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Issue DateTitleInvolved Person(s)
6-Oct-2023Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten WeizenkörnernAndré, Amandine; Hecht, Katrin; Mischler, Sandra; Freimüller Leischtfeld, Susette; Kinner, Mathias, et al
7-Jul-2022Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chainAndré, Amandine; Freimüller Leischtfeld, Susette; Mischler, Sandra; Hecht, Katrin; Stäheli, Luca, et al
3-Jun-2022Erfahrungsbericht aus Ecuador : Einblick in gängige traditionelle Fermentations- und Trocknungspraktiken auf Kleinbauern-EbeneStreule, Stefanie; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne
2-Jun-2022Cocoa in numbers : from data to knowledgeChatelain, Karin; André, Amandine; Freimüller Leischtfeld, Susette; Schneider, Monika; Wick, Sylvia, et al
2020Bread relevant mouldsFreimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne
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
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
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
15-Aug-2011Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GGYing, Dan Yang; Sanguansri, Luz; Weerakkody, Rangika; Singh, Tanoj K.; Freimüller Leischtfeld, Susette, et al
2010Ropiness in bread : is early detection possible?Huber, Jeanine; Freimüller Leischtfeld, Susette; Kuhn, Roger; Kleinert, Michael; Gantenbein-Demarchi, Corinne