Prof. Dr. Chahan Yeretzian

ZHAW Life Sciences und Facility Management
Fachgruppe Kompetenzzentrum Kaffee und Analytische Technologien
Einsiedlerstrasse 29
8820 Wädenswil

+41 (0) 58 934 55 26
chahan.yeretzian@zhaw.ch

Persönliches Profil

Leitungsfunktion

Studiengangleitung Certificate of Advanced Studies
> "The Science and Art of Coffee"<br /><br /><br />
> "Coffee Excellence" (blended E-learning)
Zentrumsleitung Kaffee Kompetenz Zentrum
Leitung Analytische Technologien

Tätigkeit an der ZHAW

Professor für Analytische Chemie, Bioanalytische Chemie und Diagnostik

www.zhaw.ch/de/lsfm/institute-zentren/icbt/analytische-chemie/analytical-technologies/

Lehrtätigkeit in der Weiterbildung

Arbeits- und Forschungsschwerpunkte, Spezialkenntnisse

Analytische Chemie - Massenspektrometrie - Chromatographie - Echtzeit Process Kontrolle
Die Wissenschaft und Technologie von Kaffee
Kommunikation von Wissenschaft
Chemometrie

Aus- und Fortbildung

Post-Graduate degree (CAS) in «University Teaching» 2011-2012
ZHAW - Zurich University of Applied Sciences, Switzerland

Masters of Business Administration (MBA) 2001-2003
Ecoles des Hautes Etudes Commerciales, University of Lausanne, Switzerland

Post-Doctoral Degrees 1991-1995
> Technical University Munich, Alexander von Humboldt Junior Award, 1993-1995
> University of California, Los Angeles, fellowship from Swiss National Science Foundation, 1991-1993

Diplome & PhD 1981-1990
Institute of Chemistry, University of Bern, CH

UNDERGRADUATE STUDIES IN PSYCHOLOGY 1986-1990
Institute of Psychology, University of Bern, CH
> System theory, evolution, self-organization, complexity and perception

Beruflicher Werdegang

Prof. Dr. Chahan Yeretzian is Professor for Analytical Chemistry, Bioanalytical Chemistry and Diagnostics at the Zurich University of Applied Sciences (ZHAW). He holds an MBA from the University of Lausanne, Switzerland. Prof. Yeretzian is of Head "Analytical Technologies" and of the "Coffee Excellence Center" at the Institute of Chemistry and Biotechnology of the School of Life Sciences and Facility Management.
He holds various board positions on national, European and Global coffee organizations. Since 2009 he is on the Board of the Swiss Section of the Specialty Coffee Associations (http://swisssca.ch/). In 2014 he was elected Director on the Board on the Specialty Coffee Associations, where he is the Chair of the Research Advisory Board(https://sca.coffee/). In 2015 he has been elected to the board of the ASIC - Association for the Science and Information on Coffee (http://www.asic-cafe.org/) an acts as the secretary of ASIC.
Prof. Yeretzian published more than 90 peer reviewed papers, among others as first author in NATURE and SCIENCE, and authored many book chapters. His research focuses on the science and technology of coffee and the development of state-of-the-art analytical technologies. In 2010, he initiated the first post-graduate degree (CAS) on “the Science and Art of Coffee” (http://www.icbc.zhaw.ch/coffee).

Since 2008 - 2015: Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology(ICBT)
2003 – 2004: MBA degree from the University of Lausanne (extra occupational)
2007 - 2008: Corporate Communication at Nestlé Nespresso S.A., Lausanne, Switzerland.
1995 - 2006: Held various Nestlé R&D management positions in Switzerland, USA and Germany, mainly in the product category Coffee
• 2003-2006 Nestlé Product Technology Center, Singen, Germany; Senior Group Manager, Department head «Taste&Aroma»
• 2003-2003 Nestlé Research Center, Lausanne, Switzerland; Head of «In-Mouth Food Performance»
• 1995-2003 Nestlé Research Center, Lausanne, Switzerland; Senior Scientist / Project Manager
1993 – 1995: Alexander von Humboldt fellowship at Technical University of Munich (TUM), Germany.
1991 – 1993: Post-doctoral fellowship at University of California, Los Angeles (UCLA), USA.
1987 - 1991: Laboratory assistant at Institute of Chemistry, University of Bern, Switzerland.

Mitglied in Netzwerken

Projekte

Publikationen

Beiträge in wissenschaftlicher Zeitschrift, peer-reviewed

Smrke, Samo; Adam, Jan; Mühlemann, Samuel; Lantz, Ingo; Yeretzian, Chahan,

2022.

Effects of different coffee storage methods on coffee freshness after opening of packages.

Food Packaging and Shelf Life.

33(100893).

Verfügbar unter: https://doi.org/10.1016/j.fpsl.2022.100893
Eibl, Dieter; Sievers, Martin; Eibl, Regine; Bachmann, Martin; Walton, Senta; Keel, Nik; Richner, Gilles; Stübinger, Stefan; Hirsch, Sven; Yeretzian, Chahan; Opitz, Sebastian E.W.; Heldal, Trond; Adlhart, Christian,

2021.

Keeping SARS-CoV-2 out : vaccines, filters, and self-disinfecting textiles.

Chimia.

75(3), S. 215-218.

Verfügbar unter: https://doi.org/10.2533/chimia.2021.215
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
Berchtold, Christian; Bourgeois, Jean-Pascal; Christen, Verena; Dabros, Michal; Demuth, Caspar; Hoffmann, Anika; Kalman, Franka; Kern, Susanne; Marcon, Nadia; Nicolet, Olivier; Pfeifer, Marc E.; Piantini, Umberto; Prim, Denis; Portmann, Cyril; Roth, Samuel; Segura, Jean-Manuel; Vorlet, Olivier; Yeretzian, Chahan; Zollinger, Mathieu; Schlotterbeck, Götz,

2020.

Analytical platforms at Swiss universities of applied sciences.

Chimia.

74(7-8), S. 618-628.

Verfügbar unter: https://doi.org/10.2533/chimia.2020.618
Opitz, Sebastian EW; Guessan, Antoine KN; Konan, Georgette; Smrke, Samo; Glöss, Alexia; Schönbächler, Barbara; Klopprogge, Babette; Ahoua, Constant; Yeretzian, Chahan,

2020.

Exploring indicators of food choice for chimpanzees at Taï National Park, Côte d’Ivoire : aroma and antioxidants.

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.

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
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
Rahn, Anja; Fankhauser, Nina; Yeretzian, Chahan,

2019.

Influence of lipid content and stirring behavior on furan and furan derivative exposure in filter coffee.

Food Chemistry.

286, S. 22-28.

Verfügbar unter: https://doi.org/10.1016/j.foodchem.2019.01.207
Dias, Rafael Carlos Eloy; Valderrama, Patrícia; Março, Paulo Henrique; Dos Santos Scholz, Maria Brigida; Edelmann, Michael; Yeretzian, Chahan,

2018.

Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy.

Food Chemistry.

255, S. 132-138.

Verfügbar unter: https://doi.org/10.1016/j.foodchem.2018.02.076
Dias, Rafael Carlos Eloy; Valderrama, Patrícia; Março, Paulo Henrique; Dos Santos Scholz, Maria Brigida; Edelmann, Michael; Yeretzian, Chahan,

2018.

Data on roasted coffee with specific defects analyzed by infrared-photoacoustic spectroscopy and chemometrics.

Data in Brief.

2018(20), S. 242-249.

Verfügbar unter: https://doi.org/10.1016/j.dib.2018.08.013
Rahn, Anja; Yeretzian, Chahan,

2018.

Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences.

Food Chemistry.

272, S. 514-522.

Verfügbar unter: https://doi.org/10.1016/j.foodchem.2018.08.078
Gloess, A.N.; Yeretzian, Chahan; Knochenmuss, R.; Groessl, M.,

2018.

On-line analysis of coffee roasting with ion mobility spectrometry–mass spectrometry (IMS–MS).

International Journal of Mass Spectrometry.

424, S. 49-57.

Verfügbar unter: https://doi.org/10.1016/j.ijms.2017.11.017
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.

