Alexia N. Gloess

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

Alexia N. Gloess, Barbara Schönbächler, Babette Klopprogge et al. · European Food Research and Technology · 2013 · 297 citations · Full text

Food Chemistry, Solvent Extraction, Flavoromics +14

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 · 154 citations · Full text

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

Extraction kinetics of coffee aroma compounds using a semi-automatic machine: On-line analysis by PTR-ToF-MS

José A. Sánchez López, Marco Wellinger, Alexia N. Gloess et al. · International Journal of Mass Spectrometry · 2016 · 63 citations · Full text

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 · 60 citations · Full text