Karin Chatelain

Karin Chatelain
ZHAW
School of Life Sciences and Facility Management
Research Group for Food Perception
Schloss
8820 Wädenswil
Personal profile
Professional development teaching
- CAS Food Quality Insight
- CAS Food Sensory and Consumer Research
- Degustationskurs Kaffee
- Degustationskurs Schokolade
- Sensorik-Lizenz Kaffee
- Sensorik-Lizenz Schokolade
Publications
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Chetschik, Irene; Pedan, Vasilisa; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo,
2019.
Journal of agricultural and food chemistry.
67(14),
pp. 3991-4001.
Available from: https://doi.org/10.1021/acs.jafc.8b06800
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Chetschik, Irene; Kneubühl, Markus; Chatelain, Karin; Schlüter, Ansgar; Bernath, Konrad; Hühn, Tilo,
2017.
Journal of agricultural and food chemistry.
66(10),
pp. 2467-2472.
Available from: https://doi.org/10.1021/acs.jafc.6b05008
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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 & technology.
236(4),
pp. 607-627.
Available from: https://doi.org/10.1007/s00217-013-1917-x
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Schildberger, David; Stutz, Irene; Weber, Carlo; Pedan, Vasilisa; Schlüter, Ansgar; Huber, Petra; Chatelain, Karin; Chetschik, Irene; Eibl, Dieter; Hühn, Tilo; Eibl-Schindler, Regine,
2018.
Cast off! Chocolate from cacao cell cultures [poster].
In:
New Harvest 2018 Conference, Cambridge, Massachusetts, 20.-21. Juli 2018.
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Bongartz, Annette; Chatelain, Karin; Klauser, Eugenia,
2015.
.
In:
DLG - Ausschuss Sensorik, ed.,
Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen.
Frankfurt am Main:
Deutsche Landwirtschafts-Gesellschaft.
pp. 204-210.
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Chatelain, Karin,
2013.
Qualitätscheck Kaffee : Cup Tasting.
DLG-Lebensmittel.
2013(6),
pp. 12-13.
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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, September 4–8, 2011.
Zürcher Hochschule für Angewandte Wissenschaften.
Available from: https://doi.org/10.21256/zhaw-1841
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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, Torornto, Canada, September 4-8, 2011.
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Bongartz, Annette; Chatelain, Karin,
2010.
Sensorik-Branchenpanel für Schokolade.
Lebensmittel-Technologie.
9,
pp. 2-3.
Available from: https://doi.org/10.21256/zhaw-1869
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Chatelain, Karin; Bongartz, Annette,
2007.
Aroma : das Röstermagazin.
1,
pp. 20-23.
Available from: https://doi.org/10.21256/zhaw-1839
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Chatelain, Karin,
2014.
Cacao y chocolate - desde la perspectiva sensorial : taller.
In:
Cocoa Academy, Guayaquil, Ecuador, 2014.
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Chatelain, Karin,
2014.
El importante rol de la evaluación sensorial a través de la cadena de valor del chocolate.
In:
Concurso Nacional de Cacaos Finos y de Aroma, Bogotá, Colombia, 12 August 2013.
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Chatelain, Karin,
2013.
In:
Concurso Nacional de Cacaos Finos y de Aroma, Bogotá, Colombia, 12 August 2013.
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Chatelain, Karin,
2013.
In:
ProSweets, Cologne, Germany, 27-30 January 2013.
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Schönbächler, Barbara; Glöss, Alexia; Chatelain, Karin; Yeretzian, Chahan,
2012.
How can we measure the freshness of coffee?.
In:
Fall Meeting of the Swiss Chemical Society, ETH Zurich, Zurich, September 13, 2012.