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Page 1
Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays.
Foods. 2014 Nov 12;3(4):586-604. doi: 10.3390/foods3040586.
Foods. 2014.
PMID: 28234339
Free PMC article.
Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On-line ABTS Assay to High Performance Size Exclusion Chromatography.
Opitz SE, Goodman BA, Keller M, Smrke S, Wellinger M, Schenker S, Yeretzian C.
Opitz SE, et al. Among authors: schenker s.
Phytochem Anal. 2017 Mar;28(2):106-114. doi: 10.1002/pca.2661. Epub 2016 Dec 23.
Phytochem Anal. 2017.
PMID: 28008674
Free PMC article.
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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.
Wieland F, Gloess AN, Keller M, Wetzel A, Schenker S, Yeretzian C.
Wieland F, et al. Among authors: schenker s.
Anal Bioanal Chem. 2012 Mar;402(8):2531-43. doi: 10.1007/s00216-011-5401-9. Epub 2011 Sep 23.
Anal Bioanal Chem. 2012.
PMID: 21947438
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Modeling and validation of heat and mass transfer in individual coffee beans during the coffee roasting process using computational fluid dynamics (CFD).
Alonso-Torres B, Hernández-Pérez JA, Sierra-Espinoza F, Schenker S, Yeretzian C.
Alonso-Torres B, et al. Among authors: schenker s.
Chimia (Aarau). 2013;67(4):291-4. doi: 10.2533/chimia.2013.291.
Chimia (Aarau). 2013.
PMID: 23967709
Free article.
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On-line process control of the roast degree of coffee.
Wieland F, Gloess AN, Keller M, Wetzel A, Schenker S, Yeretzian C.
Wieland F, et al. Among authors: schenker s.
Chimia (Aarau). 2012;66(6):443. doi: 10.2533/chimia.2012.443.
Chimia (Aarau). 2012.
PMID: 22871292
Free article.
No abstract available.
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