Extraction of single serve coffee capsules: linking properties of ground coffee to extraction dynamics and cup quality

por Eiermann, André, Smrke, Samo, Guélat, Loïc-Marco, Wellinger, Marco, Rahn, Anja, Yeretzian, Chahan
Publicado 2020

Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays

por Opitz, Sebastian E. W., Smrke, Samo, Goodman, Bernard A., Keller, Marco, Schenker, Stefan, Yeretzian, Chahan
Publicado 2014

Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On‐line ABTS Assay to High Performance Size Exclusion Chromatography

por Opitz, Sebastian E.W., Goodman, Bernard A., Keller, Marco, Smrke, Samo, Wellinger, Marco, Schenker, Stefan, Yeretzian, Chahan
Publicado 2016

Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality

por Farrell, Ross R., Wellinger, Marco, Gloess, Alexia N., Nichols, David S., Breadmore, Michael C., Shellie, Robert A., Yeretzian, Chahan
Publicado 2015

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

por Dias, Rafael Carlos Eloy, Valderrama, Patrícia, Março, Paulo Henrique, Dos Santos Scholz, Maria Brigida, Edelmann, Michael, Yeretzian, Chahan
Publicado 2018