| Issue Date | Title | Involved Person(s) |
| 2020 | Bread relevant moulds | Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne |
| 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 | Processing cocoa with water : new insights into aroma formation | Chetschik, Irene, et al |
| Nov-2019 | Development of an innovative oxygen scavenging label : a journey from the idea to the product | Yildirim, Selçuk |
| Jun-2019 | Optimization of the gas composition for an extended shelf life of fresh shiitake (Lentinula edodes) stored at room temperature | Miescher, Susanna; Yildirim, Selçuk |
| 22-May-2019 | «Measures to Combat Food Loss» : wie Müllereinebenprodukte erfolgreich in der Nahrungsmittelkette integriert werden können | Müller, Denise; Miescher Schwenninger, Susanne |
| 25-Apr-2019 | An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain | Müller, Denise; Miescher Schwenninger, Susanne |
| Mar-2019 | Oxalsäure aus Schweizer Rhabarber | Häfele, Martin |
| 2019 | Active packaging for food : opportunities, technologies and challenges | Yildirim, Selçuk |
| 2019 | Food packaging innovations | Yildirim, Selçuk |
| 2019 | Food packaging trends | Yildirim, Selçuk |
| 2019 | Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates | Chetschik, Irene; Pedan, Vasilisa; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo |
| 6-Nov-2018 | Sugar reduction in granola / crunchy types of breakfast cereals | Cezanne, Marie-Louise; Infanger, Esther; Schlüchter, Steffi; Bongartz, Annette |
| 12-May-2018 | Active packaging | Yildirim, Selçuk; Röcker, Bettina |
| 21-Feb-2018 | Cocoa extracts, cocoa products and methods of manufacturing the same | Hühn, Tilo |
