Annette Bongartz

ZHAW School of Life Sciences and Facility Management
Research Group for Food Perception

8820 Wädenswil

+41 (0) 58 934 57 22
annette.bongartz@zhaw.ch

Projects

Development of a validated questionnaire for the assessment of sleep quality based on a cosmetics line / Deputy project leader / Project completed
Zuckerreduktion in Frühstückscerealien: Technologische Machbarkeit und sensorische Wahrnehmung / Project leader / Project completed
Sensorische Charakterisierung von Schweizer Safran / Project leader / Project completed
senpan: Wädenswil's senior panel / Project leader / Project completed
Schweizer Bergkartoffeln / Project leader / Project completed
Prolongation of Satiety Effects in Food through a newly modified Starch / Project leader / Project completed
ECROPOLIS / Project leader / Project completed

Publications

Articles in scientific journal, peer-reviewed

Pedan, Vasilisa; Popp, Martin; Rohn, Sascha; Nyfeler, Matthias; Bongartz, Annette,

2019.

Characterization of phenolic compounds and their contribution to sensory properties of olive oil.

Molecules.

24(11), pp. 2041.

Available from: https://doi.org/10.3390/molecules24112041
Huber, Petra; Bongartz, Annette; Cezanne, Marie-Louise; Julius, Nina,

2018.

How far can we predict sensorial feelings by instrumental modeling?.

IFSCC Magazine.

1(21), pp. 13-18.
Valli, Enrico; Bendini, Alessandra; Popp, Martin; Bongartz, Annette,

2014.

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

Journal of the Science of Food and Agriculture.

98(4), pp. 2124-2132.

Available from: https://doi.org/10.1002/jsfa.6535
Gloess, Alexia; Schönbächler, Barbara; Klopprogge, Babette; D`Ambrosio, Lucio; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan,

2013.

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

European Food Research and Technology.

236(4), pp. 607-627.

Available from: https://doi.org/10.1007/s00217-013-1917-x
Dierkes, Georg; Bongartz, Annette; Guth, Helmut; Hayen, Heiko,

2012.

Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds.

Journal of Agricultural and Food Chemistry.

60(1), pp. 394-401.

Available from: https://doi.org/10.1021/jf203406s
Dierkes, Georg; Krieger, Sonja; Dück, Roman; Bongartz, Annette; Schmitz, Oliver; Hayen, Heiko,

2012.

High-performance liquid chromatography−mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency.

Journal of Agricultural and Food Chemistry.

60(31), pp. 7597-7606.

Available from: https://doi.org/10.1021/jf3020574
Biedermann, Maurus; Bongartz, Annette; Mariani, Carlo; Grob, Koni,

2008.

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

European Food Research and Technology.

228(1), pp. 65-74.

Available from: https://doi.org/10.1007/s00217-008-0907-x

Book parts, peer-reviewed

Bongartz, Annette; Popp, Martin; Retsch, Richard,

2022.

Sensory evaluation of EVOO : do different test locations have a relevant impact on data quality?

.

In:

Yonar, Taner, ed.,

Olive Cultivation.

London:

IntechOpen.

Available from: https://doi.org/10.5772/intechopen.102702

Conference contributions, peer-reviewed

Keller, Daniela; Cezanne, Marie-Louise; Bongartz, Annette; Brombach, Christine,

2020.

How does sweetness taste? : an exploratory case study on the changeability of the sweet taste threshold in children in school setting [poster].

In:

EUROSENSE 2020 : 9th European Conference on Sensory and Consumer Research, online, 13-16 December 2020.
Cezanne, Marie-Louise; Bongartz, Annette; Julius, Nina; Brombach, Christine; Schlüchter, Steffi,

2020.

Stepwise sugar reduction in breakfast cereals by different approaches without compromising taste [poster].

In:

EUROSENSE 2020 : 9th European Conference on Sensory and Consumer Research, online, 13-16 December 2020.
Cezanne, Marie-Louise; Infanger, Esther; Schlüchter, Steffi; Bongartz, Annette,

2018.

Sugar reduction in granola / crunchy types of breakfast cereals [poster].

In:

32nd EFFoST International Conference, Nantes, France, 6-8 November 2018.
Huber, Petra; Bongartz, Annette; Cezanne, Marie-Louise; Chatelain, Karin; Feusi, Yves,

2018.

