Publications by authors named "Rainer Perren"

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Roasting and aroma formation: effect of initial moisture content and steam treatment.
Juerg Baggenstoss, Luigi Poisson, Ruth Kaegi, Rainer Perren, Felix Escher

J Agric Food Chem· July 2008

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Coffee roasting and aroma formation: application of different time-temperature conditions.
Juerg Baggenstoss, Luigi Poisson, Ruth Kaegi, Rainer Perren, Felix Escher

J Agric Food Chem· July 2008

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Influence of water quench cooling on degassing and aroma stability of roasted coffee.
Juerg Baggenstoss, Luigi Poisson, Regina Luethi, Rainer Perren, Felix Escher

J Agric Food Chem· August 2007

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Influence of roasting conditions on the acrylamide content and the color of roasted almonds.
Helen Lukac, Thomas M Amrein, Rainer Perren, Béatrice Conde-Petit, Renato Amadò

J Food Sci· January 2007

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Acrylamide in roasted almonds and hazelnuts.
Thomas M Amrein, Helen Lukac, Luca Andres, Rainer Perren, Felix Escher

J Agric Food Chem· October 2005

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