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Showing results 45 to 51 of 51 < previous

Issue Date	Title	Involved Person(s)
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
2-Jan-2024	Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains	Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene, et al
2013	Rope in bread : a critical challenge for the bakery industry	Fieseler, Lars; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne; Kuhn, Roger; Kleinert, Michael
2010	Ropiness in bread : is early detection possible?	Huber, Jeanine; Freimüller Leischtfeld, Susette; Kuhn, Roger; Kleinert, Michael; Gantenbein-Demarchi, Corinne
2015	Screening for β-D-glucan producing lactic acid bacteria isolated from environmental sources	Mischler, Sandra; Kinner, Mathias; Wolter, Anika; Kleinert, Michael; Gantenbein-Demarchi, Corinne, et al
2019	Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation	Romanens, Edwina; Freimüller Leischtfeld, Susette; Volland, Andrea; Stevens, Marc; Krähenmann, Ursina, et al
30-Dec-2023	Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory	Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Motzer, Dominik; Poulose-Züst, Monja, et al

Showing results 45 to 51 of 51 < previous