Publications by authors named "Annette Bongartz"

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Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil.
Vasilisa Pedan, Martin Popp, Sascha Rohn, Matthias Nyfeler, Annette Bongartz

Molecules· May 2019

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Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils.
Enrico Valli, Alessandra Bendini, Martin Popp, Annette Bongartz

J Sci Food Agric· August 2014

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High-performance liquid chromatography-mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency.
Georg Dierkes, Sonja Krieger, Roman Dück, Annette Bongartz, Oliver J Schmitz

J Agric Food Chem· August 2012

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Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds.
Georg Dierkes, Annette Bongartz, Helmut Guth, Heiko Hayen

J Agric Food Chem· January 2012

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