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Physiological comparability of the harmonized INFOGEST in vitro digestion method to in vivo pig digestion

Food research international, 2017-12, Vol.102, p.567-574

2017

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Comparison of nutritional composition between plant-based drinks and cow’s milk

Frontiers in nutrition (Lausanne), 2022-10, Vol.9, p.988707

2022

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Mechanism and control of the eye formation in cheese

International dairy journal, 2015-08, Vol.47, p.118-127

2015

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Molecular effects of the consumption of margarine and butter varying in trans fat composition: a parallel human intervention study

Lipids in health and disease, 2022-08, Vol.21 (1), p.1-19, Article 74

2022

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Limited Associations between Keel Bone Damage and Bone Properties Measured with Computer Tomography, Three-Point Bending Test, and Analysis of Minerals in Swiss Laying Hens

Frontiers in veterinary science, 2017-08, Vol.4, p.128-128

2017

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Mass spectrometry data of in vitro and in vivo pig digestion of skim milk powder

Data in brief, 2018-12, Vol.21, p.911-917

2018

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This is the way: The effect of artificial cues on early life ramp use behaviour of laying hen chicks

Applied animal behaviour science, 2023-03, Vol.260, p.105873, Article 105873

2023

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Impact of genetic κ-casein variants (A, B, E) on chymosin-induced milk coagulation properties: Application of a new LC–MS-based genotyping method

International dairy journal, 2024-08, Vol.155, p.105973, Article 105973

2024

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Quantitative LC/MS-MS determination of sulfonamides and some other antibiotics in honey

Journal of AOAC International, 2002-07, Vol.85 (4), p.853-860

2002

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Impact of cheese milk cold storage on milk coagulation properties, calcium contents, and cheese yield

International dairy journal, 2022-11, Vol.134, p.105465, Article 105465

2022

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The total eye volume of cheese is influenced by different fat-levels

International dairy journal, 2023-09, Vol.144, p.105690, Article 105690

2023

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Quantitative analysis of menaquinones (vitamin K2) in various types of cheese from Switzerland

International dairy journal, 2021-01, Vol.112, p.104853, Article 104853

2021

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Determination of menaquinone production by Lactococcus spp. and propionibacteria in cheese

International dairy journal, 2017-12, Vol.75, p.1-9

2017

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The effect of starters with a functional arginine deiminase pathway on cheese ripening and quality

International dairy journal, 2018-10, Vol.85, p.191-200

2018

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Software comparison for the analysis of cheese eyes in X-ray computed tomography

International dairy journal, 2016-12, Vol.63, p.62-69

2016

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The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese

International dairy journal, 2019-02, Vol.89, p.86-95

2019

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The effect of Lactobacillus buchneri and Lactobacillus parabuchneri on the eye formation of semi-hard cheese

International dairy journal, 2013-12, Vol.33 (2), p.120-128

2013

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Influence of chemical and biochemical characteristics on the texture of Appenzeller® cheese

International dairy journal, 2017-12, Vol.75, p.111-119

2017

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Influence of low pH on the metabolic activity of Lactobacillus buchneri and Lactobacillus parabuchneri strains in Tilsit-type model cheese

Dairy science & technology, 2015, Vol.95 (5), p.569-585

2015

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Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria

Dairy science & technology, 2013, Vol.93 (2), p.135-149

2013

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MELTING AND SOLIDIFICATION CHARACTERISTICS OF SWISS RACLETTE CHEESE MEASURED BY SMALL AMPLITUDE OSCILLATORY SHEAR MEASUREMENTS

Journal of texture studies, 2007-06, Vol.38 (3), p.297-323

2007

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MELTING AND SOLIDIFICATION CHARACTERISTICS OF SWISS RACLETTE CHEESE MEASURED BY SMALL AMPLITUDE OSCILLATORY SHEAR MEASUREMENTS

Journal of texture studies, 2007-06, Vol.38 (3), p.297-323

2007

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Influence of low calcium and low pH on melting characteristics of model Raclette cheese

Dairy science & technology, 2009-09, Vol.89 (5), p.463-483

2009

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Influence of low calcium and low pH on melting characteristics of model Raclette cheese: Formerly Le lait

Dairy science & technology, 2009, Vol.89 (5), p.463-483

2009

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Cheeses with Propionic Acid Fermentation

Cheese, 2017, p.1-1

4th Edition, 2017

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Physiological comparability of the harmonized INFOGEST in vitro digestion method to in vivo pig digestion

Comparison of nutritional composition between plant-based drinks and cow’s milk

Mechanism and control of the eye formation in cheese

Molecular effects of the consumption of margarine and butter varying in trans fat composition: a parallel human intervention study

Limited Associations between Keel Bone Damage and Bone Properties Measured with Computer Tomography, Three-Point Bending Test, and Analysis of Minerals in Swiss Laying Hens

Mass spectrometry data of in vitro and in vivo pig digestion of skim milk powder

This is the way: The effect of artificial cues on early life ramp use behaviour of laying hen chicks

Impact of genetic κ-casein variants (A, B, E) on chymosin-induced milk coagulation properties: Application of a new LC–MS-based genotyping method

Quantitative LC/MS-MS determination of sulfonamides and some other antibiotics in honey

Impact of cheese milk cold storage on milk coagulation properties, calcium contents, and cheese yield

The total eye volume of cheese is influenced by different fat-levels

Quantitative analysis of menaquinones (vitamin K2) in various types of cheese from Switzerland

Determination of menaquinone production by Lactococcus spp. and propionibacteria in cheese

The effect of starters with a functional arginine deiminase pathway on cheese ripening and quality

Software comparison for the analysis of cheese eyes in X-ray computed tomography

The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese

The effect of Lactobacillus buchneri and Lactobacillus parabuchneri on the eye formation of semi-hard cheese

Influence of chemical and biochemical characteristics on the texture of Appenzeller® cheese

Influence of low pH on the metabolic activity of Lactobacillus buchneri and Lactobacillus parabuchneri strains in Tilsit-type model cheese

Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria

MELTING AND SOLIDIFICATION CHARACTERISTICS OF SWISS RACLETTE CHEESE MEASURED BY SMALL AMPLITUDE OSCILLATORY SHEAR MEASUREMENTS

MELTING AND SOLIDIFICATION CHARACTERISTICS OF SWISS RACLETTE CHEESE MEASURED BY SMALL AMPLITUDE OSCILLATORY SHEAR MEASUREMENTS

Influence of low calcium and low pH on melting characteristics of model Raclette cheese

Influence of low calcium and low pH on melting characteristics of model Raclette cheese: Formerly Le lait

Cheeses with Propionic Acid Fermentation

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