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Showing results 85 to 104 of 184 < previous next >

Issue Date	Title	Involved Person(s)
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
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

Showing results 85 to 104 of 184 < previous next >