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Issue DateTitleInvolved Person(s)
2016A novel gravimetric approach to measure the degassing of roasted coffeeSuzuki, Tomonori; Smrke, Samo; Wellinger, Marco; Balsiger, Franz; Yeretzian, Chahan
2014Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assaysOpitz, Sebastian; Smrke, Samo; Goodman, Bernard; Keller, Marco; Schenker, Stefan, et al
2012Characterization of coffee brews made from different roasting degrees of coffee using size exclusion chromatography and antioxidant assaysSmrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan
2012Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assaysSmrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan
2018Coffee aroma : essential role of oxidative maillard reaction pathwaysRahn, Anja; Smrke, Samo; Glöss, Alexia; Yeretzian, Chahan
2018Coffee aroma : essential role of oxidative maillard reaction pathwaysRahn, Anja; Smrke, Samo; Glöss, Alexia; Yeretzian, Chahan
2017Coffee roasting, blending before versus blending after roastingYeretzian, Chahan; Smrke, Samo; Wellinger, Marco; Opitz, Sebastian
2019Coffee volatile and aroma compounds : from the green bean to the cupYeretzian, Chahan; Opitz, Sebastian; Smrke, Samo; Wellinger, Marco
2016Degassing kinetics from whole roasted coffee beans and roast and ground coffeeSmrke, Samo; Suzuki, Tomonori; Wellinger, Marco; Yeretzian, Chahan
1-May-2015Differentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniquesSmrke, Samo; Kroslakova, Ivana; Gloess, Alexia N.; Yeretzian, Chahan
15-May-2014Evidence of different flavor formation dynamics by roasting coffee from different origins : on-line analysis with PTR-ToF-MSGloess, Alexia N.; Vietri, Anita; Wieland, Flurin; Smrke, Samo; Schönbächler, Barbara, et al
2020Exploring indicators of food choice for chimpanzees at Taï National Park, Côte d’Ivoire : aroma and antioxidantsOpitz, Sebastian EW; Guessan, Antoine KN; Konan, Georgette; Smrke, Samo; Glöss, Alexia, et al
2020Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardnessSánchez-López, José A.; Yener, Sine; Smrke, Samo; Märk, Tilmann D.; Bonn, Günther, et al
2017Extraction of coffee : exploring the impact temperature, pressure and water on extraction dynamics and sensory profilesYeretzian, Chahan; Wellinger, Marco; Smrke, Samo; Opitz, Sebastian; Früh, Patrick, et al
2020Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup qualityEiermann, André; Smrke, Samo; Guélat, Loïc-Marco; Wellinger, Marco; Rahn, Anja, et al
2015Gravimetric analysis of degassing kinetics of freshly roasted and ground coffeeWellinger, Marco; Smrke, Samo; Balsiger, Franz; Yeretzian, Chahan
2013How does roasting affect the antioxidants of coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled to size exclusion chromatographySmrke, Samo; Opitz, Sebastian E. W.; Vovk, Irena; Yeretzian, Chahan
2014Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assaysOpitz, Sebastian; Smrke, Samo; Goodman, Bernard A.; Yeretzian, Chahan
2013Modern approaches to determining quality criteria in coffeeOpitz, Sebastian; Smrke, Samo; Yeretzian, Chahan; Goodman, Bernard A.
2020Novel experimental approach to study aroma release upon reconstitution of instant coffee productsZanin, Rodolfo Campos; Smrke, Samo; Kurozawa, Louise Emy; Yamashita, Fabio; Yeretzian, Chahan