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Laser mass spectrometry as on-line sensor for industrial process analysis: process control of coffee roasting.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.Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality.Differentiation of degrees of ripeness of Catuai and Tipica green coffee by chromatographical and statistical techniques.Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On-line ABTS Assay to High Performance Size Exclusion ChromatographyAntioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays.Insight into the time-resolved extraction of aroma compounds during espresso coffee preparation: online monitoring by PTR-ToF-MS.Quantification of the Robusta fraction in a coffee blend via Raman spectroscopy: proof of principle.Modeling and validation of heat and mass transfer in individual coffee beans during the coffee roasting process using computational fluid dynamics (CFD).Probing free radical processes during storage of extracts from whole roasted coffee beans: impact of O2 exposure during extraction and storage.Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee.Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS.Persistence of aroma volatiles in the oral and nasal cavities: real-time monitoring of decay rate in air exhaled through the nose and mouth.The elusiveness of coffee aroma: new insights from a non-empirical approach.Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferencesNaxAu and CsxAu bimetal clusters: Finite size analogs of sodium–gold and cesium–gold compoundsData on roasted coffee with specific defects analyzed by infrared-photoacoustic spectroscopy and chemometricsComparison of nine common coffee extraction methods: instrumental and sensory analysisComparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fatCharacterization of free radicals in soluble coffee by electron paramagnetic resonance spectroscopyRates of electron emission from negatively charged, impact-heated fullerenesUnambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MSExpression of multidisciplinary flavor science: research highlights from the 12th Weurman SymposiumOn-line process control of the roast degree of coffeeOnline 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 profileFreshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging
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description
researcher ORCID ID = 0000-0002-4928-728X
@en
wetenschapper
@nl
name
Chahan Yeretzian
@ast
Chahan Yeretzian
@en
Chahan Yeretzian
@es
Chahan Yeretzian
@nl
type
label
Chahan Yeretzian
@ast
Chahan Yeretzian
@en
Chahan Yeretzian
@es
Chahan Yeretzian
@nl
prefLabel
Chahan Yeretzian
@ast
Chahan Yeretzian
@en
Chahan Yeretzian
@es
Chahan Yeretzian
@nl
P106
P1153
6603911944
P31
P496
0000-0002-4928-728X