Babette Klopprogge
Babette Klopprogge
ZHAW
School of Life Sciences and Facility Management
Institute of Chemistry and Biotechnology
Einsiedlerstrasse 31
8820 Wädenswil
Projects
- Evaluation of Cafetto cleaning protocols for porta filter & automatic coffee machines / Team member / completed
- Miele - Benchmarking of Full Automatic Coffee Machines / Team member / completed
- Density of green coffee beans / Team member / completed
- Thermoplan - Nachweis Marker-Verbindungen Milch / Team member / completed
- Suntory - R&D Collaboration on Coffee / Team member / completed
- Aroma recovery from coffee roasting / Team member / completed
- Water and Coffee / Team member / completed
- Conditioning of Green Coffee Prior to Roasting / Team member / completed
- Robust and affordable process control technologies for improving standards and optimising industrial operations / Team member / completed
Publications
Articles in scientific journal, peer-reviewed
- Opitz, S. E. et al. (2020) 'Exploring indicators of food choice for chimpanzees at Taï National Park, Côte d'Ivoire : aroma and antioxidants', World Journal of Agriculture and Soil Science, 4(2). doi: 10.33552/WJASS.2020.04.000588.
- Gloess, A. et al. (2013) 'Comparison of nine common coffee extraction methods : instrumental and sensory analysis', European Food Research and Technology, 236(4), pp. 607–627. doi: 10.1007/s00217-013-1917-x.
- Klawitter, M. et al. (2012) 'Curcuma DMSO extracts and curcumin exhibit an anti-inflammatory and anti-catabolic effect on human intervertebral disc cells, possibly by influencing TLR2 expression and JNK activity', Journal of Inflammation, 9(29). doi: 10.1186/1476-9255-9-29.
- Wermelinger, T. et al. (2011) 'Quantification of the robusta fraction in a coffee blend via raman spectroscopy : a proof of principle', Journal of Agricultural and Food Chemistry, 59(17), pp. 9074–9079. doi: 10.1021/jf201918a.
Other publications
- Schönbächler, B. et al. (2012) 'Can we measure the freshness of roasted coffee?', in 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012. Paris: Association pour la Science et l'information sur le café, pp. 271–275.
- D'Ambrosio, L. et al. (2010) 'How much robusta coffee is in a roasted coffee blend? : quantification of the robusta fraction via two alternative instrumental methods: confocal raman spectroscopy and HPLC', in Chimia. Schweizerische Chemische Gesellschaft, p. 474.
Oral conference contributions and abstracts
Gloess, A. N. et al. (2010) 'Effect of coffee extraction method on quality of coffee', in Chimia. Schweizerische Chemische Gesellschaft, p. 473.