Showing results (1-10 of 10) with videos related to
Sort By:
Pageof 1
Journal of Chromatography. A|April 10, 2013
Comprehensive thin-layer chromatography mass spectrometry of flavanols from Juniperus communis L. and Punica granatum LSamo Smrke, Irena VovkScientific Reports|March 7, 2024
The role of fines in espresso extraction dynamicsSamo Smrke, André Eiermann, Chahan YeretzianFood Chemistry|December 23, 2014
Differentiation of degrees of ripeness of Catuai and Tipica green coffee by chromatographical and statistical techniquesSamo Smrke, Ivana Kroslakova, Alexia N Gloess, et al.Food & Function|April 18, 2013
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 chromatographySamo Smrke, Sebastian E W Opitz, Irena Vovk, et al.Food Chemistry|February 29, 2020
Novel experimental approach to study aroma release upon reconstitution of instant coffee productsRodolfo Campos Zanin, Samo Smrke, Louise Emy Kurozawa, et al.Food Chemistry|October 7, 2020
Modulation of aroma release of instant coffees through microparticles of roasted coffee oilRodolfo Campos Zanin, Samo Smrke, Louise Emy Kurozawa, et al.Scientific Reports|October 14, 2020
Extraction of single serve coffee capsules: linking properties of ground coffee to extraction dynamics and cup qualityAndré Eiermann, Samo Smrke, Loïc-Marco Guélat, et al.Journal of Agricultural and Food Chemistry|November 2, 2017
Time-Resolved Gravimetric Method To Assess Degassing of Roasted CoffeeSamo Smrke, Marco Wellinger, Tomonori Suzuki, et al.Foods (Basel, Switzerland)|February 25, 2017
Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary AssaysSebastian E W Opitz, Samo Smrke, Bernard A Goodman, et al.Phytochemical Analysis : PCA|December 24, 2016
Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On-line ABTS Assay to High Performance Size Exclusion ChromatographySebastian E W Opitz, Bernard A Goodman, Marco Keller, et al.Pageof 1