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
Sánchez-López, José Antonio; Ziere, Aldo; Martins, Sara I F S; Zimmermann, Ralf; Yeretzian, Chahan,

2016.

Persistence of aroma volatiles in the oral and nasal cavities : real-time monitoring of decay rate in air exhaled through the nose and mouth.

Journal of Breath Research.

10(3).

Verfügbar unter: https://doi.org/10.1088/1752-7155/10/3/036005
Yener, Sine; Sánchez-López, José A.; Granitto, Pablo M.; Cappellin, Luca; Märk, Tilmann D.; Zimmermann, Ralf; Bonn, Günther K.; Yeretzian, Chahan; Biasioli, Franco,

2016.

Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS.

Talanta.

152, S. 45-53.

Verfügbar unter: https://doi.org/10.1016/j.talanta.2016.01.050
Sánchez López, José Antonio; Wellinger, Marco; Gloess, Alexia N.; Zimmermann, Ralf; Yeretzian, Chahan,

2016.

Extraction kinetics of coffee aroma compounds using a semi-automatic machine : on-line analysis by PTR-ToF-MS.

International Journal of Mass Spectrometry.

401, S. 22-30.

Verfügbar unter: https://doi.org/10.1016/j.ijms.2016.02.015
Smrke, Samo; Kroslakova, Ivana; Gloess, Alexia N.; Yeretzian, Chahan,

2015.

Differentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniques.

Food Chemistry.

174, S. 637-642.

Verfügbar unter: https://doi.org/10.1016/j.foodchem.2014.11.060
Petrozzi, Sergio; Yeretzian, Chahan,

2015.

Sustainability code / load index for the semi-quantitative assessment of analytical methods in a research environment : proof of concept.

Environment and Ecology Research.

3(6), S. 158-177.

Verfügbar unter: https://doi.org/10.13189/eer.2015.030603
Gloess, Alexia N.; Vietri, Anita; Wieland, Flurin; Smrke, Samo; Schönbächler, Barbara; Sánchez López, José Antonio; Petrozzi, Sergio; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan,

2014.

Evidence of different flavor formation dynamics by roasting coffee from different origins : on-line analysis with PTR-ToF-MS.

International Journal of Mass Spectrometry.

365-366, S. 324-337.

Verfügbar unter: https://doi.org/10.1016/j.ijms.2014.02.010
Glöss, Alexia; Schönbächler, Barbara; Rast, Markus; Deuber, Louis; Yeretzian, Chahan,

2014.

Freshness-indices of roasted coffee : monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging.

Chimia.

68(3), S. 179-182.

Verfügbar unter: https://doi.org/10.2533/chimia.2014.179
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
Sánchez López, José Antonio; Zimmermann, Ralf; Yeretzian, Chahan,

2014.

Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation : on-line monitoring by PTR-ToF-MS.

Analytical Chemistry.

86, S. 11696-11704.

Verfügbar unter: https://doi.org/10.1021/ac502992k
Hertz-Schünemann, Romy; Dorfner, R.; Yeretzian, Chahan; Streibel, T.; Zimmermann, R.,

2013.

On-line process monitoring of coffee roasting by resonant laser ionisation time-of-flight mass spectrometry : bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean.

Journal of Mass Spectrometry.

48(12), S. 1253-1265.

Verfügbar unter: https://doi.org/10.1002/jms.3299
Gloess, Alexia; Schönbächler, Barbara; Klopprogge, Babette; D`Ambrosio, Lucio; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan,

2013.

Comparison of nine common coffee extraction methods : instrumental and sensory analysis.

European Food Research and Technology.

236(4), S. 607-627.

Verfügbar unter: https://doi.org/10.1007/s00217-013-1917-x
Alonso-Torres, Beatriz; Hernandez-Pérez, José A; Sierra-Espinoza, Fernando; Schenker, Stefan; Yeretzian, Chahan,

2013.

Modeling and validation of heat and mass transfer in individual coffee beans during the coffee roasting process using computational fluid dynamic (CFD).

Chimia.

67(4), S. 291-294.

Verfügbar unter: https://doi.org/10.2533/chimia.2013.291
Smrke, Samo; Opitz, Sebastian E. W.; Vovk, Irena; Yeretzian, Chahan,

2013.

How does roasting affect the antioxidants of coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled to size exclusion chromatography.

Food & Function.

4(7), S. 1082-1092.

Verfügbar unter: https://doi.org/10.1039/C3FO30377B
Yeretzian, Chahan; Pascual, Ederlinda C.; Goodman, Bernard,

2013.

Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage.

Journal of Agricultural and Food Chemistry.

61(13), S. 3301-3305.

Verfügbar unter: https://doi.org/10.1021/jf305028s
Wieland, Flurin; Glöss, Alexia N.; Keller, Marco; Wetzel, Andreas; Schenker, Stefan; Yeretzian, Chahan,

2012.

On-line process control of the roast degree of coffee.

Chimia.

66(6), S. 443.

Verfügbar unter: https://doi.org/10.2533/chimia.2012.443
Yeretzian, Chahan; Pascual, Ederlinda C.; Goodman, Bernard A.,

2012.

Effect of roasting conditions and grinding on free radical contents of coffee beans stored in air.

Food Chemistry.

131(3), S. 811-816.

Verfügbar unter: https://doi.org/10.1016/j.foodchem.2011.09.048
Wieland, Flurin; Gloess, Alexia N.; Keller, Marco; Wetzel, Andreas; Schenker, Stefan; Yeretzian, Chahan,

2012.

Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) : towards a real-time process control for a consistent roast profile.

Analytical and Bioanalytical Chemistry.

402(8), S. 2531-2543.

Verfügbar unter: https://doi.org/10.1007/s00216-011-5401-9
Goodman, Bernard A.; Pascual, E. C.; Yeretzian, Chahan,

2011.

Real time monitoring of free radical processes during the roasting of coffee beans, using real electron paramagnetic resonance spectroscopy.

Food Chemistry.

125(1), S. 248-254.

Verfügbar unter: https://doi.org/10.1016/j.foodchem.2010.07.072
Biasioli, Franco; Yeretzian, Chahan; Dewulf, J.; Langenhove, Van H.; Tilmann, Märk D.,

2011.

Direct injection mass spectrometry (DIMS) : adding the time dimension to (B)VOC analysis.

Trends in Analytical Chemistry.

30(7), S. 1003-1017.

Verfügbar unter: https://doi.org/10.1016/j.trac.2011.04.005
Biosioli, Franco; Yeretzian, Chahan; Dewulf, J.; Langenhove, Van H.; Tilmann, Märk,

2011.

PTR-MS monitoring of VOC and BVOC in food science and technology.

Trends in Analytical Chemistry.

30(7), S. 968-977.

Verfügbar unter: https://doi.org/10.1016/j.trac.2011.03.009
Wermelinger, Thomas; d'Ambrosio, Lucio; Klopprogge, Babette; Yeretzian, Chahan,

2011.

Quantification of the robusta fraction in a coffee blend via raman spectroscopy : a proof of principle.

Journal of Agricultural and Food Chemistry.

59(17), S. 9074-9079.

Verfügbar unter: https://doi.org/10.1021/jf201918a
Lindinger, Christian; Yeretzian, Chahan; Blank, Imre,

2009.

When machine tastes coffee : successful prediction of coffee sensory profiles by instrumental methods based on on-line PTR-MS.

Chimia.

63(5), S. 292.

Verfügbar unter: https://doi.org/10.2533/chimia.2009.292
Lindinger, Christian; Labbe, David; Pollien, Philippe; Rytz, Andreas; Juillerat, Marcel A.; Yeretzian, Chahan; Blank, Imre,

2008.

When machine tastes coffee : an instrumental approach to predict the sensory profile of espresso coffee.

Analytical Chemistry.

80(5), S. 1574-1581.

Verfügbar unter: https://doi.org/10.1021/ac702196z
Lindinger, Christian; Pollien, Philippe; Ali, Santo; Yeretzian, Chahan; Blank, Imre; Tilmann, Märk,

2005.

Unambiguous identification of volatile organic compounds by proton-transfer-reaction mass-spectrometry (PTR-MS) coupled with GC-MS.

Analytical Chemistry.

77(13), S. 4117-4124.

