| Issue Date | Title | Involved Person(s) |
| May-2019 | Novel post-harvest treatments of cocoa and the influence on flavor properties of the products produced thereof | Schlüter, Ansgar; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene |
| 2019 | PTR-MS sampling techniques for on-line coffee analysis | Smrke, Samo; Rahn, Anja; Campos Zanin, Rodolfo; Yeretzian, Chahan |
| 2019 | Online-Analyse der Kaffeeröstung | Glöss, Alexia; Yeretzian, Chahan; Knochenmuss, Richard; Groessl, Michael |
| 2019 | Coffee volatile and aroma compounds : from the green bean to the cup | Yeretzian, Chahan; Opitz, Sebastian; Smrke, Samo; Wellinger, Marco |
| 2019 | Online-Analyse der Kaffeeröstung : Aromen-Bildung in der Ionenmobilitäts-Spektrometrie | Yeretzian, Chahan; Glöss, Alexia N.; Knochenmuss, Richard |
| 2019 | Aroma characterisation of Pu-Erh teas | Laube, Priscilla; Schneller, Reinhard; Chetschik, Irene |
| 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 | Cocoa in numbers : from data to knowledge | Chetschik, Irene; Chatelain, Karin; Miescher Schwenninger, Susanne; Stucki, Matthias; Trachsel, Sonja; Wick, Sylvia; Vorburger, Robert; Schneider, Monika; Bratschi, Thomas; Hühn, Tilo |
| 2019 | Flavour characterisation of chocolate & cocoa products produced by novel processing techniques | Chetschik, Irene; Ullrich, Lisa; Schlüter, Ansgar; Chatelain, Karin; Hühn, Tilo |
| 21-Feb-2018 | Chocolate, chocolate-like products, chocolate construction kit and methods for preparing the same | Hühn, Tilo |
| 2018 | Play with temperatures - scientific evidence (extracting coffee) | Yeretzian, Chahan |
| 2018 | The porous structure of the roasted coffee | Smrke, Samo; Liu, Chujiao; Sturrock, Criag J.; Fisk, Ian; Yeretzian, Chahan |
| 2018 | Filter coffee extraction : a time-resolved view | Kishigami, Mizue; Wellinger, Marco; Früh, Patrick; Yeretzian, Chahan |
| 2018 | Produktion eines farb- und geruchslosen Konzentrats aus Rhabarbersaft | Opprecht, Simon; Häfele, Martin; Gerber, Oliver |
| 2018 | Coffee aroma : essential role of oxidative maillard reaction pathways | Rahn, Anja; Smrke, Samo; Glöss, Alexia; Yeretzian, Chahan |
