Prof. Dr. Chahan Yeretzian

Management role

• Head of Centre, Coffee Excellence Center
• Head, Analytical Technologies

Position at the ZHAW

Professor for Analytical Chemistry, Bioanalytical Chemistry and Diagnostics

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

Professional development teaching

CAS The Science and Art of Coffee

Expertise and research interests

Analytical Chemistry - Mass Spectrometry - Chromatography - Online & Realtime Process Control
The Science and Technology of Coffee
Communication of Sciences
Chemometry

Membership of networks

• Board of Directors of "Speciality Coffee Association" (SCA)
  Chair of SCA Research Advisory Council
• Board of Swiss "Speciality Coffee Association" (SCA)
• Board of "Association for the Science and Information on Coffee" (ASIC)
  Secretary of ASIC
• Schweizer Chemische Gesellschaft / Swiss Chemical Society (SCS)
• American Chemical Society (ACS)
• Academic Director of Post-Graduate Degree (CAS) in "Science and Art of Coffee"
• Academic Director of Post-Graduate Degree (CAS) in "Coffee Excellence" (blended learning format)
• CEO Swiss Coffee Alliance GmbH

• Improving rural livelihoods through promoting high-quality coffee and coffee cherry products in the origin countries Colombia and Bolivia / Project co-leader / 01.10.2017
• Technical recommendation on potential chemical markers of flavor degradation of roast coffee during long-term storage and associated measurement techniques / Project leader / 01.09.2017
• Oxidationsprozesse in Lebensmitteln / Deputy project leader / 10.11.2016
• Fermentation of tobacco leaves / Project leader / 01.05.2015
• ProPAT / Project leader / 01.01.2014
• Mepiquat as a process contaminant in roasted coffee / Project leader / 01.11.2013
• Indian Coffee in Switzerland by improved quality, labeling and positioning for the socio economic betterment of coffe / Project leader / 01.04.2013
• Modulating the Coffee Roasting Process to Optimize the Antioxidant Potential of Coffee / Project leader / 01.07.2012

Articles in scientific journal, peer-reviewed

• 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,

  pp. 22-28.

  Available from: https://doi.org/10.21256/zhaw-5501

• 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,

  pp. 132-138.

  Available from: https://doi.org/10.21256/zhaw-4849

• 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),

  pp. 242-249.

  Available from: https://doi.org/10.21256/zhaw-4854

• 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,

  pp. 514-522.

  Available from: https://doi.org/10.21256/zhaw-3936

• 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,

  pp. 49-57.

  Available from: https://doi.org/10.21256/zhaw-4847

• 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),

  pp. 5293-5300.

  Available from: 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),

  pp. 106-114.

  Available from: https://doi.org/10.21256/zhaw-2379

• 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).

  Available from: https://doi.org/10.21256/zhaw-4848

• 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,

  pp. 45-53.

  Available from: 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,

  pp. 22-30.

  Available from: https://doi.org/10.21256/zhaw-4221

• 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,

  pp. 637-642.

  Available from: https://doi.org/10.21256/zhaw-3596

• 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),

  pp. 158-177.

  Available from: https://doi.org/10.21256/zhaw-4222

• 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,

  pp. 324-337.

  Available from: https://doi.org/10.21256/zhaw-1958

• 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),

  pp. 179-182.

  Available from: https://doi.org/10.21256/zhaw-2381

• 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),

  pp. 586-604.

  Available from: https://doi.org/10.21256/zhaw-4220

• 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,

  pp. 11696-11704.

  Available from: 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),

  pp. 1253-1265.

  Available from: 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 & technology.

  236(4),

  pp. 607-627.

  Available from: 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),

  pp. 291-294.

  Available from: 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),

  pp. 1082-1092.

  Available from: 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),

  pp. 3301-3305.

  Available from: 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),

  pp. 443.

  Available from: 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),

  pp. 811-816.

  Available from: 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 & bioanalytical chemistry.

  402(8),

  pp. 2531-2543.

  Available from: 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),

  pp. 248-254.

  Available from: 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),

  pp. 1003-1017.

  Available from: 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),

  pp. 968-977.

