C. Yeretzian

发表

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

Alexia N. Gloess, Barbara Schönbächler, Babette Klopprogge, 2013, European Food Research and Technology.

PTR-MS monitoring of VOCs and BVOCs in food science and technology

F. Biasioli, T. Märk, F. Gasperi, 2011 .

Degradation of Furfuryl Mercaptan in Fenton-Type Model Systems

C. Yeretzian, L. Fay, B. Goodman, 2000 .

Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS.

Franco Biasioli, Ralf Zimmermann, Günther K Bonn, 2016, Talanta.

Novel experimental approach to study aroma release upon reconstitution of instant coffee products.

C. Yeretzian, L. Kurozawa, F. Yamashita, 2020, Food chemistry.

On-line process monitoring of coffee roasting by resonant laser ionisation time-of-flight mass spectrometry: bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean.

Roger Zimmermann, R. Hertz-Schünemann, T. Streibel, 2013, Journal of mass spectrometry : JMS.

Shell closings and geometric structure effects. A systematic approach to the interpretation of abundance distributions observed in photoionisation mass spectra for alkali cluster beams

M. Kappes, C. Yeretzian, P. Radi, 1986 .

Sodium cluster ionisation potentials revisited: Higher-resolution measurements for Nax (x<23) and their relation to bonding models

U. Rothlisberger, M. Kappes, C. Yeretzian, 1988 .

Coalescence reactions of fullerenes

Robert L. Whetten, Chahan Yeretzian, R. Whetten, 1993 .

Cluster—surface scattering in a reflectron collider: probing fullerenes by surface impact

R. Whetten, C. Yeretzian, R. Beck, 1994 .

Electronic structure effects in bimetallic MxN clusters : M = alkali, N = divalent metal

C. Yeretzian, 1995 .

Ultrasound-Assisted Emulsification of Roasted Coffee Oil in Complex Coacervates and Real-time Coffee Aroma Release by PTR-ToF–MS

C. Yeretzian, L. Kurozawa, F. Yamashita, 2021, Food and Bioprocess Technology.

Dynamic measurements of partition coefficients using proton-transfer-reaction mass spectrometry (PTR–MS)

C. Yeretzian, T. Karl, W. Lindinger, 2003 .

Liquid–air partitioning of volatile compounds in coffee: dynamic measurements using proton-transfer-reaction mass spectrometry

C. Yeretzian, W. Lindinger, A. Jordan, 2003 .

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

C. Yeretzian, W. Lindinger, A. Jordan, 2003 .

Proton Transfer Reaction Mass Spectrometry , a Tool for On-Line Monitoring of Acrylamide Formation in the Headspace of Maillard Reaction Systems and Processed Food

C. Yeretzian, I. Blank, P. Pollien, 2022 .

Synthesis and X-ray structure of a Diels-Alder adduct of C60

Y. Rubin, C. Yeretzian, D. Freedberg, 1993 .

Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays

C. Yeretzian, B. Goodman, S. Smrke, 2014 .

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

C. Yeretzian, B. Goodman, S. Smrke, 2014, Foods.

How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography.

C. Yeretzian, I. Vovk, S. Smrke, 2013, Food & function.

Real time monitoring of free radical processes during the roasting of coffee beans using electron paramagnetic resonance spectroscopy

C. Yeretzian, B. Goodman, E. Pascual, 2011 .

Temperature dependence of Henry's law constants: An automated, high-throughput gas stripping cell design coupled to PTR-ToF-MS

Alexia N. Gloess, C. Yeretzian, I. Blank, 2015 .

Water for extraction : composition, recommendations, and treatment

Marco Wellinger, C. Yeretzian, S. Smrke, 2017 .

Breath-by-breath analysis of banana aroma by proton transfer reaction mass spectrometry

T. Märk, C. Yeretzian, W. Lindinger, 2003 .

On-line analysis of coffee roasting with ion mobility spectrometry–mass spectrometry (IMS–MS)

Alexia N. Gloess, C. Yeretzian, M. Groessl, 2018 .

