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Showing results 21 to 38 of 38 < previous 
Issue DateTitleInvolved Person(s)
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
2020Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cerealsMüller, Denise; Stöppelmann, Felix; Kinner, Mathias; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne
5-Feb-2022MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverageOgunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne
22-May-2019«Measures to Combat Food Loss» : wie Müllereinebenprodukte erfolgreich in der Nahrungsmittelkette integriert werden könnenMüller, Denise; Miescher Schwenninger, Susanne
Jun-2022Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in EcuadorStreule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne
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
30-Jul-2021Multiple techno-functional characteristics of Leuconostoc and their potential in sourdough fermentationsMüller, Denise C.; Mischler, Sandra; Schönlechner, Regine; Miescher Schwenninger, Susanne
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
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
20-Jan-2022Potential of a techno-functional sourdough and its application in sugar-reduced soft bunsMüller, Denise; Schipali, Stefanie; Näf, Patrick; Kinner, Mathias; Miescher Schwenninger, Susanne, et al
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, et al
2019Screening 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, et al