Fuchsmann P., Bischoff P., Tena Stern M., Badertscher R., Walther B.
Development and performance evaluation of a novel dynamic headspace vacuum transfer “in trap” extraction method for volatile compounds and comparison with headspace solid-phase microextraction and headspace in-tube extraction.
Journal of Chromatography A, 1601, 2019, 60-70.

Fuchsmann P., Tena Stern M., Deneulin P., Dienes-Nagy Á.
Olfactometry profile and evaluation of odour-active compounds in Chasselas wines.
In: 11th edition of In Vino Analytica Scientia IVAS 2019. 25-28 June, Ed. L'Unité de recherche Œnologie, ISVV, Bordeaux. 2019, 1.

Fuchsmann P., Tena Stern M., Münger L., Pimentel G., Vionnet N., Pralong F., Vergères G.
Identification of plasma and urinary volatile food intake biomarkers for milk, cheese, and soy-based drink by untargeted GC-MS in healthy humans.
In: 12th Wartburg Symposium on Flavor Chemistry & Biology. 20.05., Wartburg. 2019.

Eugster E., Fuchsmann P., Schlichterherle-Cerny H., Bütikofer U., Irmler S.
Formation of alanine, α-aminobutyrate, acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098.
International Dairy Journal, 96, (September), 2019, 21-28.

Meng Y. H., Piccand M., Baumeyer Brahier A., Tena Stern M., Lüdin P., Von Ah U., Fuchsmann P.
Identifying formation pathways for malty/chocolate flavour compounds in semi-hard cheeses by HS-SPME-GC-MS, HS-ITEX-GC-MS and LC-MS/MS.
In: IDF World Dairy Summit 2018. 15.10., Daejeon, South Korea. 2018, 1.

Meng Y. H., Piccand M., Baumeyer Brahier A., Tena Stern M., Lüdin P., Von Ah U., Fuchsmann P.
Identification et caractérisation des composés à l’arôme malté/chocolaté et leurs mécanismes de formation dans les fromages à pâte mi-dure.
In: Adalus 2018. 08.11.2018, IAG Grangeneuve. 2018, 1.

Meng Y. H., Piccand M., Baumeyer Brahier A., Tena Stern M., Lüdin P., Von Ah U., Fuchsmann P.
Identification and characterisation of malty/chocolate flavour compounds generated in a semi-hard cheese by HS-SPME-GC-MS, HS-ITEX-VD-GC-MS-O and GCxGC heart-cut.
In: 10th Cheese Symposium. 4-6th April, Ed. INRA, Rennes. 2018, 1.

Fuchsmann P., Tena Stern M., Guggenbühl B.
Analytical mapping of Swiss Gruyère Cheese to highlight the distribution of aroma compounds using HS-ITEX-GC-MS/PFPD.
In: 10 th Cheese Symposium. 04.04., Ed. Agroscope, Rennes, INRA. 2018, 1.

Koestel C., Dienes-Nagy Á., Fuchsmann P., Spring J.-L., Lorenzini F., Rösti J., Cléroux M., Bach B.
Alterung von Chasselas-Weinen: Einfluss der Stickstoffversorgung im Weinbau und der Weinherstellung auf die chemische Zusammensetzung der Weine.
In: Agrovina, Journée suisse d’œnologie. Martigny. 2018, 1-29.
altre lingue: francese

Koestel C., Dienes-Nagy Á., Fuchsmann P., Nardone D., Zufferey V., Spring J.-L., Lorenzini F., Rösti J.
Impact of different nitrogen levels in the vineyard and wine-making processes on the chemical profile of Chasselas wines.
In: Wine Active Compounds 2017 International Conference. 29 mars, Beaune, France. 2017, 1.

Guggenbühl B., Beutler E., Tena Stern M., Piccinali Schwegler P., Fuchsmann P.
Cheese and wine pairings – combining perception of sensory balance with GC-Olfactometry using VIDEO-Sniff.
In: 11th Pangborn Sensory Science Symposium. 23-27 August, Ed. Svenska Mässan, Gothenburg, Sweden. 2016, 1.

Fuchsmann P., Tena Stern M., Deneulin P.
Minerality in wines: fact or fiction? Aromatic profiles of Chasselas grape variety.
In: 11th Wartburg Symposium on Flavour Chemistry & Biology. June 21st–24th, Eisenach, Germany. 2016, 1.

Fuchsmann P.
Mineralität und Geruchsprofile von Chasselas-Wein: Ist eine einzige Verbindung für die Mineralität verantwortlich?
In: Agrovina. 28.1., Ed. Fachhochschule für Weinbau und Oenologie, Martigny. 2016, 1-25.
altre lingue: francese

Fuchsmann P., Tena Stern M., Brügger Y.-A., Breme K.
Investigating the relationship between colour code, odour, and flavour analytics in Swiss Tilsit cheeses.
Chimia, 70, (1/2), 2016, 109.

Fuchsmann P., Tena Stern M., Brügger Y.-A., Breme K.
Olfactometry profiles and quantitation of volatile sulfur compounds of Swiss Tilsit cheeses.
Journal of Agricultural and Food Chemistry, 63, 2015, 7511-7521.

Fuchsmann P., Tena Stern M., Brügger Y.-A., Breme K.
Olfactometry profile and evaluation of odour-active volatile sulphur compounds in three different Swiss Tilsit cheeses by HS-SPME-GC-MS/PFPD and HS-SPMEGC-MS-O using vocabulary-intensity-duration of elementary odours by sniffing (VIDEO-Sniff).
In: 14th Weurmann Flavour Research Symposium, Cambridge UK. September 15th–19th, Ed. Agroscope, Institute for Food Sciences IFS. 2014, 1.

Fuchsmann P., Brügger Y.-A., Breme K.
Identification, quantification and odor impact of selected volatile sulfur compounds in Swiss Tilsit cheese by headspace-GC/pulsed flame photometric detection and GC-Olfactometry.
Current Topics in Flavor Chemistry & Biology, 2013, 399-403.

Fuchsmann P., Brügger Y.-A., Breme K.
Identification, quantification and odor impact of selected volatile sulfur compounds in Swiss Tilsit cheese by headspace-GC/pulsed flame photometric detection and GC-Olfactometry .
In: 10th Wartburg Symposium on Flavor Chemistry & Biology. 16.-19.04., Ed. Book of Prodeedings, Eisenbach. 2013, 1.

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.

Fuchsmann P., Brügger Y.-A., Breme K.
Odorant impact and quantification of selected volatile sulfur compounds (VSC) in Swiss Tilsit cheese by headspace-solid phase microextraction-gas chromatography/pulsed flame photometric detection (HS-SPME-GC/PFPD) and olfactometry.
In: Flavors & Fragrances. 11.-13.09., Ed. GDCh, Leipzig. 2013, 1-1.