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Issue DateTitleInvolved Person(s)
2019Coffee volatile and aroma compounds : from the green bean to the cupYeretzian, Chahan; Opitz, Sebastian; Smrke, Samo; Wellinger, Marco
2019Exploring the impact of spontaneous wet fermentation on microbiota and coffee qualityBeck, Barbara; Freimüller Leischtfeld, Susette; Opitz, Sebastian; Yeretzian, Chahan; Miescher Schwenninger, Susanne
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
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
2014Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assaysOpitz, Sebastian; Smrke, Samo; Goodman, Bernard A.; Yeretzian, Chahan
2014Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assaysOpitz, Sebastian; Smrke, Samo; Goodman, Bernard; Keller, Marco; Schenker, Stefan; Yeretzian, Chahan
2013Modern approaches to determining quality criteria in coffeeOpitz, Sebastian; Smrke, Samo; Yeretzian, Chahan; Goodman, Bernard A.
2012Characterization of coffee brews made from different roasting degrees of coffee using size exclusion chromatography and antioxidant assaysSmrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan
2012Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assaysSmrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan