Issue Date | Title | Involved Person(s) |
4-Jan-2017 | Water for extraction : composition, recommendations, and treatment | Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan |
2017 | Coffee roasting, blending before versus blending after roasting | Yeretzian, Chahan; Smrke, Samo; Wellinger, Marco; Opitz, Sebastian |
2017 | Extraction of coffee : exploring the impact temperature, pressure and water on extraction dynamics and sensory profiles | Yeretzian, Chahan; Wellinger, Marco; Smrke, Samo; Opitz, Sebastian; Früh, Patrick, et al |
2017 | Protecting the flavors : freshness as a key to quality | Yeretzian, Chahan; Blank, Imre; Wyser, Yves |
2017 | Coffee | Yeretzian, Chahan |
2017 | A scientist’s perspective of the coffee brewing chart : when science meets craft | Yeretzian, Chahan |
2017 | HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype | Pedan, Vasilisa; Weber, Carlo; Do, Tiên; Fischer, Norbert; Reich, Eike, et al |
2017 | The SCAE water chart : measure aim trat | Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan |
2017 | On-line coffee flavour formation analysis using PTR-Tof_MS during roasting under different atmospheres | Smrke, Samo; Rahn, Anja; Gloess, Alexia; Yeretzian, Chahan |