Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Marco Wellinger"'
Publikováno v:
Scientific Reports, Vol 10, Iss 1, Pp 1-9 (2020)
Scientific Reports
Scientific Reports
The objective of this paper is to elucidate the variables that govern coffee extraction from single serve coffee capsules. The study was conducted on 43 Nespresso and Nespresso-compatible capsules of the same geometry, from all of which the coffee wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6583c6034c2a3c7d38743e44b05456e
https://hdl.handle.net/11475/20694
https://hdl.handle.net/11475/20694
Autor:
Chahan Yeretzian, Sebastian E. W. Opitz, Stefan Schenker, Bernard A. Goodman, Marco Keller, Samo Smrke, Marco Wellinger
Publikováno v:
Phytochemical Analysis. 28:106-114
Introduction Coffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa31b1c33500d302b89642329fb101ee
https://doi.org/10.1002/pca.2661
https://doi.org/10.1002/pca.2661
Coffee is a relatively young caffeinated beverage, known in Western Europe since the 17th century. Initially consumed in Europe by the aristocracy, coffee has developed into one of the world's most popular beverages. The unique aroma is without doubt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83eb9cf40ac43c74bcf9151f22260b7d
https://doi.org/10.1039/9781782622437-00726
https://doi.org/10.1039/9781782622437-00726
Publikováno v:
International Journal of Mass Spectrometry. 401:22-30
The hot-water extraction process used to make an espresso coffee is affected by a large number of factors. A proper understanding of how these factors impact the profile of the final cup is important to the quality of an espresso coffee. This work ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76a9fb0341165b98822e62c1e27e00dd
Autor:
Chahan Yeretzian, Tomonori Suzuki, Franz Balsiger, Sebastian E. W. Opitz, Marco Wellinger, Samo Smrke
Publikováno v:
Journal of agricultural and food chemistry. 66(21)
During the roasting of coffee, thermally driven chemical reactions lead to the formation of gases, of which a large fraction is carbon dioxide (CO2). Part of these gases is released during roasting while part is retained inside the porous structure o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::847a3ee0279ac39f09eb8a4c02d0a982
https://pubmed.ncbi.nlm.nih.gov/29091435
https://pubmed.ncbi.nlm.nih.gov/29091435
Water is an essential ingredient for coffee extraction, typically making up more than 90% of the final beverage. This chapter introduces the basic characteristics of water and the most common dissolved contents. The concepts of water hardness and alk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1477dc045d5acf927ffbfacba7a66b1d
https://hdl.handle.net/11475/5470
https://hdl.handle.net/11475/5470
Autor:
Juan Carlos Ardila, Paulo Barone, Pablo Benavides, Benoit Bertrand, Imre Blank, Carlos Brando, David Browning, Lee Byers, Michelle Deugd, Andreas Dunkel, Adriana Farah, Vincenzo Fogliano, Britta Folmer, Alvaro Gaitán, Peter Giuliano, Arne Glabasnia, Carmenza Góngora, Jeffrey Hayward, Juan Carlos Herrera, Thomas Hofmann, Jwanro Husson, Lawrence Jones, Bernard Kilian, Christian Klatt, Harriet Lamb, Charles Lambot, Ted R. Lingle, Celia Marsh, Sunalini N. Menon, Frédéric Mestdagh, Shirin Moayyad, Jonathan Morris, Eric Nadelberg, Martin R.A. Noponen, Carlos Oliveros, Juan Pablo Orjuela, Aida Peñuela, Jérôme Perez, Arne Pietsch, Luigi Poisson, Jaime R. Polit, Lawrence Pratt, Sabine Puget, Karsten Ranitzsch, Alexis Rodriguez, Trish Rothgeb, Siavosh Sadeghian, Dean Sanders, Juan R. Sanz-Uribe, Stefan Schenker, Samo Smrke, Paul Songer, Ria Stout, Edouard Thomas, Dominique Valentin, Martin von Blittersdorff, Marco Wellinger, Chris Wille, Yves Wyser, Chahan Yeretzian, null Yusianto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0e6b06ed6e0e7e0c48fbe234a913ff1
https://doi.org/10.1016/b978-0-12-803520-7.01002-1
https://doi.org/10.1016/b978-0-12-803520-7.01002-1
Autor:
Sebastian E W, Opitz, Bernard A, Goodman, Marco, Keller, Samo, Smrke, Marco, Wellinger, Stefan, Schenker, Chahan, Yeretzian
Publikováno v:
Phytochemical Analysis
Introduction Coffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9b445822ad1ce0693a366e6cd794e4b5
https://pubmed.ncbi.nlm.nih.gov/28008674
https://pubmed.ncbi.nlm.nih.gov/28008674
Publikováno v:
Biomass and Bioenergy. 46:739-749
Thermal gasification of pasture plants (hay) is so far considered as difficult mainly due to the high amount of inorganics (ash, alkalis). Under certain circumstances it could be an additional resource for power production. There has been some experi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a683d6a38f299940a520f70a9a3ac43
https://doi.org/10.1016/j.biombioe.2012.06.006
https://doi.org/10.1016/j.biombioe.2012.06.006
Publikováno v:
Waste Management. 32:1843-1852
A mobile sampling and measurement system for the analysis of gaseous and liquid samples in the field was developed. An inductively coupled plasma optical emission spectrometer (ICP-OES), which is built into a van, was used as detector. The analytical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5324ce739fc9ffe43348b76a63d529e
https://doi.org/10.1016/j.wasman.2012.05.015
https://doi.org/10.1016/j.wasman.2012.05.015