Publications

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.

Rimann, Markus; Bono, Epifania; Laternser, Sandra; Nosswitz, Michael; Morel, Alexandre; Keller, Hansjörg; Leupin, Olivier; Wagner, Carsten; Graf-Hausner, Ursula; Raghunath, Michael,

2017.

3D bioprinted tissue models for substance testing.

In:

International Conference and Exhibition - Society for Laboratory Automation and Screening (SLAS 2017), Washington, USA, 4–8 February 2017.

Marquardt, Roberto; Meija, Juris; Mester, Zoltan; Towns, Marcy; Weir, Ron; Davis, Richard; Stohner, Jürgen,

2017.

A critical review of the proposed definitions of fundamental chemical quantities and their impact on chemical communities (IUPAC Technical Report).

Pure and Applied Chemistry.

89(7), pp. 951-981.

Available from: https://doi.org/10.21256/zhaw-3702

Yeretzian, Chahan,

2017.

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

In:

1st International Conference “The Quality of Coffee: A Never-Ending Research”, Camerino, 30 November - 1 December 2017.

Buller, Rebecca; Hecht, Katrin; Mirata, Marco Antonio; Meyer, Hans-Peter,

2017.

An appreciation of biocatalysis in the Swiss manufacturing environment.

In:

Biocatalysis : an industrial perspective.

Royal Society of Chemistry.

pp. 1-43.

Catalysis Series ; 29.

Bucar, Franz; Wolfram, Evelyn,

2017.

Bioassay-coupled chromatography : challenges and applications in natural product research.

Phytochemical Analysis.

28(2), pp. 73.

Demuth, Caspar,

2017.

BioTech 2017 Conference Report, Wädenswil, 7./8.9.2017.

Chimia.

71(10), pp. 739.

Available from: https://doi.org/10.21256/zhaw-9582

Hou, Yanyan; Kitaguchi, Tetsuya; Kriszt, Rókus; Tseng, Yu-Hua; Raghunath, Michael; Suzuki, Madoka,

2017.

Ca2+-associated triphasic pH changes in mitochondria during brown adipocyte activation.

Molecular Metabolism.

6(8), pp. 797-808.

Available from: https://doi.org/10.21256/zhaw-4839

Yeretzian, Chahan,

2017.

Coffee.

In:

Springer handbook of odor.

Springer.

pp. 107-127.

Springer Handbooks.

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.