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Occurrence of Volatile Mono- and Sesquiterpenoids in Highland and Lowland Plant Species as Possible Precursors for Flavor Compounds in Milk and Dairy Products

Journal of agricultural and food chemistry, 1997-11, Vol.45 (11), p.4423-4434

1997

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Conjugated linoleic acid and trans fatty acid composition of cows' milk fat produced in lowlands and highlands

Journal of dairy research, 2001-08, Vol.68 (3), p.519-523

2001

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Quantification of Cholesterol Oxidation Products in Milk Powders Using [2H7]Cholesterol To Monitor Cholesterol Autoxidation Artifacts

Journal of agricultural and food chemistry, 1995-04, Vol.43 (4), p.935-941

1995

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‘Electronic Noses’ and Their Application to Food

Food science & technology, 1998-04, Vol.31 (4), p.305-316

1998

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Practical Experience with 'Electronic Nose' Systems for Monitoring the Quality of Dairy Products

Chimia, 1999-01, Vol.53 (3), p.98

1999

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Occurrence of volatile chiral compounds in dairy products, especially cheese : a review

European food research & technology, 2001-01, Vol.212 (3), p.253-261

2001

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Relationships between micro-organisms and formation of aroma compounds in fermented dairy products

Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1994-04, Vol.198 (4), p.267-276

1994

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Application de méthodes d'analyse statistique univariée et multivariée à l'étude parallèle de critères chimiques, biochimiques, rhéologiques, microbiologiques et sensoriels du fromage d'emmental au moment de sa taxation Partie I: Analyse de quelques profils de distribution

Chimia, 1992-10, Vol.46 (10), p.406

1992

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Comparison of two systems for sample preparation and injection by dynamic headspace GC analysis

Journal of high resolution chromatography, 1991-09, Vol.14 (9), p.621-625

1991

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The performance of various capillary columns for the analysis of volatile flavor compounds in dairy products by dynamic headspace gas chromatography

Journal of high resolution chromatography, 1994-01, Vol.17 (1), p.25-30

1994

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Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography

International dairy journal, 2002, Vol.12 (8), p.649-659

2002

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The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses

International dairy journal, 2005-03, Vol.15 (3), p.287-298

2005

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Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data

European food research & technology, 2004-07, Vol.219 (2), p.184-189

2004

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Authentication of the Botanical Origin of Honey by Front-Face Fluorescence Spectroscopy. A Preliminary Study

Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1343-1347

2005

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Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation

International dairy journal, 2005-03, Vol.15 (3), p.275-286

2005

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Serious complications and recurrences after pelvic organ prolapse surgery for 2309 women in the VIGI‐MESH registry

BJOG : an international journal of obstetrics and gynaecology, 2022-03, Vol.129 (4), p.656-663

2022

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Correlation between fatty acids in cows’ milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder

International dairy journal, 2002, Vol.12 (8), p.661-666

2002

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Role of radiotherapy with surgery for T3 and resectable T4 rectal cancer : Evidence from randomized trials

Diseases of the colon & rectum, 2006-03, Vol.49 (3), p.302-310

2006

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Application of the MIR for the determination of some chemical parameters in European Emmental cheeses produced during summer

European food research & technology, 2006, Vol.222 (1-2), p.165-170

2006

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Authentication of the botanical origin of honey using profiles of classical measurands and discriminant analysis

Apidologie, 2007-09, Vol.38 (5), p.438-452

2007

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Flavour and off-flavour compounds of Swiss Gruyère cheese. Evaluation of potent odorants

International dairy journal, 2001, Vol.11 (11), p.895-901

2001

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Flavour and off-flavour compounds of Swiss Gruyère cheese. Identification of key odorants by quantitative instrumental and sensory studies

International dairy journal, 2001, Vol.11 (11), p.903-910

2001

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Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses

International dairy journal, 2001, Vol.11 (11), p.911-926

2001

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Determination of trimethylamine in milk using an MS based electronic Nose

European food research & technology, 2002-02, Vol.214 (2), p.163-167

2002

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High trimethylamine concentration in milk from cows on standard diets is expressed as fishy off-flavour

Journal of dairy research, 2002-08, Vol.69 (3), p.383-390

2002

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Occurrence of Volatile Mono- and Sesquiterpenoids in Highland and Lowland Plant Species as Possible Precursors for Flavor Compounds in Milk and Dairy Products

Conjugated linoleic acid and trans fatty acid composition of cows' milk fat produced in lowlands and highlands

Quantification of Cholesterol Oxidation Products in Milk Powders Using [2H7]Cholesterol To Monitor Cholesterol Autoxidation Artifacts

‘Electronic Noses’ and Their Application to Food

Practical Experience with 'Electronic Nose' Systems for Monitoring the Quality of Dairy Products

Occurrence of volatile chiral compounds in dairy products, especially cheese : a review

Relationships between micro-organisms and formation of aroma compounds in fermented dairy products

Application de méthodes d'analyse statistique univariée et multivariée à l'étude parallèle de critères chimiques, biochimiques, rhéologiques, microbiologiques et sensoriels du fromage d'emmental au moment de sa taxation Partie I: Analyse de quelques profils de distribution

Comparison of two systems for sample preparation and injection by dynamic headspace GC analysis

The performance of various capillary columns for the analysis of volatile flavor compounds in dairy products by dynamic headspace gas chromatography

Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography

The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses

Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data

Authentication of the Botanical Origin of Honey by Front-Face Fluorescence Spectroscopy. A Preliminary Study

Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation

Serious complications and recurrences after pelvic organ prolapse surgery for 2309 women in the VIGI‐MESH registry

Correlation between fatty acids in cows’ milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder

Role of radiotherapy with surgery for T3 and resectable T4 rectal cancer : Evidence from randomized trials

Application of the MIR for the determination of some chemical parameters in European Emmental cheeses produced during summer

Authentication of the botanical origin of honey using profiles of classical measurands and discriminant analysis

Flavour and off-flavour compounds of Swiss Gruyère cheese. Evaluation of potent odorants

Flavour and off-flavour compounds of Swiss Gruyère cheese. Identification of key odorants by quantitative instrumental and sensory studies

Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses

Determination of trimethylamine in milk using an MS based electronic Nose

High trimethylamine concentration in milk from cows on standard diets is expressed as fishy off-flavour

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