  Available from: 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),

  pp. 9074-9079.

  Available from: 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),

  pp. 292.

  Available from: 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),

  pp. 1574-1581.

  Available from: 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),

  pp. 4117-4124.

  Available from: 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),

  pp. 152-159.

  Available from: 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),

  pp. 1386-1402.

  Available from: 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),

  pp. 69-80.

  Available from: 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),

  pp. 3092-3096.

  Available from: 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,

  pp. 115-139.

  Available from: 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),

  pp. 3636-3642.

  Available from: 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.

  ,

  pp. 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),

  pp. 5488-5494.

  Available from: 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),

  pp. 5768-5773.

  Available from: 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.

  ,

  pp. 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 & technology.

  214(2),

  pp. 92-104.

  Available from: https://doi.org/10.21256/zhaw-4223

• 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),

  pp. 6114-6122.

  Available from: 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),

  pp. 2356-2364.

  Available from: 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 & technology.

  212(6),

  pp. 648-657.

  Available from: https://doi.org/10.21256/zhaw-4219

• Fay, Laurent; Yeretzian, Chahan; Blank, Imre,

  2001.

  Novel mass spectrometry methods in flavour analysis.

  Chimia.

  55(5),

  pp. 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,

  pp. 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,

  pp. 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),

  pp. 5574-5585.

  Available from: 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),

  pp. 3.

  Available from: 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),

  pp. 1975-1979.

  Available from: 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),

  pp. 671-678.

  Available from: 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),

  pp. 61-66.

  Available from: 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),

  pp. 334-338.

  Available from: 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),

  pp. 123-130.

  Available from: 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),

  pp. 1-8.

  Available from: 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),

  pp. 79-118.

  Available from: 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),

  pp. 462-466.

  Available from: 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),

  pp. 181-191.

  Available from: 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,

  pp. 63-76.

  Available from: 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.

  26(Supp1),

  pp. 300-304.

  Available from: 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),

  pp. 10097-10101.

  Available from: 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),

  pp. 652-656.

  Available from: 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),

  pp. 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),

  pp. 344-345.

  Available from: 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),

  pp. 3801-3814.

  Available from: 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),

  pp. 9100-9104.

  Available from: https://doi.org/10.1021/j100202a005

• Yeretzian, Chahan; Hansen, Klavs; Diederich, François; Whetten, Robert L.,

  1992.

  Coalescence reactions of fullerenes.

  Nature.

  1992(359),

  pp. 44-47.

  Available from: 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),

  pp. 337-342.

  Available from: 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),

  pp. 6869-6871.

  Available from: 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.

  24(2),

  pp. 199-202.

  Available from: 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),

  pp. 6866-6869.

  Available from: 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),

  pp. 251-258.

  Available from: 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),

  pp. 357.

Book parts, 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, ed.,

  Coffee : production, quality and chemistry.

  London:

  Royal Society of Chemistry.

  pp. 726-770.

  Available from: 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.

  pp. 381-398.

  Available from: https://doi.org/10.1016/B978-0-12-803520-7.00016-5

• Yeretzian, Chahan,

  2017.

  Coffee

  .

  In:

  Springer handbook of odor.

  Springer.

  pp. 107-127.

  Springer Handbooks.

  Available from: 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.

  pp. 329-353.

  Available from: 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.

  pp. 559-566.

  Available from: 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.

  pp. 567-574.

  Available from: 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., ed.,

  Processing and impact on antioxidants in beverage.

  London:

  Academic Press.

  pp. 253-264.

  Available from: 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.

  pp. 549-572.

  Available from: 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.

  pp. 25-41.

  Available from: 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.

  pp. 145-149.

  Available from: https://doi.org/10.1007/978-1-4757-0357-3_23

Conference contributions, 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 & science.

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

  Wiley.

  pp. 427-442.

  Available from: https://doi.org/10.21256/zhaw-4261

• 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., eds.,

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

  XIV Weurman Flavour Research Symposium, Cambridge, 15.-19. September 2014.

  Context.

  pp. 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 its Applications, Obergurgl, Austria, 3-8 February 2013.

  Innsbruck University Press.

  pp. 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:

  Swiss Chemical Society - 2010 Fall Meeting:ETH Zurich, Zurich, 2010.

  Schweizerische Chemische Gesellschaft.

• Blank, Imre; Wüst, Matthias; Yeretzian, Chahan, eds.,

  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.

  Available from: 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:

  Swiss Chemical Society - 2010 Fall Meeting:ETH Zurich.

  Schweizerische Chemische Gesellschaft.

  pp. 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.

  Innsbruck:

  Innsbruck University Press.

  pp. 87-90.

  Available from: 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.

  Innsbruck:

  Innsbruck University Press.

  pp. 153-156.

  Available from: 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.

  pp. 157-160.

  Available from: 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.

  Innsbruck:

  Innsbruck University Press.

  pp. 161-164.

  Available from: 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.

  Innsbruck:

  Innsbruck University Press.

  pp. 80-81.

  Available from: 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 Meeting of the American Chemical Society, New York, July 14, 2003.

  Washington:

  American Chemical Society.

• Yeretzian, Chahan; Jordan, Alfons; Graus, Martin; Pollien, Philippe; Lindinger, Werner,

  2002.

  Applications of PTR-MS in food flavour reseach : recent progess and prospects [paper].

  In:

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

  13. Symposium on atomic and surface physics and related topics (SASP); Kitzbuehel, Feb 17-23, 2002.

  Innsbruck:

  Universität Innsbruck.

  pp. 64-66.

  Available from: 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, June 2-6, 2002.

Other publications

• 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 in Bremen, Germany from 26th to 28th June 2019..

  pp. 30.

  Available from: 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),

  pp. 28-29.

  Available from: 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),

  pp. 9-10.

• Yeretzian, Chahan,

  2018.

  Online-Analyse der Kaffeeröstung mittels Ionenmobilitäts-Spektrometrie.

  Transfer.

  2018(2).

• Kishigami, Mizue; Wellinger, Marco; Früh, Patrick; Yeretzian, Chahan,

  2018.

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

  In:

  SPECIALITY 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.

  Available from: 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.

  Available from: http://77.104.128.147/tools-and-resources/research/scae-water-chart

• 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, 07-12 February 2016.

  Innsbruck University Press.

• Stohner, Jürgen; Yeretzian, Chahan, eds.,

  2016.

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

  XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016), Davos, 07-12 February 2016.

  Innsbruck University Press.

  Conference Series.

  ISBN 978-3-903122-04-8.

  Available from: 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.

  XIV Weurman Flavour Research Symposium, Cambridge, United Kingdom, 2015.

  pp. 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),

  pp. 28-34.

  Available from: 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.

  pp. 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.

  pp. 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 Conference, Obergurgl, Austria, 03-08 February 2013.

  Innsbruck University Press.

  pp. 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 Colloque Scientifique International sur le Cafe, San José, November 12-16, 2012.

  Paris:

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

  pp. 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:

  Swiss Chemical Society - 2012 Fall Meeting:ETH Zurich, Zurich, 13. September 2012.

  Schweizerische Chemische Gesellschaft.

  pp. 494.

• Gloess, Alexia; Knöpfli Lengweiler, Kaja; Yeretzian, Chahan; Schönbächler, Barbara,

  2012.

  Entwicklung einer Methode zur Untersuchung von Innenraumluft.

  Transfer.

  2012(1),

  pp. 7.

• Glöss, Alexia; Knöpfli Lengweiler, Kaja; Yeretzian, Chahan; Schönbächler, Barbara,

  2012.

  Entwicklung einer Methode zur Untersuchung von Innenraumluft.

  SVG-Journal.

  2,

  pp. 9-10.

• 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:

  Swiss Chemical Society - 2012 Fall Meeting:ETH Zurich, Zurich, 13. September 2012.

  Schweizerische Vereinigung fuer Gesundheitsschutz und Umwelttechnik.

  pp. 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),

  pp. 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, Torornto, Canada, September 4-8, 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].

  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.

  pp. 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),

  pp. 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),

  pp. 23-28.

  Available from: 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.

  pp. 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, Novara, September 13-15, 2011.

  pp. 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),

  pp. 10-17.

