Dr. Samo Smrke

Dr. Samo Smrke
ZHAW
Life Sciences und Facility Management
Fachgruppe Kompetenzzentrum Kaffee und Analytische Technologien
Einsiedlerstrasse 29
8820 Wädenswil
Persönliches Profil
Tätigkeit an der ZHAW als
Research Associate Analytical Technologies
Lehrtätigkeit in der Weiterbildung
Projekte
- Degassing of Coffee / Stellv. ProjektleiterIn / Projekt laufend
- Density of green coffee beans / Stellv. ProjektleiterIn / Projekt laufend
- Julius Meinl Kaffee - The Golden Age of Coffee / Teammitglied / Projekt laufend
- Suntory - R&D Collaboration on Coffee / Stellv. ProjektleiterIn / Projekt laufend
- Conditioning of Green Coffee Prior to Roasting / Stellv. ProjektleiterIn / Projekt laufend
- Osmotex - Sterilizing Textiles / Teammitglied / Projekt abgeschlossen
- Analysis of Lipid Oxydation in Food / Stellv. ProjektleiterIn / Projekt abgeschlossen
- Aroma recovery from coffee roasting / Stellv. ProjektleiterIn / Projekt abgeschlossen
- Development Nespresso CAS Coffee Expertise / Teammitglied / Projekt abgeschlossen
- Analyse von Heizungs- und Kühlwasser / Teammitglied / Projekt abgeschlossen
- Technical recommendation on potential chemical markers of flavor degradation of roast coffee during long-term storage and associated measurement techniques / Co-ProjektleiterIn / Projekt abgeschlossen
- Water and Coffee (BWT) / Teammitglied / Projekt abgeschlossen
- Nespresso Coffee Knowledge / Teammitglied / Projekt abgeschlossen
- Modulating the Coffee Roasting Process to Optimize the Antioxidant Potential of Coffee / Teammitglied / Projekt abgeschlossen
Publikationen
-
Zanin, Rodolfo Campos; Smrke, Samo; Kurozawa, Louise Emy; Yamashita, Fabio; Yeretzian, Chahan,
2021.
Modulation of aroma release of instant coffees through microparticles of roasted coffee oil.
Food Chemistry.
341, Part 1(128193).
Verfügbar unter: https://doi.org/10.1016/j.foodchem.2020.128193
-
Opitz, Sebastian EW; Guessan, Antoine KN; Konan, Georgette; Smrke, Samo; Glöss, Alexia; Schönbächler, Barbara; Klopprogge, Babette; Ahoua, Constant; Yeretzian, Chahan,
2020.
World Journal of Agriculture and Soil Science.
4(2).
Verfügbar unter: https://doi.org/10.33552/WJASS.2020.04.000588
-
Sánchez-López, José A.; Yener, Sine; Smrke, Samo; Märk, Tilmann D.; Bonn, Günther; Zimmermann, Ralf; Biasioli, Franco; Yeretzian, Chahan,
2020.
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.
Scientific Reports.
10(17079).
Verfügbar unter: https://doi.org/10.1038/s41598-020-74138-1
-
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
-
Faas, Nicole; Röcker, Bettina; Smrke, Samo; Yeretzian, Chahan; Yildirim, Selçuk,
2020.
Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film.
Food Packaging and Shelf Life.
24(100488).
Verfügbar unter: https://doi.org/10.1016/j.fpsl.2020.100488
-
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
-
Opitz, Sebastian E. W.; Goodman, Bernard A.; Keller, Marco; Smrke, Samo; Wellinger, Marco; Schenker, Stefan; Yeretzian, Chahan,
2017.
Phytochemical Analysis.
28(2),
S.106-114.
Verfügbar unter: https://doi.org/10.1002/pca.2661
-
Smrke, Samo; Kroslakova, Ivana; Gloess, Alexia N.; Yeretzian, Chahan,
2015.
Food Chemistry.
174,
S.637-642.
Verfügbar unter: https://doi.org/10.1016/j.foodchem.2014.11.060
-
Gloess, Alexia N.; Vietri, Anita; Wieland, Flurin; Smrke, Samo; Schönbächler, Barbara; Sánchez López, José Antonio; Petrozzi, Sergio; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan,
2014.
International Journal of Mass Spectrometry.
365-366,
S.324-337.
Verfügbar unter: https://doi.org/10.1016/j.ijms.2014.02.010
-
Opitz, Sebastian; Smrke, Samo; Goodman, Bernard; Keller, Marco; Schenker, Stefan; Yeretzian, Chahan,
2014.