Verfügbar unter: https://doi.org/10.1021/ac0501240
Yeretzian, Chahan; Pollien, Philippe; Lindinger, Christian; Ali, Santo,

2004.

Individualization of flavor preferences : toward a consumer-centric and individualized aroma science.

Comprehensive Reviews in Food Science and Food Safety.

3(4), S. 152-159.

Verfügbar unter: https://doi.org/10.1111/j.1541-4337.2004.tb00066.x
Dorfner, Ralph; Ferge, Thomas; Yeretzian, Chahan; Kettrup, Antonius; Zimmermann, Ralf,

2004.

Laser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roasting.

Analytical Chemistry.

76(5), S. 1386-1402.

Verfügbar unter: https://doi.org/10.1021/ac034758n
Pollien, Philippe; Jordan, Alfons; Lindinger, Werner; Yeretzian, Chahan,

2003.

Liquid-air partitioning of volatile compounds in coffee : dynamic measurements using proton-transfer-reaction mass spectrometry.

International Journal of Mass Spectrometry.

228(1), S. 69-80.

Verfügbar unter: https://doi.org/10.1016/S1387-3806(03)00197-0
Munro, Lindsey J.; Curioni, Alessandro; Andreoni, Wanda; Yeretzian, Chahan; Watzke, Heribert,

2003.

The elusiveness of coffee aroma : new insights from a non-empirical approach.

Journal of Agricultural and Food Chemistry.

51(10), S. 3092-3096.

Verfügbar unter: https://doi.org/10.1021/jf0261607
Yeretzian, Chahan; Jordan, Alfons; Lindinger, Werner,

2003.

Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry.

International Journal of Mass Spectrometry.

223-224, S. 115-139.

Verfügbar unter: https://doi.org/10.1016/S1387-3806(02)00785-6
Roberts, Deborah D.; Pollien, Philippe; Antille, Nicolas; Lindinger, Christian; Yeretzian, Chahan,

2003.

Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat.

Journal of Agricultural and Food Chemistry.

51(12), S. 3636-3642.

Verfügbar unter: https://doi.org/10.1021/jf026230+
Karl, Thomas; Yeretzian, Chahan; Jordan, Alfons; Lindinger, Werner,

2003.

Liquid-gas partition coefficients of volatile organic compounds : using proton-transfer-reaction mass-spectrometry (PTR-MS).

Journal of Mass Spectrometry.

S. 383-395.
Pollien, Philippe; Lindinger, Christian; Yeretzian, Chahan; Blank, Imre,

2003.

Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food.

Analytical Chemistry.

75(20), S. 5488-5494.

Verfügbar unter: https://doi.org/10.1021/ac0344586
Dorfner, Ralph; Ferge, Thomas; Kettrup, Anthonius; Zimmermann, Ralf; Yeretzian, Chahan,

2003.

Real-time monitoring of 4-vinylguaiacol, guaiacol and phenol during roasting by resonant laser ionisation time-of-flight mass-spectrometry.

Journal of Agricultural and Food Chemistry.

51(19), S. 5768-5773.

Verfügbar unter: https://doi.org/10.1021/jf0341767
Mayr, Dagmar; Maerk, Tilmann; Lindinger, Werner; Brevard, Hugues; Yeretzian, Chahan,

2003.

Reath-by-breath analysis of banana aroma by proton-transfer-reaction mass-spectrometry.

Journal of Mass Spectrometry.

S. 743-756.
Yeretzian, Chahan; Jordan, Alfons; Badoud, Raphael; Lindinger, Werner,

2002.

From the green bean to the cup of coffee : investigating coffee roasting by on-line monitoring of volatiles.

European Food Research and Technology.

214(2), S. 92-104.

Verfügbar unter: https://doi.org/10.1007/s00217-001-0424-7
Pascual, Ederlinda C.; Goodman, Bernard A.; Yeretzian, Chahan,

2002.

Characterisation of free radicals in soluble coffee by electron paramagnetic resonance spectroscopy.

Journal of Agricultural and Food Chemistry.

50(21), S. 6114-6122.

Verfügbar unter: https://doi.org/10.1021/jf020352k
Blank, Imre; Pascual, Ederlinda C.; Devaud, Stéphanie; Fay, Laurent B.; Stadler, Richard H.; Yeretzian, Chahan; Goodman, Bernard A.,

2002.

Degradation of coffee flavor compound furfuryl mercaptan in fenton-type model systems.

Journal of Agricultural and Food Chemistry.

50(8), S. 2356-2364.

Verfügbar unter: https://doi.org/10.1021/jf011329m
Cantergiani, Ennio; Brevard, Hugues; Krebs, Yves; Feria-Morales, Alejandro; Amado, Rentato; Yeretzian, Chahan,

2001.

Characterisation of the aroma of green mexican coffee and identification of mouldy/earthy defect.

European Food Research and Technology.

212(6), S. 648-657.

Verfügbar unter: https://doi.org/10.1007/s002170100305
Fay, Laurent; Yeretzian, Chahan; Blank, Imre,

2001.

Novel mass spectrometry methods in flavour analysis.

Chimia.

55(5), S. 429-434.
Zimmermann, Ralf; Dorfner, Ralph; Heger, Hans-Jörg; Kettrup, Antonius; Yeretzian, Chahan,

1999.

Anwendung der resonanzverstärkten Lasermassenspektrometrie (REMPI-TOFMS) zur On-Line Analyse Lebensmitteltechnologischer Prozesse.

Lebensmittelchemie.

53, S. 34.
Dorfner, Ralph; Zimmermann, Ralph; Kettrup, Antonius; Yeretzian, Chahan; Jordan, Alfons; Lindinger, Werner,

1999.

Vergleich Zweier massenspektrometrischer Verfahren zur Direktanalyse in der Lebensmittelchemie.

Lebensmittelchemie.

53, S. 32-34.
Heiz, Ueli; Vayloyan, Arthur; Schuhmacher, Ernst; Yeretzian, Chahan; Stener, Mauro; Gisdakis, Philip; Rösch, Notkter,

1996.

NaxAu and CsxAu bimetal clusters : finite size analogs of sodium-gold and caesium-gold compounds.

The Journal of Chemical Physics.

105(13), S. 5574-5585.

Verfügbar unter: https://doi.org/10.1063/1.472397
Yeretzian, Chahan; Selzle, Heinrich L.; Schlag, Edward W.,

1996.

ZEKE spectroscopy : high resolution laser spectroscopy in a modified time-of-flight mass spectrometer.

European Journal of Mass Spectrometry.

2(1), S. 3.

Verfügbar unter: https://doi.org/10.1255/ejms.74
Zimmermann, Ralf; Heger, Hans Jörg; Yeretzian, Chahan; Nagel, Holger; Boesl, Ulrich,

1996.

Application of laser ionization mass spectrometry for on-line monitoring of volatiles in the headspace of food products : roasting and brewing of coffee.

Rapid Communications in Mass Spectrometry.

10(15), S. 1975-1979.

Verfügbar unter: https://doi.org/10.1002/(SICI)1097-0231(199612)10:15<1975::AID-RCM786>3.0.CO;2-X
Albert, Katrin; Neyman, Konstantin M.; Nasluzov, Vladmir A.; Ruzankin, Sergey Ph.; Yeretzian, Chahan; Rösch, Notker,

1995.

On the electronic and geometric structure of bimetallic clusters : a comparison of the novel cluster Na6Pb to Na6Mg.

Chemical Physics Letters.

245(6), S. 671-678.

Verfügbar unter: https://doi.org/10.1016/0009-2614(95)01063-F
Yeretzian, Chahan; Hermann, Robert H.; Ungar, Horst; Selzle, Heinrich L.; Schlag, Edward W.; Lin, Sheng H.,

1995.

Breakdown of the born-oppenheimer approximation in ZEKE states of Ag2.

Chemical Physics Letters.

239(1-3), S. 61-66.

Verfügbar unter: https://doi.org/10.1016/0009-2614(95)00441-6
Yeretzian, Chahan; Röthlisberger, Ursula; Schumacher, Ernst,

1995.

Na6Pb : a bimetallic cluster of striking stability.

Chemical Physics Letters.

237(3-4), S. 334-338.

