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Browsing by Subject (DDC) 663: Getränketechnologie
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Showing results 100 to 119 of 184
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Issue Date
Title
Involved Person(s)
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
2016
New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts
Zimmermann, R.
;
Ehlert, S.
;
Czech, H.
;
Schepler, C.
;
Fischer, M.
, et al
2010
Nose-space analysis of coffee by on-line proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS)
Wild, Andrea Fridolin
;
Gloess, Alexia N.
;
D'Ambrosio, Lucio
;
Rentsch, Hans
;
Rink, Adrian
, et al
2010
Nose-space analysis of coffee by on-line proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS)
Wild, Andrea
;
Glöss, Alexia
;
D'Ambrosio, Lucio
;
Rentsch, Hans
;
Rink, Adrian
, et al
5-Sep-2003
Nosespace analysis with proton-transfer reaction mass spectrometry : intra- and interpersonal variability
Roberts, Deborah D.
;
Pollien, Philippe
;
Lindinger, Christian
;
Yeretzian, Chahan
2020
Novel experimental approach to study aroma release upon reconstitution of instant coffee products
Zanin, Rodolfo Campos
;
Smrke, Samo
;
Kurozawa, Louise Emy
;
Yamashita, Fabio
;
Yeretzian, Chahan
May-2019
Novel post-harvest treatments of cocoa and the influence on flavor properties of the products produced thereof
Schlüter, Ansgar
;
Hühn, Tilo
;
Rohn, Sascha
;
Chetschik, Irene
1998
Oenologische Steuerungsmöglichkeiten in der Weissweinbereitung zur Ausprägung verschiedener Weintypen
Bernath, Konrad
;
Flüeler, Thomas
2002
On-line analysis of coffee roasting off-gas with laser ionisation (REMPI and SPI) mass spectrometry measurement at large scale roasting facilities and on-line determination of the roast degree
Dorfner, Ralph
;
Ferge, Thomas
;
Yeretzian, Chahan
;
Kettrup, Antonius
;
Zimmermann, Ralf
Jan-2018
On-line analysis of coffee roasting with ion mobility spectrometry–mass spectrometry (IMS–MS)
Gloess, A.N.
;
Yeretzian, Chahan
;
Knochenmuss, R.
;
Groessl, M.