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 in Coffee Excellence

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

• Degassing of Coffee / Project leader / Project ongoing
• Density of green coffee beans / Project leader / Project ongoing
• Thermoplan - Nachweis Marker-Verbindungen Milch / Project leader / Project ongoing
• Julius Meinl Kaffee - The Golden Age of Coffee / Project leader / Project ongoing
• Mikafi - Roast Intelligence / Project leader / Project ongoing
• Atomo Coffee - Coffee Without the Bean / Project leader / Project ongoing
• Suntory - R&D Collaboration on Coffee / Project leader / Project ongoing
• Conditioning of Green Coffee Prior to Roasting / Project leader / Project ongoing
• Miele - Benchmarking of Full Automatic Coffee Machines / Project leader / Project completed
• Osmotex - Sterilizing Textiles / Project leader / Project completed
• Melitta 1 / Project leader / Project completed
• Using data analysis techniques for the interpretation of stable isotope labelling incorporation from real-time PTR-ToF-MS data / Project leader / Project completed
• Analysis of Lipid Oxydation in Food / Project leader / Project completed
• Aroma recovery from coffee roasting / Project leader / Project completed
• Development Nespresso CAS Coffee Expertise / Project leader / Project completed
• Improving rural livelihoods through promoting high-quality coffee and coffee cherry products in the origin countries Colombia and Bolivia / Deputy project leader / Project completed
• Analyse von Heizungs- und Kühlwasser / Deputy project leader / Project completed
• Technical recommendation on potential chemical markers of flavor degradation of roast coffee during long-term storage and associated measurement techniques / Project leader / Project completed
• Water and Coffee (BWT) / Project leader / Project completed
• Oxidationsprozesse in Lebensmitteln / Deputy project leader / Project completed
• Nespresso Coffee Knowledge / Project leader / Project completed
• Fermentation of tobacco leaves / Project leader / Project completed
• ProPAT – Robust and affordable process control technologies for improving standards and optimising industrial operations / Project leader / Project completed
• Mepiquat as a process contaminant in roasted coffee / Project leader / Project completed
• Indian Coffee in Switzerland by improved quality, labeling and positioning for the socio economic betterment of coffe / Project leader / Project completed
• Modulating the Coffee Roasting Process to Optimize the Antioxidant Potential of Coffee / Project leader / Project completed

• 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),

  pp.215-218.

  Available from: 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).

  Available from: 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),

  pp.618-628.

  Available from: 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).

  Available from: 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),

  pp.365-375.

  Available from: 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).

  Available from: 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).

  Available from: 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).

  Available from: 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,

  pp.22-28.

  Available from: 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,

  pp.132-138.

  Available from: 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),

  pp.242-249.

  Available from: 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,

  pp.514-522.

  Available from: 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,

  pp.49-57.

  Available from: 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),

  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/10.1002/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).

  Available from: 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,

  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/10.1016/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,

  pp.637-642.

  Available from: 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),

  pp.158-177.

  Available from: 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,

  pp.324-337.

  Available from: 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),

  pp.179-182.

  Available from: 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),

  pp.586-604.

  Available from: 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,

  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 and 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 and 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 and Technology.

  214(2),

  pp.92-104.

  Available from: 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),

  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 and Technology.

  212(6),

  pp.648-657.

  Available from: https://doi.org/10.1007/s002170100305

• 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: Atoms, Molecules and Clusters.

  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: Atoms, Molecules and Clusters.

  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.

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

  2021.

  Sultana : good practices and other curiosities.

  Slow Food Bolivia.

  Available from: 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.

  Available from: 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.

  Available from: https://doi.org/10.21256/zhaw-21732

• 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

• 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.

  pp.427-442.

  Available from: 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., eds.,

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

  14th Weurman Flavour Research Symposium, Cambridge, United Kingdom, 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 ist 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:

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

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

  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.

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

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

  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.

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

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

  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 FL, USA, 2-6 June 2002.

• Yeretzian, Chahan,

  2020.

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

  The Innovation Platform.

