Showing results 183 to 202 of 204
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Issue Date | Title | Involved Person(s) |
21-Feb-2021 | Sultana : good practices and other curiosities | Jiménez, María Julia; Fernández Valdez, Yara Carolina; Jacobi, Johanna; Yeretzian, Chahan |
1993 | Surface scattering of C60+ : recoil velocities and yield of C60 | Yeretzian, Chahan; Hansen, Klavs; Beck, Rainer D.; Whetten, Robert L. |
2015 | Sustainability code / load index for the semi-quantitative assessment of analytical methods in a research environment : proof of concept | Petrozzi, Sergio; Yeretzian, Chahan |
Jan-1993 | Synthesis and x-ray structure of a diels-alder adduct of C60 | Rubin, Yves; Khan, Saeed; Freedberg, Daron I.; Yeretzian, Chahan |
2020 | The coffee excellence center of the Zurich University of Applied Sciences | Yeretzian, Chahan |
2018 | The coffee freshness handbook | Smrke, Samo; Sage, Emma; Wellinger, Marco; Yeretzian, Chahan |
10-Apr-2003 | The elusiveness of coffee aroma : new insights from a non-empirical approach | Munro, Lindsey J.; Curioni, Alessandro; Andreoni, Wanda; Yeretzian, Chahan; Watzke, Heribert |
2014 | The flavour of coffee | Yeretzian, Chahan |
2018 | The impact of coffee roasting profile on freshness markers in coffee aroma : towards a universal method to quantify coffee freshness | Smrke, Samo; Rahn, Anja; Wellinger, Marco; Yeretzian, Chahan |
2018 | The porous structure of the roasted coffee | Smrke, Samo; Liu, Chujiao; Sturrock, Criag J.; Fisk, Ian; Yeretzian, Chahan |
2018 | The SCA water quality handbook | Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan |
2017 | The SCAE water chart : measure aim trat | Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan |
26-Aug-2010 | The smell of coffee : an analytical perspective | Yeretzian, Chahan; Glöss, Alexia; Petrozzi, Sergio; D Ambrosio, Lucio; Knöpfli Lengweiler, Kaja, et al |
2018 | Time-resolved gravimetric method to assess degassing of roasted coffee | Smrke, Samo; Wellinger, Marco; Suzuki, Tomonori; Balsiger, Franz; Opitz, Sebastian E. W., et al |
26-May-2005 | Unambiguous identification of volatile organic compounds by proton-transfer-reaction mass-spectrometry (PTR-MS) coupled with GC-MS | Lindinger, Christian; Pollien, Philippe; Ali, Santo; Yeretzian, Chahan; Blank, Imre, et al |
Mar-2017 | Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography | Opitz, Sebastian E. W.; Goodman, Bernard A.; Keller, Marco; Smrke, Samo; Wellinger, Marco, et al |
1999 | Vergleich Zweier massenspektrometrischer Verfahren zur Direktanalyse in der Lebensmittelchemie | Dorfner, Ralph; Zimmermann, Ralph; Kettrup, Antonius; Yeretzian, Chahan; Jordan, Alfons, et al |
4-Jan-2017 | Water for extraction : composition, recommendations, and treatment | Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan |
26-Jan-2008 | When machine tastes coffee : an instrumental approach to predict the sensory profile of espresso coffee | Lindinger, Christian; Labbe, David; Pollien, Philippe; Rytz, Andreas; Juillerat, Marcel A., et al |
2009 | When machine tastes coffee : successful prediction of coffee sensory profiles by instrumental methods based on on-line PTR-MS | Lindinger, Christian; Yeretzian, Chahan; Blank, Imre |