Publications
Institute for Food and Beverage Innovation
The publications are arranged according to their topic:
Process design ¦ food chemistry ¦ food perception ¦ food technology ¦ packaging ¦ QM and food law ¦ food microbiology ¦ food biotechnology ¦ nutrition
Process design
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Beck, Tom; Häfele, Martin; Flüeler, Thomas; Gerber, Oliver,
2020.
Apfelweine mit Hopfen : Veränderung der sensorischen Wahrnehmung.
In:
Seminar Schweizer Obstverwerter, Wädenswil, 2020.
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Mathis, Beat; Häfele, Martin; Flüeler, Thomas; Gerber, Oliver,
2020.
Aromaverluste in Obstsaft und Obstwein durch Schönung und Filtration.
In:
Seminar Schweizer Obstverwerter, 2020.
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Häfele, Martin; Flüeler, Thomas; Gerber, Oliver; Chetschik, Irene; Casty, Bettina; Daniel, Z'graggen; Konrad, Bernath; Hühn, Tilo,
2019.
Rhabarbersaft als biologische Möglichkeit der Enzymkontrolle bei der Herstellung von Apfelsäften.
Flüssiges Obst.
2019(11), pp. 388-392.
Available from: https://doi.org/10.21256/zhaw-19116
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Häfele, Martin; Flüeler, Thomas; Kümin, Nadja; Bernath, Konrad; Hühn, Tilo,
2019.
Maischekontaktzeit : wann und wie lange?.
Obst- und Weinbau.
2019(15), pp. 24-26.
Available from: https://doi.org/10.21256/zhaw-18350
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Miescher, Susanna; Yildirim, Selçuk,
2019.
In:
29th IAPRI Symposium on Packaging, Enschede, The Netherlands, 11 - 14 June 2019.
Food chemistry
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Ullrich, Lisa; Gillich, Elodie; André, Amandine; Panarese, Sandra; Imhaus, Anne Flore; Fieseler, Lars; Chetschik, Irene,
2023.
Applied Sciences.
13(19), pp. 10885.
Available from: https://doi.org/10.3390/app131910885
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Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Chetschik, Irene; Steinhaus, Martin,
2023.
Influence of the cocoa bean variety on the flavor compound composition of dark chocolates.
ACS Food Science & Technology.
3(3), pp. 470-477.
Available from: https://doi.org/10.1021/acsfoodscitech.2c00418
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Chetschik, Irene; Chatelain, Karin,
2022.
Aroma Kit Cocoa : an olfactory library for cocoa and chocolate [poster].
In:
Choco Tec, Cologne, Germany, 13-15 December 2022.
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Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,
2022.
Decoding the fine flavour properties of dark chocolates.
In:
International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
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Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; André, Amandine; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene,
2022.
In:
International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
Food perception
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Chatelain, Karin,
2022.
Los aromas claves del cacao (taller).
In:
Salón del Cacao y Chocolate, Lima, Peru, 14-17 July 2022.
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Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene,
2022.
Journal of Agricultural and Food Chemistry.
70(13), pp. 4057-4065.
Available from: https://doi.org/10.1021/acs.jafc.1c08238
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Bongartz, Annette; Popp, Martin; Retsch, Richard,
2022.
Sensory evaluation of EVOO : do different test locations have a relevant impact on data quality?
.
In:
Yonar, Taner, ed.,
Olive Cultivation.
London:
IntechOpen.
Available from: https://doi.org/10.5772/intechopen.102702
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Julius, Nina; Bongartz, Annette; Cezanne, Marie-Louise; Deneulin, Pascale; Guggenbühl, Barbara; Harms, Eugenia; Käser‐Käsermann, Fanny; Käser, Walter; Nuessli Guth, Jeannette; Amman, Jeanine,
2021.
In:
14th Pangborn Sensory Science Symposium, online, 9-12 August 2021.
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Kreuzer, Michael; Pervier, Steve; Turille, Germano; Karpatcheva, Maria; Julius, Nina; Oreiller, Corrado; Berard, Joel,
2021.
Italian Journal of Animal Science.
20(1), pp. 267-278.
Available from: https://doi.org/10.1080/1828051X.2021.1882346
Food technology
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Müller, Claudia,
2023.
Proteinhaltige Lebensmittel im Vergleich – eine Datenbank hilft weiter.
In:
Fachtagung der Schweizerischen Gesellschaft für Ernährung, Bern, Schweiz, 15. September 2023.
Available from: https://www.sge-ssn.ch/media/ct_protected_attachments/ad19bc1c9a5a39f9693a9500f2ac27/SGE_FaTa_2023_Mueller.pdf
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Schoenlechner, Regine; Bender, Denisse; D'Amico, Stefano; Kinner, Mathias; Tömösközi, Sandor; Yamsaengsung, Ram,
2023.
Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum.
Foods.
12(16), pp. 3125.
Available from: https://doi.org/10.3390/foods12163125
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Stäheli, Luca; Schwab, Lisa; Kinner, Mathias; Müller, Nadina,
2023.
Design and functionality of a prototype for cold needle perforation of wheat.
Applied Sciences.
13(10), pp. 6266.
Available from: https://doi.org/10.3390/app13106266
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Schmid, Tamara; Leue, Ramona; Müller, Nadina,
2023.
Heat and shear stability of particle stabilised foams for application in gluten‑free bread.
Journal of Food Science and Technology.
60(11), pp. 2772-2781.
Available from: https://doi.org/10.1007/s13197-023-05794-0
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Suter, Flurina; Pestoni, Giulia; Sych, Janice Marie; Rohrmann, Sabine; Braun, Julia; et al.,
2022.
Alcohol consumption : context and association with mortality in Switzerland.
European Journal of Nutrition.
62(3), pp. 1331-1344.
Available from: https://doi.org/10.1007/s00394-022-03073-w
Packaging
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Yildirim, Selçuk; Röcker, Bettina,
2021.
Sustainable antimicrobial packaging technologies
.
In:
Athanassiou, Athanassia, ed.,
Sustainable Food Packaging Technology.
Wiley.
pp. 323-348.
Available from: https://doi.org/10.1002/9783527820078.ch12
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Barra, Ana; Santos, Jéssica D. C.; Silva, Mariana R. F.; Nunes, Cláudia; Ruiz-Hitzky, Eduardo; Gonçalves, Idalina; Yildirim, Selçuk; Ferreira, Paula; Marques, Paula A. A. P.,
2020.
Graphene derivatives in biopolymer-based composites for food packaging applications.
Nanomaterials.
10(10), pp. 2077.
Available from: https://doi.org/10.3390/nano10102077
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Yildirim, Selçuk,
2020.
Sustainable packaging : challenges and opportunities.
In:
Meeting of Swiss Society of Cosmetic Chemist, Winterthur, 17. - 18. Januar 2020.
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Rüegg, Nadine; Beck, Barbara Maria; Monnard, Fabien Wilhelm; Hilty, Florentine Marianne; Wicht, Aurore; Schoelkopf, Joachim; Yildirim, Selçuk,
2020.
In:
22nd IAPRI World Packaging Online Conference, Monterrey, Mexico, 16-19 June 2020.
Wiley.
pp. 333-343.
Available from: https://doi.org/10.1002/pts.2508
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Yildirim, Selçuk,
2019.
Development of an innovative oxygen scavenging label : a journey from the idea to the product.
In:
Congress book.
1st International Food Engineering Congress, Antalya, Turkey, 7-9 November 2019.
QM and food law
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Kirchsteiger-Meier, Evelyn,
2022.
In:
16. Wädenswiler Lebensmittelrecht-Tagung, online, 5. Mai 2022.
Available from: www.zhaw.ch/lebensmittelrecht-tagung
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Kirchsteiger-Meier, Evelyn,
2022.
Neuerungen des Codex Alimentarius, insbesondere zu HACCP und zur Lebensmittelsicherheitskultur
.
In:
Möstl, Markus; Purnhagen, Kai, eds.,
Lebensmittelrecht im Mehrebenensystem: Neuerungen, Entwicklungslinien, Spannungslagen.
Frankfurt am Main:
Fachmedien Recht und Wirtschaft.
pp. 21-35.
Schriften zum Lebensmittelrecht ; 45.
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Beretta, Claudio; Kremer-Hartmann, Katrin; Spielmann-Prada, Giovanna; Züst, Monja; Gantenbein-Demarchi, Corinne; Müller, Claudia,
2021.
Wädenswil:
ZHAW Zürcher Hochschule für Angewandte Wissenschaften.
Available from: https://doi.org/10.21256/zhaw-23509
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Spielmann-Prada, Giovanna; Kremer-Hartmann, Katrin; Züst, Monja; Beretta, Claudio; Müller, Claudia; Gantenbein-Demarchi, Corinne,
2021.
Wädenswil:
ZHAW Zürcher Hochschule für Angewandte Wissenschaften.
Available from: https://doi.org/10.21256/zhaw-23508
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Kirchsteiger-Meier, Evelyn,
2021.
Neuerungen des Codex Alimentarius, insbesondere zu HACCP und zur Lebensmittelsicherheitskultur.
In:
20. Bayreuther FLMR-Herbstsymposium "Lebensmittelrecht im Mehrebenensystem: Neuerungen, Entwicklungslinien, Spannungslagen", Online, 14.-15. Oktober 2021.
