Prof. Dr. Tilo Hühn

Projects

• Cocoa in Numbers – from data to knowledge / Deputy project leader / completed
• Remote sensing for grape ripeness analysis / Project leader / completed

Publications

Articles in scientific journal, peer-reviewed

• Laux, R. et al. (2026) 'An in-vitro assessment of the genotoxic potential of in-shell nut ingredients according to OECD genotoxicity guidelines 471 and 487', European Journal of Nutrition & Food Safety, 18(3), pp. 208–225. doi: 10.9734/ejnfs/2026/v18i31988.
• Beeler, N. et al. (2025) 'Purification of flavonoids from an aqueous cocoa (Theobroma cocoa L.) extract using macroporous adsorption resins', Molecules, 30(11), p. 2336. doi: 10.3390/molecules30112336.
• Beeler, N. et al. (2024) 'Development and optimization of a cocoa extraction treatment by means of the response surface methodology (RSM) and artificial neural networks (ANN)', Industrial Crops and Products, 222(119610). doi: 10.1016/j.indcrop.2024.119610.
• Beeler, N. et al. (2024) 'Concentrating cocoa polyphenols : clarification of an aqueous cocoa extract by protein precipitation and filtration', Membranes, 14(11), p. 242. doi: 10.3390/membranes14110242.
• Ullrich, L. et al. (2023) 'Influence of the cocoa bean variety on the flavor compound composition of dark chocolates', ACS Food Science & Technology, 3(3), pp. 470–477. doi: 10.1021/acsfoodscitech.2c00418.
• Schlüter, A. et al. (2022) 'Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans', Journal of Agricultural and Food Chemistry, 70(51), pp. 16335–16346. doi: 10.1021/acs.jafc.2c06493.
• Ullrich, L. et al. (2022) 'Decoding the fine flavor properties of dark chocolates', Journal of Agricultural and Food Chemistry, 70(42), pp. 13730–13740. doi: 10.1021/acs.jafc.2c04166.
• Schlüter, A. et al. (2022) 'Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans', Journal of Agricultural and Food Chemistry, 70(13), pp. 4057–4065. doi: 10.1021/acs.jafc.1c08238.
• Ullrich, L. et al. (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), pp. 8504–8510. doi: 10.1021/acs.jafc.1c02287.
• Schlüter, A. et al. (2019) 'Novel time- and location-independent postharvest treatment of cocoa beans : investigations on the aroma formation during "moist incubation" of unfermented and dried cocoa nibs and comparison to traditional fermentation', Journal of Agricultural and Food Chemistry. doi: 10.1021/acs.jafc.9b06119.
• Chetschik, I. et al. (2019) 'Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates', Journal of Agricultural and Food Chemistry, 67(14), pp. 3991–4001. doi: 10.1021/acs.jafc.8b06800.
• Häfele, M. et al. (2019) 'Rhabarbersaft als biologische Möglichkeit der Enzymkontrolle bei der Herstellung von Apfelsäften', Flüssiges Obst, 2019(11), pp. 388–392. doi: 10.21256/zhaw-19116.
• Eibl-Schindler, R. et al. (2018) 'Plant cell culture technology in the cosmetics and food industries : current state and future trends', Applied Microbiology and Biotechnology, 102(20), pp. 8661–8675. doi: 10.1007/s00253-018-9279-8.
• Pedan, V. et al. (2018) 'Bioactive compound fingerprint analysis of aged raw pu'er tea and young ripened pu'er tea', Molecules, 23(8). doi: 10.3390/molecules23081931.
• Pedan, V. et al. (2017) 'Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology', Food Chemistry, 214, pp. 523–532. doi: 10.1016/j.foodchem.2016.07.094.
• Chetschik, I. et al. (2017) 'Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans', Journal of Agricultural and Food Chemistry, 66(10), pp. 2467–2472. doi: 10.1021/acs.jafc.6b05008.

Book chapters, peer-reviewed

Hühn, T. and Zirkler, M. (2013) 'Systemanalyse als Werkzeug zur Organisations- und Teamentwicklung', in Eberhardt, D. (ed.) Unternehmenskultur aktiv gestalten : Praxisfälle aus Wirtschaft, öffentlichem Dienst, Kultur und Sport. Heidelberg: Springer, pp. 47–59. doi: 10.1007/978-3-642-40910-3_5.

