Kläui A., Bütikofer U., Naskova J., Wagner E., Marti Serrano E.
Fresh produce as a reservoir of antimicrobial resistance genes: A case study of Switzerland.
Science of the Total Environment, 907, 2024, 1-12.
Bütikofer U., Looser V., Haldemann J.
Raclette Suisse Qualitätsprüfungen 2023.
In: Raclette Suisse Qualitätstagung. 4. Dezember, Zürich. 2023, 1-36.
Bütikofer U., Blaser C., Kim C., Marmonier C., Dardevet D., Polakof S., Vergères G.
Effect of age and fermentation on postprandial serum and urine metabolites after consumption of milk and yogurt in healthy young and old men.
In: NuGOweek 2023. 5 September, Senigallia. 2023, 1.
Vergères G., Bütikofer U.
Das gastrointestinale Mikrobiota (GIM) - ein Schlüsselelement zwischen Ernährung und Gesundheit.
Schweizer Zeitschrift für Ernährungsmedizin, 1, 2023, 17-20.
Yi Meng H., Kim J., Fleuti C., Fuchsmann P., Polakof S., Dardevet D., Marmonier Corinne, Pimentel K. J., Bütikofer U., Vergères G.
Age-dependent serum volatilomics of milk and yogurt intake: a randomized crossover study in healthy young and older men.
Journal of Proteome Research, 22, (4), 2023, 1201-1212.
Vergères G., Bütikofer U.
Die gastrointestinale Mikrobiota: Ein Schlüsselelement zwischen Ernährung und Gesundheit.
Schweizer Zeitschrift für Ernährungsmedizin, 1, 2023, 17-20.
Guggisberg D., Pimentel K. J., Walther B., Badertscher R., Blaser C., Portmann R., Schmid A., Radtke T., Saner H., Fournier N., Bütikofer U., Vergères G.
Molecular effects of the consumption of margarine and butter varying in trans fat composition: A parallel human intervention study.
Lipids in Health and Disease, 21, 2022, 1-19.
Bütikofer U., Badertscher R., Blaser C., Fuchsmann P., Tena Stern M., Kuert P. A., Pimentel G., Pimentel K. J., Vionnet N., Vergères G.
Serum and urine metabolites in healthy men after consumption of acidified milk and yogurt.
Nutrients, 14, (22), 2022, 1-23.
Wechsler D., Berthoud-dit-Gallon Marchand H., Irmler S., Dreier M., Shani N., Guggisberg D., Portmann R., Badertscher R., Loosli F., Bisig W., Bütikofer U., Häni W., Fröhlich-Wyder M. T.
Formation of biogenic amines by Lactobacillus wasatchensis in experimental Swiss-type cheeses and related opening defects.
In: IDF International Cheese Science and Technology Symposium. 7 June, Hrsg. IDF - International Dairy Federation, Québec, Kanada (online Symposium). 2021, 1.
Bütikofer U., Burnand D., Portmann R., Blaser C., Schwander F., Kopf-Bolanz K. A., Laederach K., Badertscher R., Walther B., Vergères G.
Serum metabolites responding in a dose-dependent manner to the intake of a high-fat meal in normal weight healthy men are associated with obesity.
Metabolites, 11, (6), 2021, 1-16.
Kim, J, Pimentel K. J., Fleuti C., Blaser C., Scherz V., Badertscher R., Marmonier C., Lyon-Belgy N., Caille A., Pidou V., Blot A., Bertelli C., David J., Bütikofer U., Greub G. und weitere
Microbiota and metabolite modifications after dietary exclusion of dairy products and reduced consumption of fermented food in young and older men.
Nutrients, 13, (6), 2021, 1-28.
Vergères G., Bütikofer U., Burton K. J.
From Foodomics to Nutrigenomics: Translating food composition data into healthy diet.
In: 16th NuGOweek 2019. 9-12 September, Hrsg. NuGO Association, Bern. 2019, 1-120.
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.
Bütikofer U., Kuert, P., Vergères G., Freiburghaus C., Vionnet, N., Pralong, F., Burton K. J., Pimentel G., Badertscher R.
Postprandial changes of the serum metabolome after ingestion of probiotic yogurt and acidified milk.
In: 15th NuGO week. 3 September, Newcastle. 2018, 1.
Pimentel G., Burton K. J., Rosikiewicz M., Zangger N., Bütikofer U., Von Ah U., Voirol M.J., Aeby S., Delorenzi M., Gilbert G., Pralong F.P., Vionnet N., Portmann R., Vergères G.
A multi-omics’ approach to characterise the metabolic response to the ingestion of fermented dairy products in healthy men.
In: Agroscope PhD/Post-Doc Symposium. 13.09., Hrsg. Agroscope, Reckenholz. 2018, 1.
Pimentel G., Burton K. J., Von Ah U., Bütikofer U., Pralong F.P., Vionnet N., Portmann R., Vergères G.
Metabolic footprinting of fermented milk consumption in serum of healthy men: Metabolic footprinting of yogurt intake.
Journal of Nutrition, 148, (6), 2018, 851-860.
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.
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.
Burton K. J., Rosikiewicz M., Pimentel G., Bütikofer U., Von Ah U., Voirol M.-J., Croxatto A., Aeby S., Drai J., McTernan P. G., Greub G., Pralong F. P., Vergères G., Vionnet N.
Probiotic yogurt and acidified milk similarly reduce postprandial inflammation and both alter the gut microbiota of healthy, young men.
British Journal of Nutrition, 117, (9), 2017, 1312-1322.
Schmid A., Gille D., Piccinali P., Bütikofer U., Chollet M., Altintzoglou T., Honkanen P., Walther B., Stoffers H.
Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland.
Food & Nutrition Research, online, (24 April), 2017, 1-12.
