Publikationen und Projekte nach DDC 663: Getränketechnologie

• Mathis, Beat; Häfele, Martin; Flüeler, Thomas; Gerber, Oliver,

  2020.

  Aromaverluste in Obstsaft und Obstwein durch Schönung und Filtration.

  In:

  Seminar Schweizer Obstverwerter, 2020.

• Sánchez-López, José A.; Yener, Sine; Smrke, Samo; Märk, Tilmann D.; Bonn, Günther; Zimmermann, Ralf; Biasioli, Franco; Yeretzian, Chahan,

  2020.

  Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness.

  Flavour and Fragrance Journal.

  35(4), S. 365-375.

  Verfügbar unter: https://doi.org/10.1002/ffj.3571

• Eiermann, André; Smrke, Samo; Guélat, Loïc-Marco; Wellinger, Marco; Rahn, Anja; Yeretzian, Chahan,

  2020.

  Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality.

  Scientific Reports.

  10(17079).

  Verfügbar unter: https://doi.org/10.1038/s41598-020-74138-1

• Pedan, Vasilisa; Stamm, Elisa; Do, Tiên; Holinger, Mirjam; Reich, Eike,

  2020.

  HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials.

  Journal of Food Composition and Analysis.

  94(103610).

  Verfügbar unter: https://doi.org/10.1016/j.jfca.2020.103610

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

  2020.

  Novel experimental approach to study aroma release upon reconstitution of instant coffee products.

  Food Chemistry.

  317(126455).

  Verfügbar unter: https://doi.org/10.1016/j.foodchem.2020.126455