Verfügbar unter: https://doi.org/10.1016/0009-2614(95)00310-Z
Yeretzian, Chahan,

1995.

Electronic structure effects in bimetallic MxN clusters : M = alkali, N = divalent metal.

The Journal of Physical Chemistry.

99(1), S. 123-130.

Verfügbar unter: https://doi.org/10.1021/j100001a022
Németh, Géza I.; Ungar, Horst; Yeretzian, Chahan; Selzle, Heinrich L.; Schlag, Edward W.,

1994.

High-resolution spectroscopy of Ag+2 via long-lived ZEKE states.

Chemical Physics Letters.

228(1-3), S. 1-8.

Verfügbar unter: https://doi.org/10.1016/0009-2614(94)00904-X
Yeretzian, Chahan; Beck, Rainer D.; Whetten, Robert L.,

1994.

Cluster-surface scattering in a reflectron collider : probing fullerenes by surface impact.

International Journal of Mass Spectrometry.

135(2-3), S. 79-118.

Verfügbar unter: https://doi.org/10.1016/0168-1176(94)04011-7
Hansen, Klavs; Yeretzian, Chahan; Whetten, Robert L.,

1994.

A simple rate equation for fullerene coalescence.

Chemical Physics Letters.

218(5-6), S. 462-466.

Verfügbar unter: https://doi.org/10.1016/0009-2614(94)00016-6
Yeretzian, Chahan; Schlag, Edward W.,

1994.

Physikalische und Theoretische Chemie 1993.

Nachrichten aus Chemie, Technik und Laboratorium.

42(2), S. 181-191.

Verfügbar unter: https://doi.org/10.1002/nadc.19940420211
Whetten, Robert L.; Yeretzian, Chahan; St. John, Pamela M.,

1994.

Cleavage patterns of carbon clusters from impact-induced fragmentation of C- N, N = 10-50.

International Journal of Mass Spectrometry.

138, S. 63-76.

Verfügbar unter: https://doi.org/10.1016/0168-1176(94)04063-X
Yeretzian, Chahan; Hansen, Klavs; Diederich, François; Whetten, Robert L.,

1993.

Coalescence reactions of fullerenes.

Zeitschrift für Physik D: Atoms, Molecules and Clusters.

26(Supp1), S. 300-304.

Verfügbar unter: https://doi.org/10.1007/BF01425697
Yeretzian, Chahan; Wiley, John B.; Holczer, Karoly; Su, Tim; Nguyen, Song; Kaner, Richard B.; Whetten, Robert L.,

1993.

Partial separation of fullerenes by gradient sublimation.

The Journal of Physical Chemistry.

97(39), S. 10097-10101.

Verfügbar unter: https://doi.org/10.1021/j100141a033
Yeretzian, Chahan; Hansen, Klavs; Whetten, Robert L.,

1993.

Rates of electron emission from impact-heated fullerenes.

Science.

260(5108), S. 652-656.

Verfügbar unter: https://doi.org/10.1126/science.260.5108.652
Yeretzian, Chahan; Hansen, Klavs; Beck, Rainer D.; Whetten, Robert L.,

1993.

Surface scattering of C60+ : recoil velocities and yield of C60.

The Journal of Chemical Physics.

98(9), S. 7480.
Rubin, Yves; Khan, Saeed; Freedberg, Daron I.; Yeretzian, Chahan,

1993.

Synthesis and x-ray structure of a diels-alder adduct of C60.

Journal of the American Chemical Society.

115(1), S. 344-345.

Verfügbar unter: https://doi.org/10.1021/ja00054a049
Whetten, Robert L.; Yeretzian, Chahan,

1992.

Fullerenes under extreme temperatures and stress : collisions of fullerenes with surfaces and with other fullerenes.

International Journal of Modern Physics B.

6(23/24), S. 3801-3814.

Verfügbar unter: https://doi.org/10.1142/S0217979292001869
St. John, Pamela M.; Yeretzian, Chahan; Whetten, Robert L.,

1992.

Electron emission mechanism for impact of CN- and SiN- clusters.

The Journal of Physical Chemistry.

96(23), S. 9100-9104.

Verfügbar unter: https://doi.org/10.1021/j100202a005
Yeretzian, Chahan; Hansen, Klavs; Diederich, François; Whetten, Robert L.,

1992.

Coalescence reactions of fullerenes.

Nature.

359(6390), S. 44-47.

Verfügbar unter: https://doi.org/10.1038/359044a0
Yeretzian, Chahan; Hansen, Klavis; Alvarez, Marcos M.; Min, K. S.; Gillan, E. G.; Holczer, Károly; Kaner, Richard B.; Whetten, Robert L.,

1992.

Collisional probes and possible structure of La2C80.

Chemical Physics Letters.

196(3-4), S. 337-342.

Verfügbar unter: https://doi.org/10.1016/0009-2614(92)85978-J
Gillan, Edward G.; Yeretzian, Chahan; Min, Kyu S.; Alvarez, Marcos M.; Whetten, Robert L.; Kaner, Richard B.,

1992.

Endohedral rare-earth fullerene complexes.

The Journal of Physical Chemistry.

96(17), S. 6869-6871.

Verfügbar unter: https://doi.org/10.1021/j100196a006
Yeretzian, Chahan; Whetten, Robert L.,

1992.

Delayed emission of electrons from C60 following energetic impact against graphite.

Zeitschrift für Physik D: Atoms, Molecules and Clusters.

24(2), S. 199-202.

Verfügbar unter: https://doi.org/10.1007/BF01426705
Bunshah, Rointan F.; Jou, Shyankay; Prakash, Shiva; Doerr, Hans J.; Isaacs, Lyle; Wehrsig, Arno; Yeretzian, Chahan; Cynn, Hyunchae; Diederich, Francois,

1992.

Fullerene formation in sputtering and electron beam evaporation processes.

The Journal of Physical Chemistry.

96(17), S. 6866-6869.

Verfügbar unter: https://doi.org/10.1021/j100196a005
Kappes, Manfred M.; Schär, Martin; Röthlisberger, Ursula; Yeretzian, Chahan; Schumacher, Ernst,

1988.

Sodium cluster ionization potentials revisited : higher resolution measurements for Nax (x<23) and their relation to bonding models.

Chemical Physics Letters.

143(3), S. 251-258.

Verfügbar unter: https://doi.org/10.1016/0009-2614(88)87376-7
Schumacher, Ernst; Blatter, Fritz; Frey, Martin; Heiz, Ueli; Röthlisberger, Ursula; Schär, Martin; Vayloyan, Arthur; Yeretzian, Chahan,

1988.

Metal clusters : between atom and bulk.

Chimia.

42(11), S. 357.

Bücher und Monographien, peer-reviewed

Jiménez, María Julia; Fernández Valdez, Yara Carolina; Jacobi, Johanna; Yeretzian, Chahan,

2021.

Sultana : good practices and other curiosities.

Slow Food Bolivia.

Verfügbar unter: https://doi.org/10.21256/zhaw-21770
Jiménez, María Julia; Fernández Valdez, Yara Carolina; Jacobi, Johanna; Yeretzian, Chahan,

2021.

Coffee cherry flavour.

Slow Food Bolivia.

Verfügbar unter: https://doi.org/10.21256/zhaw-21771
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

Buchbeiträge, peer-reviewed

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
Yeretzian, Chahan,

2017.

Coffee

.

In:

Springer handbook of odor.

Springer.

S. 107-127.

Springer Handbooks.

Verfügbar unter: https://doi.org/10.1007/978-3-319-26932-0_6
Yeretzian, Chahan; Blank, Imre; Wyser, Yves,

2017.

Protecting the flavors : freshness as a key to quality

.

In:

The craft and science of coffee.

Elsevier.

S. 329-353.

Verfügbar unter: https://doi.org/10.1016/B978-0-12-803520-7.00014-1
Goodman, Bernard A.; Yeretzian, Chahan,

2015.

Free radical processes in coffee I : solid samples

.

In:

Processing and impact on active components in food.

London:

Academic Press.

S. 559-566.

Verfügbar unter: https://doi.org/10.1016/B978-0-12-404699-3.00067-6
Goodman, Bernard A.; Yeretzian, Chahan,

2015.

