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Issue DateTitleInvolved Person(s)
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
2017On-line coffee flavour formation analysis using PTR-Tof_MS during roasting under different atmospheresSmrke, Samo; Rahn, Anja; Gloess, Alexia; Yeretzian, Chahan
2020Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging filmFaas, Nicole; Röcker, Bettina; Smrke, Samo; Yeretzian, Chahan; Yildirim, Selçuk
2019PTR-MS sampling techniques for on-line coffee analysisSmrke, Samo; Rahn, Anja; Campos Zanin, Rodolfo; 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
2018The SCA water quality handbookWellinger, Marco; Smrke, Samo; Yeretzian, Chahan
2017The SCAE water chart : measure aim tratWellinger, Marco; Smrke, Samo; Yeretzian, Chahan
2018Time-resolved gravimetric method to assess degassing of roasted coffeeSmrke, Samo; Wellinger, Marco; Suzuki, Tomonori; Balsiger, Franz; Opitz, Sebastian E. W., et al