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Issue DateTitleAuthor(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; Yeretzian, Chahan
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
2016Degassing kinetics from whole roasted coffee beans and roast and ground coffeeSmrke, Samo; Suzuki, Tomonori; Wellinger, Marco; Yeretzian, Chahan
2015-05-01Differentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniquesSmrke, Samo; Kroslakova, Ivana; Gloess, Alexia N.; Yeretzian, Chahan
2014-05-15Evidence 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; Sánchez López, José Antonio; Petrozzi, Sergio; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan
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; Sanchez-Lopez, Jose
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.
2017On-line coffee flavour formation analysis using PTR-Tof_MS during roasting under different atmospheresSmrke, Samo; Rahn, Anja; Gloess, Alexia; Yeretzian, Chahan
2018Screening of parameters impacting capsule coffee extractionEiermann, Andre; Guelat, Loic-Marco; Smrke, Samo; Wellinger, Marco; Yeretzian, Chahan
2018The coffee freshness handbookSmrke, Samo; Sage, Emma; Wellinger, Marco; Yeretzian, Chahan
2018The impact of coffee roasting profile on freshness markers in coffee aroma : towards a universal method to quantify coffee freshnessSmrke, Samo; Rahn, Anja; Wellinger, Marco; Yeretzian, Chahan
2018The porous structure of the roasted coffeeSmrke, Samo; Liu, Chujiao; Sturrock, Criag J.; Fisk, Ian; Yeretzian, Chahan