Issue Date | Title | Involved Person(s) |
Mar-2023 | Exploring unique coffee flavours of fermented high-end specialty coffee : towards the fourth wave coffee | El Khouri, Aviel; Smrke, Samo; Mistretta, Alexander; Opitz, Ed Wieland Sebastian; Yeretzian, Chahan |
2019 | Coffee volatile and aroma compounds : from the green bean to the cup | Yeretzian, Chahan; Opitz, Sebastian; Smrke, Samo; Wellinger, Marco |
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 |
2017 | Coffee roasting, blending before versus blending after roasting | Yeretzian, Chahan; Smrke, Samo; Wellinger, Marco; Opitz, Sebastian |
2017 | Extraction of coffee : exploring the impact temperature, pressure and water on extraction dynamics and sensory profiles | Yeretzian, Chahan; Wellinger, Marco; Smrke, Samo; Opitz, Sebastian; Früh, Patrick, et al |
2014 | Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays | Opitz, Sebastian; Smrke, Samo; Goodman, Bernard A.; 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 |
2013 | Modern approaches to determining quality criteria in coffee | Opitz, Sebastian; Smrke, Samo; Yeretzian, Chahan; Goodman, Bernard A. |
2012 | Characterization of coffee brews made from different roasting degrees of coffee using size exclusion chromatography and antioxidant assays | Smrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan |
2012 | Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays | Smrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan |