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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2019.
Oxalsäure aus Schweizer Rhabarber.
Bern:
Verband Schweizer Gemüseproduzenten.
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Häfele, Martin; Flüeler, Thomas; Bernath, Konrad; Kümin, Nadja; Hühn, Tilo,
2018.
Maische-Extraktion und Ausbau bei Rotwein.
Obst- und Weinbau.
17(154), pp. 4-7.
Available from: https://doi.org/10.21256/zhaw-4745
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Opprecht, Simon; Häfele, Martin; Gerber, Oliver,
2018.
Produktion eines farb- und geruchslosen Konzentrats aus Rhabarbersaft.
In:
Seminar Schweizer Obstverwerter, Wädenswil, 2018.
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Häfele, Martin; Gerber, Oliver; Flüeler, Thomas,
2017.
Verarbeitung von Rhabarber und anderer faseriger Rohstoffe.
In:
Seminar Schweizer Obstverwerter, Wädenswil, 2017.
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Buchli, Jürg; Aus der Au, Philipp; Kinner, Mathias; Kleinert, Michael,
2016.
Energieeffizienz des Brotbackprozesses.
Cereal Technology (Getreidetechnologie).
2016(1), pp. 4-11.
Available from: https://doi.org/10.23789/1869-2303
Food chemistry
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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.
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Cordero, Chiara; Chetschik, Irene,
2022.
In:
100 + 1 year anniversary of Société Chimique de Genève, Genève, Switzerland, 28 November 2022.
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Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,
2022.
Decoding the fine flavor properties of dark chocolates.
Journal of Agricultural and Food Chemistry.
70(42), pp. 13730-13740.
Available from: https://doi.org/10.1021/acs.jafc.2c04166
Food perception
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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
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Keller, Daniela; Cezanne, Marie-Louise; Bongartz, Annette; Brombach, Christine,
2020.
In:
EUROSENSE 2020 : 9th European Conference on Sensory and Consumer Research, online, 13-16 December 2020.
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Cezanne, Marie-Louise; Bongartz, Annette; Julius, Nina; Brombach, Christine; Schlüchter, Steffi,
2020.
Stepwise sugar reduction in breakfast cereals by different approaches without compromising taste [poster].
In:
EUROSENSE 2020 : 9th European Conference on Sensory and Consumer Research, online, 13-16 December 2020.
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Cezanne, Marie-Louise; Infanger, Esther; Schlüchter, Steffi; Bongartz, Annette,
2018.
Sugar reduction in granola / crunchy types of breakfast cereals [poster].
In:
32nd EFFoST International Conference, Nantes, France, 6-8 November 2018.
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Häfele, Martin; Flüeler, Thomas; Bernath, Konrad; Kümin, Nadja; Hühn, Tilo,
2018.
Maische-Extraktion und Ausbau bei Rotwein.
Obst- und Weinbau.
17(154), pp. 4-7.
Available from: https://doi.org/10.21256/zhaw-4745
Food technology
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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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Beretta, Claudio; Kremer-Hartmann, Katrin; Spielmann-Prada, Giovanna; Züst, Monja; Gantenbein-Demarchi, Corinne; Müller, Claudia,
2023.
Wädenswil:
ZHAW Zürcher Hochschule für Angewandte Wissenschaften.
Available from: https://doi.org/10.21256/zhaw-30816
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Spielmann-Prada, Giovanna; Kremer-Hartmann, Katrin; Züst, Monja; Beretta, Claudio; Müller, Claudia; Gantenbein-Demarchi, Corinne,
2023.
Wädenswil:
ZHAW Zürcher Hochschule für Angewandte Wissenschaften.
Available from: https://doi.org/10.21256/zhaw-30817
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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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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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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.
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Miescher, Susanna; Yildirim, Selçuk,
2019.
In:
29th IAPRI Symposium on Packaging, Enschede, The Netherlands, 11 - 14 June 2019.
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2019.
In:
ENEXPRO Exporter Meeting, Puerto Varas, Chile, 15 October 2019.
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2019.
In:
3rd Packaging Innovation Day, Santiago, Chile, 10 October 2019.
QM and food law
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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.
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Kirchsteiger-Meier, Evelyn, ed.,
2021.
15. Wädenswiler Lebensmittelrecht-Tagung, online, 6. Mai 2021.
ZHAW Zürcher Hochschule für Angewandte Wissenschaften.
.
Available from: https://doi.org/10.21256/zhaw-22588
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Zoller, Regina,
2021.
Management und Qualität.
2021(3-4), pp. 15-17.
Available from: https://doi.org/10.21256/zhaw-22788
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2020.
HACCP aus lebensmittelrechtlicher Sicht mit Fokus auf Validierung und Verifizierung.
Zeitschrift für das gesamte Lebensmittelrecht.
2020(4), pp. 437-457.
Available from: https://online.ruw.de/suche/zlr/HACC-aus-lebensmittelrechtli-Sich-mit-Foku-auf-Val-70cf606b2612fb2185da86c8b58ce2db
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2019.
Food regulations and enforcement in Switzerland.
Reference module in food science.
Available from: https://doi.org/10.1016/B978-0-08-100596-5.22623-1
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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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
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Ogunremi, Omotade Richard; Freimüller Leischtfeld, Susette; Mischler, Sandra; Miescher Schwenninger, Susanne,
2022.
Food Bioscience.
49(101648).
Available from: https://doi.org/10.1016/j.fbio.2022.101648
Nutrition
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Brombach, Christine; Bergmann, Karin,
2021.
Wertschätzung für Lebensmittel und Mehrzahlungsbereitschaft aus Sicht der Verbraucher [paper].
In:
58. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, online, 17.-19. Februar 2021.
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2021.
Ernährung, die neue Religion?.
Apunto.
2021(4), pp. 11.
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2021.
Ernährungsmuster im Verlauf der Generationen : Generation X-Z.
Ernährung aktuell.
2021(4), pp. 10.
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Brombach, Christine; Bergmann, Karin,
2021.
Ernährung im Fokus.
2021(02), pp. 86-91.
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2020.
In:
Digitale Auftaktveranstaltung "Die Küchenpartie mit peb", 3. Dezember 2020.
Available from: https://www.diekuechenpartie.de/auftaktveranstaltung-die-kuechenpartie-mit-peb/