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

• Tran, T. K. L., André, A., Cezanne, M.-L., Blank, I., Rohn, S., & Chetschik, I. (2026). Next generation of plant-based scrambled eggs : from decoding precursor gaps to prototype development. Applied Sciences, 16(5), 2484. https://doi.org/10.3390/app16052484
• Tran, T. K. L., Gillich, E., André, A., Cezanne, M.-L., Gläser, P., Blank, I., & Chetschik, I. (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), 13832–13842. https://doi.org/10.1021/acs.jafc.5c04304
• Huber, P., Bongartz, A., Cezanne, M.-L., & Julius, N. (2018). How far can we predict sensorial feelings by instrumental modeling? IFSCC Magazine, 1(21), 13–18.
• Gallina Toschi, T., Bendini, A., Barbieri, S., Valli, E., Cezanne, M.-L., Buchecker, K., & Canavari, M. (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), 2788–2795. https://doi.org/10.1002/jsfa.5666

Schriftliche Konferenzbeiträge, peer-reviewed

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

Weitere Publikationen

• Julius, N., Bongartz, A., Cezanne, M.-L., Deneulin, P., Guggenbühl, B., Harms, E., Käser‐Käsermann, F., Käser, W., Nuessli Guth, J., & Amman, J. (2021, August). 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. 14th Pangborn Sensory Science Symposium, Online, 9-12 August 2021.
• Bongartz, A., Cezanne, M.-L., & Julius, N. (2015). Tee. In DLG - Ausschuss Sensorik (ed.), Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen (pp. 212–221). Deutsche Landwirtschafts-Gesellschaft.
• Bongartz, A., Cezanne, M.-L., & Popp, M. (2015). Brot. In DLG - Ausschuss Sensorik (ed.), Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen (pp. 100–111). Deutsche Landwirtschafts-Gesellschaft.
• Cezanne, M.-L., Kinner, M., Popp, M., Bongartz, A., & Kleinert, M. (2015). Textur von Backwaren. In H. Keil (ed.), Bäckereitechnologie: Forschung und Innovationen (pp. 90–97). f2m foodmultimedia.
• Guksch, T., Cezanne, M.-L., Julius, N., Kinner, J., Klauser, E., & Bongartz, A. (2015, August). Increasing sensitivity of consumer testing : the impact of presentation design, consumption frequency and cognitive reflection type on test sensitivity. 11th Pangborn Sensory Science Symposium, Göteborg, Sweden, 23-27 August 2015. https://doi.org/10.21256/zhaw-1850
• Bongartz, A., Cezanne, M.-L., Fallscheer, T., Hunfeld, B., Mittag, K., Mlodzianowski, W., & Smykala, L. (2012). Sensorik-Lexikon (K. Buchecker & I. Matullat, eds.). Behr.
• Cezanne, M.-L., Baumgart, L., Bongartz, A., Buchecker, K., Canavari, M., Gallina Toschi, T., Kole, A., Kostyra, E., Kremer, S., Reichl, P., Spiller, A., Zakowska-Biemans, S., & Kretzschmar-Rüger, U. (2012, September). Sensory marketing for the organic market : key insights from the EU funded project ECROPOLIS. 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012. https://doi.org/10.21256/zhaw-1846
• Cezanne, M.-L., Stolz, H., Jahrl, I., Baumgart, L., Bongartz, A., & Kretzschmar-Rüger, U. (2012, September). Consumer sensory expectations of Swiss organic yoghurt. 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012. https://doi.org/10.21256/zhaw-1844
• Kirchsteiger-Meier, E., Meyer, S., & Cézanne, M.-L. (2011). E 621 und das «China- Restaurant-Syndrom». Lebensmittel-Technologie, 2011(3), 31.
• Barylko-Pikielna, N., Bendini, A., Bongartz, A., Buchecker, K., Cezanne, M.-L., Gallina Toschi, T., Kostyra, E., Kremer, S., Kretzschmar-Rüger, U., Obermowe, T., Reichl, P., Spiller, A., & Stolz, H. (2011, September). Organic taste of yoghurt : Sensory insights out of the EC-project ECROPOLIS. 9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011. https://doi.org/10.21256/zhaw-1842
• Barylko-Pikielna, N., Bendini, A., Bongartz, A., Buchecker, K., Cezanne, M.-L., Gallina Toschi, T., Kostyra, E., Kremer, S., Kretzschmar-Rüger, U., Obermowe, T., Reichl, P., & Spiller, A. (2011, May). ECROPOLIS : Transparency in sensory properties and consumer expectations in organic food. First International Conference on Organic Food Quality and Health Research, Prague, Czech Republic, 18-20 May 2011.
• Bongartz, A., Cezanne, M.-L., Hauert, C., & Wehrli, C. (2011, March). Recipe optimisation of a cake containing a modified starch with prolonged satiety effects. 48. Wissenschaftlicher Kongress Der Deutschen Gesellschaft Für Ernährung, Potsdam, Deutschland, 18. März 2011. https://doi.org/10.21256/zhaw-1836
• Bongartz, A., & Cezanne, M.-L. (2011). Wie beliebt sind Bio-Erdbeer-Joghurts? Lebensmittel-Technologie, 3. https://doi.org/10.21256/zhaw-1861
• Bongartz, A., Buchecker, K., Cezanne, M.-L., Kretzschmar-Rüger, U., & Spiller, A. (2010, September). Organic taste – ECROPOLIS : Sensory properties in the marketing of organic products. 4th European Conference on Sensory and Consumer Research – A Sense of Quality, Vitoria-Gasteiz, Spain, 5-8 September 2010. https://doi.org/10.21256/zhaw-1838
• Bongartz, A., & Cezanne, M.-L. (2010). Sensorik-Marketing für Biolebensmittel. Lebensmittel-Technologie, 7-8. https://doi.org/10.21256/zhaw-1862

Mündliche Konferenzbeiträge und Abstracts

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

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