Dr. Anika Wolter

Dr. Anika Wolter

Dr. Anika Wolter
ZHAW Life Sciences und Facility Management
Einsiedlerstrasse 29
8820 Wädenswil

+41 (0) 58 934 59 38
anika.wolter@zhaw.ch

Persönliches Profil

Tätigkeit an der ZHAW als

wissenschaftliche Mitarbeiterin

Aus- und Fortbildung

2010-2013 Promotion bei Prof. Elke Arendt, "Influence of sourdoughs
fermented with Weissella cibaria and Lactobacillus plantarum on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads", University Colleg Cork, Irland
2009-2010 staatlich-geprüfte Lebensmittelchemikerin, Landesuntersuchungsanstalt für Gesundheits- und Veterinärwesen Sachsen
2003-2009 Diplom-Lebensmittelchemikerin, Technische Universität Dresden

Beruflicher Werdegang

10/2013-02/2014 Cereal Scientist, Product Technology Centre, Nestlé, Schweiz

Publikationen

Beiträge, nicht peer-reviewed

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Screening for β-D-glucan producing lactic acid bacteria isolated from environmental sources

: Poster.

In: VIth Sourdough and Cereal Fermentation Symposium. ( 30.9.-2.10.2015). Nantes: Oniris and INRA.

Publikationen vor Tätigkeit an der ZHAW

Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Galle, Sandra; Gänzle, Michael; Waters, Deborah M.; Arendt, Elke K.
Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours, Food Microbiology 37, Special Issue: Cereal fermentations for future food, 44-50, doi:10.1016/j.fm.2013.06.009


Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Czerny, Michael; Arendt, Elke K. (2014) Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads. Int J Food Microbiol 172:83-91. doi:10.1016/j.ijfoodmicro.2013.11.015

Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Arendt, Elke K. (2014)
"In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread", Journal of Cereal Sciences 58, 431-436

Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Arendt, Elke K. (2014)
"Influence of sourdough on in vitro starch digestibility and predicted glycemic indexes of gluten-free breads" Food and Function, doi:10.1039/C3FO60505A

Hager, Anna-Sophie; Wolter, Anika; Zannini, Emanuele; Arendt, Elke K. (2012)
“Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours”, Journal of Cereal Science 2012, 56 (2): 239-247

Hager, Anna-Sophie; Wolter, Anika; Zannini, Emanuele; Arendt, Elke K (2012)
“Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts”, European Food Research and Technology, 235 (2): 333-344