Free radical processes in coffee II : liquids

C. Yeretzian, B. Goodman, 2015 .

Coffee based polyphenols with potential in skin care : antioxidant activity and skin penetration assessed by in vivo Raman spectroscopy

C. Yeretzian, C. Adlhart, S. Opitz, 2014 .

Quality aspects of coffees and teas: Application of electron paramagnetic resonance (EPR) spectroscopy to the elucidation of free radical and other processes.

C. Yeretzian, B. Goodman, K. Stolze, 2013 .

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

Marco Wellinger, C. Yeretzian, B. Goodman, 2016, Phytochemical analysis : PCA.

Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness

F. Biasioli, T. Märk, G. Bonn, 2020 .

Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry.

C. Yeretzian, A. Kettrup, R. Zimmermann, 2003, Journal of agricultural and food chemistry.

NaxAu and CsxAu bimetal clusters: Finite size analogs of sodium–gold and cesium–gold compounds

N. Rösch, C. Yeretzian, M. Stener, 1996 .

On the electronic and geometric structure of bimetallic clusters : a comparison of the novel cluster Na6Pb to Na6Mg

Konstantin M. Neyman, N. Rösch, S. Ruzankin, 1995 .

Persistence of aroma volatiles in the oral and nasal cavities: real-time monitoring of decay rate in air exhaled through the nose and mouth

C. Yeretzian, R. Zimmermann, J. A. Sánchez-López, 2016, Journal of breath research.

Rates of Electron Emission from Negatively Charged, Impact-Heated Fullerenes

R. Whetten, C. Yeretzian, K. Hansen, 1993, Science.

Electron emission mechanism for impact of CN- and SiN- clusters

R. Whetten, C. Yeretzian, P. John, 1992 .

Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation: online monitoring by PTR-ToF-MS.

C. Yeretzian, R. Zimmermann, J. A. Sánchez-López, 2014, Analytical chemistry.

Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS.

T. Märk, C. Yeretzian, I. Blank, 2005, Analytical Chemistry.

Breakdown of the born-oppenheimer approximation in ZEKE states of Ag2

C. Yeretzian, E. W. Schlag, Sheng-Hsien Lin, 1995 .

A simple rate equation for fullerene coalescence

R. Whetten, C. Yeretzian, K. Hansen, 1994 .

Coalescence reactions of fullerenes

R. Whetten, C. Yeretzian, K. Hansen, 1992, Nature.

Surface scattering of C60+: Recoil velocities and yield of C60

R. Whetten, C. Yeretzian, K. Hansen, 1993 .

Delayed emission of electrons from C60 following energetic impact against graphite

R. Whetten, C. Yeretzian, 1992 .

Cleavage patterns of carbon clusters from impact-induced fragmentation of C- N, N = 10-50

R. Whetten, C. Yeretzian, P. John, 1994 .

Inactivation of Palladium‐based Oxygen Scavenger System by Volatile Sulfur Compounds Present in the Headspace of Packaged Food

C. Yeretzian, S. Yildirim, B. Röcker, 2017 .

Na6Pb: a bimetallic cluster of striking stability

U. Rothlisberger, C. Yeretzian, E. Schumacher, 1995 .

Expression of multidisciplinary flavor science: research highlights from the 12th Weurman Symposium.

C. Yeretzian, I. Blank, M. Wüst, 2009, Journal of agricultural and food chemistry.

Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems.

Imre Blank, Chahan Yeretzian, Richard H Stadler, 2002, Journal of agricultural and food chemistry.

Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy.

C. Yeretzian, R. C. E. Dias, P. Março, 2018, Food chemistry.

Free Radical Processes in Coffee I—Solid Samples

C. Yeretzian, B. Goodman, 2015 .

Formation of odour-active compounds in maillard model systems based on proline

C. Yeretzian, I. Blank, S. Devaud, 2003 .

Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film

C. Yeretzian, S. Yildirim, B. Röcker, 2020 .

The role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF–MS

M. C. Viegas, C. Yeretzian, L. Kurozawa, 2021, European Food Research and Technology.

High-resolution spectroscopy of Ag+2 via long-lived ZEKE states

C. Yeretzian, E. W. Schlag, H. Selzle, 1994 .

Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis

Franco Biasioli, Jo Dewulf, Chahan Yeretzian, 2011 .

