Lisa Ullrich

Persönliches Profil

Tätigkeit an der ZHAW

Doktorandin im Bereich Aromaforschung (Forschungsgruppe Lebensmittelchemie, Institut für Lebensmittel- und Getränkeinnovation)

Aus- und Fortbildung

Masterstudium "Food Science and Engineering" an der Universität Hohenheim (2013-2017)

Bachelorstudium "Lebensmittelwissenschaft und Biotechnologie" an der Universität Hohenheim (2010-2013)

Projekte

• Vanille / Teammitglied / Projekt abgeschlossen
• Cocoa in Numbers – from data to knowledge / Teammitglied / Projekt abgeschlossen

Publikationen

• Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

  2022.

  Decoding the fine flavor properties of dark chocolates.

  Journal of Agricultural and Food Chemistry.

  70(42), S. 13730-13740.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.2c04166

• André, Amandine; Casty, Bettina; Ullrich, Lisa; Chetschik, Irene,

  2022.

  Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety.

  Heliyon.

  8(9), S. e10770.

  Verfügbar unter: https://doi.org/10.1016/j.heliyon.2022.e10770

• Ullrich, Lisa; Neiens, Silva; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

  2021.

  Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof.

  Journal of Agricultural and Food Chemistry.

  69(30), S. 8504-8510.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.1c02287

• Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

  2022.

  Decoding the fine flavour properties of dark chocolates.

  In:

  International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.

  Verfügbar unter: https://www.iscrsymposium.org/wp-content/uploads/2022/12/94_07122022_0800_einstein_Lisa_Ullrich.pdf

• Ullrich, Lisa; Neien, Silva; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

  2021.

  Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology.

  In:

  International Chemical Congress of Pacific Basin Societies (Pacifichem), online, 16-21 December 2021.

• Chetschik, Irene; Ullrich, Lisa; Schlüter, Ansgar; Chatelain, Karin; Hühn, Tilo,

  2019.

  Flavour characterisation of chocolate & cocoa products produced by novel processing techniques.

  In:

  Cocotea2019 : book of abstracts.

  Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, 26th - 28th June 2019.

  Verfügbar unter: https://www.cocotea2019.com/app/download/12646324287/Cocotea2019+Book+Of+Abstracts+-+Oral+Presentations.PDF?t=1563552947

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