| Issue Date | Title | Involved Person(s) |
| Oct-2022 | Cocoa in numbers : from data to knowledge | Chetschik, Irene; Chatelain, Karin; Keller, Regula; Miescher Schwenninger, Susanne; Trachsel, Sonja, et al |
| 15-Sep-2022 | Effect of particle characteristics and foaming parameters on resulting foam quality and stability | Rüegg, Ramona; Schmid, Tamara; Hollenstein, Lukas; Müller, Nadina |
| 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 |
| 6-Apr-2022 | Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans | Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha, et al |
| Mar-2022 | Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products | Rüegg, Nadine; Röcker, Bettina; Yildirim, Selçuk |
| 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 |
| 20-Jan-2022 | Potential of a techno-functional sourdough and its application in sugar-reduced soft buns | Müller, Denise; Schipali, Stefanie; Näf, Patrick; Kinner, Mathias; Miescher Schwenninger, Susanne, et al |
| 2022 | Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours | André, Amandine; Müller, Nadina; Chetschik, Irene |
| 2022 | Ropiness in bread : a re-emerging spoilage phenomenon | Pacher, Nicola; Burtscher, Johanna; Johler, Sophia; Etter, Danai; Bender, Denisse, et al |
| 2022 | Sensory evaluation of EVOO : do different test locations have a relevant impact on data quality? | Bongartz, Annette; Popp, Martin; Retsch, Richard |
| 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 |
| 2022 | Porous coatings to control release rates of essential oils to generate an atmosphere with botanical actives | Hettmann, Kai; Monnard, Fabien W.; Melo Rodriguez, Gabriela; Hilty, Florentine M.; Yildirim, Selçuk, et al |
| 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 |
| Dec-2021 | Impact of selected baking and vacuum cooling parameters on the quality of toast bread | Kinner, Mathias; Rüegg, Ramona; Weber, Claudia A.; Buchli, Jürg; Durrer, Ludwig, et al |