Free radical processes in coffee II : liquids

.

In:

Processing and impact on active components in food.

Academic Press.

S. 567-574.

Verfügbar unter: https://doi.org/10.1016/B978-0-12-404699-3.00068-8
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
Miedema, Jan-Pieter; Brazsák, Josef; Ludwig, Bernhard; Ellison, Alan D.; Jackson, John E.; Schildknecht, Eckhard; Yeretzian, Chahan; Blank, Imre; Palzer, Stefan,

2007.

Flavouring of dehydrated convenience food and kitchen aids

.

In:

Flavourings.

Wiley.

S. 549-572.

Verfügbar unter: https://doi.org/10.1002/9783527611454.ch5b
German, J. Bruce; Yeretzian, Chahan; Tolstoguzov, Vladimir B.,

2007.

Olfaction, where nutrition, memory and immunity intersect

.

In:

Flavours and fragrances.

Berlin:

Springer.

S. 25-41.

Verfügbar unter: https://doi.org/10.1007/978-3-540-49339-6_3
Kappes, Manfred M.; Schär, Martin; Yeretzian, Chahan; Heiz, Ulrich; Vayloyan, Arthur; Schumacher, Ernst,

1987.

Alkali clusters : structure, stability, large amplitude motion and chemical properties

.

In:

Physics and chemistry of small clusters.

Springer.

S. 145-149.

Verfügbar unter: https://doi.org/10.1007/978-1-4757-0357-3_23

Konferenzbeiträge, peer-reviewed

Röcker, Bettina; Rüegg, Nadine; Glöss, Alexia N.; Yeretzian, Chahan; Yildirim, Selçuk,

2017.

Inactivation of palladium-based oxygen scavenger system by volatile sulphur compounds present in the headspace of packaged food [Paper].

In:

Packaging Technology and Science.

20th IAPRI World Conference on Packaging 2016, Sao Paulo, 12-15 June 2016.

Wiley.

S. 427-442.

Verfügbar unter: https://doi.org/10.1002/pts.2220
Wellinger, Marco; Petrozzi, Sergio; Renaud, Jean-Marc; Christlbauer, Monika; Yeretzian, Chahan,

2015.

On-line PTR-ToF-MS quantification of volatile aroma compounds released during tobacco heat treatment [Paper].

In:

Taylor, A. J.; Mottram, D. S., Hrsg.,

Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium.

14th Weurman Flavour Research Symposium, Cambridge, United Kingdom, 15-19 September 2014.

Context.

S. 253-257.
Wieland, Flurin; Neff, Angela; Gloess, Alexia; Poisson, Luigi; Blank, Imre; Pretre, Daniel; Milo, Christian; Yeretzian, Chahan,

2013.

Automated setup for high precision measurements of Henry law constants of volatile organic compounds over a large temperature range [Paper].

In:

6th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications.

6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, Obergurgl, Austria, 3-8 February 2013.

Innsbruck University Press.

S. 234-237.
Yeretzian, Chahan; Gloess, Alexia; Wieland, Flurin,

2010.

Application of proton-transfer-reaction time-of-flight mass-spectroscopy (PTR-ToF-MS) in coffee research [Poster].

In:

Fall Meeting 2010 of the Swiss Chemical Society, Zurich, 16 September 2010.

Schweizerische Chemische Gesellschaft.
Blank, Imre; Wüst, Matthias; Yeretzian, Chahan, Hrsg.,

2010.

Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium.

12th Weurman Symposium, Interlaken, Switzerland, 2008.

Winterthur:

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

.

ISBN 978-3-905745-19-1.

Verfügbar unter: https://doi.org/10.21256/zhaw-4218
Wild, Andrea; Glöss, Alexia; D'Ambrosio, Lucio; Rentsch, Hans; Rink, Adrian; Yeretzian, Chahan,

2010.

Nose-space analysis of coffee by on-line proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS) [Poster].

In:

Fall Meeting 2010 of the Swiss Chemical Society, Zurich, 16 September 2010.

Schweizerische Chemische Gesellschaft.

S. 473.
Blank, Imre; Pollien, Philippe; Yeretzian, Chahan,

2003.

A new application of PTR-MS : aroma generation through the Maillard reaction [Paper].

In:

Contributions to the 1st International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications. 1st International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Innsbruck, January 18-23, 2003.

1st International Conference on Proton Transfer Reaction Mass Spectrometry and Its Applications, Innsbruck, 18-23 January 2003.

Innsbruck:

Innsbruck University Press.

S. 87-90.

Verfügbar unter: http://www.ionicon.com/sites/default/files/uploads/doc/contributions_ptr_ms_Conference_1.pdf
Pollien, Philippe; Lindinger, Christian; Ali, Santo; Yeretzian, Chahan,

2003.

Absolute quantification of headspace volatiles by PTR-MS [Paper].

In:

Contributions to the 1st International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications.

1st International Conference on Proton Transfer Reaction Mass Spectrometry and Its Applications, Innsbruck, 18-23 January 2003.

Innsbruck:

Innsbruck University Press.

S. 153-156.

Verfügbar unter: http://www.ionicon.com/sites/default/files/uploads/doc/contributions_ptr_ms_Conference_1.pdf
Lindinger, Christian; Pollien, Philippe; Ali, Santo; Märk, Tilmann; Yeretzian, Chahan,

2003.

Coupling GC-MS with PTR-MS for unambiguous chemical characterisation of on-line PTR-MS spectra [Paper].

In:

1st International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Innsbruck, January 18-23, 2003.

Innsbruck:

Innsbruck University Press.

S. 157-160.

Verfügbar unter: http://www.ionicon.com/sites/default/files/uploads/doc/contributions_ptr_ms_Conference_1.pdf
Ali, Santo; Pollien, Philippe; Lindinger, Christian; Yeretzian, Chahan,

2003.

In-vivo analysis of aroma release while eating food : a novel set-up for monitoring on-line nosespace air [Paper].

In:

Contributions to the 1st International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications. 1st International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Innsbruck, January 18-23, 2003.

1st International Conference on Proton Transfer Reaction Mass Spectrometry and Its Applications, Innsbruck, 18-23 January 2003.

Innsbruck:

Innsbruck University Press.

S. 161-164.

Verfügbar unter: http://www.ionicon.com/sites/default/files/uploads/doc/contributions_ptr_ms_Conference_1.pdf
Yeretzian, Chahan; Pollien, Philippe; Lindinger, Christian; Ali, Santo,

2003.

Progress and prospects of PTR-MS in food science [Paper].

In:

Contributions to the 1st International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications. 1st International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Innsbruck, January 18-23, 2003.

1st International Conference on Proton Transfer Reaction Mass Spectrometry and Its Applications, Innsbruck, 18-23 January 2003.

Innsbruck:

Innsbruck University Press.

S. 80-81.

Verfügbar unter: http://www.ionicon.com/sites/default/files/uploads/doc/contributions_ptr_ms_Conference_1.pdf
Lindinger, Christian; Ali, Santo; Buettner, Andrea; Schieberle, Peter; Stoupis, Christoforos; Vock, Peter; Yeretzian, Chahan,

2003.

Simultaneous real-time magnetic resonance imaging (MRI) and nose-space analysis by proton-transfer-reaction mass-spectrometry during eating [Paper].

In:

226th National ACS Meeting, New York, 14 July 2003.

Washington:

American Chemical Society.
Yeretzian, Chahan; Jordan, Alfons; Graus, Martin; Pollien, Philippe; Lindinger, Werner,

2002.

Applications of PTR-MS in food flavour research : recent progress and prospects [Paper].

In:

Contributions to the 13. Symposium on atomic and surface physics and related topics.

XIII. Symposium on Atomic and Surface Physics and Related Topics (SASP), Kitzbühel, 17-23 February 2002.

Innsbruck:

Universität Innsbruck.

S. 64-66.

Verfügbar unter: http://www.iaea.org/inis/collection/NCLCollectionStore/_Public/33/060/33060701.pdf?r=1
Dorfner, Ralph; Ferge, Thomas; Yeretzian, Chahan; Kettrup, Antonius; Zimmermann, Ralf,

2002.

