Issue Date | Title | Involved Person(s) |
2018 | The impact of coffee roasting profile on freshness markers in coffee aroma : towards a universal method to quantify coffee freshness | Smrke, Samo; Rahn, Anja; Wellinger, Marco; Yeretzian, Chahan |
2018 | Coffee aroma : essential role of oxidative maillard reaction pathways | Rahn, Anja; Smrke, Samo; Glöss, Alexia; Yeretzian, Chahan |
2018 | Screening of parameters impacting capsule coffee extraction | Eiermann, Andre; Guelat, Loic-Marco; Smrke, Samo; Wellinger, Marco; Yeretzian, Chahan |
2018 | The SCA water quality handbook | Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan |
2018 | The coffee freshness handbook | Smrke, Samo; Sage, Emma; Wellinger, Marco; Yeretzian, Chahan |
2018 | The porous structure of the roasted coffee | Smrke, Samo; Liu, Chujiao; Sturrock, Criag J.; Fisk, Ian; Yeretzian, Chahan |
2018 | Coffee aroma : essential role of oxidative maillard reaction pathways | Rahn, Anja; Smrke, Samo; Glöss, Alexia; Yeretzian, Chahan |
Mar-2017 | Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography | Opitz, Sebastian E. W.; Goodman, Bernard A.; Keller, Marco; Smrke, Samo; Wellinger, Marco, et al |
4-Jan-2017 | Water for extraction : composition, recommendations, and treatment | Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan |
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 |
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 |
2016 | Degassing kinetics from whole roasted coffee beans and roast and ground coffee | Smrke, Samo; Suzuki, Tomonori; Wellinger, Marco; Yeretzian, Chahan |
2016 | A novel gravimetric approach to measure the degassing of roasted coffee | Suzuki, Tomonori; Smrke, Samo; Wellinger, Marco; Balsiger, Franz; Yeretzian, Chahan |