| Issue Date | Title | Involved Person(s) |
| 2019 | Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee | Rahn, Anja; Fankhauser, Nina; Yeretzian, Chahan |
| 2019 | Aroma characterisation of Pu-Erh teas | Laube, Priscilla; Schneller, Reinhard; Chetschik, Irene |
| 2019 | Cocoa in numbers : from data to knowledge | Chetschik, Irene; Chatelain, Karin; Miescher Schwenninger, Susanne; Stucki, Matthias; Trachsel, Sonja, et al |
| 2019 | Exploring the impact of spontaneous wet fermentation on microbiota and coffee quality | Beck, Barbara; Freimüller Leischtfeld, Susette; Opitz, Sebastian; Yeretzian, Chahan; Miescher Schwenninger, Susanne |
| 2019 | Flavour characterisation of chocolate & cocoa products produced by novel processing techniques | Chetschik, Irene; Ullrich, Lisa; Schlüter, Ansgar; Chatelain, Karin; Hühn, Tilo |
| Dec-2018 | Online-Analyse der Kaffeeröstung mittels Ionenmobilitäts-Spektrometrie | Yeretzian, Chahan |
| 24-Aug-2018 | Maische-Extraktion und Ausbau bei Rotwein | Häfele, Martin; Flüeler, Thomas; Bernath, Konrad; Kümin, Nadja; Hühn, Tilo |
| 2-Aug-2018 | Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er tea | Pedan, Vasilisa; Rohn, Sascha; Holinger, Mirjam; Hühn, Tilo; Chetschik, Irene |
| 30-Jul-2018 | Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy | Dias, Rafael Carlos Eloy; Valderrama, Patrícia; Março, Paulo Henrique; Dos Santos Scholz, Maria Brigida; Edelmann, Michael, et al |
| 21-Feb-2018 | Chocolate, chocolate-like products, chocolate construction kit and methods for preparing the same | Hühn, Tilo |
| 2018 | The porous structure of the roasted coffee | Smrke, Samo; Liu, Chujiao; Sturrock, Criag J.; Fisk, Ian; Yeretzian, Chahan |
| 2018 | Play with temperatures - scientific evidence (extracting coffee) | 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 | Produktion eines farb- und geruchslosen Konzentrats aus Rhabarbersaft | Opprecht, Simon; Häfele, Martin; Gerber, Oliver |
