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Issue DateTitleInvolved Person(s)
Dec-2017Symbiose von Theorie und Experiment zur Optimierung der Entkoffeinierung von TeeMerlo, Olivier
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, et al
4-Jan-2017Water for extraction : composition, recommendations, and treatmentWellinger, Marco; Smrke, Samo; Yeretzian, Chahan
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, et al
2017Coffee roasting, blending before versus blending after roastingYeretzian, Chahan; Smrke, Samo; Wellinger, Marco; Opitz, Sebastian
2017CoffeeYeretzian, 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
2017A scientist’s perspective of the coffee brewing chart : when science meets craftYeretzian, Chahan
2017Protecting the flavors : freshness as a key to qualityYeretzian, Chahan; Blank, Imre; Wyser, Yves
2017HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotypePedan, Vasilisa; Weber, Carlo; Do, Tiên; Fischer, Norbert; Reich, Eike, et al
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