Dr. Ed Wieland Sebastian Opitz

Netzwerk

Mitglied in Netzwerken

Specialty Coffee Association

Projekte

• PhysicalDefect / Teammitglied / laufend
• Density of green coffee beans / Teammitglied / abgeschlossen
• Osmotex - Sterilizing Textiles / Stellv. Projektleiter:in / abgeschlossen
• Julius Meinl Kaffee - The Golden Age of Coffee / Stellv. Projektleiter:in / abgeschlossen
• Atomo Coffee - Coffee Without the Bean / Teammitglied / abgeschlossen
• Suntory - R&D Collaboration on Coffee / Teammitglied / abgeschlossen
• Development Nespresso CAS Coffee Expertise / Teammitglied / abgeschlossen
• Improving rural livelihoods through promoting high-quality coffee and coffee cherry products in the origin countries Colombia and Bolivia / Teammitglied / abgeschlossen
• Conditioning of Green Coffee Prior to Roasting / Teammitglied / abgeschlossen
• Nespresso Coffee Knowledge / Teammitglied / abgeschlossen
• planar-YES - neuartiges Testsystem auf estrogene Wirkung in Umwelt- und Lebensmittelproben / Teammitglied / abgeschlossen
• Fermentation of tobacco leaves / Projektleiter:in / abgeschlossen
• Robust and affordable process control technologies for improving standards and optimising industrial operations / Projektleiter:in / abgeschlossen
• Mepiquat as a process contaminant in roasted coffee / Projektleiter:in / abgeschlossen
• Modulating the Coffee Roasting Process to Optimize the Antioxidant Potential of Coffee / Projektleiter:in / abgeschlossen

Publikationen

• Khushvakov, Jaloliddin; Opitz, E. W. Sebastian; Plüss, Nadja; Sun, Jasmin; Manthey, Linda Josefine; Rischer, Heiko; Yeretzian, Chahan,

  2024.

  Analytical platform to determine similarities and dissimilarities between cell-cultured coffee and farm-grown coffee.

  ACS Food Science & Technology.

  4(8), S. 1890-1903.

  Verfügbar unter: https://doi.org/10.1021/acsfoodscitech.4c00238

• Jacobi, Johanna; Lara, Derly; Opitz, Ed Wieland Sebastian; de Castelberg, Sabine; Urioste, Sergio; Irazoque, Alvaro; Castro, Daniel; Wildisen, Elio; Gutierrez, Nelson; Yeretzian, Chahan,

  2024.

  Making specialty coffee and coffee-cherry value chains work for family farmers’ livelihoods : a participatory action research approach.

  World Development Perspectives.

  33(100551).

  Verfügbar unter: https://doi.org/10.1016/j.wdp.2023.100551

• Trifan, Adriana; Vasincu, Alexandru; Luca, Simon Vlad; Neophytou, Christiana; Wolfram, Evelyn; Opitz, Sebastian; Sava, Daciana; Bucur, Laura; Cioroiu, Bogdan I.; Miron, Anca; Aprotosoaie, Ana Clara; Cioanca, Oana; Hancianu, Monica; Jitareanu, Alexandra; Constantinou, Andreas I.,

  2019.

  Unravelling the potential of seaweeds from the Black Sea coast of Romania as bioactive compounds sources : part I: Cystoseira barbata (Stackhouse) C. Agardh.

  Food and Chemical Toxicology.

  134(110820).

  Verfügbar unter: https://doi.org/10.1016/j.fct.2019.110820

• Smrke, Samo; Wellinger, Marco; Suzuki, Tomonori; Balsiger, Franz; Opitz, Sebastian E. W.; Yeretzian, Chahan,

  2018.

  Time-resolved gravimetric method to assess degassing of roasted coffee.

  Journal of Agricultural and Food Chemistry.

  66(21), S. 5293-5300.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.7b03310

• Trifan, Adriana; Opitz, Sebastian; Josuran, Roland; Grubelnik, Andreas; Esslinger, Nils; Peter, Samuel; Bräm, Sarah; Meier, Nadja; Wolfram, Evelyn,

  2017.

  Is comfrey root more than toxic pyrrolizidine alkaloids? Salvianolic acids among antioxidant polyphenols in comfrey (Symphytum officinale L.) roots.

  Food and Chemical Toxicology.

  112, S. 178-187.

