| Synthesis and x-ray structure of a Diels-Alder adduct of fullerene C60 Y Rubin, S Khan, DI Freedberg, C Yeretzian Journal of the American Chemical Society 115 (1), 344-345, 1993 | 338 | 1993 |
| Comparison of nine common coffee extraction methods: instrumental and sensory analysis AN Gloess, B Schönbächler, B Klopprogge, L DAmbrosio, K Chatelain, ... European Food Research and Technology 236, 607-627, 2013 | 333 | 2013 |
| Coalescence reactions of fullerenes C Yeretzian, K Hansen, F Diederichi, RL Whetten Nature 359 (6390), 44-47, 1992 | 313 | 1992 |
| From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles C Yeretzian, A Jordan, R Badoud, W Lindinger European Food Research and Technology 214, 92-104, 2002 | 257 | 2002 |
| PTR-MS monitoring of VOCs and BVOCs in food science and technology F Biasioli, F Gasperi, C Yeretzian, TD Märk TrAC Trends in Analytical Chemistry 30 (7), 968-977, 2011 | 234 | 2011 |
| Sodium cluster ionisation potentials revisited: higher-resolution measurements for Nax (x< 23) and their relation to bonding models MM Kappes, M Schär, U Röthlisberger, C Yeretzian, E Schumacher Chemical physics letters 143 (3), 251-258, 1988 | 221 | 1988 |
| Direct-injection mass spectrometry adds the time dimension to (B) VOC analysis F Biasioli, C Yeretzian, TD Märk, J Dewulf, H Van Langenhove TrAC Trends in Analytical Chemistry 30 (7), 1003-1017, 2011 | 185 | 2011 |
| Endohedral rare-earth fullerene complexes EG Gillan, C Yeretzian, KS Min, MM Alvarez, RL Whetten, RB Kaner The Journal of Physical Chemistry 96 (17), 6869-6871, 1992 | 173 | 1992 |
| Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS AN Gloess, A Vietri, F Wieland, S Smrke, B Schönbächler, JAS López, ... International Journal of Mass Spectrometry 365, 324-337, 2014 | 166 | 2014 |
| Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry R Dorfner, T Ferge, A Kettrup, R Zimmermann, C Yeretzian Journal of Agricultural and Food Chemistry 51 (19), 5768-5773, 2003 | 160 | 2003 |
| Laser mass spectrometry as on-line sensor for industrial process analysis: process control of coffee roasting R Dorfner, T Ferge, C Yeretzian, A Kettrup, R Zimmermann Analytical Chemistry 76 (5), 1386-1402, 2004 | 140 | 2004 |
| Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry C Yeretzian, A Jordan, W Lindinger International Journal of Mass Spectrometry 223, 115-139, 2003 | 139 | 2003 |
| When machine tastes coffee: Instrumental approach to predict the sensory profile of espresso coffee C Lindinger, D Labbe, P Pollien, A Rytz, MA Juillerat, C Yeretzian, I Blank Analytical chemistry 80 (5), 1574-1581, 2008 | 122 | 2008 |
| Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS C Lindinger, P Pollien, S Ali, C Yeretzian, I Blank, T Märk Analytical Chemistry 77 (13), 4117-4124, 2005 | 116 | 2005 |
| Breath-by-breath analysis of banana aroma by proton transfer reaction mass spectrometry D Mayr, T Märk, W Lindinger, H Brevard, C Yeretzian International Journal of Mass Spectrometry 223, 743-756, 2003 | 114 | 2003 |
| Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat DD Roberts, P Pollien, N Antille, C Lindinger, C Yeretzian Journal of Agricultural and Food Chemistry 51 (12), 3636-3642, 2003 | 107 | 2003 |
| Dynamic measurements of partition coefficients using proton-transfer-reaction mass spectrometry (PTR–MS) T Karl, C Yeretzian, A Jordan, W Lindinger International Journal of Mass Spectrometry 223, 383-395, 2003 | 94 | 2003 |
| Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of Maillard reaction systems and processed food P Pollien, C Lindinger, C Yeretzian, I Blank Analytical chemistry 75 (20), 5488-5494, 2003 | 93 | 2003 |
| Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect E Cantergiani, H Brevard, Y Krebs, A Feria-Morales, R Amado, ... European Food Research and Technology 212, 648-657, 2001 | 92 | 2001 |
| Partial separation of fullerenes by gradient sublimation C Yeretzian, JB Wiley, K Holczer, T Su, S Nguyen, RB Kaner, RL Whetten The Journal of Physical Chemistry 97 (39), 10097-10101, 1993 | 85 | 1993 |
Robert L WhettenProfessor of Physics, University of TexasVerified email at UTSA.edu