Enhancing sensory driven formulation design through sensory and instrumental modelling [poster].

In:

30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018.
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.
Brombach, Christine; Bongartz, Annette; Bohlender, Jürg,

2012.

Welche Strategien zur Verpflegung haben Menschen mit Dysphagie, die in Privathaushalten leben? : eine Pilotstudie in der Schweiz [poster].

In:

49. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, München, Deutschland, 14.-16. März 2012.

Other publications

Julius, Nina; Bongartz, Annette; Cezanne, Marie-Louise; Deneulin, Pascale; Guggenbühl, Barbara; Harms, Eugenia; Käser‐Käsermann, Fanny; Käser, Walter; Nuessli Guth, Jeannette; Amman, Jeanine,

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 [poster].

In:

14th Pangborn Sensory Science Symposium, online, 9-12 August 2021.
Bongartz, Annette; Popp, Martin; Schneller, Reinhard; Oberg, Dieter,

2016.

Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOO

.

In:

Boskou, Dimitrios; Clodoveo, Maria Lisa, eds.,

Products from olive tree.

InTech.

pp. 137-155.

Available from: https://doi.org/10.5772/64727
Kinner, Julia; Vjelkovic, Zorica; Bongartz, Annette,

2015.

Heavy-users, light-users and age groups : the impact of age and consumption frequency on discrimination ability in a hedonic test [poster].

In:

11th Pangborn Sensory Science Symposium, Göteborg, Sweden, 23-27 August 2015.

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

Available from: https://doi.org/10.21256/zhaw-1852
Guksch, Thorsten; Cezanne, Marie-Louise; Julius, Nina; Kinner, Julia; Klauser, Eugenia; Bongartz, Annette,

2015.

Increasing sensitivity of consumer testing : the impact of presentation design, consumption frequency and cognitive reflection type on test sensitivity [poster].

In:

11th Pangborn Sensory Science Symposium, Göteborg, Sweden, 23-27 August 2015.

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

Available from: https://doi.org/10.21256/zhaw-1850
Bongartz, Annette; Cezanne, Marie-Louise; Popp, Martin,

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.
Schneller, Reinhard; Popp, Martin; Bongartz, Annette,

2015.

Die Etikette achten.

Salz & Pfeffer.

2015(4), pp. 58-59.

Available from: https://doi.org/10.21256/zhaw-1834
Bongartz, Annette; Popp, Martin; Schneller, Reinhard,

2015.

Habemus oleum.

Salz & Pfeffer.

2015(7).

Available from: https://doi.org/10.21256/zhaw-1835
Bongartz, Annette; Chatelain, Karin; Klauser, Eugenia,

2015.

Kaffee

.

In:

DLG - Ausschuss Sensorik, ed.,

Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen.

Frankfurt am Main:

Deutsche Landwirtschafts-Gesellschaft.

pp. 204-210.
Bongartz, Annette; Popp, Martin; Schneller, Reinhard,

2015.

Speiseöle

.

In:

DLG - Ausschuss Sensorik, ed.,

Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen.

Frankfurt am Main:

Deutsche Landwirtschafts-Gesellschaft.
Bongartz, Annette; Cezanne, Marie-Louise; Julius, Nina,

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.
Cezanne, Marie-Louise; Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael,

2015.

Textur von Backwaren

.

In:

Keil, Hildegard, ed.,

Bäckereitechnologie: Forschung und Innovationen.

Hamburg:

f2m foodmultimedia.

pp. 90-97.
Popp, Martin; Bongartz, Annette,

2014.

"Harmony" of extra virgin olive oils (EVOOs) [poster].

In:

6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014.

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

Available from: https://doi.org/10.21256/zhaw-1847
Rudorf, Julia; Kinner, Julia; Bongartz, Annette,

2014.

Insights into sensory changes in elderly people : "SENPAN" - Swiss panel of elderly people [poster].

In:

6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014.

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

Available from: https://doi.org/10.21256/zhaw-1854
Bruckner, Michael Josef; Kinner, Julia; Bongartz, Annette,

2014.

The impact of age on perception : liking of sucrose and citric acid enriched apple juices in young and elderly people [poster].

In:

6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014.

