Issue Date | Title | Involved Person(s) |
13-Dec-2020 | Stepwise sugar reduction in breakfast cereals by different approaches without compromising taste | Cezanne, Marie-Louise; Bongartz, Annette; Julius, Nina; Brombach, Christine; Schlüchter, Steffi |
13-Dec-2020 | How does sweetness taste? : an exploratory case study on the changeability of the sweet taste threshold in children in school setting | Keller, Daniela; Cezanne, Marie-Louise; Bongartz, Annette; Brombach, Christine |
9-Apr-2020 | Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling | Tinzl-Malang, Saskia Katharina; Grattepanche, Franck; Rast, Peter; Fischer, Peter; Sych, Janice Marie, et al |
18-Jan-2020 | Sustainable packaging : challenges and opportunities | Yildirim, Selçuk |
2020 | Processing cocoa with water : new insights into aroma formation | Chetschik, Irene, 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 |