| Issue Date | Title | Involved Person(s) |
| Oct-2019 | Food from Wood : Produktion von essbaren Insekten mit Hilfe neuartiger Futtermittel | Herren, Pascal; Grunder, Jürg |
| 21-Aug-2019 | Ohmic heating - a novel approach for gluten-free bread baking | Bender, Denisse; Gratz, Maximilian; Vogt, Silvan; Fauster, Thomas; Wicki, Beata; Pichler, Stefanie; Kinner, Mathias; Jäger, Henry; Schoenlechner, Regine |
| 9-Mar-2019 | Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles | Longin, Friedrich; Beck, Heiner; Gütler, Hermann; Heilig, Wendelin; Kleinert, Michael; Rapp, Matthias; Philipp, Norman; Erban, Alexander; Brilhaus, Dominik; Mettler-Altmann, Tabea; Stich, Benjamin |
| 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; Isele, Désirée; Fischer, Birgit; Meile, Leo; Miescher Schwenninger, Susanne |
| 2019 | Novel time- and location-independent postharvest treatment of cocoa beans : investigations on the aroma formation during “moist incubation” of unfermented and dried cocoa nibs and comparison to traditional fermentation | Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene |
| 2019 | Characterization of phenolic compounds and their contribution to sensory properties of olive oil | Pedan, Vasilisa; Popp, Martin; Rohn, Sascha; Nyfeler, Matthias; Bongartz, Annette |