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

Available from: https://doi.org/10.21256/zhaw-1855
Rudorf, Julia; Clauss, Anne Sophie; Kinner, Julia; Bongartz, Annette; Brombach, Christine,

2014.

“SENPAN” - Swiss panel of elderly people : insights into nutritional and sensory changes in elderly people [poster].

In:

6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014.

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

Available from: https://doi.org/10.21256/zhaw-1856
Sych, Janice Marie; Clauss, Anne Sophie; Bongartz, Annette; Brombach, Christine,

2014.

Estimation of critical vitamins in seniors by food frequency questionnaire and lifestyle [poster].

In:

9th International Congress Taste-Nutrition-Health, Dijon, France, 3-4 April 2014.
Brombach, Christine; Clauss, Anne Sophie; Kinner, Julia; Bongartz, Annette,

2014.

Healthy aging : implementation of a community-based senior panel [poster].

In:

Gerontologiekongress, Fribourg, Schweiz, 30. Januar 2014.
Kinner, Julia; Bruckner, Michael Josef; Rudorf, Julia; Bongartz, Annette,

2014.

Schmecken Senioren anders? : Einblick in die Arbeit mit dem Wädenswiler Seniorenpanel.

DLG Lebensmittel.

2014(2), pp. 14-17.

Available from: https://doi.org/10.21256/zhaw-1851
Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael,

2014.

Texture of baked goods

.

In:

Keil, Hildegard, ed.,

baking+biscuit international : innovations.

Hamburg:

f2m multimedia.

pp. 102-105.
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.
Popp, Martin; Bongartz, Annette,

2013.

Quality discrimination of EVOOs : insights from the long-term project: international olive oil award – Zurich [poster].

In:

11th Euro Fed Lipid Congress and 30th ISF lecture series "Oils, Fats and Lipids: New Strategies for a High Quality Future", Antalya, Turkey, 27-30 October 2013.

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

Available from: https://doi.org/10.21256/zhaw-1860
Brombach, Christine; Clauss, Anne Sophie; Kinner, Julia; Bongartz, Annette; Böhm, Volker,

2013.

Healthy aging : first insights from the SENPAN-Study, the Wädenswil senior panel [poster].

In:

Swiss Public Health Conference 2013, Zurich, 15-16 August 2013.

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

Available from: https://doi.org/10.21256/zhaw-1848
Bongartz, Annette,

2013.

Methoden der sensorischen und hedonischen Analytik.

Ernährungs Umschau.

2013(5), pp. 274-285.
Bongartz, Annette; Klauser, Eugenia,

2013.

Alte Kartoffelsorten im Blick der Sensorik.

Lebensmittel-Technologie.

2013(5), pp. 12-13.

Available from: https://doi.org/10.21256/zhaw-1840
Bongartz, Annette; Brombach, Christine,

2013.

Design for all - ein Konzept für die Zielgruppen von morgen?.

Lebensmittel-Technologie.

13(1-2), pp. 10-11.
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
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
Brombach, Christine; Bongartz, Annette,

2012.

Passend für alle.

Infodienst.

2012(4), pp. 22-25.
Buchecker, Kirsten; Matullat, Imke, eds.,

2012.

Sensorik-Lexikon.

Hamburg:

Behr.

ISBN 978-3-89947-874-7.
Bongartz, Annette; Popp, Martin; Marthaler, Martin; Kinner, Julia; Bühler, Thomas; Kleinert, Michael,

2012.

Was macht die "Frische" von Brot aus?.

DLG Lebensmittel.

2012(5), pp. 12-15.

Available from: https://doi.org/10.21256/zhaw-1868
Pfeiffer, Barbara; Chatelain, Karin; Martin, C.; Bongartz, Annette,

2011.

Comparison of different scales to measure consumers perception of attributes intensities [poster].

In:

9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011.

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

Available from: https://doi.org/10.21256/zhaw-1841
Barylko-Pikielna, Nina; Bendini, Alessandra; Bongartz, Annette; Buchecker, Kirsten; Cezanne, Marie-Louise; Gallina Toschi, Tullia; Kostyra, Eliza; Kremer, Stefanie; Kretzschmar-Rüger, Ursula; Obermowe, Tim; Reichl, Pascale; Spiller, Achim; Stolz, Hanna,

2011.

