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Publications
Käsefälschern auf der Spur (en allemand seulement)Bekannte Produkte mit Herkunftsbezeichnung (AOC) wie beispielsweise Emmentaler sind immer wieder Gegenstand von Missbrauch. Eine an ALP entwickelte einzigartige Methode verwendet spezielle Bakterien als Biomarker, um die Herkunft von Schweizer Käse mit grosser Sicherheit nachweisen zu können. Dadurch wird es Käsefälschern in Zukunft schwer fallen, Schweizer Käse mit geschützter Ursprungsbezeichnung kopieren zu können.
Téléchargement "Käsefälschern auf der Spur (en allemand seulement)"Dernière modification: 07.10.2010 | Dimension: 24746 kb | Typ: wmv
Fuchsmann P., Breme K.
Odorant impact and quantification of selected volatile sulphur compounds (VSC) in Swiss Tilsit cheese by headspace-solid phase microextraction-gas chromatography/pulsed flame photometric detection (HS-SPME-GC/PFPD).
Dans: Flavors&Fragrances Leipzig. Ed. ALP-Haras, Leipzig / Deutschland. 11.-13.9., 2013, 1-1.
Odorant impact and quantification of selected volatile sulphur compounds (VSC) in Swiss Tilsit cheese by headspace-solid phase microextraction-gas chromatography/pulsed flame photometric detection (HS-SPME-GC/PFPD).
Dans: Flavors&Fragrances Leipzig. Ed. ALP-Haras, Leipzig / Deutschland. 11.-13.9., 2013, 1-1.
Langues: 
anglais
anglais
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).
Dans: 10th Wartburg Flavor Symposium on Flavor Chemistry & Biology. Ed. 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).
Dans: 10th Wartburg Flavor Symposium on Flavor Chemistry & Biology. Ed. Wartburg Flavor Symposium, Eisenach Germany. 16.-19. April, 2013, 1-1.
Langues: anglais
anglais
Walther B., Mühlemann M., Arias-Roth E., Wechsler D., Zehntner U., Guggenbühl B.
Cheese: Health Aspects and Microbiological Risks.
Dans: Cheese Ripening: Quality, Safety and Health Aspects. Ed. ALP, Nova Science "Advances in Food Safety and Food Microbiology". Chapter 11, 2013, 195-214.
Cheese: Health Aspects and Microbiological Risks.
Dans: Cheese Ripening: Quality, Safety and Health Aspects. Ed. ALP, Nova Science "Advances in Food Safety and Food Microbiology". Chapter 11, 2013, 195-214.
Langues: 
anglais
anglais
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
Langues: anglais
anglais
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.
Dans: Cheese Ripening & Technology Symposium . Ed. 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.
Dans: Cheese Ripening & Technology Symposium . Ed. IDF , Madison USA. 21.-24. Mai, 2012, 1-1.
Langues: anglais
anglais
Guggenbühl B.
Probiotika und Health Claims: Ein Lösbares Dilemma?
Lebensmittel-Technologie. (10), 2012, 2-3
Probiotika und Health Claims: Ein Lösbares Dilemma?
Lebensmittel-Technologie. (10), 2012, 2-3
Langues: allemand
Breidenbach E., Schorer M., Schmid M., Blumer C., Gut C., Michelini F., Berger T., Hummerjohann J., Pasquier J.-M., Arpagaus S.
Programme national d'analyse des produits laitiers.
Ed. Office fédéral de la santé publique (OFSP), BernE. Juin 2012, 2012, 15 pp.
Programme national d'analyse des produits laitiers.
Ed. Office fédéral de la santé publique (OFSP), BernE. Juin 2012, 2012, 15 pp.
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.
Dans: Cheese Ripening & Technology Symposium,. Ed. 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.
Dans: Cheese Ripening & Technology Symposium,. Ed. IDF, Madison, USA. 21-24 May, 2012, 1-1.
Langues: anglais
anglais
Bogicevic B., Berthoud H., Portmann R., Meile L., Irmler S.
CysK from Lactobacillus casei encodes a protein with O-acetylserine sulfhydrylase and cysteine desulfurization activity.
Applied Microbiology and Biotechnology. 2011
CysK from Lactobacillus casei encodes a protein with O-acetylserine sulfhydrylase and cysteine desulfurization activity.
Applied Microbiology and Biotechnology. 2011
Langues: anglais
anglais
Irmler S., Bavan T., Guggenbühl B.
Aminosäurestoffwechsel von Pediokokken aus Käse.
DMW - Die Milchwirtschaft. (20), 2011, 695-697
Aminosäurestoffwechsel von Pediokokken aus Käse.
DMW - Die Milchwirtschaft. (20), 2011, 695-697
Langues: allemand
allemand
Guggisberg D., Fröhlich-Wyder M.-T., Greco M., Wechsler D., Bisig W.
Validation of X-ray computed tomography for the quantification of the eye volume in cheese.
2011
Validation of X-ray computed tomography for the quantification of the eye volume in cheese.
2011
Langues: anglais
anglais
Bachmann H.-P., Eugster E., Guggenbühl B., Schär H.
Des cultures fromagères championnes du monde.
Recherche Agronomique Suisse. 2, (11-12), 2011, 534-541
Des cultures fromagères championnes du monde.
Recherche Agronomique Suisse. 2, (11-12), 2011, 534-541
Bogicevic B., Berthoud H., Portmann R., Meile L., Irmler S.
CysK from Lactobacillus casei encodes a protein with O-acetylserine sulfhydrylase and cysteine desulfurization activity.
Applied Microbiology and Biotechnology. 2011
CysK from Lactobacillus casei encodes a protein with O-acetylserine sulfhydrylase and cysteine desulfurization activity.
Applied Microbiology and Biotechnology. 2011
Langues: anglais
Breme K., Guggenbühl B.
Odour-impact compounds of an odour representative HS-SPME-extract of a red berries yoghurt drink: a D-GC-O and GC-MS/FID-O study.
2011
Odour-impact compounds of an odour representative HS-SPME-extract of a red berries yoghurt drink: a D-GC-O and GC-MS/FID-O study.
2011
Langues: anglais
anglais
Breme K., Schlichtherle-Cerny H., Eugster-Meier E., Dubois A., Braun M.
Evaluation of Odour Representativeness of HeadSpace-Solid Phase MicroExtraction Extracts of a Fruit Yoghurt Drink by Direct-GC-Olfactometry.
2011, 343-347.
Evaluation of Odour Representativeness of HeadSpace-Solid Phase MicroExtraction Extracts of a Fruit Yoghurt Drink by Direct-GC-Olfactometry.
2011, 343-347.
Langues: anglais
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
Langues: allemand
allemand
Mallia S., Piccinali P., Guggisberg D., Guggenbühl B.
Odour-active compounds and sensory profile of commercial European sour cream butters.
2011
Odour-active compounds and sensory profile of commercial European sour cream butters.
2011
Langues: anglais
anglais
Mallia S., Guggenbühl B., Frapolli S., Beisert B., Rauhut D.
Sulphur-containing compounds in butter and their influence on butter aroma.
2011
Sulphur-containing compounds in butter and their influence on butter aroma.
2011
Langues: anglais
anglais
Breme K., Guggenbühl B.
Aroma profile of a red berries yoghurt drink by HS-SPME-GC-MS-O and influence of matrix texture on volatile aroma compound release of flavoured dairy products.
2011
Aroma profile of a red berries yoghurt drink by HS-SPME-GC-MS-O and influence of matrix texture on volatile aroma compound release of flavoured dairy products.
2011
Langues: anglais
anglais
Bogicevic B., Irmler S., Portmann R., Meile L., Berthoud H.
Characterization of the cysK2-ctl1-cysE2 gene cluster involved in sulfur metabolism in Lactobacillus casei .
International Journal of Food Microbiology. 2011
Characterization of the cysK2-ctl1-cysE2 gene cluster involved in sulfur metabolism in Lactobacillus casei .
International Journal of Food Microbiology. 2011
Langues: anglais
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
Langues: allemand
allemand
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
Langues: allemand
allemand
Schlichtherle-Cerny H., Mallia S., Pittet P.
Analysis of acetaldehyde and methional in solid dairy and meat products using SPME with on-fibre derivatisation and GC-MS.
2010, 1-1.
Analysis of acetaldehyde and methional in solid dairy and meat products using SPME with on-fibre derivatisation and GC-MS.
2010, 1-1.
Langues: anglais
anglais
Breme K., Schlichtherle-Cerny H., Eugster-Meier E., Dubois, A., Braun, M.
Evaluation of Odour Representativeness of HS-SPME Extracts of Fruit Yoghurt by Direct-GC-Olfactometry.
2010, 1-1.
Evaluation of Odour Representativeness of HS-SPME Extracts of Fruit Yoghurt by Direct-GC-Olfactometry.
2010, 1-1.
Langues: anglais
anglais
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
Langues: allemand
allemand
Roth E., Miescher Schwenninger, S., Hasler, M., Eugster-Meier E., Lacroix, C.
Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis.
BMC Microbiology. 2010, 1-14
Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis.
BMC Microbiology. 2010, 1-14
Langues: anglais
anglais
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.
Langues: allemand
allemandFin secteur de contenu