Stefan Schenker

Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans

Stefan Schenker, Cornelia Heinemann, Machteld Huber et al. · Journal of Food Science · 2002 · 188 citations

Food Chemistry, Coffee Beans, Flavoromics +6

Pore Structure of Coffee Beans Affected by Roasting Conditions

Stefan Schenker, Stephan Handschin, Beat Frey et al. · Journal of Food Science · 2000 · 146 citations

Materials Science, Pore Structure, Coffee Beans +7

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

Flurin Wieland, Alexia N. Gloess, Marco Keller et al. · Analytical and Bioanalytical Chemistry · 2011 · 64 citations

Coffee Roasting, Engineering, Biochemistry +11

Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays

Sebastian Opitz, Samo Smrke, Bernard A. Goodman et al. · Foods · 2014 · 36 citations · Full text

Nutrition, Antioxidant Generation, Nutraceutical Ingredient +17

Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On‐line ABTS Assay to High Performance Size Exclusion Chromatography

Sebastian Opitz, Bernard A. Goodman, Marco Keller et al. · Phytochemical Analysis · 2016 · 27 citations · Full text