| Issue Date | Title | Involved Person(s) |
| 2015 | On-line PTR-ToF-MS quantification of volatile aroma compounds released during tobacco heat treatment | Wellinger, Marco; Petrozzi, Sergio; Renaud, Jean-Marc; Christlbauer, Monika; Yeretzian, Chahan |
| 2015 | Gravimetric analysis of degassing kinetics of freshly roasted and ground coffee | Wellinger, Marco; Smrke, Samo; Balsiger, Franz; Yeretzian, Chahan |
| 2015 | Extraction kinetics of coffee aroma compounds by on-line PTR-MS | Sanchez Lopez, Jose; Zimmermann, Ralf; Yeretzian, Chahan |
| 2015 | Sustainability code / load index for the semi-quantitative assessment of analytical methods in a research environment : proof of concept | Petrozzi, Sergio; Yeretzian, Chahan |
| 2015 | Extraction kinetics of coffee aroma compounds during espresso extraction on a professional : on-line analysis by PTR-ToF-MS | Sanchez Lopez, Jose; Wellinger, Marco; Gloess, Alexia; Zimmermann, Ralf; Yeretzian, Chahan |
| 2015 | Free radical processes in coffee II : liquids | Goodman, Bernard A.; Yeretzian, Chahan |
| 2015 | Free radical processes in coffee I : solid samples | Goodman, Bernard A.; Yeretzian, Chahan |
| 15-May-2014 | Evidence of different flavor formation dynamics by roasting coffee from different origins : on-line analysis with PTR-ToF-MS | Gloess, Alexia N.; Vietri, Anita; Wieland, Flurin; Smrke, Samo; Schönbächler, Barbara, et al |
| May-2014 | Coffee based polyphenols with potential in skin care : antioxidant activity and skin penetration assessed by in vivo Raman spectroscopy | Huber, Petra; Adlhart, Christian; Luginbühl, Vera; Morf, Fabienne; Opitz, Sebastian, et al |
| Mar-2014 | Freshness-indices of roasted coffee : monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging | Glöss, Alexia; Schönbächler, Barbara; Rast, Markus; Deuber, Louis; Yeretzian, Chahan |
| 2014 | Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MS | Sánchez López, José Antonio; Zimmermann, Ralf; Yeretzian, Chahan |
| 2014 | The flavour of coffee | Yeretzian, Chahan |
| 2014 | Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays | Opitz, Sebastian; Smrke, Samo; Goodman, Bernard A.; Yeretzian, Chahan |
| 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 |
| 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 |
