Agroscope
Agroscope
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Publications
Fuchsmann P., Brügger Y.-A., Breme K.
Identification and quantification of selected volatile sulphur compounds (VSC) in Swiss Tilsit cheeses by Headspace gas chromatography/pulsed flame photometric detection (HS-GC/PFPD).
In: 10th Wartburg Flavor Symposium on Flavor Chemistry & Biology. Publ. Wartburg Flavor Symposium, Eisenach Germany. 16.-19. April, 2013, 1-1.
Identification and quantification of selected volatile sulphur compounds (VSC) in Swiss Tilsit cheeses by Headspace gas chromatography/pulsed flame photometric detection (HS-GC/PFPD).
In: 10th Wartburg Flavor Symposium on Flavor Chemistry & Biology. Publ. Wartburg Flavor Symposium, Eisenach Germany. 16.-19. April, 2013, 1-1.
Languages: 
english
english
Irmler S., Bavan T., Oberli A., Roetschi A., Badertscher R., Guggenbühl B., Berthoud H.
Catabolism of Serine by Pediococcus acidilactici and Pediococcus pentosaceus.
Applied and Environmental Microbiology. 79, (4), 2013, 1309-1315
Catabolism of Serine by Pediococcus acidilactici and Pediococcus pentosaceus.
Applied and Environmental Microbiology. 79, (4), 2013, 1309-1315
Languages: 
english
english
Fuchsmann P., Bogivevic B., Irmler S., Breme K.
Gas chromatography/pulsed flame photometric detection (GC/PFPD) monitoring of volatile sulfur compounds produced by metabolism of sulfur-containing amino acids in model cheddar cheeses during ripening.
In: Cheese Ripening & Technology Symposium . Publ. IDF , Madison USA. 21.-24. Mai, 2012, 1-1.
Gas chromatography/pulsed flame photometric detection (GC/PFPD) monitoring of volatile sulfur compounds produced by metabolism of sulfur-containing amino acids in model cheddar cheeses during ripening.
In: Cheese Ripening & Technology Symposium . Publ. IDF , Madison USA. 21.-24. Mai, 2012, 1-1.
Languages: english
english
Fuchsmann P., Bogicevic, B., Irmler S., Breme K.
Gas chromatography/pulsed flame photometric detection (GC/PFPD) monitoring of volatile sulfur compounds produced by metabolism of sulfur-containing amino acids in model cheddar cheeses during ripening.
In: Cheese Ripening & Technology Symposium,. Publ. IDF, Madison, USA. 21-24 May, 2012, 1-1.
Gas chromatography/pulsed flame photometric detection (GC/PFPD) monitoring of volatile sulfur compounds produced by metabolism of sulfur-containing amino acids in model cheddar cheeses during ripening.
In: Cheese Ripening & Technology Symposium,. Publ. IDF, Madison, USA. 21-24 May, 2012, 1-1.
Languages: english
english
Bachmann H.-P., Eugster E., Guggenbühl B., Schär H.
Weltmeisterliche Käse-Kulturen.
Agrarforschung Schweiz. 2, (11-12), 2011, 534-541
Weltmeisterliche Käse-Kulturen.
Agrarforschung Schweiz. 2, (11-12), 2011, 534-541
Zehntner U.
Health-Claims-Verordnungen und Probiotika – Ein Vergleich der aktuellen gesetzlichen Bestimmungen in Japan, USA, EU und der Schweiz .
ALP science. (539), 2011, 1-18
Health-Claims-Verordnungen und Probiotika – Ein Vergleich der aktuellen gesetzlichen Bestimmungen in Japan, USA, EU und der Schweiz .
ALP science. (539), 2011, 1-18
Languages: german
german
Knoll, C., Dutoit, M., Schnell, S., Rauhut, D. , Irmler S.
Cloning and characterization of a cystathionine beta-/gamma-lyase from two Oenococcus oeni oenological strains.
Applied Microbiology and Biotechnology. 89, 2010, 1051-1060
Cloning and characterization of a cystathionine beta-/gamma-lyase from two Oenococcus oeni oenological strains.
