Search Results - Bongartz, Annette

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  1. 1
    Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil

    Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil by Pedan, Vasilisa, Popp, Martin, Rohn, Sascha, Nyfeler, Matthias, Bongartz, Annette

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  2. 2
    Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds

    Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds by Dierkes, Georg, Bongartz, Annette, Guth, Helmut, Hayen, Heiko

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  3. 3
    High-Performance Liquid Chromatography–Mass Spectrometry Profiling of Phenolic Compounds for Evaluation of Olive Oil Bitterness and Pungency

    High-Performance Liquid Chromatography–Mass Spectrometry Profiling of Phenolic Compounds for Evaluation of Olive Oil Bitterness and Pungency by Dierkes, Georg, Krieger, Sonja, Dück, Roman, Bongartz, Annette, Schmitz, Oliver J, Hayen, Heiko

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  4. 4
    Comparison of nine common coffee extraction methods: instrumental and sensory analysis

    Comparison of nine common coffee extraction methods: instrumental and sensory analysis by Gloess, Alexia N., Schönbächler, Barbara, Klopprogge, Babette, D`Ambrosio, Lucio, Chatelain, Karin, Bongartz, Annette, Strittmatter, André, Rast, Markus, Yeretzian, Chahan

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  5. 5
    Sensory analysis and consumer acceptance of 140 high‐quality extra virgin olive oils

    Sensory analysis and consumer acceptance of 140 high‐quality extra virgin olive oils by Valli, Enrico, Bendini, Alessandra, Popp, Martin, Bongartz, Annette

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  6. 6
    Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils

    Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils by Biedermann, Maurus, Bongartz, Annette, Mariani, Carlo, Grob, Koni

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  7. 7
    Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils: Sensory analysis and consumer acceptance of olive oils

    Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils: Sensory analysis and consumer acceptance of olive oils by Valli, Enrico, Bendini, Alessandra, Popp, Martin, Bongartz, Annette

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