Marie-Louise Cezanne

Netzwerk

Mitglied in Netzwerken

• SGLWT (Vorstand)
• DLG
• IG Sensorik

Projekte

• Molecular Sensory Guided Flavor Improvement of Plant-Based Egg / Teammitglied / abgeschlossen
• Für eine Wirtschaft der Zukunft - Ein Leitfaden für energieeffiziente Kosmetikherstellung / Teammitglied / abgeschlossen
• Entwicklung eines validierten Fragebogens zur Erfassung der Schlafqualität anhand einer Kosmetiklinie / Teammitglied / abgeschlossen
• ConviFood / Teammitglied / abgeschlossen
• Zuckerreduktion in Frühstückscerealien: Technologische Machbarkeit und sensorische Wahrnehmung / Projektleiter:in / abgeschlossen
• Impact of yeast on bread flavour / Teammitglied / abgeschlossen
• Sensorische Charakterisierung von Schweizer Safran / Teammitglied / abgeschlossen
• Schweizer Bergkartoffeln / Teammitglied / abgeschlossen
• Prolongation of Satiety Effects in Food through a newly modified Starch / Teammitglied / abgeschlossen
• Organic Sensory Information System / Teammitglied / abgeschlossen

Publikationen

Beiträge in wissenschaftlicher Zeitschrift, peer-reviewed

• Salvatore, I. et al. (2026) 'Upcycling coffee side streams through incorporation in granola : technological, qualitative and environmental assessment', Future Foods, (101085). doi: 10.1016/j.fufo.2026.101085.
• Tran, T. K. L. et al. (2026) 'Next generation of plant-based scrambled eggs : from decoding precursor gaps to prototype development', Applied Sciences, 16(5), p. 2484. doi: 10.3390/app16052484.
• Tran, T. K. L. et al. (2025) 'Decoding the aroma gap : sensomics-based characterization of key odorants in the plant-based egg and chicken egg', Journal of Agricultural and Food Chemistry, 73(22), pp. 13832–13842. doi: 10.1021/acs.jafc.5c04304.
• Huber, P. et al. (2018) 'How far can we predict sensorial feelings by instrumental modeling?', IFSCC Magazine, 1(21), pp. 13–18.
• Gallina Toschi, T. et al. (2012) 'Organic and conventional nonflavored yogurts from the Italian market : study on sensory profiles and consumer acceptability', Journal of the Science of Food and Agriculture, 92(14), pp. 2788–2795. doi: 10.1002/jsfa.5666.

Schriftliche Konferenzbeiträge, peer-reviewed

• Keller, D. et al. (2020) 'How does sweetness taste? : an exploratory case study on the changeability of the sweet taste threshold in children in school setting', in EUROSENSE 2020 : 9th European Conference on Sensory and Consumer Research, online, 13-16 December 2020.
• Cezanne, M.-L. et al. (2020) 'Stepwise sugar reduction in breakfast cereals by different approaches without compromising taste', in EUROSENSE 2020 : 9th European Conference on Sensory and Consumer Research, online, 13-16 December 2020.
• Huber, P., Feusi, Y. and Cezanne, M.-L. (2020) 'Identification of sensory core factors to optimize product quality and customer satisfaction', in 31st IFSCC Congress, Yokohama, Japan, 20-23 October 2020. Yokohama.
• Huber, P., Feusi, Y. and Cezanne, M.-L. (2020) 'Identification of sensory core factors to optimize product quality and customer satisfaction', in 31st IFSCC Congress, Yokohama, Japan, 20-23 October 2020. Yokohama: Society of Cosmetic Chemists of Japan. doi: 10.21256/zhaw-27949.
• Cezanne, M.-L. et al. (2018) 'Sugar reduction in granola / crunchy types of breakfast cereals', in 32nd EFFoST International Conference, Nantes, France, 6-8 November 2018.
• Huber, P. et al. (2018) 'Enhancing sensory driven formulation design through sensory and instrumental modelling', in 30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018.