On-line analysis of coffee roasting off-gas with laser ionisation (REMPI and SPI) mass spectrometry measurement at large scale roasting facilities and on-line determination of the roast degree [Paper].

In:

Proceedings of the 50th ASMS Conference on Mass Spectrometry and Allied Topics.

50th ASMS Conference on Mass Spectrometry and Allied Topics, Orlando FL, USA, 2-6 June 2002.

Weitere Publikationen

Yeretzian, Chahan,

2020.

The coffee excellence center of the Zurich University of Applied Sciences.

The Innovation Platform.

2020(1), S. 260-263.
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
Glöss, Alexia; Yeretzian, Chahan; Knochenmuss, Richard; Groessl, Michael,

2019.

Online-Analyse der Kaffeeröstung.

ChemieXtra.

2019(5), S. 28-29.

Verfügbar unter: http://issuu.com/sigwerbgmbh/docs/cx_2019_5_web_93e48a1b169b11?e=2736742/69848464
Yeretzian, Chahan; Glöss, Alexia N.; Knochenmuss, Richard,

2019.

Online-Analyse der Kaffeeröstung : Aromen-Bildung in der Ionenmobilitäts-Spektrometrie.

LVT Lebensmittel Industrie.

2019(1-2), S. 9-10.
Yeretzian, Chahan,

2018.

Online-Analyse der Kaffeeröstung mittels Ionenmobilitäts-Spektrometrie.

Transfer.

2018(2), S. 8.

Verfügbar unter: https://doi.org/10.21256/zhaw-13651
Kishigami, Mizue; Wellinger, Marco; Früh, Patrick; Yeretzian, Chahan,

2018.

Filter coffee extraction : a time-resolved view [Poster].

In:

Specialty Coffee Expo 2018, Seattle, USA, 19-22 April 2018.
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.
Yeretzian, Chahan,

2017.

Folgen des Klimawandels für Kaffeeanbau : zu wenig Regen schadet dem Geschmack.

WirtschaftsWoche.

Verfügbar unter: http://www.wiwo.de/unternehmen/handel/folgen-des-klimawandels-fuer-kaffeeanbau-zu-wenig-regen-schadet-dem-geschmack/19263150.html
Smrke, Samo; Rahn, Anja; Gloess, Alexia; Yeretzian, Chahan,

2017.

On-line coffee flavour formation analysis using PTR-Tof_MS during roasting under different atmospheres [Paper].

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.
Petrozzi, Sergio; Yeretzian, Chahan,

2016.

Einführung eines Nachhaltigkeitscodes/Belastungsindexes für die semiquantitative Gewichtung von analytischen Methoden : Verbessertes und nachhaltigeres Praktikum in der Fachstelle Analytische Chemie des ICBT.

1. Auflage.

Winterthur:

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

ISBN 9783737557856.
Sanchez Lopez, Jose; Wellinger, Marco; Gloess, Alexia; Zimmermann, Ralf; Yeretzian, Chahan,

2016.

Extraction kinetics of coffee aroma compounds during espresso extraction : on-line analysis by PTR-MS [Paper].

In:

Contributions 7th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications.

7th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Obergurgl, Austria, 14-19 February 2016.

Innsbruck University Press.
Zimmermann, R.; Ehlert, S.; Czech, H.; Schepler, C.; Fischer, M.; Wohlfahrt, S.; Hertz-Schünemann, R.; Denner, T.; Howell, J.; Yeretzian, Chahan; Walte, A.; Streibel, T.,

2016.

New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts [Paper].

In:

XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016).

XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016), Davos, 7-12 February 2016.

Innsbruck University Press.
Stohner, Jürgen; Yeretzian, Chahan, Hrsg.,

2016.

XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016).

XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016), Davos, 7-12 February 2016.

Innsbruck University Press.

Conference Series.

ISBN 978-3-903122-04-8.

Verfügbar unter: https://www.uibk.ac.at/iup/buch_pdfs/9783903122048.pdf
Sanchez Lopez, Jose; Yener, Sine; Bonn, Günther; Märk, Tilmann; Zimmermann, Ralf; Yeretzian, Chahan; Biasoli, Franco,

2015.

Exploring the extraction dynamics of green tea by PTR-ToF_MS [Poster].

In:

4th MS Food Day, Foggia, Italy, 7-9 October 2015.
Sanchez Lopez, Jose; Zimmermann, Ralf; Yeretzian, Chahan,

2015.

Extraction kinetics of coffee aroma compounds by on-line PTR-MS [Paper].

In:

Flavour Science : Proceedings from the XIV Weurman Flavour Research Symposium.

14th Weurman Flavour Research Symposium, Cambridge, United Kingdom, 15-19 September 2014.

S. 147-150.
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/
Gloess, Alexia N.; Yeretzian, Chahan; Vietri, Anita; Bongers, Sandra; Koziorowski, Thomas,

2013.

On-line analysis of the coffee roasting process with PTR-ToF-MS : evidence of different flavor formation dynamics for different coffee varieties [Paper].

In:

Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications.

6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, Obergurgl, Austria, 3-8 February 2013.

Innsbruck:

Innsbruck University Press.

S. 166-169.
Gloess, Alexia; Wellinger, Marco; Schönbächler, Barbara; Wieland, Flurin; Lindinger, Christian; Yeretzian, Chahan,

2013.

Predicting the sensory profiles of coffee based on PTR-ToF-MS and GC-MS measurements [Paper].

In:

Contributions : 6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications.

6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, Obergurgl, Austria, 3-8 February 2013.

Innsbruck:

Innsbruck University Press.

S. 54-57.
Yeretzian, Chahan; Gloess, Alexia; Schönbächler, Barbara; Wellinger, Marco; Neff, Angela; Wieland, Flurin,

2013.

Recent applications of PTR-ToF-MS in coffee research [Paper].

In:

6th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications.

6th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, Obergurgl, Austria, 3-8 February 2013.

Innsbruck University Press.

S. 67-70.
Schönbächler, Barbara; Glöss, Alexia N.; Wellinger, Marco; Klopprogge, Babette; Rast, Markus; Deuber, Louis; Yeretzian, Chahan,

2012.

Can we measure the freshness of roasted coffee? [Paper].

In:

24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012.

Paris:

Association pour la Science et l'information sur le café.

S. 271-275.
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.
Glöss, Alexia; Knöpfli Lengweiler, Kaja; Yeretzian, Chahan; Schönbächler, Barbara,

2012.

Entwicklung einer Methode zur Untersuchung von Innenraumluft.

SVG Journal.

2, S. 9-10.
Gloess, Alexia; Knöpfli Lengweiler, Kaja; Yeretzian, Chahan; Schönbächler, Barbara,

2012.

Entwicklung einer Methode zur Untersuchung von Innenraumluft.

Transfer.

2012(1), S. 7.

Verfügbar unter: https://doi.org/10.21256/zhaw-12800
Wieland, Flurin; Glöss, Alexia; Keller, Marco; Wetzel, Andreas; Schenker, Stefan; Yeretzian, Chahan,

2012.

Online monitoring of the roastwer off-gas during coffee roasting using proton transfer reaction time-of-flight mass spectroscopy (PTR-ToF-MS) : towards a real-time process control for a consistent roast profile [Poster].

In:

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

Schweizerische Vereinigung fuer Gesundheitsschutz und Umwelttechnik.

S. 494.
Wieland, Flurin; Glöss, Alexia; Keller, Marco; Wetzel, Andreas; Schenker, Stefan; Yeretzian, Chahan,

2012.

Progress on coffee roasting : a process control tool for a consistent roast degree-roas after roast.

New Food.

15(3), S. 22-26.
Gloess, Alexia; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan,

2011.

Sensory and chemical quality of a coffee brew : effect of different extraction methods [Poster].

In:

9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011.
Blank, Imre; Baggenstoss, Jürg; Piosson, Luigi; Kerler, Josef; Rytz, Andreas; Pollien, Philippe; Lindinger, Christian; Yeretzian, Chahan,

2011.

Advanced predictive tools based on holistic and targeted approaches for the analytical-sensory correlation of coffee aroma [Paper].

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Contributions : 5th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications.

5th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, Obergurgl, Austria, 26 January - 2 February 2011.

