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Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.
Foods. 2024 May 15;13(10):1536. doi: 10.3390/foods13101536.
Foods. 2024.
PMID: 38790837
Free PMC article.
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.
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Growth Control of Listeria monocytogenes in Raw Sausage via Bacteriocin-Producing Leuconostoc carnosum DH25.
Tönz A, Freimüller Leischtfeld S, Stevens MJA, Glinski-Häfeli D, Ladner V, Gantenbein-Demarchi C, Miescher Schwenninger S.
Tönz A, et al. Among authors: freimuller leischtfeld s.
Foods. 2024 Jan 17;13(2):298. doi: 10.3390/foods13020298.
Foods. 2024.
PMID: 38254599
Free PMC article.
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Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory.
Streule S, Freimüller Leischtfeld S, Galler M, Motzer D, Poulose-Züst M, Miescher Schwenninger S.
Streule S, et al. Among authors: freimuller leischtfeld s.
Foods. 2023 Dec 30;13(1):137. doi: 10.3390/foods13010137.
Foods. 2023.
PMID: 38201165
Free PMC article.
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Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador.
Streule S, Freimüller Leischtfeld S, Galler M, Miescher Schwenninger S.
Streule S, et al. Among authors: freimuller leischtfeld s.
Heliyon. 2022 Jun 9;8(6):e09628. doi: 10.1016/j.heliyon.2022.e09628. eCollection 2022 Jun.
Heliyon. 2022.
PMID: 35756114
Free PMC article.
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MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - A cereal-based Nigerian fermented beverage.
Ogunremi OR, Freimüller Leischtfeld S, Miescher Schwenninger S.
Ogunremi OR, et al. Among authors: freimuller leischtfeld s.
Int J Food Microbiol. 2022 Apr 2;366:109563. doi: 10.1016/j.ijfoodmicro.2022.109563. Epub 2022 Feb 5.
Int J Food Microbiol. 2022.
PMID: 35152182
Free article.
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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
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High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS.
Miescher Schwenninger S, Freimüller Leischtfeld S, Gantenbein-Demarchi C.
Miescher Schwenninger S, et al. Among authors: freimuller leischtfeld s.
Lett Appl Microbiol. 2016 Nov;63(5):347-355. doi: 10.1111/lam.12621. Epub 2016 Sep 4.
Lett Appl Microbiol. 2016.
PMID: 27454854
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