Food microbiology
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Witte, Sander; Huijboom, Linda; Klamert, Silvia; van de Straat, Leoni; Hagens, Steven; Fieseler, Lars; de Vegt, Bert T.; van Mierlo, Joël T.,
2022.
Food Microbiology.
104(103978).
Available from: https://doi.org/10.1016/j.fm.2022.103978
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Knecht, Leandra E.; Heinrich, Nadine; Born, Yannick; Felder, Katja; Pelludat, Cosima; Loessner, Martin J.; Fieseler, Lars; et al.,
2022.
Bacteriophage S6 requires bacterial cellulose for Erwinia amylovora infection.
Environmental Microbiology.
24(8), pp. 3436-3450.
Available from: https://doi.org/10.1111/1462-2920.15973
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Pacher, Nicola; Burtscher, Johanna; Johler, Sophia; Etter, Danai; Bender, Denisse; Fieseler, Lars; Domig, Konrad J.,
2022.
Ropiness in bread : a re-emerging spoilage phenomenon.
Foods.
11(19), pp. 3021.
Available from: https://doi.org/10.3390/foods11193021
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Knecht, Leandra E.; Born, Yannick; Pelludat, Cosima; Pothier, Joël F.; Smits, Theo H. M.; Loessner, Martin J.; Fieseler, Lars,
2022.
Frontiers in Microbiology.
13(908346).
Available from: https://doi.org/10.3389/fmicb.2022.908346
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Larose, Delphine; Desroche, Nicolas; Reinau, Lukas; Hupfeld, Mario; Fieseler, Lars,
2021.
Journal of AOAC INTERNATIONAL.
Available from: https://doi.org/10.1093/jaoacint/qsab165
Food biotechnology
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Streule, Stefanie; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,
2022.
In:
10. Runder Tisch Kakao, Hamburg, Deutschland, 2.-3. Juni 2022.
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Chatelain, Karin; André, Amandine; Freimüller Leischtfeld, Susette; Schneider, Monika; Wick, Sylvia; Keller, Regula; Trachsel, Sonja; Waldner, Tim; Vorburger, Robert; Miescher Schwenninger, Susanne; Chetschik, Irene,
2022.
Cocoa in numbers : from data to knowledge [poster].
In:
10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.
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Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Miescher Schwenninger, Susanne,
2022.
Heliyon.
8(6), pp. e09628.
Available from: https://doi.org/10.1016/j.heliyon.2022.e09628
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Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,
2022.
International Journal of Food Microbiology.
366(109563).
Available from: https://doi.org/10.1016/j.ijfoodmicro.2022.109563
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Müller, Denise; Schipali, Stefanie; Näf, Patrick; Kinner, Mathias; Miescher Schwenninger, Susanne; Schönlechner, Regine,
2022.
Potential of a techno-functional sourdough and its application in sugar-reduced soft buns [paper].
In:
VIII International Symposium on Sourdough, Bolzano, Italy, 14-17 June 2022.
MDPI.
pp. 42.
Available from: https://doi.org/10.3390/fermentation8020042
Nutrition
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Nève, Gilles; Bur, Laura; Lampert, Ladina; Höchsmann, Christoph; Brombach, Christine; Steinemann, Nina; Schmidt-Trucksäss, Arno,
2022.
Frontiers in Nutrition.
9(844156).
Available from: https://doi.org/10.3389/fnut.2022.844156
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Wu, Jing; Fuchs, Klaus; Lian, Jie; Haldimann, Mirella Lindsay; Schneider, Tanja; Mayer, Simon; Byun, Jaewook; Gassmann, Roland; Brombach, Christine; Fleisch, Elgar,
2021.
Nutrients.
14(1), pp. 159.
Available from: https://doi.org/10.3390/nu14010159
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Pestoni, Giulia; Karavasiloglou, Nena; Braun, Julia; Krieger, Jean-Philippe; Sych, Janice Marie; Bopp, Matthias; Faeh, David; Gruebner, Oliver; Rohrmann, Sabine,
2021.
British Journal of Nutrition.
pp. 1-13.
Available from: https://doi.org/10.1017/S0007114521001525
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Brombach, Christine; Duensing, Anja,
2021.
Essen der Zukunft : wer oder was bestimmt die Ernährung von morgen?.
Heinz Lohmann Stiftung.
Available from: https://doi.org/10.21256/zhaw-23350
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Tschanz, Linda; Kaelin, Ivo; Wróbel, Anna; Pestoni, Guilia; Rohrmann, Sabine; Herter-Aeberli, Isabelle; Sych, Janice Marie,
2021.
In:
58. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, online, 17.-19. Februar 2021.
ZHAW Zürcher Hochschule für Angewandte Wissenschaften.
Available from: https://doi.org/10.21256/zhaw-23891