Samo Smrke

Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

Alexia N. Gloess, Anita Vietri, Flurin Wieland et al. · International Journal of Mass Spectrometry · 2014 · 156 citations · Full text

Agriculture, Biochemistry, Food Science +17

Differentiation of degrees of ripeness of Catuai and Tipica green coffee by chromatographical and statistical techniques

Samo Smrke, Ivana Kroslakova, Alexia N. Gloess et al. · Food Chemistry · 2014 · 61 citations · Full text

Agriculture, Food Science, Chromatographic Analysis +16

Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film

Nicole Faas, Bettina Röcker, Samo Smrke et al. · Food Packaging and Shelf Life · 2020 · 58 citations · Full text

Life Sciences, Biochemistry, Chemical Engineering +13

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

Samo Smrke, Sebastian Opitz, Irena Vovk et al. · Food & Function · 2013 · 46 citations · Full text

Agriculture, Biochemistry, Food Science +17

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

Sebastian Opitz, Samo Smrke, Bernard A. Goodman et al. · Foods · 2014 · 38 citations · Full text

Agriculture, Biochemistry, Food Science +14