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Chemistry

D-Index
43
Citations
6032
World Ranking
17302
National Ranking
288

Overview

Chahan Yeretzian is affiliated with the Zurich University of Applied Sciences in Switzerland. Their research spans across multiple fields of study including Medicine and Agricultural and Biological Sciences, with notable contributions to subfields such as Pharmacology, Food Science, Pathology and Forensic Medicine, Biomedical Engineering, and Spectroscopy.

The primary focus areas of their work cover various topics within the food science domain, particularly:

  • Coffee research and impacts
  • Tea Polyphenols and Effects
  • Fermentation and Sensory Analysis
  • Food Chemistry and Fat Analysis
  • Microencapsulation and Drying Processes
  • Nanocomposite Films for Food Packaging
  • Edible Oils Quality and Analysis

Yeretzian has contributed multiple papers published in renowned journals and collections. Some recent publications include:

  • Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film, 2020, Food Packaging and Shelf Life
  • Effects of different coffee storage methods on coffee freshness after opening of packages, 2022, Food Packaging and Shelf Life
  • Modulation of aroma release of instant coffees through microparticles of roasted coffee oil, 2020, Food Chemistry
  • Novel experimental approach to study aroma release upon reconstitution of instant coffee products, 2020, Food Chemistry
  • Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness, 2020, Flavour and Fragrance Journal

The venues where Yeretzian's work is frequently published include:

  • Food Packaging and Shelf Life
  • Food Chemistry
  • Flavour and Fragrance Journal
  • Scientific Reports
  • Zürcher Hochschule für Angewandte Wissenschaften digital collection (Zurich University of Applied Sciences)

Collaborations form an important part of Yeretzian's research, with frequent co-authors being:

  • Samo Smrke
  • Rodolfo Campos Zanin
  • Louise Emy Kurozawa
  • Fábio Yamashita
  • Johanna Jacobi

This combination of research topics, fields, and collaborative efforts positions Yeretzian as an active contributor to scientific knowledge in the intersection of food science, chemistry, and biomedical applications, focusing notably on coffee and tea aromas, lipid oxidation, and food packaging innovations.

Best Publications

  • Synthesis and X-ray structure of a Diels-Alder adduct of C60

    Yves Rubin;Saeed Khan;Daron I. Freedberg;Chahan Yeretzian

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

    Alexia N. Gloess;Barbara Schönbächler;Babette Klopprogge;Lucio D`Ambrosio

  • Coalescence reactions of fullerenes

    Chahan Yeretzian;Klavs Hansen;Klavs Hansen;François Diederichi;Robert L. Whetten

  • PTR-MS monitoring of VOCs and BVOCs in food science and technology

    Franco Biasioli;Flavia Gasperi;Chahan Yeretzian;Tilmann D. Märk

  • From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles

    Chahan Yeretzian;Alfons Jordan;Raphael Badoud;Werner Lindinger

  • Sodium cluster ionisation potentials revisited: Higher-resolution measurements for Nax (x<23) and their relation to bonding models

    Manfred M. Kappes;Martin Schär;Ursula Röthlisberger;Chahan Yeretzian

  • Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis.

    F. Biasioli;C. Yeretzian;T. D. Mark;J. Dewulf

  • Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis

    Franco Biasioli;Chahan Yeretzian;Tilmann D. Märk;J. Dewulf

  • 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;Samo Smrke

  • Endohedral rare-earth fullerene complexes

    Edward G. Gillan;Chahan Yeretzian;Kyu S. Min;Marcos M. Alvarez

  • Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry.

    Ralph Dorfner;Thomas Ferge;Anthonius Kettrup;Ralf Zimmermann

  • Laser mass spectrometry as on-line sensor for industrial process analysis: process control of coffee roasting.

    Ralph Dorfner;Thomas Ferge;Chahan Yeretzian;and Antonius Kettrup

  • Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry

    Chahan Yeretzian;Alfons Jordan;Werner Lindinger

  • Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS.

    Christian Lindinger;Philippe Pollien;Santo Ali;Chahan Yeretzian

  • When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee.

    Christian Lindinger;David Labbe;Philippe Pollien;Andreas Rytz

  • Breath-by-breath analysis of banana aroma by proton transfer reaction mass spectrometry

    Dagmar Mayr;Tilmann Märk;Werner Lindinger;Hugues Brevard

  • Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat.

    Deborah D. Roberts;Philippe Pollien;Nicolas Antille;Christian Lindinger

  • Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

    Ennio Cantergiani;Hugues Brevard;Yves Krebs;Alejandro Feria-Morales

  • Dynamic measurements of partition coefficients using proton-transfer-reaction mass spectrometry (PTR-MS)

    Thomas Karl;Chahan Yeretzian;Alfons Jordan;Werner Lindinger

  • Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food.

    Philippe Pollien;Christian Lindinger;Chahan Yeretzian;Imre Blank

  • NaxAu and CsxAu bimetal clusters: Finite size analogs of sodium–gold and cesium–gold compounds

    Ueli Heiz;Arthur Vayloyan;Ernst Schumacher;Chahan Yeretzian

Frequent Co-Authors

Ralf Zimmermann
Ralf Zimmermann University of Rostock
Robert L. Whetten
Robert L. Whetten Northern Arizona University
Werner Lindinger
Werner Lindinger University of Innsbruck
Tilmann D. Märk
Tilmann D. Märk University of Innsbruck
Antonius Kettrup
Antonius Kettrup Technical University of Munich
Franco Biasioli
Franco Biasioli Fondazione Edmund Mach
Richard B. Kaner
Richard B. Kaner University of California, Los Angeles
Günther K. Bonn
Günther K. Bonn University of Innsbruck
Fabio Yamashita
Fabio Yamashita Londrina State University
Edward W. Schlag
Edward W. Schlag Technical University of Munich

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