Stefanie Streule

Publication Activity (10 Years)

Years Active: 2023-2024
Publications (10 Years): 6

Top Topics

Atomic Force Microscopy

Saccharomyces Cerevisiae

Microbial Community

Top Venues

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Stefanie Streule, Amandine André, Susette Freimüller Leischtfeld, Karin Chatelain, Elodie Gillich, Irene Chetschik, Susanne Miescher Schwenninger
Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa. Foods (Basel, Switzerland) 13 (16) (2024)
Stefanie Streule, Susette Freimüller Leischtfeld, Karin Chatelain, Susanne Miescher Schwenninger
Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador. Foods (Basel, Switzerland) 13 (10) (2024)
Stefanie Streule, Susette Freimüller Leischtfeld, Karin Chatelain, Susanne Miescher Schwenninger
Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador. Foods (Basel, Switzerland) 13 (10) (2024)
Stefanie Streule, Amandine André, Susette Freimüller Leischtfeld, Karin Chatelain, Elodie Gillich, Irene Chetschik, Susanne Miescher Schwenninger
Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa. Foods (Basel, Switzerland) 13 (16) (2024)
Stefanie Streule, Susette Freimüller Leischtfeld, Martina Galler, Dominik Motzer, Monja Poulose-Züst, Susanne Miescher Schwenninger
Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory. Foods (Basel, Switzerland) 13 (1) (2023)
Stefanie Streule, Susette Freimüller Leischtfeld, Martina Galler, Dominik Motzer, Monja Poulose-Züst, Susanne Miescher Schwenninger
Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory. Foods (Basel, Switzerland) 13 (1) (2023)