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Showing results 8 to 15 of 15 < previous 
Issue DateTitleInvolved Person(s)
2019Exploring the impact of spontaneous wet fermentation on microbiota and coffee qualityBeck, Barbara; Freimüller Leischtfeld, Susette; Opitz, Sebastian; Yeretzian, Chahan; Miescher Schwenninger, Susanne
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
27-Dec-2017Is comfrey root more than toxic pyrrolizidine alkaloids? Salvianolic acids among antioxidant polyphenols in comfrey (Symphytum officinale L.) rootsTrifan, Adriana; Opitz, Sebastian; Josuran, Roland; Grubelnik, Andreas; Esslinger, Nils, et al
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.
2018Time-resolved gravimetric method to assess degassing of roasted coffeeSmrke, Samo; Wellinger, Marco; Suzuki, Tomonori; Balsiger, Franz; Opitz, Sebastian E. W., et al
Mar-2017Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatographyOpitz, Sebastian E. W.; Goodman, Bernard A.; Keller, Marco; Smrke, Samo; Wellinger, Marco, et al
2019Unravelling the potential of seaweeds from the Black Sea coast of Romania as bioactive compounds sources : part I: Cystoseira barbata (Stackhouse) C. AgardhTrifan, Adriana; Vasincu, Alexandru; Luca, Simon Vlad; Neophytou, Christiana; Wolfram, Evelyn, et al