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Showing results 88 to 107 of 204 < previous   next >
Issue DateTitleInvolved Person(s)
2015Free radical processes in coffee I : solid samplesGoodman, Bernard A.; Yeretzian, Chahan
2015Free radical processes in coffee II : liquidsGoodman, Bernard A.; Yeretzian, Chahan
Mar-2014Freshness-indices of roasted coffee : monitoring the loss of freshness for single serve capsules and roasted whole beans in different packagingGlöss, Alexia; Schönbächler, Barbara; Rast, Markus; Deuber, Louis; Yeretzian, Chahan
Feb-2002From the green bean to the cup of coffee : investigating coffee roasting by on-line monitoring of volatilesYeretzian, Chahan; Jordan, Alfons; Badoud, Raphael; Lindinger, Werner
1992Fullerene formation in sputtering and electron beam evaporation processesBunshah, Rointan F.; Jou, Shyankay; Prakash, Shiva; Doerr, Hans J.; Isaacs, Lyle, et al
Dec-1992Fullerenes under extreme temperatures and stress : collisions of fullerenes with surfaces and with other fullerenesWhetten, Robert L.; Yeretzian, Chahan
2015Gravimetric analysis of degassing kinetics of freshly roasted and ground coffeeWellinger, Marco; Smrke, Samo; Balsiger, Franz; Yeretzian, Chahan
30-Sep-1994High-resolution spectroscopy of Ag+2 via long-lived ZEKE statesNémeth, Géza I.; Ungar, Horst; Yeretzian, Chahan; Selzle, Heinrich L.; Schlag, Edward W.
2012How can we measure the freshness of coffee?Schönbächler, Barbara; Glöss, Alexia; Chatelain, Karin; Yeretzian, Chahan
2012How do we measure the freshness of roasted coffee? : exploring freshness indices of whole and ground coffeeSchönbächler, Barbara; Glöss, Alexia; Rast, Markus; Deuber, Louis; 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
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
2018Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferencesRahn, Anja; Yeretzian, Chahan
2002In-mouth aroma : breath-by-breath analysis of nose space by PTR-MS while drinking coffeeGraus, Martin; Yeretzian, Chahan; Jordan, Alfons; Lindinger, Werner
2003In-vivo analysis of aroma release while eating food : a novel set-up for monitoring on-line nosespace airAli, Santo; Pollien, Philippe; Lindinger, Christian; Yeretzian, Chahan
2003In-vivo analysis of banana aroma by proton-transfer-reaction mass-spectrometryMayr, Dagmar; Maerk, Tilmann; Lindinger, Werner; Brevard, Hugues; Yeretzian, Chahan
2017Inactivation of palladium-based oxygen scavenger system by volatile sulphur compounds present in the headspace of packaged foodRöcker, Bettina; Rüegg, Nadine; Glöss, Alexia N.; Yeretzian, Chahan; Yildirim, Selçuk
Oct-2004Individualization of flavor preferences : toward a consumer-centric and individualized aroma scienceYeretzian, Chahan; Pollien, Philippe; Lindinger, Christian; Ali, Santo
2019Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffeeRahn, Anja; Fankhauser, Nina; Yeretzian, Chahan
2014Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MSSánchez López, José Antonio; Zimmermann, Ralf; Yeretzian, Chahan
Showing results 88 to 107 of 204 < previous   next >