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Results 31-45 of 121 (Search time: 0.006 seconds).
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Issue DateTitleInvolved Person(s)
2018Coffee aroma : essential role of oxidative maillard reaction pathwaysRahn, Anja; Smrke, Samo; Glöss, Alexia; Yeretzian, Chahan
Mar-2017Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatographyOpitz, Sebastian E. W.; Goodman, Bernard A.; Keller, Marco; Smrke, Samo; Wellinger, Marco; Schenker, Stefan; Yeretzian, Chahan
4-Jan-2017Water for extraction : composition, recommendations, and treatmentWellinger, Marco; Smrke, Samo; Yeretzian, Chahan
2017Coffee roasting, blending before versus blending after roastingYeretzian, Chahan; Smrke, Samo; Wellinger, Marco; Opitz, Sebastian
2017Extraction of coffee : exploring the impact temperature, pressure and water on extraction dynamics and sensory profilesYeretzian, Chahan; Wellinger, Marco; Smrke, Samo; Opitz, Sebastian; Früh, Patrick; Sanchez-Lopez, Jose
2017Protecting the flavors : freshness as a key to qualityYeretzian, Chahan; Blank, Imre; Wyser, Yves
2017CoffeeYeretzian, Chahan
2017A scientist’s perspective of the coffee brewing chart : when science meets craftYeretzian, Chahan
2017The SCAE water chart : measure aim tratWellinger, Marco; Smrke, Samo; Yeretzian, Chahan
2017On-line coffee flavour formation analysis using PTR-Tof_MS during roasting under different atmospheresSmrke, Samo; Rahn, Anja; Gloess, Alexia; Yeretzian, Chahan
May-2016Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MSYener, Sine; Sánchez-López, José A.; Granitto, Pablo M.; Cappellin, Luca; Märk, Tilmann D.; Zimmermann, Ralf; Bonn, Günther K.; Yeretzian, Chahan; Biasioli, Franco
25-Apr-2016Extraction kinetics of coffee aroma compounds using a semi-automatic machine : on-line analysis by PTR-ToF-MSSánchez López, José Antonio; Wellinger, Marco; Gloess, Alexia N.; Zimmermann, Ralf; Yeretzian, Chahan
2016A novel gravimetric approach to measure the degassing of roasted coffeeSuzuki, Tomonori; Smrke, Samo; Wellinger, Marco; Balsiger, Franz; Yeretzian, Chahan
2016Extraction kinetics of coffee aroma compounds during espresso extraction : on-line analysis by PTR-MSSanchez Lopez, Jose; Wellinger, Marco; Gloess, Alexia; Zimmermann, Ralf; Yeretzian, Chahan
2016Degassing kinetics from whole roasted coffee beans and roast and ground coffeeSmrke, Samo; Suzuki, Tomonori; Wellinger, Marco; Yeretzian, Chahan
Results 31-45 of 121 (Search time: 0.006 seconds).