Issue Date | Title | Involved Person(s) |
15-May-2024 | Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador | Streule, Stefanie; Freimüller Leischtfeld, Susette; Chatelain, Karin; Miescher Schwenninger, Susanne |
19-Apr-2024 | A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme | André, Amandine; Hecht, Katrin; Mischler, Sandra; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Kinner, Mathias; Freimüller Leischtfeld, Susette; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina |
7-Feb-2024 | Insights in current Ecuadorian cocoa post-harvesting processes : process variations and impact on cocoa bean quality | Streule, Stefanie |
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; Miescher Schwenninger, Susanne |
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; Miescher Schwenninger, Susanne |
13-Dec-2023 | Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread | Schmid, Tamara; Steinegger, Stefanie; Kinner, Mathias; Müller, Nadina |
20-Oct-2023 | Schokolade aus dem Fermenter : sensorische Evaluation von Schokoladen aus Zellkulturproduktion | Chatelain, Karin; Julius, Nina |
6-Oct-2023 | Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern | André, Amandine; Hecht, Katrin; Mischler, Sandra; Freimüller Leischtfeld, Susette; Kinner, Mathias; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Miescher Schwenninger, Susanne; Chetschik, Irene; Müller, Nadina |
21-Sep-2023 | Decoding the key flavour compounds of cocoa using mass spectrometry | André, Amandine; Gillich, Elodie; Ullrich, Lisa; Chetschik, Irene |
17-Sep-2023 | Decoding the key flavour compounds of cocoa using mass spectrometry | André, Amandine; Gillich, Elodie; Ullrich, Lisa; Chetschik, Irene |
Sep-2023 | Influence of ozone treatment during storage on odour-active compounds, total titratable acidity, and ascorbic acid in oranges and bananas | Ullrich, Lisa; Gillich, Elodie; André, Amandine; Panarese, Sandra; Imhaus, Anne Flore; Fieseler, Lars; Chetschik, Irene |
25-Aug-2023 | Liking and description of pasta sauces with varying mealworm content | Wallner, Marlies; Julius, Nina; Pelayo, Raquel; Höfler, Christina; Berner, Simon; Rehorska, René; Fahrner, Lisa; Maunz, Susanne |
20-Aug-2023 | Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum | Schoenlechner, Regine; Bender, Denisse; D'Amico, Stefano; Kinner, Mathias; Tömösközi, Sandor; Yamsaengsung, Ram |
20-May-2023 | Design and functionality of a prototype for cold needle perforation of wheat | Stäheli, Luca; Schwab, Lisa; Kinner, Mathias; Müller, Nadina |
20-Apr-2023 | Evaluation of the antimicrobial activity of sodium alginate films integrated with cinnamon essential oil and citric acid on sliced cooked ham | Lee, Melissa; Rüegg, Nadine; Yildirim, Selçuk |