Organic taste of yoghurt : Sensory insights out of the EC-project ECROPOLIS [poster].

In:

9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011.

Bundesverband Naturkost Naturwaren.

Available from: https://doi.org/10.21256/zhaw-1842
Gloess, Alexia; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan,

2011.

Sensory and chemical quality of a coffee brew : effect of different extraction methods [poster].

In:

9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011.
Bongartz, Annette; Oberg, D. G.,

2011.

Sensory evaluation of Extra Virgin Olive Oil (EVOO) extended to include the quality factor "harmony".

Journal of Agricultural Science and Technology.

pp. 422-435.

Available from: https://doi.org/10.21256/zhaw-1864
Barylko-Pikielna, Nina; Bendini, Alessandra; Bongartz, Annette; Buchecker, Kirsten; Cezanne, Marie-Louise; Gallina Toschi, Tullia; Kostyra, Eliza; Kremer, Stefanie; Kretzschmar-Rüger, Ursula; Obermowe, Tim; Reichl, Pascale; Spiller, Achim,

2011.

ECROPOLIS : Transparency in sensory properties and consumer expectations in organic food [poster].

In:

First International Conference on Organic Food Quality and Health Research, Prague, Czech Republic, 18-20 May 2011.
Bongartz, Annette; Cezanne, Marie-Louise,

2011.

Wie beliebt sind Bio-Erdbeer-Joghurts?.

Lebensmittel-Technologie.

3.

Available from: https://doi.org/10.21256/zhaw-1861
Bongartz, Annette; Cezanne, Marie-Louise; Hauert, C.; Wehrli, C.,

2011.

Recipe optimisation of a cake containing a modified starch with prolonged satiety effects [poster].

In:

48. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, Potsdam, Deutschland, 18. März 2011.

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

Available from: https://doi.org/10.21256/zhaw-1836
Bongartz, Annette,

2011.

10 Jahre Olivenölprämierung in der Schweiz : Publireportage - 10th International Olive Oil Award und Olive Congress – Zurich 2011.

Salz & Pfeffer.

3, pp. 84-85.

Available from: https://doi.org/10.21256/zhaw-1871
Bongartz, Annette; Mürset, Urs,

2011.

DLG Expertenwissen SENSORIK (Arbeitsblätter) : Statistische Methoden in der Sensorik (Teil 2) - Verbraucherstests.

DLG Lebensmittel.

2011(6), pp. 1-6.

Available from: https://doi.org/10.21256/zhaw-1837
Bongartz, Annette; Buchecker, Kirsten; Cezanne, Marie-Louise; Kretzschmar-Rüger, Ursula; Spiller, Achim,

2010.

Organic taste – ECROPOLIS : Sensory properties in the marketing of organic products [poster].

In:

4th European Conference on Sensory and Consumer Research – A Sense of Quality, Vitoria-Gasteiz, Spain, 5-8 September 2010.

Bundesverband Naturkost Naturwaren.

Available from: https://doi.org/10.21256/zhaw-1838
Bongartz, Annette; Cezanne, Marie-Louise,

2010.

Sensorik-Marketing für Biolebensmittel.

Lebensmittel-Technologie.

7-8.

Available from: https://doi.org/10.21256/zhaw-1862
Bongartz, Annette; Chatelain, Karin,

2010.

Sensorik-Branchenpanel für Schokolade.

Lebensmittel-Technologie.

9, pp. 2-3.

Available from: https://doi.org/10.21256/zhaw-1869
Bongartz, Annette; Pfeiffer, Barbara,

2010.

Sensorik-Panels (Teil 1) : Panelaufbau und Einsatzbereiche.

DLG Lebensmittel.

2010(5), pp. 1-4.

Available from: https://doi.org/10.21256/zhaw-1872
Bongartz, Annette; Pfeiffer, Barbara,

2010.

Sensorik-Panels (Teil 2) : Methoden zur Prüferschulung, zum Panelmonitoring, zur Panelperformance und zur Panelmotivation.

DLG Lebensmittel.

2010(6), pp. 1-4.

Available from: https://doi.org/10.21256/zhaw-1870
Kleinert, Michael; Bongartz, Annette; Raemy, Esther,

2009.

Entwicklung eines Aromarades für Brot.

Cereal Technology (Getreidetechnologie).

