Dr. Ed Wieland Sebastian Opitz

Netzwerk

Mitglied in Netzwerken

Specialty Coffee Association

Projekte

• PhysicalDefect / Projektleiter:in / abgeschlossen
• 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

Beiträge in wissenschaftlicher Zeitschrift, peer-reviewed

• Khushvakov, J., Opitz, E. W. S., Plüss, N., Sun, J., Manthey, L. J., Rischer, H., & Yeretzian, C. (2024). Analytical platform to determine similarities and dissimilarities between cell-cultured coffee and farm-grown coffee. ACS Food Science & Technology, 4(8), 1890–1903. https://doi.org/10.1021/acsfoodscitech.4c00238
• Jacobi, J., Lara, D., Opitz, E. W. S., de Castelberg, S., Urioste, S., Irazoque, A., Castro, D., Wildisen, E., Gutierrez, N., & Yeretzian, C. (2024). Making specialty coffee and coffee-cherry value chains work for family farmers’ livelihoods : a participatory action research approach. World Development Perspectives, 33(100551). https://doi.org/10.1016/j.wdp.2023.100551
• Trifan, A., Vasincu, A., Luca, S. V., Neophytou, C., Wolfram, E., Opitz, S., Sava, D., Bucur, L., Cioroiu, B. I., Miron, A., Aprotosoaie, A. C., Cioanca, O., Hancianu, M., Jitareanu, A., & Constantinou, A. 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). https://doi.org/10.1016/j.fct.2019.110820
• Smrke, S., Wellinger, M., Suzuki, T., Balsiger, F., Opitz, S. E. W., & Yeretzian, C. (2018). Time-resolved gravimetric method to assess degassing of roasted coffee. Journal of Agricultural and Food Chemistry, 66(21), 5293–5300. https://doi.org/10.1021/acs.jafc.7b03310
• Trifan, A., Opitz, S., Josuran, R., Grubelnik, A., Esslinger, N., Peter, S., Bräm, S., Meier, N., & Wolfram, E. (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, 178–187. https://doi.org/10.1016/j.fct.2017.12.051
• Opitz, S. E. W., Goodman, B. A., Keller, M., Smrke, S., Wellinger, M., Schenker, S., & Yeretzian, C. (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), 106–114. https://doi.org/10.1002/pca.2661
• Opitz, S., Smrke, S., Goodman, B., Keller, M., Schenker, S., & Yeretzian, C. (2014). Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays. Foods, 3(4), 586–604. https://doi.org/10.3390/foods3040586

Bücher, peer-reviewed

Gutiérrez Guzmán, N., Lara Figueroa, D. C., Castro Cabrera, D. M., Yeretzian, C., de Castelberg, S., Jacobi, J., & Opitz, S. (2020). Análisis de stakeholders y mapeos de cadenas de valor del café en Colombia (Primera edición). Ecoe Ediciones. https://doi.org/10.21256/zhaw-21732

Buchbeiträge, peer-reviewed

• Yeretzian, C., Opitz, S., Smrke, S., & Wellinger, M. (2019). Coffee volatile and aroma compounds : from the green bean to the cup. In A. Farah (Ed.), Coffee : production, quality and chemistry (pp. 726–770). Royal Society of Chemistry. https://doi.org/10.1039/9781782622437-00726
• Opitz, S., Smrke, S., Goodman, B. A., & Yeretzian, C. (2014). Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays. In V. R. Preedy (Ed.), Processing and impact on antioxidants in beverage (pp. 253–264). Academic Press. https://doi.org/10.1016/B978-0-12-404738-9.00026-X

Weitere Publikationen

• Beck, B., Freimüller Leischtfeld, S., Opitz, S., Yeretzian, C., & Miescher Schwenninger, S. (2019). Exploring the impact of spontaneous wet fermentation on microbiota and coffee quality [Conference poster]. Cocotea2019 Book of Abstracts - Posters, 30. https://www.cocotea2019.com/app/download/12646324787/Cocotea2019+Book+Of+Abstracts+-+Posters.PDF?t=1563552975
• Huber, P., Adlhart, C., Luginbühl, V., Morf, F., Opitz, S., & Yeretzian, C. (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), 28–34. 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, S., Opitz, S., Petrozzi, S., & Yeretzian, C. (2012). Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays [Conference poster]. Chimia, 66(7/8), 494.

Mündliche Konferenzbeiträge und Abstracts

• El Khouri, A., Smrke, S., Mistretta, A., Opitz, E. W. S., & Yeretzian, C. (2023, March). Exploring unique coffee flavours of fermented high-end specialty coffee : towards the fourth wave coffee. American Chemical Society National Meeting: Crossroads of Chemistry (ACS Spring), Indianapolis, IN, USA and Virtual, 26-30 March 2023.
• Yeretzian, C., Wellinger, M., Smrke, S., Opitz, S., Früh, P., & Sanchez-Lopez, J. (2017). Extraction of coffee : exploring the impact temperature, pressure and water on extraction dynamics and sensory profiles. 4th International Congress on «Cocoa, Coffee, Tea», Torino, Italy, 25-28 June 2017.
• Yeretzian, C., Smrke, S., Wellinger, M., & Opitz, S. (2017). Coffee roasting, blending before versus blending after roasting. World of Coffee 2017, Dublin, Irland, 20-23 June 2017.
• Opitz, S., Smrke, S., Yeretzian, C., & Goodman, B. A. (2013). Modern approaches to determining quality criteria in coffee. 2nd Annual World Congress of Food Science & Technology, Hangzhou, 23-25 September 2013.
• Smrke, S., Opitz, S., Petrozzi, S., & Yeretzian, C. (2012). Characterization of coffee brews made from different roasting degrees of coffee using size exclusion chromatography and antioxidant assays. Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.

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