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Showing results 1 to 6 of 6
Issue DateTitleAuthor(s)
2012Can we measure the freshness of roasted coffee?Schönbächler, Barbara; Glöss, Alexia N.; Wellinger, Marco; Klopprogge, Babette; Rast, Markus; Deuber, Louis; Yeretzian, Chahan
2013-04Comparison of nine common coffee extraction methods : instrumental and sensory analysisGloess, Alexia; Schönbächler, Barbara; Klopprogge, Babette; D`Ambrosio, Lucio; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan
2012Curcuma DMSO extracts and curcumin exhibit an anti-inflammatory and anti-catabolic effect on human intervertebral disc cells, possibly by influencing TLR2 expression and JNK activityKlawitter, Marina; Quero, Lilian; Klasen, Juergen; Gloess, Alexia N.; Klopprogge, Babette; Hausmann, Oliver; Boos, Norbert; Wuertz, Karin
2010Effect of coffee extraction method on quality of coffeeGloess, Alexia N.; D`Ambrosio, Lucio; Zurfluh-Schönbächler, Barbara; Klopprogge, Babette; Chatelain-Gerber, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan
2010How much robusta coffee is in a roasted coffee blend? : quantification of the robusta fraction via two alternative instrumental methods: confocal raman spectroscopy and HPLCD'Ambrosio, Lucio; Wermelinger, Thomas; Klopprogge, Babette; Yeretzian, Chahan
2011Quantification of the robusta fraction in a coffee blend via raman spectroscopy : a proof of principleWermelinger, Thomas; d'Ambrosio, Lucio; Klopprogge, Babette; Yeretzian, Chahan