Publikationen und Projekte nach DDC 663: Getränketechnologie

• Opitz, Sebastian E. W.; Goodman, Bernard A.; Keller, Marco; Smrke, Samo; Wellinger, Marco; Schenker, Stefan; Yeretzian, Chahan,

  2017.

  Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography.

  Phytochemical Analysis.

  28(2), S. 106-114.

  Verfügbar unter: https://doi.org/10.1002/pca.2661

• Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,

  2017.

  Water for extraction : composition, recommendations, and treatment

  .

  In:

  The craft and science of coffee.

  Amsterdam:

  Elsevier.

  S. 381-398.

  Verfügbar unter: https://doi.org/10.1016/B978-0-12-803520-7.00016-5

• Yeretzian, Chahan,

  2017.

  A scientist’s perspective of the coffee brewing chart : when science meets craft.

  In:

  1st International Conference “The Quality of Coffee: A Never-Ending Research”, Camerino, 30 November - 1 December 2017.

• Yeretzian, Chahan,

  2017.

  Coffee

  .

  In:

  Springer handbook of odor.

  Springer.

  S. 107-127.

  Springer Handbooks.

  Verfügbar unter: https://doi.org/10.1007/978-3-319-26932-0_6

• Yeretzian, Chahan; Smrke, Samo; Wellinger, Marco; Opitz, Sebastian,

  2017.

  Coffee roasting, blending before versus blending after roasting.

  In:

  World of Coffee 2017, Dublin, Irland, 20-23 June 2017.