Issue Date | Title | Involved Person(s) |
1-Oct-2020 | Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality | Romanens, Edwina; Pedan, Vasilisa; Meile, Leo; Miescher Schwenninger, Susanne |
4-Jan-2020 | Antioxidant activity and phenolic profile of selected organic and conventional honeys from Poland | Halagarda, Michał; Groth, Sabrina; Popek, Stanisław; Rohn, Sascha; Pedan, Vasilisa |
2019 | Characterization of phenolic compounds and their contribution to sensory properties of olive oil | Pedan, Vasilisa; Popp, Martin; Rohn, Sascha; Nyfeler, Matthias; Bongartz, Annette |
Mar-2018 | HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps | Pedan, Vasilisa; Jedrys, Katrin; Weber, Carlo |
28-Feb-2018 | A lab-scale model system for cocoa bean fermentation | Romanens, Edwina; Näf, Rebecca; Lobmaier, Tobias; Pedan, Vasilisa; Freimüller Leischtfeld, Susette, et al |
9-Nov-2015 | An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa | Pedan, Vasilisa; Fischer, Norbert; Rohn, Sascha |