Publications and projects according to DDC 663: Beverage technology

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

  2022.

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

  Food Packaging and Shelf Life.

  33(100893).

  Available from: https://doi.org/10.1016/j.fpsl.2022.100893

• Chetschik, Irene; André, Amandine,

  2021.

  Fibre-type hemp in the food and beverage industry : from the field to the molecule of interest.

  Transfer English edition.

  2021(1), pp. 10.

  Available from: https://doi.org/10.21256/zhaw-23225

• 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

• Templ, Matthias; Templ, Barbara,

  2020.

  Analysis of chemical compounds in beverages : guidance for establishing a compositional analysis.

  Food Chemistry.

  325(126755).

  Available from: https://doi.org/10.1016/j.foodchem.2020.126755

• Beck, Tom; Häfele, Martin; Flüeler, Thomas; Gerber, Oliver,

  2020.

  Apfelweine mit Hopfen : Veränderung der sensorischen Wahrnehmung.

  In:

  Seminar Schweizer Obstverwerter, Wädenswil, 2020.

• Mathis, Beat; Häfele, Martin; Flüeler, Thomas; Gerber, Oliver,

  2020.

  Aromaverluste in Obstsaft und Obstwein durch Schönung und Filtration.

  In:

  Seminar Schweizer Obstverwerter, 2020.

• 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

• Pedan, Vasilisa; Stamm, Elisa; Do, Tiên; Holinger, Mirjam; Reich, Eike,

  2020.

  HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials.

  Journal of Food Composition and Analysis.

  94(103610).

  Available from: https://doi.org/10.1016/j.jfca.2020.103610

• 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

• Yeretzian, Chahan,

  2020.

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

  The Innovation Platform.

  2020(1), pp. 260-263.

• Häfele, Martin; Flüeler, Thomas; Gerber, Oliver; Chetschik, Irene; Casty, Bettina; Daniel, Z'graggen; Konrad, Bernath; Hühn, Tilo,

  2019.

  Rhabarbersaft als biologische Möglichkeit der Enzymkontrolle bei der Herstellung von Apfelsäften.

  Flüssiges Obst.

  2019(11), pp. 388-392.

  Available from: https://doi.org/10.21256/zhaw-19116

• Häfele, Martin; Flüeler, Thomas; Kümin, Nadja; Bernath, Konrad; Hühn, Tilo,

  2019.

  Maischekontaktzeit : wann und wie lange?.

  Obst- und Weinbau.

  2019(15), pp. 24-26.

  Available from: https://doi.org/10.21256/zhaw-18350

• Schlüter, Ansgar; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene,

  2019.

  Novel post-harvest treatments of cocoa and the influence on flavor properties of the products produced thereof.

  In:

  12th Wartburg Symposium : book of abstracts.

  12th Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Germany, 21-24 May 2019.

• Laube, Priscilla; Schneller, Reinhard; Chetschik, Irene,

  2019.

  Aroma characterisation of Pu-Erh teas [poster].

  In:

  Cocotea2019 : book of abstracts.

  Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, 26th - 28th June 2019.

  pp. 77.

  Available from: https://www.cocotea2019.com/app/download/12646324787/Cocotea2019+Book+Of+Abstracts+-+Posters.PDF?t=1563552975

• Chetschik, Irene; Chatelain, Karin; Miescher Schwenninger, Susanne; Stucki, Matthias; Trachsel, Sonja; Wick, Sylvia; Vorburger, Robert; Schneider, Monika; Bratschi, Thomas; Hühn, Tilo,

  2019.

  Cocoa in numbers : from data to knowledge [poster].

  In:

  8. Round Table Cocoa, Hamburg, 13 - 14. Juni 2019.

• 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

• 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

• Chetschik, Irene; Ullrich, Lisa; Schlüter, Ansgar; Chatelain, Karin; Hühn, Tilo,

  2019.

  Flavour characterisation of chocolate & cocoa products produced by novel processing techniques.

  In:

  Cocotea2019 : book of abstracts.

  Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, 26th - 28th June 2019.

  Available from: https://www.cocotea2019.com/app/download/12646324287/Cocotea2019+Book+Of+Abstracts+-+Oral+Presentations.PDF?t=1563552947

• 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

• 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.

• 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

• Yeretzian, Chahan,

  2018.

  Online-Analyse der Kaffeeröstung mittels Ionenmobilitäts-Spektrometrie.

  Transfer.

  2018(2), pp. 8.

  Available from: https://doi.org/10.21256/zhaw-13651

• Häfele, Martin; Flüeler, Thomas; Bernath, Konrad; Kümin, Nadja; Hühn, Tilo,

  2018.

  Maische-Extraktion und Ausbau bei Rotwein.

  Obst- und Weinbau.

  17(154), pp. 4-7.

  Available from: https://doi.org/10.21256/zhaw-4745

• Pedan, Vasilisa; Rohn, Sascha; Holinger, Mirjam; Hühn, Tilo; Chetschik, Irene,

  2018.

  Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er tea.

  Molecules.

  23(8).

