Susanne Miescher Schwenninger

ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 10

Top Venues

Foods (Basel, Switzerland)

Applied microbiology and biotechnology

Microorganisms

ZHAW (PHD)

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

Education History

ZHAW Jan 01 2011

Switzerland

PHD :: Institute of Food and Beverage Innovation

Publications

Andrea Tönz, Susette Freimüller Leischtfeld, Marc J A Stevens, Deborah Glinski-Häfeli, Valentin Ladner, Corinne Gantenbein-Demarchi, Susanne Miescher Schwenninger
Growth Control of Listeria monocytogenes in Raw Sausage via Bacteriocin-Producing Leuconostoc carnosum DH25. Foods (Basel, Switzerland) 13 (2) (2024)
Andrea Tönz, Susette Freimüller Leischtfeld, Marc J A Stevens, Deborah Glinski-Häfeli, Valentin Ladner, Corinne Gantenbein-Demarchi, Susanne Miescher Schwenninger
Growth Control of Listeria monocytogenes in Raw Sausage via Bacteriocin-Producing Leuconostoc carnosum DH25. Foods (Basel, Switzerland) 13 (2) (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, 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)
Denise C Müller, Sandra Mischler, Regine Schoenlechner, Susanne Miescher Schwenninger
Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations. Microorganisms 9 (8) (2021)
Edwina Romanens, Rebecca Näf, Tobias Lobmaier, Vasilisa Pedan, Susette Freimüller Leischtfeld, Leo Meile, Susanne Miescher Schwenninger
A lab-scale model system for cocoa bean fermentation. Applied microbiology and biotechnology 102 (7) (2018)

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Publication Activity (10 Years)

Top Topics

Top Venues

Susanne Miescher Schwenninger