Martin Popp

Martin Popp
ZHAW
School of Life Sciences and Facility Management
Research Group for Food Perception
Schloss
8820 Wädenswil
Personal profile
Position at the ZHAW
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
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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
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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
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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
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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
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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/
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Bongartz, Annette; Popp, Martin; Schneller, Reinhard; Oberg, Dieter,
2016.
.
In:
Boskou, Dimitrios; Clodoveo, Maria Lisa, eds.,
Products from olive tree.
InTech.
pp. 137-155.
Available from: https://doi.org/10.5772/64727
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Bongartz, Annette; Cezanne, Marie-Louise; Popp, Martin,
2015.
.
In:
DLG - Ausschuss Sensorik, ed.,
Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen.
Frankfurt am Main:
Deutsche Landwirtschafts-Gesellschaft.
pp. 100-111.
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Schneller, Reinhard; Popp, Martin; Bongartz, Annette,
2015.
Salz & Pfeffer.
2015(4), pp. 58-59.
Available from: https://doi.org/10.21256/zhaw-1834
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Bongartz, Annette; Popp, Martin; Schneller, Reinhard,
2015.
Salz & Pfeffer.
2015(7).
Available from: https://doi.org/10.21256/zhaw-1835
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Bongartz, Annette; Popp, Martin; Schneller, Reinhard,
2015.
.
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.
.
In:
Keil, Hildegard, ed.,
Bäckereitechnologie: Forschung und Innovationen.
Hamburg:
f2m foodmultimedia.
pp. 90-97.
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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
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Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael,
2014.
.
In:
Keil, Hildegard, ed.,
baking+biscuit international : innovations.
Hamburg:
f2m multimedia.
pp. 102-105.
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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.
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Popp, Martin; Bongartz, Annette,
2013.
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
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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