| Issue Date | Title | Involved Person(s) |
| Sep-2022 | Effectiveness of perforation methods for wheat kernels | Stäheli, Luca; Kinner, Mathias; Müller, Nadina |
| 15-Jul-2022 | Los aromas claves del cacao (taller) | Chatelain, Karin |
| 7-Jul-2022 | Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain | André, Amandine; Freimüller Leischtfeld, Susette; Mischler, Sandra; Hecht, Katrin; Stäheli, Luca, et al |
| 3-Jun-2022 | Erfahrungsbericht aus Ecuador : Einblick in gängige traditionelle Fermentations- und Trocknungspraktiken auf Kleinbauern-Ebene | Streule, Stefanie; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne |
| 2-Jun-2022 | Aroma Kit Cocoa : an olfactory library for cocoa and chocolate | Chetschik, Irene; Chatelain, Karin |
| 2-Jun-2022 | Cocoa in numbers : from data to knowledge | Chatelain, Karin; André, Amandine; Freimüller Leischtfeld, Susette; Schneider, Monika; Wick, Sylvia, et al |
| 2-Jun-2022 | The influence of cocoa bean variety on the flavour properties of dark chocolates : comparison of the molecular flavour composition of selected small batch chocolates to chocolates produced of cocoa reference liquors with defined flavour properties | Chetschik, Irene |
| Jun-2022 | Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables | Witte, Sander; Huijboom, Linda; Klamert, Silvia; van de Straat, Leoni; Hagens, Steven, et al |
| Jun-2022 | Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador | Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne |
| 6-Apr-2022 | Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans | Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha, et al |
| Mar-2022 | Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products | Rüegg, Nadine; Röcker, Bettina; Yildirim, Selçuk |
| 5-Feb-2022 | MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage | Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne |
| 20-Jan-2022 | Potential of a techno-functional sourdough and its application in sugar-reduced soft buns | Müller, Denise; Schipali, Stefanie; Näf, Patrick; Kinner, Mathias; Miescher Schwenninger, Susanne, et al |
| 2022 | Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours | André, Amandine; Müller, Nadina; Chetschik, Irene |
| 2022 | Ropiness in bread : a re-emerging spoilage phenomenon | Pacher, Nicola; Burtscher, Johanna; Johler, Sophia; Etter, Danai; Bender, Denisse, et al |