S. 99-102.
Glöss, Alexia; Schönbächler, Barbara; Vietri, Anita; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan,

2011.

Einfluss der Röstung auf das Aroma von Kaffee : On-line Analyse der Röstung mittels Protonentransfer-Massenspektrometrie.

GIT: Labor-Fachzeitschrift.

2011(10), S. 712.
Petrozzi, Sergio; Wieland, Flurin; Glöss, Alexia N.; D’Ambrosio, Lucio; Yeretzian, Chahan,

2011.

Flow injection analysis for the direct quantification of the total polyphenol content in coffee brews.

Journal of Flow Injection Analysis.

28(1), S. 23-28.

Verfügbar unter: http://jafia.kyushu-u.ac.jp/japanese/jfia/contents/28_1/PDF/JFIA28(1)(2011)pp23.pdf
Wieland, Flurin; Gloess, Alexia N.; Yeretzian, Chahan,

2011.

Measuring partition coefficients of VOC's and their temperature dependence by dynamic stripping and Proton-Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF_MS) [Poster].

In:

Contributions : 5th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications.

5th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, Obergurgl, Austria, 26 January - 2 February 2011.

Innsbruck:

Innsbruck University Press.

S. 259-260.
Wieland, Flurin; Glöss, Alexia; Yeretzian, Chahan; Keller, Marco; Wetzel, Andreas,

2011.

Process control of coffee roasting via on-line monitoring of volatile organic compounds with PTR-ToF-MS [Paper].

In:

Proceedings of the 1st International Congress on Cocoa Coffee and Tea.

1st International Congress on Cocoa Coffee and Tea (CoCoTea 2011), Novara, 13-16 September 2011.

S. 80-81.
Yeretzian, Chahan; Glöss, Alexia; Petrozzi, Sergio; D Ambrosio, Lucio; Knöpfli Lengweiler, Kaja; Wieland, Flurin; Fridolin Wild, Andrea; Anliker, Ruedi,

2010.

The smell of coffee : an analytical perspective.

New Food.

13(4), S. 10-17.

Verfügbar unter: https://www.newfoodmagazine.com/article/2565/the-smell-of-coffee-an-analytical-perspective/
Lindinger, Christian; de Vos, Ric C. H.; Lambot, Charles; Pollien, Philippe; Rytz, Andreas; Voirol-Baliguet, Elisabeth; Fumeaux, René; Robert, Fabien; Yeretzian, Chahan; Blank, Imre,

2010.

Coffee chemometrics as a new concept : untargeted metabolic profiling of coffee [Paper].

In:

Expression of Multidisciplinary Flavour Science.

12th Weurman Flavour Research Symposium, Interlaken, 1-4 July 2008.

Winterthur:

ZHAW Zurich University of Applied Sciences.

S. 581-584.

Verfügbar unter: https://doi.org/10.21256/zhaw-1952
D'Ambrosio, Lucio; Wermelinger, Thomas; Klopprogge, Babette; Yeretzian, Chahan,

2010.

How much robusta coffee is in a roasted coffee blend? : quantification of the robusta fraction via two alternative instrumental methods: confocal raman spectroscopy and HPLC [Poster].

In:

Fall Meeting 2010 of the Swiss Chemical Society, Zurich, 16 September 2010.

Schweizerische Chemische Gesellschaft.

S. 474.
Gloess, Alexia; Vietri, Anita; Yeretzian, Chahan,

2010.

Mit dem Massenspektrometer an Prozessen schnüffeln.

Transfer.

2010(3), S. 4.

Verfügbar unter: https://doi.org/10.21256/zhaw-12799
Petrozzi, Sergio; D'Ambrosio, Lucio; Yeretzian, Chahan,

2010.

Rapid estimation of total polyphenols in coffee brews by flow injection analysis with colorimetric detection [Poster].

In:

Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010.

Schweizerische Chemische Gesellschaft.

S. 474.
Yeretzian, Chahan; Pollien, Philippe; Graus, Martin,

2009.

Coffee roasting : exploring the impact of the time-temperature profile on the formation kinetics of volatile organic compounds by PTR-MS [Paper].

In:

4th International Proton Transfer Reaction Mass Spectrometry Conference, Obergurgl, Austria, 6-21 February 2009.

Innsbruck:

Innsbruck University Press.

S. 221-225.
Blank, Imre; Wüst, Matthias; Yeretzian, Chahan, Hrsg.,

2009.

Expression of multidisciplinary flavor science : research highlights from the 12th Weurman Symposium.

12th Weurman Symposium, Interlaken, July 2008.

Washington:

American Chemical Society.

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ISBN 978-3-905745-19-1.

Verfügbar unter: https://doi.org/10.1021/jf902402s
Pollien, Philippe; Lindinger, Christian; Glöss, Alexia N.; Yeretzian, Chahan,

2009.

Measuring partition coefficients of VOCs using a dynamic, PTR-MS-coupled method [Paper].

In:

4th International Proton Transfer Reaction Mass Spectrometry Conference, Obergurgl, Austria, 6-21 February 2009.

Innsbruck:

Innsbruck University Press.

S. 221-225.
Yeretzian, Chahan,

2009.

Range expanded : a tasting tour of the New Grands Crus Universe.

Nespresso Magazin.

2009(12), S. 41-44.
Yeretzian, Chahan,

2008.

Doctor coffee : the amazing elixir.

Nespresso Magazin.

2008(11), S. 46-49.
Blank, Imre; Wüst, Matthias; Yeretzian, Chahan, Hrsg.,

2008.

Expression of multidisciplinary flavour science proceedings of the 12th Weurman Symposium : Interlaken, Switzerland, July 2008.

12th Weurman Symposium, Interlaken, 01-04 July 2008.

Winterthur:

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

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ISBN 978-3-905745-19-1.
Pascual, Ederlinda; Yeretzian, Chahan; Pirker, Katharina; Goodman, Bernard,

2005.

Antioxidant, pro-oxidant and free radical processes in coffee [Paper].

In:

Natural antioxidants and micronutrients : proceedings of the Third International Symposium on Natural Antioxidants, Molecular Mechanisms and Health Effects (ISNA).

3rd International Symposium on Natural Antioxidants, Shanghai, China, 24-29 June 2005.

Bologna:

Medimond.

S. 119-125.
Yeretzian, Chahan,

2004.

Das Aroma von Nespresso : eine Symphonie der Sinne.

Nutritio.

49(1), S. 12-13.
Roberts, Deborah D.; Pollien, Philippe; Lindinger, Christian; Yeretzian, Chahan,

2003.

Nosespace analysis with proton-transfer reaction mass spectrometry : intra- and interpersonal variability

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In:

Delwiche, Jeannine, Hrsg.,

Handbook of flavor characterization.

New York:

Dekker.

S. 151-162.
Blank, Imre; Devaud, Stephanie; Matthey-Doret, Walther; Pollien, Philippe; Robert, Fabien; Yeretzian, Chahan,

2003.

Formation of odour-active compounds in maillard model systems based on proline [Paper].

In:

Flavour research at the dawn of the twenty-first century.

10th Weurman Flavour Research Symposium, Beaune, 25-28 June 2002.

Paris:

Editions Tec & Doc.

S. 456-458.
Mayr, Dagmar; Maerk, Tilmann; Lindinger, Werner; Brevard, Hugues; Yeretzian, Chahan,

2003.

In-vivo analysis of banana aroma by proton-transfer-reaction mass-spectrometry [Paper].

In:

Flavour research at the dawn of the twenty-first century.

10th Weurman Flavour Research Symposium, Beaune, 25-28 June 2002.

Paris:

Editions Tec & Doc.

S. 256-259.
Graus, Martin; Yeretzian, Chahan; Jordan, Alfons; Lindinger, Werner,

2002.

In-mouth aroma : breath-by-breath analysis of nose space by PTR-MS while drinking coffee [Paper].

In:

Contributions to the 13. Symposium on atomic and surface physics and related topics.

XIII. Symposium on Atomic and Surface Physics and Related Topics (SASP), Kitzbühel, 17-23 February 2002.

S. 295-299.

Verfügbar unter: http://www.iaea.org/inis/collection/NCLCollectionStore/_Public/33/060/33060701.pdf?r=1
Zimmermann, Ralf; Heger, Hans Jörg; Dorfner, Ralph; Yeretzian, Chahan; Kettrup, Antonius; Boels, Ulrich,

1997.