  Verfügbar unter: https://doi.org/10.1016/j.fct.2017.12.051

• 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

• Opitz, Sebastian; Smrke, Samo; Goodman, Bernard; Keller, Marco; Schenker, Stefan; Yeretzian, Chahan,

  2014.

  Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays.

  Foods.

  3(4), S. 586-604.

  Verfügbar unter: https://doi.org/10.3390/foods3040586

• Gutiérrez Guzmán, Nelson; Lara Figueroa, Derly Cibelly; Castro Cabrera, Daniel Mauricio; Yeretzian, Chahan; de Castelberg, Sabine; Jacobi, Johanna; Opitz, Sebastian,

  2020.

  Análisis de stakeholders y mapeos de cadenas de valor del café en Colombia.

  Primera edición.

  Bogotá:

  Ecoe Ediciones.

  ISBN 978-958-771-970-3.

  Verfügbar unter: https://doi.org/10.21256/zhaw-21732

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

  2019.

  Coffee volatile and aroma compounds : from the green bean to the cup.

  In:

  Farah, Adriana, Hrsg.,

  Coffee : production, quality and chemistry.

  London:

  Royal Society of Chemistry.

  S. 726-770.

  Verfügbar unter: https://doi.org/10.1039/9781782622437-00726

• Opitz, Sebastian; Smrke, Samo; Goodman, Bernard A.; Yeretzian, Chahan,

  2014.

  Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays.

  In:

  Preedy, Victor R., Hrsg.,

  Processing and impact on antioxidants in beverage.

  London:

  Academic Press.

  S. 253-264.

  Verfügbar unter: https://doi.org/10.1016/B978-0-12-404738-9.00026-X

• Beck, Barbara; Freimüller Leischtfeld, Susette; Opitz, Sebastian; Yeretzian, Chahan; Miescher Schwenninger, Susanne,

  2019.

  Exploring the impact of spontaneous wet fermentation on microbiota and coffee quality[Poster].

  In:

  Cocotea2019 Book Of Abstracts - Posters.

  Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, Germany, 26-28 June 2019.

  S. 30.

  Verfügbar unter: https://www.cocotea2019.com/app/download/12646324787/Cocotea2019+Book+Of+Abstracts+-+Posters.PDF?t=1563552975

• Huber, Petra; Adlhart, Christian; Luginbühl, Vera; Morf, Fabienne; Opitz, Sebastian; Yeretzian, Chahan,

  2014.

  Coffee based polyphenols with potential in skin care : antioxidant activity and skin penetration assessed by in vivo Raman spectroscopy.

  Household and Personal Care Today.

  9(3), S. 28-34.

  Verfügbar unter: http://www.teknoscienze.com/tks_article/coffee-based-polyphenols-with-potential-in-skin-careantioxidant-activity-and-skin-penetration-assessed-by-in-vivo-raman-spectroscopy/

• Smrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan,

  2012.

  Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays[Poster].

  In:

  Fall Meeting 2012 of the Swiss Chemical Society, Zurich, 13 September 2012.

  Schweizerische Chemische Gesellschaft.

  S. 494.

• El Khouri, Aviel; Smrke, Samo; Mistretta, Alexander; Opitz, Ed Wieland Sebastian; Yeretzian, Chahan,

  2023.

  Exploring unique coffee flavours of fermented high-end specialty coffee : towards the fourth wave coffee.

  In:

  American Chemical Society National Meeting: Crossroads of Chemistry (ACS Spring), Indianapolis, IN, USA and virtual, 26-30 March 2023.

• 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.

• Yeretzian, Chahan; Wellinger, Marco; Smrke, Samo; Opitz, Sebastian; Früh, Patrick; Sanchez-Lopez, Jose,

  2017.

  Extraction of coffee : exploring the impact temperature, pressure and water on extraction dynamics and sensory profiles.

  In:

  4th International Congress on «Cocoa, Coffee, Tea», Torino, Italy, 25-28 June 2017.

• Opitz, Sebastian; Smrke, Samo; Yeretzian, Chahan; Goodman, Bernard A.,

  2013.

  Modern approaches to determining quality criteria in coffee.

  In:

  2nd Annual World Congress of Food Science & Technology, Hangzhou, 23-25 September 2013.

• Smrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan,

  2012.

  Characterization of coffee brews made from different roasting degrees of coffee using size exclusion chromatography and antioxidant assays.

  In:

  Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.

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