolz, H.; Jahrl, I.; Baumgart, L.; Bongartz, Annette; Kretzschmar-Rüger, U.,
2012.
Consumer sensory expectations of Swiss organic yoghurt [poster].
In:
5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012.
Bundesverband Naturkost Naturwaren.
Available from: https://doi.org/10.21256/zhaw-1844
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Cezanne, Marie-Louise; Baumgart, L.; Bongartz, Annette; Buchecker, K.; Canavari, M.; Gallina Toschi, T.; Kole, A.; Kostyra, E.; Kremer, S.; Reichl, P.; Spiller, A.; Zakowska-Biemans, S.; Kretzschmar-Rüger, U.,
2012.
Sensory marketing for the organic market : key insights from the EU funded project ECROPOLIS [poster].
In:
5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012.
Bundesverband Naturkost Naturwaren.
Available from: https://doi.org/10.21256/zhaw-1846
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Brombach, Christine; Bongartz, Annette,
2012.
Infodienst.
2012(4), pp. 22-25.
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Dierkes, Georg; Krieger, Sonja; Dück, Roman; Bongartz, Annette; Schmitz, Oliver; Hayen, Heiko,
2012.
Journal of Agricultural and Food Chemistry.
60(31), pp. 7597-7606.
Available from: https://doi.org/10.1021/jf3020574
Food technology
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Packaging
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QM and food law
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Food microbiology
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Food biotechnology
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Nutrition
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Brombach, Christine; Miescher, Susanna; Yildirim, Selçuk,
2014.
OPTIFEL : altersgerechte Verpackungen.
Transfer.
2014(3), pp. 8.
Available from: https://doi.org/10.21256/zhaw-5888
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2014.
Spitalkost : eine teure Vielfalt.
htr hotelrevue.
2014(23), pp. 15.
Available from: https://www.e-periodica.ch/digbib/view?pid=htr-005%3A2014%3A0%3A%3A528
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Hofer, Susanne; Brombach, Christine; Kauf, Peter,
2014.
Verpflegungsmanagement im Spital als Schnittstellenaufgabe.
Transfer.
2014(1), pp. 3.
Available from: https://doi.org/10.21256/zhaw-5015
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Sych, Janice Marie; Kinner, Mathias; Popp, Martin; Miescher Schwenninger, Susanne; Bongartz, Annette; Kleinert, Michael,
2013.
Guiding the development of multi-functional ingredients for bakery products : an overview [poster].
In:
Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.
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Müller, Claudia; Grabherr, Patrizia Margrith; Ott, Thomas; Brombach, Christine; Hauck, René,
2013.
A user-friendly tool for assessing sustainability of menus in large-scale catering [poster].
In:
Resource efficiency, governance and lifestyles : meeting report.
World Resources Forum 2013, Davos, Switzerland, 6-9 October 2013.
St.Gallen:
World Resource Forum WRF.