On-line monitoring of food volatiles by laser ionization mass spectroscopy (REMPI_TOFMS) : first results for coffee, tea and cocoa [Paper].

In:

1st international convention food ingredients : proceedings, preprints.

1st International Convention Food Ingredients, Cuneo, Italy, 15-17 September 1997.

UNIDO, United nations industrial development organisation.

S. 343-350.
Yeretzian, Chahan,

1993.

Laser-desorption mass spectrometry and induced coalescence of fullerenes [Paper].

In:

de Vries, Mattanjah S., Hrsg.,

Lasers and optics for surface analysis.

Lasers and Optics for Surface Analysis, Los Angeles, USA, 20-21 January 1993.

Bellingham:

SPIE.

Proceedings of SPIE ; 1857.
Eggenschwiler, Gaby; Yeretzian, Chahan,

1989.

Längsschnittliche Untersuchung zur Entwicklung des Liedersingens bei 2 Vorschulkindern.

Institut für Psychologie, Universität Bern.
Kappes, Manfred; Radi, P.; Schär, M.; Yeretzian, Chahan; Schuhmacher, E.,

1986.

Shell closings and geometric structure effects : a systematic approach to the interpretation of abundance distributions observed in photoionisation mass spectra for alkali cluster beams [Paper].

In:

Metal Clusters : proceedings of an international symposium, Heidelberg, April 7-11, 1986.

Springer.

S. 15-19.

Verfügbar unter: https://doi.org/10.1007/978-3-642-71571-6_3

Mündliche Konferenzbeiträge und Abstracts

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:

13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018.
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.
Kishigami, Mizue; Wellinger, Marco; Yeretzian, Chahan,

2018.

Filter coffee extraction : a time-resolved view and the influence of CO2.

In:

27th International Conference of the Association for the Science and Information on Coffee (ASIC), Portland, USA, 16-20 September 2018.
Yeretzian, Chahan,

2018.

Play with temperatures - scientific evidence (extracting coffee).

In:

Victoria Arduino - Champions' Hub, Belforte del Chienti, Italy, 8-9 May 2018.
Wellinger, Marco; Yeretzian, Chahan,

2018.

SCA water quality workshop.

In:

Specialty Coffee Expo 2018, Seattle, USA, 19-22 April 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.

The impact of coffee roasting profile on freshness markers in coffee aroma : towards a universal method to quantify coffee freshness.

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,

2017.

A scientist’s perspective of the coffee brewing chart : when science meets craft.

In:

1st International Conference “The Quality of Coffee: A Never-Ending Research”, Camerino, 30 November - 1 December 2017.
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.
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.
Sanchez Lopez, Jose; Wellinger, Marco; Gloess, Alexia; Zimmermann, Ralf; Yeretzian, Chahan,

2015.

Extraction kinetics of coffee aroma compounds during espresso extraction on a professional : on-line analysis by PTR-ToF-MS.

In:

3rd International Congress on «Cocoa, Coffee, Tea», Aveiro, Portugal, 22-24 June 2015.
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.
Glöss, Alexia; Schönbächler, Barbara; Sanchez Lopez, Jose; Zimmermann, Ralf; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan,

2014.

Application of on-line analysis of coffee roasting with PTR-ToF-MS on industrial roasters : pros and cons.

In:

25th International Conference of the Association for the Science and Information on Coffee (ASIC), Armenia, Columbia, 8-13 September 2014.
Sanchez Lopez, Jose; Zimmermann, Ralf; Yeretzian, Chahan,

2014.

Application of photo-ionisation time-of-flight mass spectrometry for the studying of flavour compound formation in coffee roasting of bulk quantities and single beans.

In:

25th International Conference of the Association for the Science and Information on Coffee (ASIC), Armenia, Columbia, 8-13 September 2014.
Zimmermann, R.; Streibel, T.; Hertz-Schünemann, R.; Ehlert, S.; Schepler, C.S.; Yeretzian, Chahan; Howell, J.,

2014.

Extraction of espresso coffee : a time resolved analysis of the extraction dynamics of coffee aroma compounds by PTR-ToF-MS (Proton-Transfer-Reaction Time of Flight Mass-Spectrometry).

In:

25th International Conference of the Association for the Science and Information on Coffee (ASIC), Armenia, Columbia, 8-13 September 2014.
Yeretzian, Chahan,

2014.

The flavour of coffee.

In:

India International Coffee Festival 2014 (IICF), Bangalore, India, 21-25 January 2014.
Yeretzian, Chahan; Pasqual, Ederlinda; Goodman, Bernard,

2013.

Effects of O2 during various processing steps on free radical concentrations in hot aqueous extracts of roast & ground coffee and their changes during storage.

In:

Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013.
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.
Schönbächler, Barbara; Glöss, Alexia; Chatelain, Karin; Yeretzian, Chahan,

2012.

How can we measure the freshness of coffee?.

In:

Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.
Schönbächler, Barbara; Glöss, Alexia; Rast, Markus; Deuber, Louis; Yeretzian, Chahan,

2012.

How do we measure the freshness of roasted coffee? : exploring freshness indices of whole and ground coffee.

In:

24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012.
Knöpfli Lengweiler, Kaja; Glöss, Alexia; Schönbächler, Barbara; Yeretzian, Chahan,

2012.

Monitoring indoor air quality.

In:

Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.
Glöss, Alexia; Vietri, Anita; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan,

2012.

On-line Analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varieties.

In:

24th International Conference on Coffee Science, San José, Costa Rica, 12-16 November 2012.
Glöss, Alexia; Vietri, Anita; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan,

2012.

On-line analysis of the coffee roasting process with PTR-ToF-MS : changes in flavor formation pathways for different coffee varieties.

In:

Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.
Wieland, Flurin; Glöss, Alexia; Keller, Marco; Schenker, Stefan; Yeretzian, Chahan,

2012.

Online monitoring of the roaster off-gas during coffee roasting using proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) : towards a real-time process control for a consistent roast profile.

In:

Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.
Yeretzian, Chahan; Gloess, Alexia N.; Wieland, Flurin; Zurfluh, Barbara,

2011.

Applications of PTR-ToF-MS on coffee.

In:

Contributions : 5th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications.

5th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, Obergurgl, Austria, 26 January - 2 February 2011.

Innsbruck:

Innsbruck University Press.

S. 129.
Gloess, Alexia; Yeretzian, Chahan; Vietri, Anita; Bongers, Sandra; Koziorowski, Thomas,

2011.

Process monitoring by PTR-ToF-MS : applications on profile roasting of coffee.

In:

Contributions : 5th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications.

5th International Conference on Proton Transfer Reaction Mass Spectrometry and ist Applications, Obergurgl, Austria, 26 January - 2 February 2011.

Innsbruck:

Innsbruck University Press.

S. 109.
Gloess, Alexia N.; D`Ambrosio, Lucio; Zurfluh-Schönbächler, Barbara; Klopprogge, Babette; Chatelain-Gerber, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan,

2010.

Effect of coffee extraction method on quality of coffee.

In:

Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010.

Schweizerische Chemische Gesellschaft.

S. 473.
Gloess, Alexia N.; Vietri, Anita; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan,

2010.

Exploring the impact of the time-temperature roasting profile on the flavor of coffee.

In:

Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010.
Wieland, Flurin; Gloess, Alexia N.; Yeretzian, Chahan,

2010.

Measuring partition coefficients of VOCs and their temperature dependence by dynamic stripping and proton-transfer reaction time-of-flight mass spectrometry.

In:

Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010.
Wild, Andrea Fridolin; Gloess, Alexia N.; D'Ambrosio, Lucio; Rentsch, Hans; Rink, Adrian; Yeretzian, Chahan,

2010.

Nose-space analysis of coffee by on-line proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS).

In:

Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010.
Petrozzi, Sergio; D'Ambrosio, Lucio; Yeretzian, Chahan,

2010.

Rapid estimation of total polyphenols in coffee brews by flow injection analysis with colorimetric detection.

In:

Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010.

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