Wenzel C., Irmler S., Bisig W., Guggisberg D., Roetschi A., Portmann R., Wechsler D., Fröhlich-Wyder M. T.
The effect of starters with a functional arginine deiminase pathway on cheese ripening and quality.
International Dairy Journal, 85, (October), 2018, 191-200.
Jakob E., Walther B., Wechsler D., Haldimann M.
Beitrag von Milch und Käse zur Versorgung der Bevölkerung mit Jod.
In: FML Wintertagung. 02. Februar, Liebegg - Fachgruppe Milch und Lebensmittel FML. 2018, 1-18.
Fröhlich-Wyder M. T., Bisig W., Guggisberg D., Turgay M., Jakob E., Wechsler D.
Impact of NaCl on propionic acid fermentation, cheese texture and eye-formation in Swiss-type cheese.
In: The 10th Cheese Symposium. 04.04., Rennes, Frankreich. 2018, 1-10.
Turgay M., Ryser L. T., Fröhlich-Wyder M. T., Wechsler D., Lüdin P.
Relation between the lack of the D-lactate dehydrogenase gene and the metabolism of D-lactate by Propionibacterium freudenreichii.
In: 10th Cheese Symposium. 04.04., Rennes. 2018, 1.
Walther B., Wechsler D., Schlegel P., Haldimann M.
Iodine in Swiss milk depending on production (conventional versus organic) and on processing (raw versus UHT) and the contribution of milk to the human iodine supply.
Journal of Trace Elements in Medicine and Biology, 46, 2018, 138-143.
Eugster E., Fröhlich-Wyder M. T., Jakob E., Wechsler D., López M.B., Licitra G., Berthier F., Papademas P., Ardö Y., Tavares T. , Malcata F.X., Radulovic Z. , Miocinovic J.
Semi-hard Cheeses.
In: Global Cheesemaking Technology. Hrsg. Photis Papademas & Thomas Bintsis, John Wiley & Sons UK. 2018, 247-300.
Hartmann K., Eugster E., Fröhlich-Wyder M. T., Jakob E., Wechsler D., Ardö Y., Düsterhöft E.M., Engels W.J., Huppertz T., Hynes E.R., Perotti M.C., Bergamini C.V.
Swiss‐type cheeses (propionic acid cheeses).
In: Global Cheesemaking Technology. Hrsg. Photis Papademas and Thomas Bintsis, John Wiley & Sons, UK. 2018, 336-348.
Licitra G., Hynes E.R., Perotti M.C., Bergamini C.V., Eugster E., Fröhlich-Wyder M. T., Jakob E., Wechsler D.
Extra-hard cheeses: cheese quality and characteristics.
In: Global Cheesemaking Technology. Hrsg. Photis Papademas and Thomas Bintsis, John Wiley & Sons, UK. 2018, 194-203.
Ardö Y., Berthier F., Hartmann K., Eugster E., Fröhlich-Wyder M. T., Jakob E., Wechsler D.
Bacterial surface-ripened (smear) cheeses: cheese quality and characteristics.
In: Global Cheesemaking Technology. Hrsg. Photis Papademas and Thomas Bintsis, John Wiley & Sons, UK. 2018, 397-452.
Hartmann K., Licitra G., Eugster-Meier E., Fröhlich-Wyder M. T., Jakob E., Wechsler D., Maubois J.L., Karatzas K.-A. G., Bintsis T., Alichanidis E., Lopez Morales M.B., Berthier F., Uzunsoy I., Özer B., Ardö Y.
Hard cheeses: cheese quality and characteristics.
In: Global Cheesemaking Technology. Hrsg. Photis Papademas and Thomas Bintsis, John Wiley & Sons, UK. 2018, 204-246.
Turgay M., Schaeren W., Graber H. U., Wagner E., Amrein R., Bütikofer U., Wechsler D.
A field study investigating the effectiveness of vat milk controls by qPCR for the prevention of undesired propionic acid fermentation in Sbrinz PDO cheese.
International Dairy Journal, 77, 2018, 80-88.
Badertscher R., Freiburghaus C., Wechsler D., Irmler S.
Validated method for the determination of propane-1,2-diol, butane-2,3-diol, and propane-1,3-diol in cheese and bacterial cultures using phenylboronic esterification and GC–MS.
Food Chemistry, 230, 2017, 372-377.
Fröhlich-Wyder M. T., Bisig W., Guggisberg D., Jakob E., Turgay M., Wechsler D.
Cheeses with propionic acid fermentation: Chapter 35.
In: Cheese: Chemistry, Physics and Microbiology. 4rd ed., Hrsg. McSweeney P., Fox P., Cotter P, Everett D., Academic Press. 2017, 889-910.
Guggisberg D., Winkler H., Bütikofer U., Fröhlich-Wyder M. T., Egger L., Badertscher R., Wechsler D.
Influence of chemical and biochemical characteristics on the texture of Appenzeller® cheese.
International Dairy Journal, 75, (December), 2017, 111-119.
Berthoud H., Wüthrich D., Bruggmann R., Wechsler D., Fröhlich-Wyder M. T., Irmler S.
Development of new methods for the quantitative detection and typing of Lactobacillus parabuchneri in dairy products.
International Dairy Journal, 70, 2017, 65-71.
Wüthrich D., Berthoud-dit-Gallon Marchand H., Wechsler D., Eugster E., Irmler S., Bruggmann R.
The histidine decarboxylase gene cluster of Lactobacillus parabuchneri was gained by horizontal gene transfer and is mobile within the species.
Frontiers in Microbiology, online, (17 February), 2017, 1-12.
Ascone P., Maurer J., Haldemann J., Irmler S., Berthoud-dit-Gallon Marchand H., Portmann R., Fröhlich-Wyder M. T., Wechsler D.
Prevalence and diversity of histamine-forming Lactobacillus parabuchneri strains in raw milk and cheese - A case study.
International Dairy Journal, online, (2 December), 2016, 1-8.
Maurer J., Haldemann J., Ascone P., Wechsler D.
Empfehlungen für Produzenten von Käsereimilch zur Vermeidung von Infektionen in Melkanlagen mit Propionsäurebakterien und Lactobacillus parabuchneri.
Hrsg. Agroscope, Bern. Merkblatt Nr. 1, 2016, 4 S.
weitere Sprachen: französisch
Girard M., Dohme-Meier F., Wechsler D., Goy D., Kreuzer M., Bee G.
Ability of 3 tanniferous forage legumes to modify quality of milk and Gruyère-type cheese.
Journal of Dairy Science, 99, (1), 2016, 205-220.
Bär C., Moser A., Wechsler D., Irmler S.
Insights into the microbial biodiversity of cheese.
In: 25th International ICFMH Conference. 12-22 July, Hrsg. FoodMicro, Dublin, Ireland. 2016, 1.