Sebastian Opitz
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View article: Keeping SARS-CoV-2 out: Vaccines, Filters, and Self-disinfecting Textiles
Keeping SARS-CoV-2 out: Vaccines, Filters, and Self-disinfecting Textiles Open
When the SARS-CoV-2 pandemic started,[1] science came to the immediate attention of the broad public. People and politicians were hanging on every word of medical doctors, virologists, molecular biologists, data scientists and many others …
View article: Análisis de stakeholders y mapeos de cadenas de valor del café en Colombia
Análisis de stakeholders y mapeos de cadenas de valor del café en Colombia Open
Se estima que el café llegó a Colombia a través de la Antillas y los andes venezolanos alrededor de la mitad del siglo xix. Durante los siguientes 100 años continuó su expansión hacia las regiones montañosas del territorio colombiano; hoy …
View article: Exploring indicators of food choice for chimpanzees at Taï National Park, Côte d’Ivoire : aroma and antioxidants
Exploring indicators of food choice for chimpanzees at Taï National Park, Côte d’Ivoire : aroma and antioxidants Open
This study explored the food choice for chimpanzees at Taï National Park, Côte d’Ivoire and attempted to link these to the aroma and antioxidants content. The focus was on the aroma composition and antioxidant content of the fruits of the …
View article: CHAPTER 33. Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup
CHAPTER 33. Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup Open
Coffee is a relatively young caffeinated beverage, known in Western Europe since the 17th century. Initially consumed in Europe by the aristocracy, coffee has developed into one of the world's most popular beverages. The unique aroma is wi…
View article: Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee
Time-Resolved Gravimetric Method To Assess Degassing of Roasted Coffee Open
During the roasting of coffee, thermally driven chemical reactions lead to the formation of gases, of which a large fraction is carbon dioxide (CO2). Part of these gases is released during roasting while part is retained inside …
View article: Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On‐line ABTS Assay to High Performance Size Exclusion Chromatography
Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On‐line ABTS Assay to High Performance Size Exclusion Chromatography Open
Introduction Coffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chloroge…