Author

Susanne Miescher Schwenninger

Observed names: Miescher Schwenninger, Susanne, Miescher, Susanne, S Miescher Schwenninger, S. Miescher Schwenninger, Schwenninger Susanne Miescher, Susanne Miescher, Susanne Miescher-Schwenninger, Susanne Miescher-schwenninger

Institution: ZHAW Zurich University of Applied Sciences

Observed institutions: ETH Zurich, Institute of Food, Nutrition, and Health, ZHAW Zurich University of Applied Sciences

ORCID: 0000-0003-3944-0751

Observed ORCID: 0000-0003-3944-0751

OpenAlex ID: A5022874336

Characterization of Low-Molecular-Weight Antiyeast Metabolites Produced by a Food-Protective Lactobacillus-Propionibacterium Coculture

2008 · Susanne Miescher Schwenninger, Christophe Lacroix, et al. · Journal of Food Protection · 105

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A Mixed Culture of Propionibacterium jensenii and Lactobacillus paracasei subsp. paracasei Inhibits Food Spoilage Yeasts

2004 · Susanne Miescher Schwenninger, Leo Meile · Systematic and Applied Microbiology · 99

Screening of a natural biodiversity of lactic and propionic acid bacteria for folate and vitamin B12 production in supplemented whey permeate

2010 · Selina Hugenschmidt, Susanne Miescher Schwenninger, et al. · International Dairy Journal · 98

Recent developments in cheese cultures with protective and probiotic functionalities

2008 · Franck Grattepanche, Susanne Miescher-Schwenninger, et al. · Dairy Science and Technology · 89

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Concurrent high production of natural folate and vitamin B12 using a co-culture process with Lactobacillus plantarum SM39 and Propionibacterium freudenreichii DF13

2011 · Selina Hugenschmidt, Susanne Miescher Schwenninger, et al. · Process Biochemistry · 88

Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation

2018 · Edwina Romanens, Susette Freimüller Leischtfeld, et al. · International Journal of Food Microbiology · 70

Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis

2010 · Emmanuelle Roth, Susanne Miescher Schwenninger, et al. · BMC Microbiology · 54

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A lab-scale model system for cocoa bean fermentation

2018 · Edwina Romanens, Rebecca Näf, et al. · Applied Microbiology and Biotechnology · 53

High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS

2016 · S. Miescher Schwenninger, S. Freimüller Leischtfeld, et al. · Letters in Applied Microbiology · 52

Facultative anaerobic halophilic and alkaliphilic bacteria isolated from a natural smear ecosystem inhibit Listeria growth in early ripening stages

2011 · Emmanuelle Roth, Susanne Miescher Schwenninger, et al. · International Journal of Food Microbiology · 52

Propionicin SM1, a Bacteriocin from Propionibacterium jensenii DF1: Isolation and Characterization of the Protein and its Gene

2000 · Susanne Miescher, Melanie P. Stierli, et al. · Systematic and Applied Microbiology · 52

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

2022 · Stefanie Streule, Susette Freimüller Leischtfeld, et al. · Heliyon · 39

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Detection of Antifungal Properties in Lactobacillus paracasei subsp. paracasei SM20, SM29, and SM63 and Molecular Typing of the Strains

2005 · Susanne Miescher Schwenninger, Ueli Von Ah, et al. · Journal of Food Protection · 34

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

2022 · Omotade Richard Ogunremi, Susette Freimüller Leischtfeld, et al. · International Journal of Food Microbiology · 33

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

2022 · Omotade Richard Ogunremi, Susette Freimüller Leischtfeld, et al. · Food Bioscience · 31

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Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality

2020 · Edwina Romanens, Vasilisa Pedan, et al. · PLoS ONE · 30

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Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation

2015 · Livia Schwendimann, Peter Kauf, et al. · Journal of Microbiological Methods · 30

Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservatives

2013 · Samuel Saxer, Susanne Miescher Schwenninger, et al. · LWT · 27

Enzymatic and microbial conversions to achieve sugar reduction in bread

2021 · Denise Christina Müller, Ha Nguyen, et al. · Food Research International · 25

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

2021 · Denise C. Müller, Sandra Mischler, et al. · Microorganisms · 23

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Classification of propionic acid bacteria and approaches to applied genetics

1999 · Léo Meile, Gottfried Dasen, et al. · Le Lait · 22

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

2024 · Sandra Mischler, Amandine André, et al. · Applied Microbiology · 21

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Genetics and molecular biology of propionibacteria

2002 · Nicole Van Luijk, Melanie P. Stierli, et al. · Le Lait · 18

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

2024 · Stefanie Streule, Amandine André, et al. · Foods · 17

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

2024 · Stefanie Streule, Susette Freimüller Leischtfeld, et al. · Foods · 17

Works count: 80

Citation count: 1,316

H-index: 21

I10-index: 33