Written conference contributions, peer-reviewed

• Hühn, T. et al. (2005) 'Bedeutung des Trübungs- und Feststoffmanagement für die Weinbereitung', in 14. Internationales Oenologisches Symposium. Breisach: Internationale Vereinigung für Oenologie, Betriebsführung und Weinmarketing, pp. 79–95.
• Bernath, K. et al. (2002) 'Mikrooxigenation bei Rotweinen mit mittlerem Polyphenolgehalt - Pinot noir und Pinot meunier', in 13. Internationales Oenologisches Symposium. Breisach: Internationale Vereinigung für Oenologie, Betriebsführung und Weinmarketing, pp. 595–607.
• Bernath, K. et al. (1999) 'Anthocyangehalt der Traubenbeeren als Parameter zur Bestimmung der Traubenqualität und der Extraktionsintensität', in Weltweinbau und Märkte. L'Organisation Internationale de la Vigne et du Vin (OIV), pp. 223–230.

Other publications

• Hühn, G. and Hühn, T. (2023) 'Planetary Health Folge 5: Pixel, Pflanzen und Prozesse – wie Ernährungssysteme resilienter werden', Impact. Available at: https://impact.zhaw.ch/de/artikel/planetary-health-folge-5-pixel-pflanzen-und-prozesse-wie-ernaehrungssysteme-resilienter-werden.
• Schlüter, A. et al. (2022) 'Novel time- and location-independent postharvest treatment of cocoa beans : "moist incubation" of unfermented and dried cocoa nibs', in International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
• Hühn, G. and Hühn, T. (2021) 'Narrative der Nahrung und wie sie uns beeinflussen', Impact, (55). Available at: https://impact.zhaw.ch/de/artikel/narrative-der-nahrung-und-wie-sie-uns-beeinflussen.
• Hühn, T. (2020) 'The (dis)informed society', Impact, (51). Available at: https://impact.zhaw.ch/de/artikel/the-disinformed-society.
• Hühn, T. (2020) 'Die (des)informierte Gesellschaft', Impact, (51), p. 42. doi: 10.21256/zhaw-24498.
• Hühn, T. (2020) 'Mehr Wertigkeit, weniger Marketing', Impact, (48), pp. 48–49. doi: 10.21256/zhaw-24521.
• Chetschik, I. et al. (2019) 'Cocoa in numbers : from data to knowledge', in 8. Round Table Cocoa, Hamburg, 13 - 14. Juni 2019.
• Häfele, M. et al. (2019) 'Maischekontaktzeit : wann und wie lange?', Obst- und Weinbau, 2019(15), pp. 24–26. doi: 10.21256/zhaw-18350.
• Schildberger, D. et al. (2018) 'Cast off! Chocolate from cacao cell cultures', in New Harvest 2018 Conference, Cambridge, USA, 20-21 July 2018.
• Häfele, M. et al. (2018) 'Maische-Extraktion und Ausbau bei Rotwein', Obst- und Weinbau, 17(154), pp. 4–7. doi: 10.21256/zhaw-4745.
• Bernath, K., Flüeler, T. and Hühn, T. (2015) 'Mehr vom Guten aus der Frucht extrahieren, transformieren, erhalten', Lebensmittel-Technologie, 2015(12).
• Häfele, M. et al. (2012) 'Einfluss des Zeitpunkts zur Einleitung des biologischen Säureabbaus auf die Qualität von Rotweinen', in Wädenswiler Weintage 2012, Wädenswil, 12.-13. Januar 2012. Wädenswil: ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-3812.
• Hühn, T. et al. (2012) 'Saftgewinnung aus enzymatisch geschälten Orangen', Transfer, 2012(3), p. 3. doi: 10.21256/zhaw-17852.
• Sych, J. M. et al. (2012) 'Development of a novel functional drink containing Aronia (Aronia melanocarpa) for the aging population', in X International Symposium on Vaccinium and Other Superfruits, Maastricht, Netherlands, 17-22 June 2012.
• Bermes, C. M. et al. (2011) 'Massnahmen zur Erhöhung der Mercapto-hexanol-Vorstufen', Der Deutsche Weinbau, 2011(13), pp. 12–16.
• Häfele, M. et al. (2008) 'Schicksal des SO2 in farbintensiven Rotweinen', Obst- und Weinbau, 2008(7), pp. 6–9.
• Cuperus, S. et al. (2007) 'Plant cell culture based platform investigating biochemical processes in wine production', BioForum Europe, 6, pp. 2–4.
• Bernath, K., Flüeler, T. and Hühn, T. (2005) 'Die Weintypisierung als Navigationshilfe', Obst- und Weinbau, 2005(3), pp. 14–16.
• Bernath, K., Flüeler, T. and Hühn, T. (2004) 'Einfluss von oenologischen Massnahmen auf das Reifungspotenzial von Wein', Deutsches Weinbau-Jahrbuch, pp. 248–257.
• Bernath, K. et al. (2003) 'Influence of pre-bottling filtration techniques on wine quality', in 7e symposium international d'oenologie, Bordeaux, France, 2003, pp. 458–461.
• Bernath, K. et al. (2003) 'Mikrooxigenation II', Obst- und Weinbau, 2003(1), pp. 8–10.
• Bernath, K. et al. (2002) 'Mikrooxigenation I', Obst- und Weinbau, 2002(25), pp. 661–664.
• Bernath, K., Flüeler, T. and Hühn, T. (2000) 'Relevanz von analytischen Daten als Entscheidungsgrössen in der oenologischen Praxis, II : von der alkoholischen Gärung über den biologischen Säureabbau bis zum Ausbau', Obst- und Weinbau, 2000(11), pp. 236–239.
• Bernath, K., Flüeler, T. and Hühn, T. (1999) 'Relevanz von analytischen Daten als Entscheidungsgrössen in der oenologischen Praxis, I : von der Traubenannahme bis zum vorgeklärten Most', Obst- und Weinbau, 1999(24), pp. 583–586.
• Hühn, T., Sponholz, W.-R. and Gafner, J. (1997) 'Einflussfaktoren der vorzeitigen und untypischen Weinalterung', Obst- und Weinbau, 1997(25), pp. 636–638.

