Durch Eingabe des Webcodes kann direkt auf eine Publikation zugegriffen werden.
Der Webcode wird bei Agroscope-Publikationen auf der Detailseite einer Publikation ganz unten angezeigt: Publikations-ID (Webcode): 12345
Durch Eingabe eines Suchbegriffes kann in den Metadaten zu einer Publikation gesucht werden:
Titel, Untertitel, Zusammenfassung, Quellenname, ISBN, ISSN, DOI, Keywords
Mit der Volltextsuche wird der Inhalt der PDFs durchsucht; Hinweise zur Suche.
Messadène J., Guggenbühl B.
Characterisation of cooked ham using the method of temporal dominance of sensations (TDS).
In: A Sense of Life. 7. October, Ed. EuroSense 2014, Copenhagen Denmark. 2014, 1.
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 flavored dairy products: Chapter 18.
In: Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium. Elsevier, Ed. V. Ferreira, & R. Lopez, Amsterdam. 2014, 101-106.
Irmler S., Houstek D., Bavanantharajah T., Oberli A., Roetschi A., Guggenbühl B., Berthoud-dit-Gallon Marchand H.
Properties of alanine dehydrogenase from pediococcus acidilactici FAM18098.
In: The 5th Congress of European. July 21-25, Ed. FEMS, Leipzig, Germnay. 2013, 1.
Mallia S., Guggenbühl B., Frapolli S., Beisert B., Rauhut D.
Sulfur-Containing Compounds in Butter and their Influence on Butter Aroma.
elsevier, 2013, 337-342.
Bogicevic B., Fuchsmann P., Breme K., Portmann R., Guggenbühl B., Irmler S.
A preliminary study on the effect of Lactobacillus casei expressing cstathionine lyase1/cystathionine lyase2 on Cheddar cheese and the formation of sulphur-containing compounds.
International Dairy Journal, (33), 2013, 97-103.
Lucchetti M. A., Mallia S., Baumeyer Brahier A., Guggenbühl B., Breme K.
Lactone formation ability of a chosen Lactococcus lactis subsp. lactis var. diacetylactis strain from the Agroscope Strain Collection during fermentation in cream.
In: 4th European Yeast Flavour Workshop. 22.-23.07., Ed. TUM, Freising. 2013, 1-1.
Lucchetti M. A., Mallia S., Baumeyer Brahier A., Guggenbühl B., Breme K.
Lactone formation ability of a chosen Lactococcus lactis subsp. lactis var. diacetylactis strain from the Agroscope Strain Collection during fermentation in cream (Abstract).
In: 4th European Yeast Flavour Workshop. 22.-23.07., Ed. TUM, Freising. 2013, 1-1.
Lucchetti M. A., Mallia S., Baumeyer Brahier A., Guggenbühl B., Badertscher R., Breme K.
Effects of citrate addition in presence of lactic acid bacteria on cream and butter aroma.
In: 10th Wartburg Symposium on Flavor Chemistry&Biology. 16-19.04, Ed. Agroscope, Eisenach. 2013, 1-1.
Walther B., Mühlemann M., Arias-Roth E., Wechsler D., Zehntner U., Guggenbühl B.
Cheese: Health Aspects and Microbiological Risks.
In: Cheese Ripening: Quality, Safety and Health Aspects. Chapter 11, Ed. ALP, Nova Science "Advances in Food Safety and Food Microbiology". 2013, 195-214.
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.
Guggenbühl B., Zehentner U.
Probiotika und Health Claims: Ein Lösbares Dilemma?
Lebensmittel-Technologie, (10), 2012, 2-3.
Irmler S., Bavan T., Guggenbühl B.
Aminosäurestoffwechsel von Pediokokken aus Käse.
DMW - Die Milchwirtschaft, (20), 2011, 695-697.
Bachmann H.-P., Eugster E., Guggenbühl B., Schär H.
Weltmeisterliche Käse-Kulturen.
Agrarforschung Schweiz, 2, (11-12), 2011, 534-541.
altre lingue:
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.
In: . 2011.
Mallia S., Piccinali P., Guggisberg D., Guggenbühl B.
Odour-active compounds and sensory profile of commercial European sour cream butters.
In: . 2011.
Mallia S., Guggenbühl B., Frapolli S., Beisert B., Rauhut D.
Sulphur-containing compounds in butter and their influence on butter aroma.
In: 13th Weurman Flavour Research Symposium. 27-30 September, Ed. University of Seville, Zaragoza (ES). 2011.
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.
In: 13th Weurman Flavour Research Symposium. 27-30 September, Ed. University of Seville, Zaragoza (ES). 2011.
Roth E., Guggenbühl B., Eugster-Meier E., Jakob E.
Kulturen mit Knospe Label von ALP [Poster].
In: . 2010, 1-1.
