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Browsing by Subject (DDC) 663: Getränketechnologie
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Showing results 74 to 93 of 184
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Issue Date
Title
Involved Person(s)
27-Jan-2024
Fast-GC PTR-MS analysis of coffee VOCs
Smrke, Samo
;
Lipp, Oliver
;
Wernli, Nicolas
;
Yeretzian, Chahan
Feb-2021
Fibre-type hemp in the food and beverage industry : from the field to the molecule of interest
Chetschik, Irene
;
André, Amandine
2018
Filter coffee extraction : a time-resolved view
Kishigami, Mizue
;
Wellinger, Marco
;
Früh, Patrick
;
Yeretzian, Chahan
2018
Filter coffee extraction : a time-resolved view and the influence of CO2
Kishigami, Mizue
;
Wellinger, Marco
;
Yeretzian, Chahan
2019
Flavour characterisation of chocolate & cocoa products produced by novel processing techniques
Chetschik, Irene
;
Ullrich, Lisa
;
Schlüter, Ansgar
;
Chatelain, Karin
;
Hühn, Tilo
2011
Flow injection analysis for the direct quantification of the total polyphenol content in coffee brews
Petrozzi, Sergio
;
Wieland, Flurin
;
Glöss, Alexia N.
;
D’Ambrosio, Lucio
;
Yeretzian, Chahan
2015
Free radical processes in coffee I : solid samples
Goodman, Bernard A.
;
Yeretzian, Chahan
2015
Free radical processes in coffee II : liquids
Goodman, Bernard A.
;
Yeretzian, Chahan
Mar-2014
Freshness-indices of roasted coffee : monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging
Glöss, Alexia
;
Schönbächler, Barbara
;
Rast, Markus
;
Deuber, Louis
;
Yeretzian, Chahan
Feb-2002
From the green bean to the cup of coffee : investigating coffee roasting by on-line monitoring of volatiles
Yeretzian, Chahan
;
Jordan, Alfons
;
Badoud, Raphael
;
Lindinger, Werner
2015
Gravimetric analysis of degassing kinetics of freshly roasted and ground coffee
Wellinger, Marco
;
Smrke, Samo
;
Balsiger, Franz
;
Yeretzian, Chahan
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
2017
HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype
Pedan, Vasilisa
;
Weber, Carlo
;
Do, Tiên
;
Fischer, Norbert
;
Reich, Eike
, et al
2020
HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials
Pedan, Vasilisa
;
Stamm, Elisa
;
Do, Tiên
;
Holinger, Mirjam
;
Reich, Eike
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