Issue Date | Title | Involved Person(s) |
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 |
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 |
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 |
16-Feb-2023 | Influence of the cocoa bean variety on the flavor compound composition of dark chocolates | Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Chetschik, Irene; Steinhaus, Martin |
7-Dec-2022 | Decoding the fine flavour properties of dark chocolates | Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene |
5-Dec-2022 | Novel time- and location-independent postharvest treatment of cocoa beans : “moist incubation” of unfermented and dried cocoa nibs | Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; André, Amandine; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene |
26-Oct-2022 | Decoding the fine flavor properties of dark chocolates | Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene |
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; Rüegg, Ramona; Kinner, Mathias; Buller, Rebecca; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina |
2-Jun-2022 | Cocoa in numbers : from data to knowledge | Chatelain, Karin; André, Amandine; Freimüller Leischtfeld, Susette; Schneider, Monika; Wick, Sylvia; Keller, Regula; Trachsel, Sonja; Waldner, Tim; Vorburger, Robert; Miescher Schwenninger, Susanne; Chetschik, Irene |
2022 | Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours | André, Amandine; Müller, Nadina; Chetschik, Irene |
2022 | Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans | Schlüter, Ansgar; André, Amandine; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene |
2022 | Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety | André, Amandine; Casty, Bettina; Ullrich, Lisa; Chetschik, Irene |