Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Barbara Schönbächler"'
Publikováno v:
CHIMIA, Vol 68, Iss 3 (2014)
With the growing demand for high-quality coffee, it is becoming increasingly important to establish quantitative measures of the freshness of coffee, or the loss thereof, over time. Indeed, freshness has become a critical quality criterion in the spe
Externí odkaz:
https://doaj.org/article/623e1392589b49998da15fbf8f6f1156
Autor:
Renato Amadò, Helen Lukac, Barbara Schönbächler, Hanna Schneider, Fabian Rohner, Andreas Keiser, Thomas M. Amrein, Felix Escher
Publikováno v:
European Food Research and Technology, 219 (6)
European Food Research and Technology, 219 (6)
ISSN:1438-2377
ISSN:1438-2385
ISSN:1438-2377
ISSN:1438-2385
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b8b0fd62fc4c5c619460a7d3a188ec2
http://doc.rero.ch/record/320199/files/217_2004_Article_1025.pdf
http://doc.rero.ch/record/320199/files/217_2004_Article_1025.pdf
Autor:
Samo Smrke, Chahan Yeretzian, Jose Sanchez Lopez, Flurin Wieland, Sandra Bongers, Thomas Koziorowski, Anita Vietri, Barbara Schönbächler, Sergio Petrozzi, Alexia N. Gloess
Publikováno v:
International Journal of Mass Spectrometry. :324-337
Coffees from different origins were roasted to different roast degrees and along varying time temperature roasting profiles. The formation of volatile organic compounds (VOCs) during roasting was analyzed on-line by proton-transfer-reaction time-of-f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::591552024fb5bd8f3170774c3254080a
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:4282-4288
The influence of ingredients, additives, and process conditions on acrylamide formation in gingerbread was investigated. The sources for reducing sugars and free asparagine were identified, and the effect of different baking agents on acrylamide form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b29c42bd6b9624116c6be60ec252fd58
https://doi.org/10.1021/jf049648b
https://doi.org/10.1021/jf049648b
Publikováno v:
CHIMIA, Vol 68, Iss 3 (2014)
With the growing demand for high-quality coffee, it is becoming increasingly important to establish quantitative measures of the freshness of coffee, or the loss thereof, over time. Indeed, freshness has become a critical quality criterion in the spe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d20ff9f81e7459bcd0104e24ea244dc
https://www.chimia.ch/chimia/article/view/5535
https://www.chimia.ch/chimia/article/view/5535
Publikováno v:
Advances in Experimental Medicine and Biology ISBN: 0387239200
The influence of ingredients, additives, and process conditions on the acrylamide formation in gingerbread was investigated. The sources for reducing sugars and free asparagine were identified and the effect of different baking agents on the acrylami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33289a412bca9c7533dd364258c9cfc7
https://doi.org/10.1007/0-387-24980-x_33
https://doi.org/10.1007/0-387-24980-x_33
Publikováno v:
Advances in experimental medicine and biology. 561
The influence of ingredients, additives, and process conditions on the acrylamide formation in gingerbread was investigated. The sources for reducing sugars and free asparagine were identified and the effect of different baking agents on the acrylami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1744eb85ab396409e1c413b8b59b9f33
https://pubmed.ncbi.nlm.nih.gov/16438317
https://pubmed.ncbi.nlm.nih.gov/16438317
Autor:
Thomas M. Amrein, Luca Andres, Barbara Schönbächler, Béatrice Conde-Petit, Felix Escher, Renato Amadò
Publikováno v:
European Food Research & Technology; Jul2005, Vol. 221 Issue 1/2, p14-18, 5p
Autor:
Alexia N. Gloess, André Strittmatter, Barbara Schönbächler, Babette Klopprogge, Karin Chatelain, Chahan Yeretzian, Annette Bongartz, Markus Rast, Lucio D`Ambrosio
Publikováno v:
European Food Research and Technology. 236(4):607-627
The preparation of a cup of coffee may vary between countries, cultures and individuals. Here, an analysis of nine different extraction methods is presented regarding analytical and sensory aspects for four espressi and five lunghi. This comprised es
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce33aeae5277185b250098d4250f20e0