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Showing results 94 to 113 of 204
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Issue Date
Title
Involved Person(s)
2015
Gravimetric analysis of degassing kinetics of freshly roasted and ground coffee
Wellinger, Marco
;
Smrke, Samo
;
Balsiger, Franz
;
Yeretzian, Chahan
30-Sep-1994
High-resolution spectroscopy of Ag+2 via long-lived ZEKE states
Németh, Géza I.
;
Ungar, Horst
;
Yeretzian, Chahan
;
Selzle, Heinrich L.
;
Schlag, Edward W.
2012
How can we measure the freshness of coffee?
Schönbächler, Barbara
;
Glöss, Alexia
;
Chatelain, Karin
;
Yeretzian, Chahan
2012
How do we measure the freshness of roasted coffee? : exploring freshness indices of whole and ground coffee
Schönbächler, Barbara
;
Glöss, Alexia
;
Rast, Markus
;
Deuber, Louis
;
Yeretzian, Chahan
2013
How does roasting affect the antioxidants of coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled to size exclusion chromatography
Smrke, Samo
;
Opitz, Sebastian E. W.
;
Vovk, Irena
;
Yeretzian, Chahan
2010
How much robusta coffee is in a roasted coffee blend? : quantification of the robusta fraction via two alternative instrumental methods: confocal raman spectroscopy and HPLC
D'Ambrosio, Lucio
;
Wermelinger, Thomas
;
Klopprogge, Babette
;
Yeretzian, Chahan
2018
Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences
Rahn, Anja
;
Yeretzian, Chahan
2002
In-mouth aroma : breath-by-breath analysis of nose space by PTR-MS while drinking coffee
Graus, Martin
;
Yeretzian, Chahan
;
Jordan, Alfons
;
Lindinger, Werner
2003
In-vivo analysis of aroma release while eating food : a novel set-up for monitoring on-line nosespace air
Ali, Santo
;
Pollien, Philippe
;
Lindinger, Christian
;
Yeretzian, Chahan
2003
In-vivo analysis of banana aroma by proton-transfer-reaction mass-spectrometry
Mayr, Dagmar
;
Maerk, Tilmann
;
Lindinger, Werner
;
Brevard, Hugues
;
Yeretzian, Chahan
2017
Inactivation of palladium-based oxygen scavenger system by volatile sulphur compounds present in the headspace of packaged food
Röcker, Bettina
;
Rüegg, Nadine
;
Glöss, Alexia N.
;
Yeretzian, Chahan
;
Yildirim, Selçuk
Oct-2004
Individualization of flavor preferences : toward a consumer-centric and individualized aroma science
Yeretzian, Chahan
;
Pollien, Philippe
;
Lindinger, Christian
;
Ali, Santo
2019
Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee
Rahn, Anja
;
Fankhauser, Nina
;
Yeretzian, Chahan
2014
Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MS
Sánchez López, José Antonio
;
Zimmermann, Ralf
;
Yeretzian, Chahan
2021
Keeping SARS-CoV-2 out : vaccines, filters, and self-disinfecting textiles
Eibl, Dieter
;
Sievers, Martin
;
Eibl, Regine
;
Bachmann, Martin
;
Walton, Senta
, et al
22-Jan-2004
Laser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roasting
Dorfner, Ralph
;
Ferge, Thomas
;
Yeretzian, Chahan
;
Kettrup, Antonius
;
Zimmermann, Ralf
1993
Laser-desorption mass spectrometry and induced coalescence of fullerenes
Yeretzian, Chahan
1989
Längsschnittliche Untersuchung zur Entwicklung des Liedersingens bei 2 Vorschulkindern
Eggenschwiler, Gaby
;
Yeretzian, Chahan
1-Aug-2003
Liquid-air partitioning of volatile compounds in coffee : dynamic measurements using proton-transfer-reaction mass spectrometry
Pollien, Philippe
;
Jordan, Alfons
;
Lindinger, Werner
;
Yeretzian, Chahan
2003
Liquid-gas partition coefficients of volatile organic compounds : using proton-transfer-reaction mass-spectrometry (PTR-MS)
Karl, Thomas
;
Yeretzian, Chahan
;
Jordan, Alfons
;
Lindinger, Werner