Weitere Publikationen

• Julius, N. et al. (2021) 'Age-related associations of selected odours - what differences exist between language regions and different age-groups in Switzerland? : sub study of the international study : smells like teen spirit II', in 14th Pangborn Sensory Science Symposium, online, 9-12 August 2021.
• Cezanne, M.-L. et al. (2015) 'Textur von Backwaren', in Keil, H. (ed.) Bäckereitechnologie: Forschung und Innovationen. Hamburg: Food2Multimedia, pp. 90–97.
• Bongartz, A., Cezanne, M.-L. and Julius, N. (2015) 'Tee', in DLG - Ausschuss Sensorik (ed.) Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen. Frankfurt am Main: Deutsche Landwirtschafts-Gesellschaft, pp. 212–221.
• Bongartz, A., Cezanne, M.-L. and Popp, M. (2015) 'Brot', in DLG - Ausschuss Sensorik (ed.) Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen. Frankfurt am Main: Deutsche Landwirtschafts-Gesellschaft, pp. 100–111.
• Guksch, T. et al. (2015) 'Increasing sensitivity of consumer testing : the impact of presentation design, consumption frequency and cognitive reflection type on test sensitivity', in 11th Pangborn Sensory Science Symposium, Göteborg, Sweden, 23-27 August 2015. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1850.
• Bongartz, A. et al. (2012) Sensorik-Lexikon. Edited by K. Buchecker and I. Matullat. Hamburg: Behr.
• Cezanne, M.-L. et al. (2012) 'Sensory marketing for the organic market : key insights from the EU funded project ECROPOLIS', in 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012. Bundesverband Naturkost Naturwaren. doi: 10.21256/zhaw-1846.
• Cezanne, M.-L. et al. (2012) 'Consumer sensory expectations of Swiss organic yoghurt', in 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012. Bundesverband Naturkost Naturwaren. doi: 10.21256/zhaw-1844.
• Kirchsteiger-Meier, E., Meyer, S. and Cézanne, M.-L. (2011) 'E 621 und das «China- Restaurant-Syndrom»', Lebensmittel-Technologie, 2011(3), p. 31.
• Barylko-Pikielna, N. et al. (2011) 'Organic taste of yoghurt : Sensory insights out of the EC-project ECROPOLIS', in 9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011. Bundesverband Naturkost Naturwaren. doi: 10.21256/zhaw-1842.
• Barylko-Pikielna, N. et al. (2011) 'ECROPOLIS : Transparency in sensory properties and consumer expectations in organic food', in First International Conference on Organic Food Quality and Health Research, Prague, Czech Republic, 18-20 May 2011.
• Bongartz, A. et al. (2011) 'Recipe optimisation of a cake containing a modified starch with prolonged satiety effects', in 48. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, Potsdam, Deutschland, 18. März 2011. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1836.
• Bongartz, A. and Cezanne, M.-L. (2011) 'Wie beliebt sind Bio-Erdbeer-Joghurts?', Lebensmittel-Technologie, 3. doi: 10.21256/zhaw-1861.
• Bongartz, A. et al. (2010) 'Organic taste – ECROPOLIS : Sensory properties in the marketing of organic products', in 4th European Conference on Sensory and Consumer Research – A Sense of Quality, Vitoria-Gasteiz, Spain, 5-8 September 2010. Bundesverband Naturkost Naturwaren. doi: 10.21256/zhaw-1838.
• Bongartz, A. and Cezanne, M.-L. (2010) 'Sensorik-Marketing für Biolebensmittel', Lebensmittel-Technologie, 7-8. doi: 10.21256/zhaw-1862.

Mündliche Konferenzbeiträge und Abstracts

• Huber, P. et al. (2021) 'How far can we predict sensorial feelings by instrumental modelling?', in IFSCC International Benefactor webinar, online, 15 September 2021.
• Huber, P., Feusi, Y. and Cezanne, M.-L. (2021) 'Identification of sensory core factors to optimize product quality and customer satisfaction', in 5th IPCE Hybrid Conference (Intercontinental Personal Care Excellence Europe/Asia): Safety, Effectiveness, Pleasantness & Stability, Castello di Urio, Italy, 6-7 September 2021.
• Huber, P. et al. (2018) 'How far can we predict sensorial feelings by instrumental modelling?', in 2nd IPCE Conference.

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