Martin Popp

Personal profile

Position at the ZHAW

www.zhaw.ch/ilgi/sensorik

Membership of networks

• SGLWT-Schweizerische Gesellschaft für Lebensmittel-Wissenschaft und -Technologie
• Arbeitskreis Speiseöle der Deutschen Gesellschaft für Fettwissenschaft
• IG Sensorik
• Olive Oil Award - Zurich

Projects

• Schweizer Bergkartoffeln / Team member / Project completed
• Multifunctional bakery bioingredients / Team member / Project completed

Publications

• Gertz, Christian; Aladedunye, Felix; Popp, Martin; Matthäus, Bertrand,

  2023.

  The impact of fat deterioration on formation of acrylamide in fried foods.

  European Journal of Lipid Science and Technology.

  125(4), pp. 2200144.

  Available from: https://doi.org/10.1002/ejlt.202200144

• Pedan, Vasilisa; Popp, Martin; Rohn, Sascha; Nyfeler, Matthias; Bongartz, Annette,

  2019.

  Characterization of phenolic compounds and their contribution to sensory properties of olive oil.

  Molecules.

  24(11), pp. 2041.

  Available from: https://doi.org/10.3390/molecules24112041

• Valli, Enrico; Bendini, Alessandra; Popp, Martin; Bongartz, Annette,

  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.

  Available from: https://doi.org/10.1002/jsfa.6535

• Bongartz, Annette; Popp, Martin; Retsch, Richard,

  2022.

  Sensory evaluation of EVOO : do different test locations have a relevant impact on data quality?

  .

  In:

  Yonar, Taner, ed.,

  Olive Cultivation.

  London:

  IntechOpen.

  Available from: https://doi.org/10.5772/intechopen.102702

• Brombach, Christine; Rossi, Manuela; Popp, Martin; Hübscher, Sarah; Widmer, Jessica; Bergmann, Karin,

  2020.

  Wertschätzung von Lebensmitteln bei Schweizer Studierenden : mehr als die Vermeidung von Food Waste.

  Ernährungs Umschau.

  67(11), pp. M666-M672.

  Available from: https://www.ernaehrungs-umschau.de/print-artikel/12-11-2020-wertschaetzung-von-lebensmitteln-bei-schweizer-studierenden/

• Bongartz, Annette; Popp, Martin; Schneller, Reinhard; Oberg, Dieter,

  2016.

  Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOO

  .

  In:

  Boskou, Dimitrios; Clodoveo, Maria Lisa, eds.,

  Products from olive tree.

  InTech.

  pp. 137-155.

  Available from: https://doi.org/10.5772/64727

• Bongartz, Annette; Cezanne, Marie-Louise; Popp, Martin,

  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.

• Schneller, Reinhard; Popp, Martin; Bongartz, Annette,

  2015.

  Die Etikette achten.

  Salz & Pfeffer.

  2015(4), pp. 58-59.

  Available from: https://doi.org/10.21256/zhaw-1834

• Bongartz, Annette; Popp, Martin; Schneller, Reinhard,

  2015.

  Habemus oleum.

  Salz & Pfeffer.

  2015(7).

  Available from: https://doi.org/10.21256/zhaw-1835

• Bongartz, Annette; Popp, Martin; Schneller, Reinhard,

  2015.

  Speiseöle

  .

  In:

  DLG - Ausschuss Sensorik, ed.,

  Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen.

  Frankfurt am Main:

  Deutsche Landwirtschafts-Gesellschaft.

• Cezanne, Marie-Louise; Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael,

  2015.

  Textur von Backwaren

  .

  In:

  Keil, Hildegard, ed.,

  Bäckereitechnologie: Forschung und Innovationen.

  Hamburg:

  f2m foodmultimedia.

  pp. 90-97.

• Popp, Martin; Bongartz, Annette,

  2014.

  "Harmony" of extra virgin olive oils (EVOOs) [poster].

  In:

  6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014.

  ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

  Available from: https://doi.org/10.21256/zhaw-1847

• Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael,

  2014.

  Texture of baked goods

  .

  In:

  Keil, Hildegard, ed.,

  baking+biscuit international : innovations.

  Hamburg:

  f2m multimedia.

  pp. 102-105.

• Sych, Janice Marie; Kinner, Mathias; Popp, Martin; Miescher Schwenninger, Susanne; Bongartz, Annette; Kleinert, Michael,

  2013.

  Guiding the development of multi-functional ingredients for bakery products : an overview [poster].

  In:

  Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.

• Popp, Martin; Bongartz, Annette,

  2013.

  Quality discrimination of EVOOs : insights from the long-term project: international olive oil award – Zurich [poster].

  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.

  Available from: https://doi.org/10.21256/zhaw-1860

• Bongartz, Annette; Popp, Martin; Marthaler, Martin; Kinner, Julia; Bühler, Thomas; Kleinert, Michael,

  2012.

  Was macht die "Frische" von Brot aus?.

  DLG Lebensmittel.

  2012(5), pp. 12-15.

  Available from: https://doi.org/10.21256/zhaw-1868

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