Sebastian Opitz

Is comfrey root more than toxic pyrrolizidine alkaloids? Salvianolic acids among antioxidant polyphenols in comfrey (Symphytum officinale L.) roots

Adriana Trifan, Sebastian Opitz, Roland Josuran et al. · Food and Chemical Toxicology · 2017 · 59 citations · Full text

Life Sciences, Botany, Plant Sciences +16

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

Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee

Samo Smrke, Marco Wellinger, Tomonori Suzuki et al. · Journal of Agricultural and Food Chemistry · 2017 · 28 citations · Full text

Agriculture, Chemistry, Food Science +14

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

Agriculture, Biochemistry, Food Science +15