Issue Date | Title | Involved Person(s) |
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, et al |
3-Jun-2022 | Erfahrungsbericht aus Ecuador : Einblick in gängige traditionelle Fermentations- und Trocknungspraktiken auf Kleinbauern-Ebene | Streule, Stefanie; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne |
2-Jun-2022 | Cocoa in numbers : from data to knowledge | Chatelain, Karin; André, Amandine; Freimüller Leischtfeld, Susette; Schneider, Monika; Wick, Sylvia, et al |
2021 | Enzymatic and microbial conversions to achieve sugar reduction in bread | Müller, Denise Christina; Nguyen, Ha; Li, Qing; Schönlechner, Regine; Miescher Schwenninger, Susanne, et al |
2020 | Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals | Müller, Denise; Stöppelmann, Felix; Kinner, Mathias; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne |
2020 | Bread relevant moulds | Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne |