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. et al. (2026) 'Higher fruitiness in roasted coffee through in-cherry fermentation : the role of fermentation-induced changes in green coffee', Journal of Food Composition and Analysis, (109586). doi: 10.1016/j.jfca.2026.109586.
• Khushvakov, J. et al. (2024) 'Analytical platform to determine similarities and dissimilarities between cell-cultured coffee and farm-grown coffee', ACS Food Science & Technology, 4(8), pp. 1890–1903. doi: 10.1021/acsfoodscitech.4c00238.
• Jacobi, J. et al. (2024) 'Making specialty coffee and coffee-cherry value chains work for family farmers' livelihoods : a participatory action research approach', World Development Perspectives, 33(100551). doi: 10.1016/j.wdp.2023.100551.
• Dias, R. C. E., Opitz, S. E. W. and Yeretzian, C. (2023) 'Bioactive compounds in blends of coffee defects originating from the harvesting', Coffee Science, 17(e172027). doi: 10.25186/.v17i.2027.
• Trifan, A. et al. (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). doi: 10.1016/j.fct.2019.110820.
• Smrke, S. et al. (2018) 'Time-resolved gravimetric method to assess degassing of roasted coffee', Journal of Agricultural and Food Chemistry, 66(21), pp. 5293–5300. doi: 10.1021/acs.jafc.7b03310.
• Trifan, A. et al. (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, pp. 178–187. doi: 10.1016/j.fct.2017.12.051.
• Opitz, S. E. W. et al. (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), pp. 106–114. doi: 10.1002/pca.2661.
• Opitz, S. et al. (2014) 'Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays', Foods, 3(4), pp. 586–604. doi: 10.3390/foods3040586.

Bücher, peer-reviewed

Gutiérrez Guzmán, N. et al. (2020) Análisis de stakeholders y mapeos de cadenas de valor del café en Colombia. Primera edición. Bogotá: Ecoe Ediciones. doi: 10.21256/zhaw-21732.

Buchbeiträge, peer-reviewed

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

Weitere Publikationen

• Beck, B. et al. (2019) 'Exploring the impact of spontaneous wet fermentation on microbiota and coffee quality', in Cocotea2019 Book Of Abstracts - Posters, p. 30. Available at: https://www.cocotea2019.com/app/download/12646324787/Cocotea2019+Book+Of+Abstracts+-+Posters.PDF?t=1563552975.
• Huber, P. et al. (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), pp. 28–34.
• Smrke, S. et al. (2012) 'Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays', in Chimia. Schweizerische Chemische Gesellschaft, p. 494.

Mündliche Konferenzbeiträge und Abstracts

• El Khouri, A. et al. (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, C. et al. (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.
• Yeretzian, C. et al. (2017) 'Coffee roasting, blending before versus blending after roasting', in World of Coffee 2017, Dublin, Irland, 20-23 June 2017.
• Opitz, S. et al. (2013) 'Modern approaches to determining quality criteria in coffee', in 2nd Annual World Congress of Food Science & Technology, Hangzhou, 23-25 September 2013.
• Smrke, S. et al. (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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