Pertziger E., von Ah U., Bochud M., Chatelan A., Haldemann J., Hillesheim E., Kaiser M., Vergères G., Pimentel K. J.
Classification and estimation of dietary live microorganisms and fermented foods intake in Swiss adults.
The Journal of Nutrition, 155, (8), 2025, 2717-2728.

Arrigoni G., von Ah U., Grasso F., Irmler S., Usorini P., Vecchio L., Morelli L.
Sustainable use of nutrient-rich by-products in starter culture and probiotics production.
In: FEMS Micro Milan 2025. 14 July, Milano (IT). 2025.

Christensen S., Biedermann D., Sattari Z., Roder T., Tena-Stern M., Blaser C., Fuchsmann P., von Ah U., Walther B., Bruggmann R., Ganal-Vonarburg S., Vergères G., Pimentel G., Bär C.
Metabolic profiling reveals enrichment of health-related metabolites in yoghurt by variation of strain consortium.
Food Bioscience, 71, 2025, Article 107047.

Cocuzzi R., Turgay M., Schmidt R., von Ah U., Bachmann H.-P., Weisskopf L., Fröhlich M. T.
A single-nucleotide variant conditions the ability vs. inability of Propionibacterium freudenreichii to utilize L-lactate.
Applied and Environmental Microbiology, 91, (7), 2025, Article e00599-25.

Stoffers H., Guggenbühl Gasser B., Nemati G., Purtschert G., Walther B., von Ah U.
Comparative fermentation of non-dairy milk alternatives using a newly developed vegan starter culture.
In: 38th EFFoST International Conference. 11 November, Publ. EFFoST, Burges (BE). 2024.

Roetschi A., Baumeyer Brahier A., Berthoud-dit-Gallon Marchand H., Braillard L., Gschwend F., Guisolan A., Haldemann J., Hummerjohann J., Joller C., Loosli F., Meola M., Naskova J., Oberhänsli S., Shani N., von Ah U. and others
Antilisterial properties of selected strains from the autochthonous microbiota of a Swiss artisan soft smear cheese.
Foods, 13, (21), 2024, Article 3473.

Pimentel G., Roder T., Bär C., Christensen S., Sattari Z., Kalbermatter C., von Ah U., Robert C. A. M., Mateo P., Bruggmann R., Ganal-Vonarburg S. C., Vergères G.
Maternal consumption of yoghurt activating the aryl hydrocarbon receptor increases group 3 innate lymphoid cells in murine offspring.
Microbiology Spectrum, 12, (12), 2024.

Somerville V., Thierer N., Schmidt R., Roetschi A., Braillard L., Haueter M., Berthoud-dit-Gallon Marchand H., Shani N., von Ah U., Mazel F., Engel P.
Genomic and phenotypic imprints of microbial domestication on cheese starter cultures.
Nature Communications, 15, 2024, Article 8642.

Pimentel G., Bär C., Vergères G., Fuchsmann P., Roder T., Von Ah U., Portmann R., Bütikofer U., Pimentel K. J., Leoni V.
Non-targeted mass spectrometry in agricultural research: Example of the identification of pollen species, and nutritional value of fermented food.
In: Ilmac Lausanne 2024 - «Latest Advances in Non-targeted Analysis». 18 September, Publ. Swiss Chemical Society, Lausanne. 2024.

Purtschert G., Roetschi A., Irmler S., Von Ah U., Arias E.
Lactic acid bacteria as protective cultures for plant-based food.
In: 28th International ICFMH Conference FOOD MICRO 2024. 8 July, Burgos. 2024, 1.

Roder T., Pimentel G., Fuchsmann P., Tena Stern M., Von Ah U., Vergères G., Peischl S., Brynildsrud O., Bruggmann R., Bär C.
Scoary2: rapid association of phenotypic multi-omics data with microbial pan-genomes.
Genome Biology, 25, 2024, 1-19.

Von Ah U., Freimoser F.
Die Anwendungen der «schönen» Hefe Metschnikowia pulcherrima sind vielfältig.
Agrarforschung Schweiz, 15, 2024, 47-52.

Bär C., Vergères G., Von Ah U., Pimentel G., Fuchsmann P., Blaser C., Macpherson A. J., Ganal-Vonarburg S. C., Sattari Z., Fernandez Trigo N., Bruggmann R., Roder T., Christensen S.
PolyFermentHealth-Projekt: Herstellung von funktionellen Lebensmitteln durch Fermentation.
In: Liebefelder Milchtagung. 28. November, Publ. Agroscope, Bern. 2023.
other Languages: french

Freimoser F., Perren S., Von Ah U.
Une levure qui protège les plantes.
Journal Agri, 15 décembre, 2023, 21.

Ory F., Dietemann V., Guisolan A., Von Ah U., Fleuti C., Oberhaensli S., Charrière J.-D., Dainat B.
Paenibacillus melissococcoides sp. nov., isolated from a honey bee colony affected by European foulbrood disease.
International Journal of Systematic and Evolutionary Microbiology, 73, (4), 2023, 1-10.

Purtschert G., Von Ah U., Walther B., Guggenbühl B., Zwyssig E., Guggisberg D., Fuchsmann P., Bachmann H.-P., Stoffers H.
HybPi-Cheese: hybrid technology to decrease animal protein maintaining nutritional and sensory properties.
In: LAB Symposium 2023. 27. August, Holland (NL). 2023.

Fuchsmann P., Von Ah U., Guisolan A., Roetschi A., Christ B.
Bacteria inoculation on sheep wool to improve vegetative growth, yield, taste and aroma in soilless strawberry production.
In: 13th Wartburg Symposium on Flavor Chemistry & Biology. 3 - 6 October, Eisenach. 2023, 1.

Roder T., Pimentel G., Fuchsmann P., Tena Stern M., Von Ah U., Vergères G., Peischl S., Brynildsrud O., Bruggmann R., Bär C.
Scoary2: Rapid association of phenotypic large metabolomic datasets with the pan-genome of 44 Propionibacterium freudenreichii.
In: Agroscope Bioinformatics Symposium. 16 May, Publ. Agroscope, Zürich. 2023.

Von Ah U., Stoffers H., Guggenbühl B., Walther B., Purtschert G., Bachmann H.-P., Fuchsmann P.
HybPi-Cheese: A possibility for animal protein reduction without losing cheese characteristics.
In: MiFFI - Microbial Food and Feed Ingredients 2023. 19. April, Copenhagen. 2023, 1-16.

Bär C., Von Ah U., Bisig W.
Fermentierte Milchprodukte unterstützen die Gesundheit.
Foodaktuell, 3, 2023, 31-32.