Babette Klopprogge

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., Guessan, A. K., Konan, G., Smrke, S., Glöss, A., Schönbächler, B., Klopprogge, B., Ahoua, C., & Yeretzian, C. (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). https://doi.org/10.33552/WJASS.2020.04.000588
• Gloess, A., Schönbächler, B., Klopprogge, B., D`Ambrosio, L., Chatelain, K., Bongartz, A., Strittmatter, A., Rast, M., & Yeretzian, C. (2013). Comparison of nine common coffee extraction methods : instrumental and sensory analysis. European Food Research and Technology, 236(4), 607–627. https://doi.org/10.1007/s00217-013-1917-x
• Klawitter, M., Quero, L., Klasen, J., Gloess, A. N., Klopprogge, B., Hausmann, O., Boos, N., & Wuertz, K. (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). https://doi.org/10.1186/1476-9255-9-29
• Wermelinger, T., d’Ambrosio, L., Klopprogge, B., & Yeretzian, C. (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), 9074–9079. https://doi.org/10.1021/jf201918a

Other publications

• Schönbächler, B., Glöss, A. N., Wellinger, M., Klopprogge, B., Rast, M., Deuber, L., & Yeretzian, C. (2012). Can we measure the freshness of roasted coffee? [Conference paper]. 24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012, 271–275.
• D’Ambrosio, L., Wermelinger, T., Klopprogge, B., & Yeretzian, C. (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 [Conference poster]. Chimia, 64(7/8), 474.

Oral conference contributions and abstracts

Gloess, A. N., D`Ambrosio, L., Zurfluh-Schönbächler, B., Klopprogge, B., Chatelain-Gerber, K., Bongartz, A., Strittmatter, A., Rast, M., & Yeretzian, C. (2010). Effect of coffee extraction method on quality of coffee [Conference presentation]. Chimia, 64(7-8), 473.

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