Time-Resolved Headspace Analysis by Proton-Transfer-Reaction Mass-Spectrometry

C. Yeretzian, W. Lindinger, A. Jordan, 2000 .

Influence of lipid content and stirring behaviour on furan and furan derivative exposure in filter coffee.

C. Yeretzian, Anja K K Rahn, Nina Fankhauser, 2019, Food chemistry.

Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferences.

C. Yeretzian, Anja K K Rahn, 2019, Food chemistry.

FACTORS AFFECTING THE EPR FREE RADICAL SIGNAL INTENSITY IN ROASTED COFFEE BEANS

C. Yeretzian, B. Goodman, 2014 .

Effect of roasting conditions and grinding on free radical contents of coffee beans stored in air

C. Yeretzian, B. Goodman, E. Pascual, 2012 .

Engineering the Composition of Coffee to Potentially Improve its Health Benefits

Chahan Yeretzian, Sebastian E. W. Opitz, Samo Smrke, 2018 .

Progress on coffee roasting : a process control tool for a consistent roast degree-roas after roast

C. Yeretzian, and M. D. Wetzel, Marco Keller, 2012 .

Characterization of free radicals in soluble coffee by electron paramagnetic resonance spectroscopy.

Chahan Yeretzian, C. Yeretzian, B. Goodman, 2002, Journal of agricultural and food chemistry.

Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee.

Marco Wellinger, C. Yeretzian, S. Smrke, 2017, Journal of agricultural and food chemistry.

The SCAE water chart : measure aim trat

Chahan Yeretzian, Samo Smrke, Marco Wellinger, 2017 .

Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

Sergio Petrozzi, Barbara Schönbächler, Chahan Yeretzian, 2014 .

Flow injection analysis for the direct quantification of the total polyphenol content in coffee brews

C. Yeretzian, S. Petrozzi, Flurin Wieland, 2011 .

Endohedral rare-earth fullerene complexes

R. Kaner, R. Whetten, C. Yeretzian, 1992 .

Collisional probes and possible structures of La2C80

R. Kaner, R. Whetten, C. Yeretzian, 1992 .

Personalizing Foods for Health and Preference Consumer goods have become increasingly individualized over the past 50 years, and the scientific knowledge of genetics, diet, and metabolism will bring similar personal values to foods and health.

J. German, C. Yeretzian, H. Watzke, 2004 .

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

M. Breadmore, Marco Wellinger, D. Nichols, 2015, Scientific Reports.

Probing free radical processes during storage of extracts from whole roasted coffee beans: impact of O2 exposure during extraction and storage.

C. Yeretzian, B. Goodman, E. Pascual, 2013, Journal of agricultural and food chemistry.

Infrared-Photoacoustic Spectroscopy and Multiproduct Multivariate Calibration to Estimate the Proportion of Coffee Defects in Roasted Samples

C. Yeretzian, P. Março, P. Valderrama, 2023, Beverages.

Protecting the flavors : freshness as a key to quality

Chahan Yeretzian, Imre Blank, Yves Wyser, 2017 .

Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging.

Barbara Schönbächler, M. Rast, C. Yeretzian, 2014, Chimia.

Extraction kinetics of coffee aroma compounds using a semi-automatic machine : on-line analysis by PTR-ToF-MS

Marco Wellinger, Alexia N. Gloess, C. Yeretzian, 2016 .

Quantification of the Robusta fraction in a coffee blend via Raman spectroscopy: proof of principle.

Babette Klopprogge, C. Yeretzian, T. Wermelinger, 2011, Journal of agricultural and food chemistry.

The elusiveness of coffee aroma: new insights from a non-empirical approach.

Lindsey J. Munro, A. Curioni, W. Andreoni, 2003, Journal of agricultural and food chemistry.