  2020(1),

  pp.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.

  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),

  pp.8.

  Available from: 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.

  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.

• 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, 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, 7-12 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].

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

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

  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].

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  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,

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• Yeretzian, Chahan; Gloess, Alexia; Schönbächler, Barbara; Wellinger, Marco; Neff, Angela; Wieland, Flurin,

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  2012.

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  2012.

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  2012.

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• Wieland, Flurin; Glöss, Alexia; Keller, Marco; Wetzel, Andreas; Schenker, Stefan; Yeretzian, Chahan,

  2012.

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• Wieland, Flurin; Glöss, Alexia; Keller, Marco; Wetzel, Andreas; Schenker, Stefan; Yeretzian, Chahan,

  2012.

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• Gloess, Alexia; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan,

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  2011.

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• Petrozzi, Sergio; Wieland, Flurin; Glöss, Alexia N.; D’Ambrosio, Lucio; Yeretzian, Chahan,

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• Wieland, Flurin; Gloess, Alexia N.; Yeretzian, Chahan,

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  2010.

  The smell of coffee : an analytical perspective.

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• Lindinger, Christian; de Vos, Ric C. H.; Lambot, Charles; Pollien, Philippe; Rytz, Andreas; Voirol-Baliguet, Elisabeth; Fumeaux, René; Robert, Fabien; Yeretzian, Chahan; Blank, Imre,

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• D'Ambrosio, Lucio; Wermelinger, Thomas; Klopprogge, Babette; Yeretzian, Chahan,

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  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].

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  2010.

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• Petrozzi, Sergio; D'Ambrosio, Lucio; Yeretzian, Chahan,

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• Yeretzian, Chahan; Pollien, Philippe; Graus, Martin,

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

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

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• Pollien, Philippe; Lindinger, Christian; Glöss, Alexia N.; Yeretzian, Chahan,

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

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• Yeretzian, Chahan,

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

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• Yeretzian, Chahan,

  2008.

  Doctor coffee : the amazing elixir.

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

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• Pascual, Ederlinda; Yeretzian, Chahan; Pirker, Katharina; Goodman, Bernard,

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• Yeretzian, Chahan,

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  Das Aroma von Nespresso : eine Symphonie der Sinne.

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

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

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• Blank, Imre; Devaud, Stephanie; Matthey-Doret, Walther; Pollien, Philippe; Robert, Fabien; Yeretzian, Chahan,

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

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• Mayr, Dagmar; Maerk, Tilmann; Lindinger, Werner; Brevard, Hugues; Yeretzian, Chahan,

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

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

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

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  Institut für Psychologie, Universität Bern.

• Kappes, Manfred; Radi, P.; Schär, M.; Yeretzian, Chahan; Schuhmacher, E.,

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• Smrke, Samo; Rahn, Anja; Campos Zanin, Rodolfo; Yeretzian, Chahan,

  2019.

  PTR-MS sampling techniques for on-line coffee analysis.

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  PTRMS 2019, Innsbruck, Austria, 4-8 February 2019.

  Innsbruck:

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  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.

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

• Rahn, Anja; Smrke, Samo; Glöss, Alexia; Yeretzian, Chahan,

  2018.

  Coffee aroma : essential role of oxidative maillard reaction pathways.

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  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.

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  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).

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  Victoria Arduino - Champions' Hub, Belforte del Chienti, Italy, 8-9 May 2018.

• Wellinger, Marco; Yeretzian, Chahan,

  2018.

  SCA water quality workshop.

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  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.

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  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.

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  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.

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  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.

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  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.

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• 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.

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  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.

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  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.

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  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.

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  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.

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  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.

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• 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.

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  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.

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  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.

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  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.

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  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.

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  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?.

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  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.

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  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.

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• 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.

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• Gloess, Alexia; Yeretzian, Chahan; Vietri, Anita; Bongers, Sandra; Koziorowski, Thomas,

  2011.

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

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

  Innsbruck:

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• 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.

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  Schweizerische Chemische Gesellschaft.

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• 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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