| Issue Date | Title | Involved Person(s) |
| 2018 | Cast off! Chocolate from cacao cell cultures | Schildberger, David; Stutz, Irene; Weber, Carlo; Pedan, Vasilisa; Schlüter, Ansgar; Huber, Petra; Chatelain, Karin; Chetschik, Irene; Eibl, Dieter; Hühn, Tilo; Eibl-Schindler, Regine |
| 2018 | SCA water quality workshop | Wellinger, Marco; Yeretzian, Chahan |
| 2018 | Filter coffee extraction : a time-resolved view and the influence of CO2 | Kishigami, Mizue; Wellinger, Marco; Yeretzian, Chahan |
| 2018 | The porous structure of the roasted coffee | Smrke, Samo; Liu, Chujiao; Sturrock, Criag J.; Fisk, Ian; Yeretzian, Chahan |
| 2018 | Filter coffee extraction : a time-resolved view | Kishigami, Mizue; Wellinger, Marco; Früh, Patrick; Yeretzian, Chahan |
| 2018 | Coffee aroma : essential role of oxidative maillard reaction pathways | Rahn, Anja; Smrke, Samo; Glöss, Alexia; Yeretzian, Chahan |
| 2018 | Play with temperatures - scientific evidence (extracting coffee) | Yeretzian, Chahan |
| 2018 | Produktion eines farb- und geruchslosen Konzentrats aus Rhabarbersaft | Opprecht, Simon; Häfele, Martin; Gerber, Oliver |
| 4-Jan-2017 | Water for extraction : composition, recommendations, and treatment | Wellinger, Marco; Smrke, Samo; 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; Rohn, Sascha |
| 2017 | The SCAE water chart : measure aim trat | Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan |
| 2017 | Coffee | Yeretzian, Chahan |
| 2017 | A scientist’s perspective of the coffee brewing chart : when science meets craft | 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 |
