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. et al. (2023) ‘The impact of fat deterioration on formation of acrylamide in fried foods’, European Journal of Lipid Science and Technology, 125(4), p. 2200144. doi: 10.1002/ejlt.202200144.
• Pedan, V. et al. (2019) ‘Characterization of phenolic compounds and their contribution to sensory properties of olive oil’, Molecules, 24(11), p. 2041. doi: 10.3390/molecules24112041.
• Valli, E. et al. (2014) ‘Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils’, Journal of the Science of Food and Agriculture, 98(4), pp. 2124–2132. doi: 10.1002/jsfa.6535.

Book chapters, peer-reviewed

Bongartz, A., Popp, M. and Retsch, R. (2022) ‘Sensory evaluation of EVOO : do different test locations have a relevant impact on data quality?’, in Yonar, T. (ed.) Olive Cultivation. London: IntechOpen. doi: 10.5772/intechopen.102702.

Other publications

• Brombach, C. et al. (2020) ‘Wertschätzung von Lebensmitteln bei Schweizer Studierenden : mehr als die Vermeidung von Food Waste’, Ernährungs Umschau, 67(11), pp. M666–M672. Available at: https://www.ernaehrungs-umschau.de/print-artikel/12-11-2020-wertschaetzung-von-lebensmitteln-bei-schweizer-studierenden/.
• Bongartz, A. et al. (2016) ‘Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOO’, in Boskou, D. and Clodoveo, M. L. (eds) Products from olive tree. IntechOpen, pp. 137–155. doi: 10.5772/64727.
• Cezanne, M.-L. et al. (2015) ‘Textur von Backwaren’, in Keil, H. (ed.) Bäckereitechnologie: Forschung und Innovationen. Hamburg: Food2Multimedia, pp. 90–97.
• Schneller, R., Popp, M. and Bongartz, A. (2015) ‘Die Etikette achten’, Salz & Pfeffer, 2015(4), pp. 58–59. doi: 10.21256/zhaw-1834.
• Bongartz, A., Cezanne, M.-L. and Popp, M. (2015) ‘Brot’, in DLG - Ausschuss Sensorik (ed.) Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen. Frankfurt am Main: Deutsche Landwirtschafts-Gesellschaft, pp. 100–111.
• Bongartz, A., Popp, M. and Schneller, R. (2015) ‘Habemus oleum’, Salz & Pfeffer, 2015(7). doi: 10.21256/zhaw-1835.
• Bongartz, A., Popp, M. and Schneller, R. (2015) ‘Speiseöle’, in DLG - Ausschuss Sensorik (ed.) Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen. Frankfurt am Main: Deutsche Landwirtschafts-Gesellschaft.
• Kinner, M. et al. (2014) ‘Texture of baked goods’, in Keil, H. (ed.) baking+biscuit international : innovations. Hamburg: Food2Multimedia, pp. 102–105.
• Popp, M. and Bongartz, A. (2014) ‘‘Harmony’ of extra virgin olive oils (EVOOs)’, in 6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1847.
• Sych, J. M. et al. (2013) ‘Guiding the development of multi-functional ingredients for bakery products : an overview’, in Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.
• Popp, M. and Bongartz, A. (2013) ‘Quality discrimination of EVOOs : insights from the long-term project: international olive oil award – Zurich’, in 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. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1860.
• Bongartz, A. et al. (2012) ‘Was macht die ‘Frische’ von Brot aus?’, DLG Lebensmittel, 2012(5), pp. 12–15. doi: 10.21256/zhaw-1868.

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