Applied Microbiology and Biotechnology. 89, 2010, 1051-1060
Languages: english
Irmler S.
Potenzial der «-omics»-Technologien = Potentiel des technologies "omics".
Alimenta. (16), 2010, 27-27
Potenzial der «-omics»-Technologien = Potentiel des technologies "omics".
Alimenta. (16), 2010, 27-27
Languages: german
german
Irmler S., Egger C.
Innovationen dank Proteomics = Innovations grâce à la protéomique.
Alimenta. (17), 2010, 27-29
Innovationen dank Proteomics = Innovations grâce à la protéomique.
Alimenta. (17), 2010, 27-29
Languages: german
german
Roetschi A., Isolini D., Eugster-Meier E.
Rohmischkulturen sind sehr vielfältig.
Alimenta. (08), 2010, 24-25
Rohmischkulturen sind sehr vielfältig.
Alimenta. (08), 2010, 24-25
Languages: german
german
Roth E., Guggenbühl B., Eugster-Meier E., Jakob E.
Kulturen mit Knospe Label von ALP [Poster].
2010, 1-1.
Kulturen mit Knospe Label von ALP [Poster].
2010, 1-1.
Languages: german
german
Bütikofer, U., Meyer, J., Sieber, R., Walther, B., Wechsler, D.
Occurrence of the Angiotensin-Converting Enzyme?Inhibiting Tripeptides Val-Pro-Pro and Ile-Pro-Pro in Different Cheese Varieties of Swiss Origin.
Journal of Dairy Science. 31.03.2009, (1), 2008, 29-38
Occurrence of the Angiotensin-Converting Enzyme?Inhibiting Tripeptides Val-Pro-Pro and Ile-Pro-Pro in Different Cheese Varieties of Swiss Origin.
Journal of Dairy Science. 31.03.2009, (1), 2008, 29-38
Languages: english
english
Winkler, H., Eugster-Meier, E.
Vorzüglicher Emmentaler mit alternativen Stämmen.
Alimenta. (5), 2007, 4-5
Vorzüglicher Emmentaler mit alternativen Stämmen.
Alimenta. (5), 2007, 4-5
Languages: german
german
Irmler, S., Schlichtherle-Cerny, H.
Kulturen für intensiveres Käsearoma.
Alimenta. (8), 2006, 4-5
Kulturen für intensiveres Käsearoma.
Alimenta. (8), 2006, 4-5
Languages: german
german
Häni, J.P., Keller Möcklin, S.
Nouvelles cultures pour le gruyère AOC = Neue Kulturen für Gruyère AOC.
Alimenta. (25), 2006, 4-5
Nouvelles cultures pour le gruyère AOC = Neue Kulturen für Gruyère AOC.
Alimenta. (25), 2006, 4-5
Languages: french
french
Häni, J.P.
Les nouvelles cultures d`ALP pour le Gruyère AOC.
ALP forum. (31), 2006, 1-12
Les nouvelles cultures d`ALP pour le Gruyère AOC.
ALP forum. (31), 2006, 1-12
Languages: french
french
Häni, J.P.
Die neuen Kulturen von ALP für den Gruyère AOC.
ALP forum. (31), 2006, 1-12
Die neuen Kulturen von ALP für den Gruyère AOC.
ALP forum. (31), 2006, 1-12
Languages: german
german
Koch, S., Oberson, G., Eugster-Meier, E., Meile, M., Lacroix, C.
Fermentation of Lactobacillus delbrueckii ssp. lactis FAM-10991 under stress conditions: impact of high temperature and osmolarity on autolytic properties and survival rate after lyophilization.
Symposium on lactic acid bacteria, 29.8.05. 2005, 1-1
Fermentation of Lactobacillus delbrueckii ssp. lactis FAM-10991 under stress conditions: impact of high temperature and osmolarity on autolytic properties and survival rate after lyophilization.
Symposium on lactic acid bacteria, 29.8.05. 2005, 1-1
Languages: english
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