| Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS AN Gloess, A Vietri, F Wieland, S Smrke, B Schönbächler, JAS López, ... International Journal of Mass Spectrometry 365, 324-337, 2014 | 166 | 2014 |
| Differentiation of degrees of ripeness of Catuai and Tipica green coffee by chromatographical and statistical techniques S Smrke, I Kroslakova, AN Gloess, C Yeretzian Food chemistry 174, 637-642, 2015 | 62 | 2015 |
| Methodology for the measurement of antioxidant capacity of coffee: A validated platform composed of three complementary antioxidant assays SEW Opitz, S Smrke, BA Goodman, C Yeretzian Processing and impact on antioxidants in beverages, 253-264, 2014 | 61 | 2014 |
| 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 chromatography S Smrke, SEW Opitz, I Vovk, C Yeretzian Food & function 4 (7), 1082-1092, 2013 | 47 | 2013 |
| Antioxidant generation during coffee roasting: A comparison and interpretation from three complementary assays SEW Opitz, S Smrke, BA Goodman, M Keller, S Schenker, C Yeretzian Foods 3 (4), 586-604, 2014 | 46 | 2014 |
| Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film N Faas, B Röcker, S Smrke, C Yeretzian, S Yildirim Food packaging and shelf life 24, 100488, 2020 | 38 | 2020 |
| Understanding the effects of roasting on antioxidant components of coffee brews by coupling on‐line ABTS assay to high performance size exclusion chromatography SEW Opitz, BA Goodman, M Keller, S Smrke, M Wellinger, S Schenker, ... Phytochemical Analysis 28 (2), 106-114, 2017 | 32 | 2017 |
| Comprehensive thin-layer chromatography mass spectrometry of flavanols from Juniperus communis L. and Punica granatum L. S Smrke, I Vovk Journal of Chromatography A 1289, 119-126, 2013 | 28 | 2013 |
| Time-resolved gravimetric method to assess degassing of roasted coffee S Smrke, M Wellinger, T Suzuki, F Balsiger, SEW Opitz, C Yeretzian Journal of agricultural and food chemistry 66 (21), 5293-5300, 2017 | 25 | 2017 |
| Coffee volatile and aroma compounds–from the green bean to the cup C Yeretzian, S Opitz, S Smrke, M Wellinger | 24 | 2019 |
| Modulation of aroma release of instant coffees through microparticles of roasted coffee oil RC Zanin, S Smrke, LE Kurozawa, F Yamashita, C Yeretzian Food chemistry 341, 128193, 2021 | 18 | 2021 |
| Novel experimental approach to study aroma release upon reconstitution of instant coffee products RC Zanin, S Smrke, LE Kurozawa, F Yamashita, C Yeretzian Food chemistry 317, 126455, 2020 | 14 | 2020 |
| Effects of different coffee storage methods on coffee freshness after opening of packages S Smrke, J Adam, S Mühlemann, I Lantz, C Yeretzian Food Packaging and Shelf Life 33, 100893, 2022 | 13 | 2022 |
| Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness JA Sánchez‐López, S Yener, S Smrke, TD Märk, G Bonn, R Zimmermann, ... Flavour and fragrance journal 35 (4), 365-375, 2020 | 12 | 2020 |
| Water for Extraction—Composition, recommendations, and treatment M Wellinger, S Smrke, C Yeretzian The craft and science of coffee, 381-398, 2017 | 12 | 2017 |
| Extraction of single serve coffee capsules: linking properties of ground coffee to extraction dynamics and cup quality A Eiermann, S Smrke, LM Guélat, M Wellinger, A Rahn, C Yeretzian Scientific Reports 10 (1), 17079, 2020 | 8 | 2020 |
| The SCAE water chart measure aim treat M Wellinger, S Smrke, C Yeretzian Zurich University of Applied Sciences: Winterthur, Switzerland, 2016 | 7 | 2016 |
| Ultrasound-assisted emulsification of roasted coffee oil in complex coacervates and real-time coffee aroma release by PTR-ToF–MS RC Zanin, S Smrke, C Yeretzian, LE Kurozawa, F Yamashita Food and bioprocess technology 14 (10), 1857-1871, 2021 | 6 | 2021 |
| CHAPTER 33. Coffee Volatile and Aroma Compounds—From the Green Bean to the Cup C Yeretzian, S Opitz, S Smrke, M Wellinger Coffee, Royal Society of Chemistry, 726-770, 2019 | 6 | 2019 |
| The role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF–MS RC Zanin, MC Viegas, S Smrke, C Yeretzian, LE Kurozawa, F Yamashita European Food Research and Technology 247, 865-878, 2021 | 5 | 2021 |
