Yvonne Guckenbiehl

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Lehrstuhl für Aroma- und Geruchsforschung
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Unpublished / Preprint

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Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions (2024) Guckenbiehl Y, Ortner E, Rothkopf I, Schweiggert-Weisz U, Ziegleder G, Büttner A, Naumann-Gola S Journal article Conching of dark chocolate – Processing impacts on aroma-active volatiles and viscosity of plastic masses (2024) Guckenbiehl Y, Morales Romero AM, Haug H, Ortner E, Rothkopf I, Schweiggert-Weisz U, Büttner A, Gola S Journal article Corrigendum to “Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate” [Food Res. Int. 162 (Part B) (2022) 112063] (Food Research International (2022) 162(PB), (S0963996922011218), (10.1016/j.foodres.2022.112063)) (2023) Guckenbiehl Y, Martin A, Ortner E, Rothkopf I, Schweiggert-Weisz U, Büttner A, Naumann-Gola S Journal article, Erratum Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate (2022) Guckenbiehl Y, Martin A, Ortner E, Rothkopf I, Schweiggert-Weisz U, Büttner A, Naumann-Gola S Journal article