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A lab-scale model system for cocoa bean fermentation.
Romanens E, Näf R, Lobmaier T, Pedan V, Leischtfeld SF, Meile L, Schwenninger SM. Romanens E, et al. Among authors: leischtfeld sf. Appl Microbiol Biotechnol. 2018 Apr;102(7):3349-3362. doi: 10.1007/s00253-018-8835-6. Epub 2018 Feb 28. Appl Microbiol Biotechnol. 2018. PMID: 29492640
Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation.
Romanens E, Freimüller Leischtfeld S, Volland A, Stevens MJA, Krähenmann U, Isele D, Fischer B, Meile L, Miescher Schwenninger S. Romanens E, et al. Among authors: freimuller leischtfeld s. Int J Food Microbiol. 2019 Feb 2;290:262-272. doi: 10.1016/j.ijfoodmicro.2018.10.001. Epub 2018 Oct 9. Int J Food Microbiol. 2019. PMID: 30408647
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.
André A, Hecht K, Mischler S, Stäheli L, Kerhanaj F, Buller R, Kinner M, Freimüller Leischtfeld S, Chetschik I, Miescher Schwenninger S, Müller N. André A, et al. Among authors: freimuller leischtfeld s. Food Res Int. 2024 Jun;186:114364. doi: 10.1016/j.foodres.2024.114364. Epub 2024 Apr 19. Food Res Int. 2024. PMID: 38729726 Free article.