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Validierte Methode zur Bestimmung von freien flüchtigen Carbonsäuren in Käse und Bakterienkulturen mittels GC-FID.
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Badertscher R., Pimentel G., Blaser C., Noth P.
A simple, rapid and validated method for the determination of free volatile carboxylic acids in cheese by GC-FID.
Chimia, 77, (9), 2023, 622.

Badertscher R., Blaser C., Noth P.
Validated method for the determination of free volatile carboxylic acids in cheese and bacterial cultures by GC-FID after esterification in aqueous extract and headspace injection.
Food Chemistry, 398, (1 January), 2022, 1-6.

Gille D., Walther B., Badertscher R., Bosshart A., Brügger C., Brühlhart M., Gauch R., Noth P., Vergères G., Egger L.
Detection of lactose in products with low lactose content.
International Dairy Journal, 83, 2018, 17-19.