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Showing results 91 to 110 of 184 < previous next >

Issue Date	Title	Involved Person(s)
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
1996	Influence de la température pendant la phase préfermentaire et fermentaire sur la composition du pinot noir	Flüeler, Thomas; Bernath, Konrad
2019	Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee	Rahn, Anja; Fankhauser, Nina; Yeretzian, Chahan
2003	Influence of pre-bottling filtration techniques on wine quality	Bernath, Konrad; Hühn, Tilo; Höchli, Ueli; Nickel, Kathrin; Sägesser, Hansruedi, et al
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
2012	Kombination der Maischegärung mit einer Macération carbonique	Flüeler, Thomas; Bernath, Konrad
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
2009	Lebensmittel nicht tierischer Herkunft : Kapitel Kakao und Kakaogetränke	Krapf, Tamara; Gantenbein-Demarchi, Corinne
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
24-Aug-2018	Maische-Extraktion und Ausbau bei Rotwein	Häfele, Martin; Flüeler, Thomas; Bernath, Konrad; Kümin, Nadja; Hühn, Tilo
29-Aug-2019	Maischekontaktzeit : wann und wie lange?	Häfele, Martin; Flüeler, Thomas; Kümin, Nadja; Bernath, Konrad; Hühn, Tilo
2011	Massnahmen zur Erhöhung der Mercapto-hexanol-Vorstufen	Bermes, Carlo Manfred; Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo; Pfeifer, Wolfgang
2015	Mehr vom Guten aus der Frucht extrahieren, transformieren, erhalten	Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo
2014	Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays	Opitz, Sebastian; Smrke, Samo; Goodman, Bernard A.; Yeretzian, Chahan
2013	Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice	Ying, Dan Yang; Schwander, Stephanie; Weerakkody, Rangika; Sanguansri, Luz; Gantenbein-Demarchi, Corinne, et al
2002	Mikrooxigenation bei Rotweinen mit mittlerem Polyphenolgehalt - Pinot noir und Pinot meunier	Bernath, Konrad; Egli, Thomas; Männle, Frank; Flüeler, Thomas; Hühn, Tilo
2002	Mikrooxigenation I	Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo; Höchli, Ueli
2003	Mikrooxigenation II	Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo; Höchli, Ueli
2013	Modern approaches to determining quality criteria in coffee	Opitz, Sebastian; Smrke, Samo; Yeretzian, Chahan; Goodman, Bernard A.
2021	Modulation of aroma release of instant coffees through microparticles of roasted coffee oil	Zanin, Rodolfo Campos; Smrke, Samo; Kurozawa, Louise Emy; Yamashita, Fabio; Yeretzian, Chahan

Showing results 91 to 110 of 184 < previous next >