Foods.
3(4),
S.586-604.
Verfügbar unter: https://doi.org/10.3390/foods3040586
-
Smrke, Samo; Opitz, Sebastian E. W.; Vovk, Irena; Yeretzian, Chahan,
2013.
Food & Function.
4(7),
S.1082-1092.
Verfügbar unter: https://doi.org/10.1039/C3FO30377B
-
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
-
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
-
Opitz, Sebastian; Smrke, Samo; Goodman, Bernard A.; Yeretzian, Chahan,
2014.
.
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
-
Smrke, Samo; Sage, Emma; Wellinger, Marco; Yeretzian, Chahan,
2018.
The coffee freshness handbook.
1. Auflage.
Santa Ana:
Specialty Coffee Association (SCA).
ISBN 978-0-9995807-2-1.
-
Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,
2018.
The SCA water quality handbook.
Speciality Coffee Association.
ISBN 978-0-9995807-3-8.
-
Smrke, Samo; Rahn, Anja; Gloess, Alexia; Yeretzian, Chahan,
2017.
In:
Flavour Science : Proceedings of the XV Weurman flavour research symposium.
15th Weurman Flavour Research Symposium, Graz, Austria, 18-22 September 2017.
Technische Universität Graz.
-
Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,
2017.
The SCAE water chart : measure aim trat.
Speciality Coffee Association of Europe.
-
Smrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan,
2012.
In:
Fall Meeting 2012 of the Swiss Chemical Society, Zurich, 13 September 2012.
Schweizerische Chemische Gesellschaft.
S.494.
-
Smrke, Samo; Rahn, Anja; Campos Zanin, Rodolfo; Yeretzian, Chahan,
2019.
PTR-MS sampling techniques for on-line coffee analysis.
In:
8th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications (PTRMS 2019) : Contributions.
PTRMS 2019, Innsbruck, Austria, 4-8 February 2019.
Innsbruck:
Innsbruck University Press.
Verfügbar unter: https://www.uibk.ac.at/iup/buch_pdfs/9783903187467.pdf
-
Rahn, Anja; Smrke, Samo; Glöss, Alexia; Yeretzian, Chahan,
2018.
Coffee aroma : essential role of oxidative maillard reaction pathways.
In:
27th International Conference of the Association for the Science and Information on Coffee (ASIC), Portland, USA, 16-20 September 2018.
-
Rahn, Anja; Smrke, Samo; Glöss, Alexia; Yeretzian, Chahan,
2018.
Coffee aroma : essential role of oxidative maillard reaction pathways.
In:
13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018.
-
Eiermann, Andre; Guelat, Loic-Marco; Smrke, Samo; Wellinger, Marco; Yeretzian, Chahan,
2018.
Screening of parameters impacting capsule coffee extraction.
In:
27th International Conference of the Association for the Science and Information on Coffee (ASIC), Portland, USA, 16-20 September 2018.
-
Smrke, Samo; Rahn, Anja; Wellinger, Marco; Yeretzian, Chahan,
2018.
In:
13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018.
-
Smrke, Samo; Liu, Chujiao; Sturrock, Criag J.; Fisk, Ian; Yeretzian, Chahan,
2018.
The porous structure of the roasted coffee.
In:
27th International Conference of the Association for the Science and Information on Coffee (ASIC), Portland, USA, 16-20 September 2018.
-
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.
In:
4th International Congress on «Cocoa, Coffee, Tea», Torino, Italy, 25-28 June 2017.
-
Suzuki, Tomonori; Smrke, Samo; Wellinger, Marco; Balsiger, Franz; Yeretzian, Chahan,
2016.
A novel gravimetric approach to measure the degassing of roasted coffee.
In:
26th International Conference of the Association for the Science and Information on Coffee (ASIC 2016), Kunming, China, 13-19 November 2016.
-
Smrke, Samo; Suzuki, Tomonori; Wellinger, Marco; Yeretzian, Chahan,
2016.
Degassing kinetics from whole roasted coffee beans and roast and ground coffee.
In:
26th International Conference of the Association for the Science and Information on Coffee (ASIC 2016), Kunming, China, 13-19 November 2016.
-
Wellinger, Marco; Smrke, Samo; Balsiger, Franz; Yeretzian, Chahan,
2015.
Gravimetric analysis of degassing kinetics of freshly roasted and ground coffee.
In:
3rd International Congress on «Cocoa, Coffee, Tea», Aveiro, Portugal, 22-24 June 2015.
-
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.
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Smrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan,
2012.
In:
Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.