Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality. by Edwina Romanens, Vasilisa Pedan, Leo Meile, Susanne Miescher Schwenninger

Get full text

Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea by Vasilisa Pedan, Sascha Rohn, Mirjam Holinger, Tilo Hühn, Irene Chetschik

Get full text

Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil by Vasilisa Pedan, Martin Popp, Sascha Rohn, Matthias Nyfeler, Annette Bongartz

Get full text

Evolution of the Polyphenol and Terpene Content, Antioxidant Activity and Plant Morphology of Eight Different Fiber-Type Cultivars of <i>Cannabis sativa</i> L. Cultivated at Three... by Amandine André, Marianne Leupin, Markus Kneubühl, Vasilisa Pedan, Irene Chetschik

Get full text

Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland by Michał Halagarda, Sabrina Groth, Stanisław Popek, Sascha Rohn, Vasilisa Pedan

Get full text

Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality by Edwina Romanens, Vasilisa Pedan, Leo Meile, Susanne Miescher Schwenninger, Christophe Hano

Get full text