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Issue Date	Title	Involved Person(s)
2016	A novel gravimetric approach to measure the degassing of roasted coffee	Suzuki, Tomonori; Smrke, Samo; Wellinger, Marco; Balsiger, Franz; Yeretzian, Chahan
2017	A scientist’s perspective of the coffee brewing chart : when science meets craft	Yeretzian, Chahan
2011	Advanced predictive tools based on holistic and targeted approaches for the analytical-sensory correlation of coffee aroma	Blank, Imre; Baggenstoss, Jürg; Piosson, Luigi; Kerler, Josef; Rytz, Andreas, et al
2003	Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry	Yeretzian, Chahan; Jordan, Alfons; Lindinger, Werner
2020	Analysis of chemical compounds in beverages : guidance for establishing a compositional analysis	Templ, Matthias; Templ, Barbara
1999	Anthocyangehalt der Traubenbeeren als Parameter zur Bestimmung der Traubenqualität und der Extraktionsintensität	Bernath, Konrad; Flüeler, Thomas; Bättig, Hans; Rudnicki, Fritz; Pfliehinger, Marco, et al
2014	Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays	Opitz, Sebastian; Smrke, Samo; Goodman, Bernard; Keller, Marco; Schenker, Stefan, et al
2005	Antioxidant, pro-oxidant and free radical processes in coffee	Pascual, Ederlinda; Yeretzian, Chahan; Pirker, Katharina; Goodman, Bernard
2020	Apfelweine mit Hopfen : Veränderung der sensorischen Wahrnehmung	Beck, Tom; Häfele, Martin; Flüeler, Thomas; Gerber, Oliver
1996	Application of laser ionization mass spectrometry for on-line monitoring of volatiles in the headspace of food products : roasting and brewing of coffee	Zimmermann, Ralf; Heger, Hans Jörg; Yeretzian, Chahan; Nagel, Holger; Boesl, Ulrich
2014	Application of on-line analysis of coffee roasting with PTR-ToF-MS on industrial roasters : pros and cons	Glöss, Alexia; Schönbächler, Barbara; Sanchez Lopez, Jose; Zimmermann, Ralf; Bongers, Sandra, et al
2014	Application of photo-ionisation time-of-flight mass spectrometry for the studying of flavour compound formation in coffee roasting of bulk quantities and single beans	Sanchez Lopez, Jose; Zimmermann, Ralf; Yeretzian, Chahan
2010	Application of proton-transfer-reaction time-of-flight mass-spectroscopy (PTR-ToF-MS) in coffee research	Yeretzian, Chahan; Gloess, Alexia; Wieland, Flurin
2011	Applications of PTR-ToF-MS on coffee	Yeretzian, Chahan; Gloess, Alexia N.; Wieland, Flurin; Zurfluh, Barbara
2007	Dem Aroma auf der Spur : ein neu entwickeltes System soll bei der Beschreibung von Kaffee-Aromen helfen	Chatelain, Karin; Bongartz, Annette
2019	Aroma characterisation of Pu-Erh teas	Laube, Priscilla; Schneller, Reinhard; Chetschik, Irene
Apr-2004	Das Aroma von Nespresso : eine Symphonie der Sinne	Yeretzian, Chahan
2020	Aromaverluste in Obstsaft und Obstwein durch Schönung und Filtration	Mathis, Beat; Häfele, Martin; Flüeler, Thomas; Gerber, Oliver
2000	Bag-in-Box : ein hygienisch einwandfreies Gebinde	Gantenbein-Demarchi, Corinne; Rickenbacher, D.
2005	Bedeutung des Trübungs- und Feststoffmanagement für die Weinbereitung	Hühn, Tilo; Bernath, Konrad; Flüeler, Thomas; Fiselier, Kathrin; Galli, Jérôme, et al

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