Individualization of Flavor Preferences: Toward a Consumer-centric and Individualized Aroma Science.

C. Yeretzian, C Yeretzian, P Pollien, 2004, Comprehensive reviews in food science and food safety.

Fullerenes Under Extreme Temperatures and Stress: Collisions of Fullerenes With Surfaces and With Other Fullerenes

R. Whetten, C. Yeretzian, 1992 .

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

Chahan Yeretzian, Stefan Schenker, Alexia N. Gloess, 2012, Analytical and Bioanalytical Chemistry.

Laser mass spectrometry as on-line sensor for industrial process analysis: process control of coffee roasting.

C. Yeretzian, A. Kettrup, R. Zimmermann, 2004, Analytical chemistry.

From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles

Chahan Yeretzian, Werner Lindinger, Alfons Jordan, 2002 .

Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat.

D. D. Roberts, N. Antille, C. Yeretzian, 2003, Journal of agricultural and food chemistry.

Modulation of aroma release of instant coffees through microparticles of roasted coffee oil.

C. Yeretzian, L. Kurozawa, F. Yamashita, 2020, Food chemistry.

Exploring indicators of food choice for chimpanzees at Taï National Park, Côte d’Ivoire : aroma and antioxidants

Barbara Schönbächler, Babette Klopprogge, C. Yeretzian, 2020 .

REMPI-TOFMS for on-line monitoring and controlling the coffee roasting process

C. Yeretzian, A. Kettrup, R. Zimmermann, 2002 .

Differentiation of degrees of ripeness of Catuai and Tipica green coffee by chromatographical and statistical techniques.

Alexia N. Gloess, C. Yeretzian, S. Smrke, 2015, Food chemistry.

When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee.

C. Yeretzian, D. Labbe, A. Rytz, 2008, Analytical chemistry.

On-line analysis of coffee roasting by Proton-Transfer-Reaction/Mass-Spectrometry

C. Yeretzian, A. Hansel, W. Lindinger, 1999 .

Laser ionization mass spectrometry (REMPI-TOFMS) for on-line analysis of volatiles in food science: Coffee-roasting and headspace experiments

C. Yeretzian, A. Kettrup, R. Zimmermann, 1998 .

The smell of coffee - an analytical

C. Yeretzian, S. Petrozzi, Flurin Wieland, 2010 .

Application of Laser Ionization Mass Spectrometry for On‐line Monitoring of Volatiles in the Headspace of Food Products: Roasting and Brewing of Coffee

H. J. Heger, C. Yeretzian, R. Zimmermann, 1996 .

Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

C. Yeretzian, R. Amadó, H. Brev́ard, 2001 .

When machine tastes coffee : successful prediction of coffee sensory profiles by instrumental methods based on on-line PTR-MS

C. Yeretzian, I. Blank, C. Lindinger, 2009 .

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

D. D. Roberts, C. Yeretzian, P. Pollien, 2003 .

Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium

Chahan Yeretzian, Imre Blank, Matthias Wüst, 2008 .

In-vivo analysis of banana aroma by proton-transfer-reaction mass-spectrometry

C. Yeretzian, W. Lindinger, T. Maerk, 2003 .

Modeling and validation of heat and mass transfer in individual coffee beans during the coffee roasting process using computational fluid dynamics (CFD).

C. Yeretzian, J. Hernández-Pérez, S. Schenker, 2013, Chimia.

CHAPTER 33. Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup

Marco Wellinger, C. Yeretzian, S. Smrke, 2019, Coffee.

Partial separation of fullerenes by gradient sublimation

R. Kaner, R. Whetten, C. Yeretzian, 1993 .

Sustainability code / load index for the semi-quantitative assessment of analytical methods in a research environment : proof of concept

Chahan Yeretzian, Sergio Petrozzi, C. Yeretzian, 2015 .

Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging.

Barbara Schönbächler, M. Rast, C. Yeretzian, 2014, Chimia.

Fullerene formation in sputtering and electron beam evaporation processes

F. Diederich, S. Prakash, R. Bunshah, 1992 .