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Susanne Miescher Schwenninger

Zurich University of Applied Sciences/ZHAW

42

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449

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Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

2021
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Enzymatic and microbial conversions to achieve sugar reduction in bread

2021 Food Research International
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Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals

2020
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Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality.

2020 PLOS ONE
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Bread relevant moulds

2020
- Susette Freimüller Leischtfeld
- Susanne Miescher Schwenninger
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Cocoa in numbers : from data to knowledge

2019
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Exploring the impact of spontaneous wet fermentation on microbiota and coffee quality

2019
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«Measures to Combat Food Loss» : wie Müllereinebenprodukte erfolgreich in der Nahrungsmittelkette integriert werden können

2019
- Denise Müller
- Susanne Miescher Schwenninger
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An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain

2019
- Denise Müller
- Susanne Miescher Schwenninger
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Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation

2019 International Journal of Food Microbiology
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