| Issue Date | Title | Involved Person(s) |
| Mar-2017 | Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography | Opitz, Sebastian E. W.; Goodman, Bernard A.; Keller, Marco; Smrke, Samo; Wellinger, Marco, et al |
| 25-Apr-2016 | Extraction kinetics of coffee aroma compounds using a semi-automatic machine : on-line analysis by PTR-ToF-MS | Sánchez López, José Antonio; Wellinger, Marco; Gloess, Alexia N.; Zimmermann, Ralf; Yeretzian, Chahan |
| 2016 | Extraction of cocoa proanthocyanidins and their fractionation by sequential centrifugal partition chromatography and gel permeation chromatography | Pedan, Vasilisa; Fischer, Norbert; Rohn, Sascha |
| 1-May-2015 | Differentiation of degrees of ripeness of catuai and tipica green coffee by chromatographical and statistical techniques | Smrke, Samo; Kroslakova, Ivana; Gloess, Alexia N.; Yeretzian, Chahan |
| 15-May-2014 | Evidence of different flavor formation dynamics by roasting coffee from different origins : on-line analysis with PTR-ToF-MS | Gloess, Alexia N.; Vietri, Anita; Wieland, Flurin; Smrke, Samo; Schönbächler, Barbara, et al |
| Mar-2014 | Freshness-indices of roasted coffee : monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging | Glöss, Alexia; Schönbächler, Barbara; Rast, Markus; Deuber, Louis; Yeretzian, Chahan |
| 2014 | Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays | Opitz, Sebastian; Smrke, Samo; Goodman, Bernard; Keller, Marco; Schenker, Stefan, et al |
| Apr-2013 | Comparison of nine common coffee extraction methods : instrumental and sensory analysis | Gloess, Alexia; Schönbächler, Barbara; Klopprogge, Babette; D`Ambrosio, Lucio; Chatelain, Karin, et al |
| Mar-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 | Wieland, Flurin; Gloess, Alexia N.; Keller, Marco; Wetzel, Andreas; Schenker, Stefan, et al |
| 2012 | Einfluss des Zeitpunkts zur Einleitung des biologischen Säureabbaus auf die Qualität von Rotweinen | Häfele, Martin; Pulver, Daniel; Bernath, Konrad; Lorenzini, Fabrice; Flüeler, Thomas, et al |
| 2012 | Saftgewinnung aus enzymatisch geschälten Orangen | Hühn, Tilo; Flüeler, Thomas; Dossenbach, Sandro; Gerber, Oliver; Kneubühl, Markus, et al |
| 2010 | Coffee chemometrics as a new concept : untargeted metabolic profiling of coffee | Lindinger, Christian; de Vos, Ric C. H.; Lambot, Charles; Pollien, Philippe; Rytz, Andreas, et al |
| 2007 | Dem Aroma auf der Spur : ein neu entwickeltes System soll bei der Beschreibung von Kaffee-Aromen helfen | Chatelain, Karin; Bongartz, Annette |
| Feb-2002 | From the green bean to the cup of coffee : investigating coffee roasting by on-line monitoring of volatiles | Yeretzian, Chahan; Jordan, Alfons; Badoud, Raphael; Lindinger, Werner |
| 2001 | Characterisation of the aroma of green mexican coffee and identification of mouldy/earthy defect | Cantergiani, Ennio; Brevard, Hugues; Krebs, Yves; Feria-Morales, Alejandro; Amado, Rentato, et al |
