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  1. Comparison of isothermal and cycling temperature storage of filled dark chocolate products for accelerated shelf life prediction

    Article • European Journal of Lipid Science and Technology, February 2017, Wiley

    Dipl.-Ing. Isabell Rothkopf

  2. Impact of sample preparation on physical quantification of filling fats and oils in fresh and stored chocolate

    Article • European Journal of Lipid Science and Technology, February 2017, Wiley

    Dipl.-Ing. Isabell Rothkopf

  3. filling lipids influence chocolate crystallization

    Article • European Journal of Lipid Science and Technology, October 2015, Wiley

    Dipl.-Ing. Isabell Rothkopf