Martin Popp

Work at ZHAW

Focus

Project coordination, sensory analysis of food, panel management, panel training, sensory courses and training, product focus: Olive oil, beer, bread

Network

Social media

Linkedin

Publications

Articles in scientific journal, peer-reviewed

• Gertz, C., Aladedunye, F., Popp, M., & Matthäus, B. (2023). The impact of fat deterioration on formation of acrylamide in fried foods. European Journal of Lipid Science and Technology, 125(4), 2200144. https://doi.org/10.1002/ejlt.202200144
• Pedan, V., Popp, M., Rohn, S., Nyfeler, M., & Bongartz, A. (2019). Characterization of phenolic compounds and their contribution to sensory properties of olive oil. Molecules, 24(11), 2041. https://doi.org/10.3390/molecules24112041
• Valli, E., Bendini, A., Popp, M., & Bongartz, A. (2014). Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils. Journal of the Science of Food and Agriculture, 98(4), 2124–2132. https://doi.org/10.1002/jsfa.6535

Book chapters, peer-reviewed

Bongartz, A., Popp, M., & Retsch, R. (2022). Sensory evaluation of EVOO : do different test locations have a relevant impact on data quality? In T. Yonar (Ed.), Olive Cultivation. IntechOpen. https://doi.org/10.5772/intechopen.102702

Other publications

• Brombach, C., Rossi, M., Popp, M., Hübscher, S., Widmer, J., & Bergmann, K. (2020). Wertschätzung von Lebensmitteln bei Schweizer Studierenden : mehr als die Vermeidung von Food Waste. Ernährungs Umschau, 67(11), M666–M672. https://www.ernaehrungs-umschau.de/print-artikel/12-11-2020-wertschaetzung-von-lebensmitteln-bei-schweizer-studierenden/
• Bongartz, A., Popp, M., Schneller, R., & Oberg, D. (2016). Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOO. In D. Boskou & M. L. Clodoveo (Eds.), Products from olive tree (pp. 137–155). InTech. https://doi.org/10.5772/64727
• Bongartz, A., Popp, M., & Schneller, R. (2015). Speiseöle. In DLG - Ausschuss Sensorik (ed.), Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen. Deutsche Landwirtschafts-Gesellschaft.
• Bongartz, A., Cezanne, M.-L., & Popp, M. (2015). Brot. In DLG - Ausschuss Sensorik (ed.), Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen (pp. 100–111). Deutsche Landwirtschafts-Gesellschaft.
• Cezanne, M.-L., Kinner, M., Popp, M., Bongartz, A., & Kleinert, M. (2015). Textur von Backwaren. In H. Keil (ed.), Bäckereitechnologie: Forschung und Innovationen (pp. 90–97). f2m foodmultimedia.
• Schneller, R., Popp, M., & Bongartz, A. (2015). Die Etikette achten. Salz & Pfeffer, 2015(4), 58–59. https://doi.org/10.21256/zhaw-1834
• Bongartz, A., Popp, M., & Schneller, R. (2015). Habemus oleum. Salz & Pfeffer, 2015(7). https://doi.org/10.21256/zhaw-1835
• Kinner, M., Popp, M., Bongartz, A., & Kleinert, M. (2014). Texture of baked goods. In H. Keil (ed.), baking+biscuit international : innovations (pp. 102–105). f2m multimedia.
• Popp, M., & Bongartz, A. (2014, September). “Harmony” of extra virgin olive oils (EVOOs). 6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014. https://doi.org/10.21256/zhaw-1847
• Sych, J. M., Kinner, M., Popp, M., Miescher Schwenninger, S., Bongartz, A., & Kleinert, M. (2013, November 14). Guiding the development of multi-functional ingredients for bakery products : an overview. Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.
• Popp, M., & Bongartz, A. (2013, October 30). Quality discrimination of EVOOs : insights from the long-term project: international olive oil award – Zurich. 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. https://doi.org/10.21256/zhaw-1860
• Bongartz, A., Popp, M., Marthaler, M., Kinner, J., Bühler, T., & Kleinert, M. (2012). Was macht die “Frische” von Brot aus? DLG Lebensmittel, 2012(5), 12–15. https://doi.org/10.21256/zhaw-1868

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