Publikationen und Projekte nach DDC664: Lebensmitteltechnologie

• Witte, Sander; Huijboom, Linda; Klamert, Silvia; van de Straat, Leoni; Hagens, Steven; Fieseler, Lars; de Vegt, Bert T.; van Mierlo, Joël T.,

  2022.

  Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables.

  Food Microbiology.

  104(103978).

  Verfügbar unter: https://doi.org/10.1016/j.fm.2022.103978

• Rüegg, Nadine; Röcker, Bettina; Yildirim, Selçuk,

  2022.

  Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products.

  Food Packaging and Shelf Life.

  31(100771).

  Verfügbar unter: https://doi.org/10.1016/j.fpsl.2021.100771

• Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Miescher Schwenninger, Susanne,

  2022.

  MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - a cereal-based Nigerian fermented beverage.

  International Journal of Food Microbiology.

  366(109563).

  Verfügbar unter: https://doi.org/10.1016/j.ijfoodmicro.2022.109563

• 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.

  Fermentation.

  8(2), S. 42.

  Verfügbar unter: https://doi.org/10.3390/fermentation8020042

• Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Mischler, Sandra; Miescher Schwenninger, Susanne,

  2022.

  Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage.

  Food Bioscience.

  (101648).

  Verfügbar unter: https://doi.org/10.1016/j.fbio.2022.101648