Oral conference contributions and abstracts

• Ullrich, L. et al. (2022) 'Decoding the fine flavour properties of dark chocolates', in International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
• Schlüter, A. et al. (2022) 'Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans', in 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022.
• Ullrich, L. et al. (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, I. et al. (2019) 'Flavour characterisation of chocolate & cocoa products produced by novel processing techniques', in Cocotea2019 : book of abstracts.
• Schlüter, A. et al. (2019) 'Novel post-harvest treatments of cocoa and the influence on flavor properties of the products produced thereof', in 12th Wartburg Symposium : book of abstracts.
• Häfele, M., Schildberger, D. and Hühn, T. (2016) 'Luftaufnahmen zur Optimierung logistischer Herausforderungen bei der Traubenernte', in 62. Deutscher Weinbaukongress, Stuttgart, Deutschland, 27.-30. November 2016.
• Häfele, M. et al. (2013) 'Einfluss der Feldgeometrie von Weinbergen auf die Prozess- und Regiezeit bei der Traubenernte', in 61. Deutscher Weinbaukongress, Stuttgart, Deutschland, 23.-27. April 2013.
• Häfele, M., Koch, A. and Hühn, T. (2013) 'FTIR Daten zur Optimierung der Erntelogistik', in Bruker Anwendertreffen, Ettlingen, Deutschland, 12. November 2013.
• Hühn, T. et al. (2010) 'Prozessentwicklung zur Traubenverarbeitung und Mostgewinnung im Weinberg', in Intervitis - Internationaler IVIF-Kongress, Stuttgart, Deutschland, 24.-28. März 2010.

Patents and patent applications

• Eibl, Regine; Eibl, Dieter; Hühn, Tilo,

  2024.

  Methods for the preparation of culture media based on microgreens and related products.

  Patent number WO2024115573 A1

  (2024-06-06)

  .

  Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DWO2024115573A1

• Eibl, Regine; Eibl, Dieter; Hühn, Tilo,

  2024.

  Methods for the preparation of culture media based on saccharified plant extracts and related products.

  Patent number WO2024115572 A1

  (2024-06-06)

  .

  Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DWO2024115572A1

• Hühn, Tilo,

  2018.

  Chocolate, chocolate-like products, chocolate construction kit and methods for preparing the same.

  Patent number EP3114940 B1

  (2018-02-21)

  .

  Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DEP3114940B1

• Hühn, Tilo,

  2018.

  Cocoa extracts, cocoa products and methods of manufacturing the same.

  Patent number EP3114941 B1

  (2018-02-21)

  .

  Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DEP3114941B1

• Hühn, Tilo,

  2018.

  Cocoa fruit processing methods and cocoa products obtained by the same.

  Patent number EP3114939 B1

  (2018-02-21)

  .

  Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DEP3114939B1

• Hühn, Tilo,

  2018.

  Cocoa products based on unfermented cocoa beans and methods for preparing the same.

  Patent number EP3114942 B1

  (2018-02-21)

  .

  Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DEP3114942B1

• Hühn, Tilo; Laux, Roland,

  2017.

  Cocoa bean processing methods and techniques.

  Patent number EP2378892 B1

  (2017-04-26)

  .

  Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DEP2378892B1

• Hühn, Tilo; Laux, Roland,

  2014.

  Coffee process.

  Patent number EP2378891 B1

  (2014-04-23)

  .

  Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DEP2378891B1

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