Publikationen und Projekte nach DDC 664: Lebensmitteltechnologie

• Streule, Stefanie,

  2024.

  Insights in current Ecuadorian cocoa post-harvesting processes : process variations and impact on cocoa bean quality.

  In:

  54th Meeting of Innovation Group Cocoa & Chocolate (Swiss Food Research), Courtelary, Switzerland, 7 February 2024.

• Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene; Miescher Schwenninger, Susanne,

  2024.

  Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains.

  Applied Microbiology.

  4(1), S. 96-111.

  Verfügbar unter: https://doi.org/10.3390/applmicrobiol4010007

• Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Motzer, Dominik; Poulose-Züst, Monja; Miescher Schwenninger, Susanne,

  2023.

  Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory.

  Foods.

  13(1), S. 137.

  Verfügbar unter: https://doi.org/10.3390/foods13010137

• Schmid, Tamara; Steinegger, Stefanie; Kinner, Mathias; Müller, Nadina,

  2023.

  Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread.

  International Journal of Food Science & Technology.

  59(2), S. 1017-1026.

  Verfügbar unter: https://doi.org/10.1111/ijfs.16864

• Chatelain, Karin; Julius, Nina,

  2023.

  Schokolade aus dem Fermenter : sensorische Evaluation von Schokoladen aus Zellkulturproduktion.

  In:

  DACH 3-Länder-Tagung, Stuttgart, Deutschland, 19.-20. Oktober 2023.