Susanne Schwenninger-Miescher

Wadenswil, ZH, Switzerland

Last Updated: 09/26/2026

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Found 17 publications

Combining rapid evaporative ionization mass spectrometry and chemometrics for the differentiation of cocoa bean quality.

Combining rapid evaporative ionization mass spectrometry and chemometrics for the differentiation of cocoa bean quality.

Journal: Current research in food science

Published: May 21, 2025

Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro and partially baked roll study.

Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro and partially baked roll study.

Journal: Journal of food science

Published: December 19, 2024

Potential for the Bio-Detoxification of the Mycotoxins Enniatin B and Deoxynivalenol by Lactic Acid Bacteria and Bacillus spp.

Potential for the Bio-Detoxification of the Mycotoxins Enniatin B and Deoxynivalenol by Lactic Acid Bacteria and Bacillus spp.

Journal: Microorganisms

Published: August 20, 2024

Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa.

Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa.

Journal: Foods (Basel, Switzerland)

Published: July 11, 2024

Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.

Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.

Journal: Foods (Basel, Switzerland)

Published: April 12, 2024

Growth Control of Listeria monocytogenes in Raw Sausage via Bacteriocin-Producing Leuconostoc carnosum DH25.

Growth Control of Listeria monocytogenes in Raw Sausage via Bacteriocin-Producing Leuconostoc carnosum DH25.

Journal: Foods (Basel, Switzerland)

Published: December 22, 2023

A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels: the effect of cold needle perforation, microorganisms, and purified enzyme.

A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels: the effect of cold needle perforation, microorganisms, and purified enzyme.

Journal: Food research international (Ottawa, Ont.)

Published: December 22, 2023

Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory.

Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory.

Journal: Foods (Basel, Switzerland)

Published: December 01, 2023

Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador.

Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador.

Journal: Heliyon

Published: October 05, 2021

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

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

Journal: Microorganisms

Published: July 01, 2021

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

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

Journal: International journal of food microbiology

Published: June 25, 2021

Enzymatic and microbial conversions to achieve sugar reduction in bread.

Enzymatic and microbial conversions to achieve sugar reduction in bread.

Journal: Food research international (Ottawa, Ont.)

Published: November 18, 2020

Showing 1-12 of 17

Last Updated: 09/26/2026