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List of works by Irene Chetschik

Bioactive Compound Fingerprint Analysis of Aged Raw Pu'er Tea and Young Ripened Pu'er Tea

scientific article published on 02 August 2018

Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates

scientific article published on 01 April 2019

Evolution of the Polyphenol and Terpene Content, Antioxidant Activity and Plant Morphology of Eight Different Fiber-Type Cultivars of <i>Cannabis Sativa</i> L. Cultivated at Three Sowing Densities

scientific article published on 09 December 2020

Investigations on the Aroma of Cocoa Pulp (Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans

scientific article

Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during "Moist Incubation" of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation

scientific article published on 30 December 2019

Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products ⬇️

scientific article published on September 24, 2010

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