Susanne Miescher Schwenninger

Head Research Group / Lecturer

University of Zurich

Switzerland

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Dr. Susanne Miescher Schwenninger is a Head Research Group and Lecturer at Zurich University of Applied Sciences, Switzerland. Her research focuses on areas including yeast fermentation processes, mycotoxin detoxification, and the quality dynamics of cocoa and wheat grains. Recent publications have explored the pectinolytic activity of yeasts, the growth responses of fungi in modified conditions, and innovative strategies for mycotoxin reduction in food products.

Susanne Miescher Schwenninger

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Articles (16)

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

<i>Wickerhamomyces pijperi</i>: An Up-And-Coming Yeast with Pectinolytic Activity Suitable for Cocoa Bean Fermentation

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

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

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

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

Potential of Lactic Acid Bacteria and Bacillus spp. in a Bio-Detoxification Strategy for Mycotoxin Contaminated Wheat Grains

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

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

MALDI-TOF MS profiling and antifungal activity of lactic acid bacteria from kunu aya, a tiger nut traditional beverage of Nigeria

Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage

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

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

Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

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

Enzymatic and microbial conversions to achieve sugar reduction in bread

Collaborators (7)

Regine Schönlechner

Wendy Wismer

Laura Nyström

Irene Chetschik

Ha T. T. Nguyen

Mathias Kinner

Qing Li

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