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Issue DateTitleInvolved Person(s)
2016A lab-scale model system for cocoa bean fermentationRomanens, Edwina; Näf, Rebecca; Lobmaier, Tobias; Meile, Leo; Miescher Schwenninger, Susanne
28-Feb-2018A lab-scale model system for cocoa bean fermentationRomanens, Edwina; Näf, Rebecca; Lobmaier, Tobias; Pedan, Vasilisa; Freimüller Leischtfeld, Susette, et al
25-Apr-2019An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chainMüller, Denise; Miescher Schwenninger, Susanne
2022Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverageOgunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Mischler, Sandra; Miescher Schwenninger, Susanne
2020Bread relevant mouldsFreimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne
24-Nov-2015Breite und komplexe anti-Listeria Aktivität bei Milchsäurebakterien isoliert aus Fleisch und FischGantenbein-Demarchi, Corinne; Glinski-Häfeli, Deborah; Miescher Schwenninger, Susanne
2014Broad and complex anti-Listeria activity among meat and fish isolates of lactic acid bacteriaGantenbein-Demarchi, Corinne; Haefeli, Deborah; Miescher Schwenninger, Susanne
2013Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservativesSaxer, Samuel; Miescher Schwenninger, Susanne; Lacroix, Christophe
2019Cocoa in numbers : from data to knowledgeChetschik, Irene; Chatelain, Karin; Miescher Schwenninger, Susanne; Stucki, Matthias; Trachsel, Sonja, et al
2013Comparative characterization of the dominant microflora of coca bean fermentation in Alto Beni (Bolivia) and Mato Grosso (Brazil) using MALDI-TOF MSRossignoli, Paulo Afonso; Kroslakova, Ivana; Gantenbein-Demarchi, Corinne; Fenske, Linda; Freimüller Leischtfeld, Susette, et al
2014Development of a lab-scale model system for the cocoa bean fermentationMeile, Leo; Gantenbein-Demarchi, Corinne; Freimüller Leischtfeld, Susette; Bärtschi, Katharina; Romanens, Edwina, et al
Aug-2015Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentationSchwendimann, Livia Maya; Kauf, Peter; Fieseler, Lars; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne
2014Development of a quantitative real-time PCR approach to monitor adjunct cultures during cocoa bean fermentationGantenbein-Demarchi, Corinne; Schwendimann, Livia; Miescher Schwenninger, Susanne
2012Development of an efficient strategy for the identification of the dominant microflora of cocoa fermentationHinderling, Christian; Kroslakova, Ivana; Gantenbein-Demarchi, Corinne; Freimüller Leischtfeld, Susette; Delueg, Stephanie, et al
2013Development of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12Sych, Janice Marie; Miescher Schwenninger, Susanne; Grattepanche, Franck; Kinner, Mathias; Kleinert, Michael, et al
2021Enzymatic and microbial conversions to achieve sugar reduction in breadMüller, Denise Christina; Nguyen, Ha; Li, Qing; Schönlechner, Regine; Miescher Schwenninger, Susanne, et al
2019Exploring the impact of spontaneous wet fermentation on microbiota and coffee qualityBeck, Barbara; Freimüller Leischtfeld, Susette; Opitz, Sebastian; Yeretzian, Chahan; Miescher Schwenninger, Susanne
14-Nov-2013Guiding the development of multi-functional ingredients for bakery products : an overviewSych, Janice Marie; Kinner, Mathias; Popp, Martin; Miescher Schwenninger, Susanne; Bongartz, Annette, et al
25-Jul-2016High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MSMiescher Schwenninger, Susanne; Freimüller Leischtfeld, Susette; Gantenbein-Demarchi, Corinne
1-Oct-2020Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean qualityRomanens, Edwina; Pedan, Vasilisa; Meile, Leo; Miescher Schwenninger, Susanne