Issue Date | Title | Involved Person(s) |
2014 | The flavour of coffee | Yeretzian, Chahan |
2014 | Trubmanagement beim Most zur Steuerung der Weissweinqualität | Flüeler, Thomas; Bernath, Konrad |
2014 | Development of a lab-scale model system for the cocoa bean fermentation | Meile, Leo; Gantenbein-Demarchi, Corinne; Freimüller Leischtfeld, Susette; Bärtschi, Katharina; Romanens, Edwina, et al |
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 | Development of a quantitative real-time PCR approach to monitor adjunct cultures during cocoa bean fermentation | Gantenbein-Demarchi, Corinne; Schwendimann, Livia; Miescher Schwenninger, Susanne |
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 |
2-Dec-2013 | On-line process monitoring of coffee roasting by resonant laser ionisation time-of-flight mass spectrometry : bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean | Hertz-Schünemann, Romy; Dorfner, R.; Yeretzian, Chahan; Streibel, T.; Zimmermann, R. |
Apr-2013 | Comparison of nine common coffee extraction methods : instrumental and sensory analysis | Gloess, Alexia; Schönbächler, Barbara; Klopprogge, Babette; D`Ambrosio, Lucio; Chatelain, Karin, et al |
2013 | How does roasting affect the antioxidants of coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled to size exclusion chromatography | Smrke, Samo; Opitz, Sebastian E. W.; Vovk, Irena; Yeretzian, Chahan |
2013 | Effects of O2 during various processing steps on free radical concentrations in hot aqueous extracts of roast & ground coffee and their changes during storage | Yeretzian, Chahan; Pasqual, Ederlinda; Goodman, Bernard |
2013 | Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage | Yeretzian, Chahan; Pascual, Ederlinda C.; Goodman, Bernard |
2013 | On-line analysis of the coffee roasting process with PTR-ToF-MS : evidence of different flavor formation dynamics for different coffee varieties | Gloess, Alexia N.; Yeretzian, Chahan; Vietri, Anita; Bongers, Sandra; Koziorowski, Thomas |
2013 | Modern approaches to determining quality criteria in coffee | Opitz, Sebastian; Smrke, Samo; Yeretzian, Chahan; Goodman, Bernard A. |
2013 | Recent applications of PTR-ToF-MS in coffee research | Yeretzian, Chahan; Gloess, Alexia; Schönbächler, Barbara; Wellinger, Marco; Neff, Angela, et al |