Publikationen und Projekte nach DDC 663: Getränketechnologie

• Smrke, Samo; Adam, Jan; Mühlemann, Samuel; Lantz, Ingo; Yeretzian, Chahan,

  2022.

  Effects of different coffee storage methods on coffee freshness after opening of packages.

  Food Packaging and Shelf Life.

  33(100893).

  Verfügbar unter: https://doi.org/10.1016/j.fpsl.2022.100893

• Chetschik, Irene; André, Amandine,

  2021.

  Fibre-type hemp in the food and beverage industry : from the field to the molecule of interest.

  Transfer English edition.

  2021(1), S. 10.

  Verfügbar unter: https://doi.org/10.21256/zhaw-23225

• Zanin, Rodolfo Campos; Smrke, Samo; Kurozawa, Louise Emy; Yamashita, Fabio; Yeretzian, Chahan,

  2021.

  Modulation of aroma release of instant coffees through microparticles of roasted coffee oil.

  Food Chemistry.

  341, Part 1(128193).

  Verfügbar unter: https://doi.org/10.1016/j.foodchem.2020.128193

• Templ, Matthias; Templ, Barbara,

  2020.

  Analysis of chemical compounds in beverages : guidance for establishing a compositional analysis.

  Food Chemistry.

  325(126755).

  Verfügbar unter: https://doi.org/10.1016/j.foodchem.2020.126755

• Beck, Tom; Häfele, Martin; Flüeler, Thomas; Gerber, Oliver,

  2020.

  Apfelweine mit Hopfen : Veränderung der sensorischen Wahrnehmung.

  In:

  Seminar Schweizer Obstverwerter, Wädenswil, 2020.