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Showing results 12 to 20 of 20 < previous 
Issue DateTitleAuthor(s)
2016-07-25High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MSMiescher Schwenninger, Susanne; Freimüller Leischtfeld, Susette; Gantenbein-Demarchi, Corinne
2012Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteriaLacroix, Christophe; Sych, Janice Marie; Miescher Schwenninger, Susanne; Kleinert, Michael
2016Natürliche Haltbarmachung von BackwarenMiescher Schwenninger, Susanne
2011Natürliche Konservierung fürs JoghurtMiescher Schwenninger, Susanne; Meile, Leo
2012Neuartige multifunktionale Inhaltsstoffe um Backwaren mit Folat und Vitamin B12 anzureichernSych, Janice Marie; Grattepanche, Franck; Miescher Schwenninger, Susanne; Kinner, Mathias; Lacroix, Kleinert
2014Novel bio-ingredient containing folate and B12 by fermentation of co-cultures of lactic acid bacteria and propionibacteria for use in bakery productsLacroix, Christophe; Sych, Janice Marie; Miescher Schwenninger, Susanne; Kleinert, Michael
2013Rope in bread : a critical challenge for the bakery industryFieseler, Lars; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne; Kuhn, Roger; Kleinert, Michael
2015Screening for β-D-glucan producing lactic acid bacteria isolated from environmental sourcesMischler, Sandra; Kinner, Mathias; Wolter, Anika; Kleinert, Michael; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne
2018Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentationRomanens, Edwina; Freimüller Leischtfeld, Susette; Volland, Andrea; Stevens, Marc; Krähenmann, Ursina; Isele, Désirée; Fischer, Birgit; Meile, Leo; Miescher Schwenninger, Susanne