2009(1), pp. 2-11.

Available from: https://doi.org/10.21256/zhaw-1873
Kleinert, Michael; Bongartz, Annette; Raemy, Esther,

2009.

Sagen können wie es schmeckt : ein neues innovatives Aromarad hilft die Sprachlosigkeit bei der Beschreibung von Brotgeschmack zu überwinden.

Back Journal.

2, pp. 64-67.
Bongartz, Annette,

2009.

Profis testen Olivenöl : Qualitätsprüfung.

Slow.ch.

4.
Bongartz, Annette,

2008.

Kein Öl ist gleich wie ein anderes.

Alimenta.

23, pp. 20-21.

Available from: https://doi.org/10.21256/zhaw-1832
Dürrschmid, Klaus; Mayr, T.; Svacinka, Rainer; Jaros, Doris; Rohm, Harald; Bongartz, Annette; Kneifel, Wolfgang,

2008.

Sensorische Untersuchung von Wellness-Getränken.

Die Ernährung.

32(3), pp. 101-109.

Available from: http://service.cms.apa.at/cms/nutrition/attachments/3/5/6/CH0163/CMS1233825893038/duerrschmid_e3_2008.pdf
Bongartz, Annette,

2007.

Beurteilungskriterien von "Nativem Olivenöl Extra" : sensorische Besonderheiten.

DLG Lebensmittel.

pp. 10-13.

Available from: https://doi.org/10.21256/zhaw-1858
Chatelain, Karin; Bongartz, Annette,

2007.

Dem Aroma auf der Spur : ein neu entwickeltes System soll bei der Beschreibung von Kaffee-Aromen helfen.

Aroma: das Röstermagazin.

1, pp. 20-23.

Available from: https://doi.org/10.21256/zhaw-1839
Bongartz, Annette,

2007.

Für den ersten Eindruck gibt es keine zweite Chance : Konsequenzen für Lebensmittel [poster].

In:

Herausforderung Qualität : Erfolgswege zur Profilierung im Markt.

DLG-Lebensmitteltage, Frankfurt und Bad Soden, Deutschland, 26.-27. September 2007.

Frankfurt am Main:

Deutsche Landwirtschafts-Gesellschaft.

pp. 165-178.
Bongartz, Annette,

2007.

Was und wie riechen wir eigentlich?.

Alimenta.

12, pp. 34.
Bongartz, Annette,

2006.

Natives Olivenöl

.

In:

Busch-Stockfisch, Mechthild, ed.,

Sensorik : Praxishandbuch.

Hamburg:

Behr.

Oral conference contributions and abstracts

Huber, Petra; Bongartz, Annette; Cezanne, Marie-Louise; Julius, Nina,

2021.

How far can we predict sensorial feelings by instrumental modelling?.

In:

IFSCC International Benefactor webinar, online, 15 September 2021.
Huber, Petra; Bongartz, Annette; Cezanne, Marie-Louise; Julius, Nina,

2018.

How far can we predict sensorial feelings by instrumental modelling?.

In:

43rd National SICC Congress and 2nd IPCE Conference, Sestri Levante, Italy, 3-5 June 2018.
Kinner, Julia; Bongartz, Annette,

2015.

Slow or fast thinkers? : cognitive reflection types and their ability to discriminate in consumer tests.

In:

11th Pangborn Sensory Science Symposium, Göteborg, Sweden, 23-27 August 2015.
Bongartz, Annette,

2014.

Sensorische Bewertung von Speiseölen : Gemeinsamkeiten und Unterschiede.

In:

Workshop: Analytik von Speisefetten und Ölen - Problemfelder und Lösungen, Köln, Deutschland, 22.-24. Juni 2014.
Bongartz, Annette,

2013.

Olive Oil Workshop.

In:

11th Euro Fed Lipid Congress and 30th ISF lecture series "Oils, Fats and Lipids: New Strategies for a High Quality Future", Antalya, Turkey, 27-30 October 2013.
Gloess, Alexia N.; D`Ambrosio, Lucio; Zurfluh-Schönbächler, Barbara; Klopprogge, Babette; Chatelain-Gerber, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan,

2010.

Effect of coffee extraction method on quality of coffee.

In:

Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010.

Schweizerische Chemische Gesellschaft.

pp. 473.

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