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	1.	Coffee roasting and aroma formation: application of different time-temperature conditions. [electronic resource] by Baggenstoss, Juerg Poisson, Luigi Kaegi, Ruth Perren, Rainer Escher, Felix Producer: 20080902 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Influence of water quench cooling on degassing and aroma stability of roasted coffee. [electronic resource] by Baggenstoss, Juerg Poisson, Luigi Luethi, Regina Perren, Rainer Escher, Felix Producer: 20071019 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Roasting and aroma formation: effect of initial moisture content and steam treatment. [electronic resource] by Baggenstoss, Juerg Poisson, Luigi Kaegi, Ruth Perren, Rainer Escher, Felix Producer: 20080902 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Acrylamide in roasted almonds and hazelnuts. [electronic resource] by Amrein, Thomas M Lukac, Helen Andres, Luca Perren, Rainer Escher, Felix Amadò, Renato Producer: 20051031 In: Journal of agricultural and food chemistry vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Influence of roasting conditions on the acrylamide content and the color of roasted almonds. [electronic resource] by Lukac, Helen Amrein, Thomas M Perren, Rainer Conde-Petit, Béatrice Amadò, Renato Escher, Felix Producer: 20071214 In: Journal of food science vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)