  Available from: 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 Symposium, Interlaken, July 2008.

  Winterthur:

  ZHAW Zurich University of Applied Sciences.

  pp. 581-584.

  Available from: 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:

  Swiss Chemical Society - 2010 Fall Meeting:ETH Zurich.

  Schweizerische Chemische Gesellschaft.

  pp. 474.

• Gloess, Alexia; Vietri, Anita; Yeretzian, Chahan,

  2010.

  Mit dem Massenspektrometer an Prozessen schnüffeln.

  Transfer.

  2010(3),

  pp. 4.

• 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, ETH Zurich, Zurich, 2010.

  Schweizerische Chemische Gesellschaft.

  pp. 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, February 6-21, 2009.

  Innsbruck:

  Innsbruck University Press.

  pp. 221-225.

• Blank, Imre; Wüst, Matthias; Yeretzian, Chahan, eds.,

  2009.

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

  12th Weurman Symposium, Interlaken, July 2008.

  Washington:

  American Chemical Society.

  .

  ISBN 978-3-905745-19-1.

  Available from: 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, Feb 16-21, 2009.

  Innsbruck:

  Innsbruck University Press.

  pp. 221-225.

• Yeretzian, Chahan,

  2009.

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

  Das Nespresso-Magazin.

  2009(12),

  pp. 41-44.

• Yeretzian, Chahan,

  2008.

  Doctor coffee : the amazing elixir.

  Das Nespresso-Magazin.

  2008(11),

  pp. 46-49.

• Blank, Imre; Wüst, Matthias; Yeretzian, Chahan, eds.,

  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.

  .

  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.

  pp. 119-125.

• Yeretzian, Chahan,

  2004.

  Das Aroma von Nespresso : eine Symphonie der Sinne.

  Nutritio : gesund essen, doppelt geniessen.

  49(1),

  pp. 12-13.

• Roberts, Deborah D.; Pollien, Philippe; Lindinger, Christian; Yeretzian, Chahan,

  2003.

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

  .

  In:

  Delwiche, Jeannine, ed.,

  Handbook of flavor characterization.

  New York:

  Dekker.

  pp. 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, June 25-28, 2002.

  Paris:

  Editions Tec & Doc.

  pp. 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, June 25-28, 2003.

  Paris:

  Editions Tec & Doc.

  pp. 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.

  13. Symposium on atomic and surface physics and related topics (SASP), Kitzbühl, Feb 17-23, 2002.

  pp. 295-299.

  Available from: 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: new technologies: fruit & vegetables, Cuneo, Italy, 15-17 September 1997.

  UNIDO, United nations industrial development organisation.

  pp. 343-350.

• Yeretzian, Chahan,

  1993.

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

  In:

  de Vries, Mattanjah S., ed.,

  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.

  pp. 15-19.

  Available from: https://doi.org/10.1007/978-3-642-71571-6_3

Oral conference contributions and 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.

  Available from: 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, 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.

• 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, 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:

  SPECIALITY 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, 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, 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”, International Hub for Coffee Research and Innovation, 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; Kunming/Yunnan, China, 14-17 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, Kunming, China, 14-17 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:

  3th 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:

  3th 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, 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, 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, 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, September 23-25, 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, ETH Zurich, Zurich, September 13, 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, ETH Zurich, Zurich, September 13, 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 of the Association for the Science and Information on Coffee; San Jose, 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, ETH Zurich, Zurich, September 13, 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, ETH Zurich, Zurich, September 13, 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 of the Association for the Science and Information on Coffee; San Jose, Costa Rica, 12-16 November 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, ETH Zurich, Zurich, September 13, 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.

  pp. 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.

  pp. 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, ETH Zurich, Zurich, September 16, 2010.

  Schweizerische Chemische Gesellschaft.

  pp. 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, ETH Zurich, Zurich, September 16, 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, ETH Zurich, Zurich, September 16, 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, ETH Zurich, Zurich, September 16, 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, ETH Zurich, Zurich, 2010.

Other contributions

www.zhaw.ch/de/lsfm/institute-zentren/icbt/analytische-chemie/analytical-technologies/coffee-excellence-center/medienberichte/

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