  Available from: https://doi.org/10.3390/molecules23081931

• 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

• Schildberger, David; Stutz, Irene; Weber, Carlo; Pedan, Vasilisa; Schlüter, Ansgar; Huber, Petra; Chatelain, Karin; Chetschik, Irene; Eibl, Dieter; Hühn, Tilo; Eibl-Schindler, Regine,

  2018.

  Cast off! Chocolate from cacao cell cultures [poster].

  In:

  New Harvest 2018 Conference, Cambridge, USA, 20-21 July 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.

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

  2018.

  Coffee aroma : essential role of oxidative maillard reaction pathways.

  In:

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

• 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

• 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.

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

  2018.

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

  In:

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

• 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

• Yeretzian, Chahan,

  2018.

  Play with temperatures - scientific evidence (extracting coffee).

  In:

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

• Opprecht, Simon; Häfele, Martin; Gerber, Oliver,

  2018.

  Produktion eines farb- und geruchslosen Konzentrats aus Rhabarbersaft.

  In:

  Seminar Schweizer Obstverwerter, Wädenswil, 2018.

• Wellinger, Marco; Yeretzian, Chahan,

  2018.

  SCA water quality workshop.

  In:

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

• Eiermann, Andre; Guelat, Loic-Marco; Smrke, Samo; Wellinger, Marco; Yeretzian, Chahan,

  2018.

  Screening of parameters impacting capsule coffee extraction.

  In:

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

• Smrke, Samo; 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.

• Smrke, Samo; Rahn, Anja; Wellinger, Marco; Yeretzian, Chahan,

  2018.

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

  In:

  13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018.

• Smrke, Samo; Liu, Chujiao; Sturrock, Criag J.; Fisk, Ian; Yeretzian, Chahan,

  2018.

  The porous structure of the roasted coffee.

  In:

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

• Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,

  2018.

  The SCA water quality handbook.

  Speciality Coffee Association.

  ISBN 978-0-9995807-3-8.

• Merlo, Olivier,

  2017.

  Symbiose von Theorie und Experiment zur Optimierung der Entkoffeinierung von Tee.

  Transfer.

  2017(2), pp. 6.

  Available from: https://doi.org/10.21256/zhaw-12089

• 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

• 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.

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

  In:

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

• Yeretzian, Chahan,

  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; 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.

• Pedan, Vasilisa; Weber, Carlo; Do, Tiên; Fischer, Norbert; Reich, Eike; Rohn, Sascha,

  2017.

  HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype.

  Food Chemistry.

  267, pp. 277-287.

  Available from: https://doi.org/10.1016/j.foodchem.2017.08.109

• 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.

• 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

• Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,

  2017.

  The SCAE water chart : measure aim trat.

  Speciality Coffee Association of Europe.

• 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

• Wettstein, Sarah; Schumacher, Peter; Buchli, Jürg; Stucki, Matthias; Meier, Matthias Samuel,

  2016.

  Ökobilanz von Schweizer Wein aus ÖLN- und biologischer Produktion.

  Wädenswil:

  ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

  Available from: https://www.bafu.admin.ch/dam/bafu/de/dokumente/wirtschaft-konsum/externe-studien-berichte/oekobilanz_von_schweizerweinausoeln-undbiologischerproduktion.pdf.download.pdf/oekobilanz_von_schweizerweinausoeln-undbiologischerproduktion.pdf

• 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

• Wettstein, Sarah; Schumacher, Peter; Buchli, Jürg; Meier, Matthias Samuel; Stucki, Matthias,

  2016.

  Ökobilanz von Schweizer Wein aus PIWI-Rebsorten.

  In:

  Wädenswiler Weintage 2017, Wädenswil, 12.-13. Januar 2016.

• Suzuki, Tomonori; Smrke, Samo; Wellinger, Marco; Balsiger, Franz; Yeretzian, Chahan,

  2016.

  A novel gravimetric approach to measure the degassing of roasted coffee.

  In:

  26th International Conference of the Association for the Science and Information on Coffee (ASIC 2016), Kunming, China, 13-19 November 2016.

• Smrke, Samo; Suzuki, Tomonori; Wellinger, Marco; Yeretzian, Chahan,

  2016.

  Degassing kinetics from whole roasted coffee beans and roast and ground coffee.

  In:

  26th International Conference of the Association for the Science and Information on Coffee (ASIC 2016), Kunming, China, 13-19 November 2016.

• Sanchez Lopez, Jose; Wellinger, Marco; Gloess, Alexia; Zimmermann, Ralf; Yeretzian, Chahan,

  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.

• Pedan, Vasilisa; Fischer, Norbert; Rohn, Sascha,

  2016.

  Extraction of cocoa proanthocyanidins and their fractionation by sequential centrifugal partition chromatography and gel permeation chromatography.

  Analytical and Bioanalytical Chemistry.

  408(21), pp. 5905-5914.

  Available from: https://doi.org/10.1007/s00216-016-9705-7

• 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.

• 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.

• 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

• Sanchez Lopez, Jose; Zimmermann, Ralf; Yeretzian, Chahan,

  2015.

