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, 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 |
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 |
6-Oct-2023 | Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern | André, Amandine; Hecht, Katrin; Mischler, Sandra; Freimüller Leischtfeld, Susette; Kinner, Mathias, et al |
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 |
Jun-2022 | Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador | Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne |
5-Feb-2022 | MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage | Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne |
2022 | Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage | Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Mischler, Sandra; Miescher Schwenninger, Susanne |
2020 | Bread relevant moulds | Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne |
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 |
28-Feb-2018 | A lab-scale model system for cocoa bean fermentation | Romanens, Edwina; Näf, Rebecca; Lobmaier, Tobias; Pedan, Vasilisa; Freimüller Leischtfeld, Susette, et al |
25-Jul-2016 | High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS | Miescher Schwenninger, Susanne; Freimüller Leischtfeld, Susette; Gantenbein-Demarchi, Corinne |