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

  In:

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

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

  pp. 147-150.

• Sanchez Lopez, Jose; Wellinger, Marco; Gloess, Alexia; Zimmermann, Ralf; Yeretzian, Chahan,

  2015.

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

  In:

  3rd International Congress on «Cocoa, Coffee, Tea», Aveiro, Portugal, 22-24 June 2015.

• 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

• Wellinger, Marco; Smrke, Samo; Balsiger, Franz; Yeretzian, Chahan,

  2015.

  Gravimetric analysis of degassing kinetics of freshly roasted and ground coffee.

  In:

  3rd International Congress on «Cocoa, Coffee, Tea», Aveiro, Portugal, 22-24 June 2015.

• Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo,

  2015.

  Mehr vom Guten aus der Frucht extrahieren, transformieren, erhalten.

  Lebensmittel-Technologie.

  2015(12).

• Bongartz, Annette; Cezanne, Marie-Louise; Julius, Nina,

  2015.

  Tee

  .

  In:

  DLG - Ausschuss Sensorik, ed.,

  Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen.

  Frankfurt am Main:

  Deutsche Landwirtschafts-Gesellschaft.

  pp. 212-221.

• 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

• Glöss, Alexia; Schönbächler, Barbara; Sanchez Lopez, Jose; Zimmermann, Ralf; Bongers, Sandra; Koziorowski, Thomas; Yeretzian, Chahan,

  2014.

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

  In:

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

• Sanchez Lopez, Jose; Zimmermann, Ralf; Yeretzian, Chahan,

  2014.

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

  In:

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• Yeretzian, Chahan,

  2004.

  Das Aroma von Nespresso : eine Symphonie der Sinne.

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• 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.

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• Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo,

  2004.

  Einfluss von oenologischen Massnahmen auf das Reifungspotenzial von Wein.

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• Flüeler, Thomas,

  2004.

  Produktekontrolle vor und nach der Abfüllung.

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

  2003.

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

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• 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.

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

  2003.

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

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  223-224, pp. 115-139.

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• Bernath, Konrad; Hühn, Tilo; Höchli, Ueli; Nickel, Kathrin; Sägesser, Hansruedi; Wäfler, Christina; Galli, Jérôme; Flüeler, Thomas,

  2003.

  Influence of pre-bottling filtration techniques on wine quality [paper].

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• Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo; Höchli, Ueli,

  2003.

  Mikrooxigenation II.

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• 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.

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• 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

• Flüeler, Thomas,

  2002.

  Extraktionspotenzial roter Trauben : Bedeutung des Anbaus und Auswirkungen auf die Weinqualität.

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• 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].

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• Bernath, Konrad; Egli, Thomas; Männle, Frank; Flüeler, Thomas; Hühn, Tilo,

  2002.

  Mikrooxigenation bei Rotweinen mit mittlerem Polyphenolgehalt - Pinot noir und Pinot meunier [paper].

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  2002.

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• 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].

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• Gantenbein-Demarchi, Corinne; Stehli, Ch.; Benz, K.,

  2002.

  Sporeninaktivierung von Kakaobohnen.

  Lebensmittel-Technologie.

  35(7-8), pp. 258-263.

• 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.

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• Gantenbein-Demarchi, Corinne; Rickenbacher, D.,

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• Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo,

  2000.

  Relevanz von analytischen Daten als Entscheidungsgrössen in der oenologischen Praxis, II : von der alkoholischen Gärung über den biologischen Säureabbau bis zum Ausbau.

  Obst- und Weinbau.

  2000(11), pp. 236-239.

• Bernath, Konrad; Flüeler, Thomas; Bättig, Hans; Rudnicki, Fritz; Pfliehinger, Marco; Hühn, Tilo,

  1999.

  Anthocyangehalt der Traubenbeeren als Parameter zur Bestimmung der Traubenqualität und der Extraktionsintensität [paper].

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• Flüeler, Thomas; Bill, Roland,

  1999.

  Praxisaspekte verschiedener Methoden zur Weinentsäuerung.

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  1999.

  Relevanz von analytischen Daten als Entscheidungsgrössen in der oenologischen Praxis, I : von der Traubenannahme bis zum vorgeklärten Most.

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  1999(24), pp. 583-586.

• Bernath, Konrad; Flüeler, Thomas,

  1998.

  Oenologische Steuerungsmöglichkeiten in der Weissweinbereitung zur Ausprägung verschiedener Weintypen.

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• Zimmermann, Ralf; Heger, Hans Jörg; Dorfner, Ralph; Yeretzian, Chahan; Kettrup, Antonius; Boels, Ulrich,

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

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• 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.

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• Flüeler, Thomas; Bernath, Konrad,

  1996.

  Einfluss der Temperaturführung und Abpresszeitpunkt auf Ostschweizer Blauburgunder.

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• Flüeler, Thomas; Bernath, Konrad,

  1996.

  Influence de la température pendant la phase préfermentaire et fermentaire sur la composition du pinot noir [paper].

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