Fröhlich-Wyder M. T., Arias E., Jakob E.
Cheese yeasts.
Yeast, online, 2019, 1-13.

Arias E.
Kulturen aus dem Liebefeld - Eine zukunftsorientierte Tradition bei fermentierten Milchprodukten.
Dans: Lebensmitteltagung. 22. November, Ed. Zürcher Hochschule für Angewandte Wissenschaften ZHAW, Wädenswil. 2018, 1-30.

Arias E., Storani M., Berthoud-dit-Gallon Marchand H., Wüthrich D., Irmler S.
Deciphering the metabolism of Clostridium tyrobutyricum in cheese by transcriptomics.
Dans: 10th Cheese Symposium. 06.04., Rennes. 2018, 1-6.

Storari M., Kulli S., Wüthrich D., Bruggmann R., Berthoud-dit-Gallon Marchand H., Arias E.
Genomic approach to studying nutritional requirements of Clostridium tyrobutyricum and other Clostridia causing late blowing defects.
Food Microbiology, 59, 2016, 213-223.

Storari M., Bütikofer U., Berthoud-dit-Gallon Marchand H., Arias E.
Lactate racemization in cheese by Clostridium tyrobutyricum.
Dans: IDF CheeseScience & Technology. 11-13 April, Dublin. 2016, 1.

Storari M., Wüthrich D., Bruggmann R., Berthoud-dit-Gallon Marchand H., Arias E.
Draft genome sequences of Clostridium tyrobutyricum strains FAM22552 and FAM22553, isolated from Swiss semihard red-smear cheese.
Genome, 2, (3), 2015, 1-2.

Walther B., Mühlemann M., Arias-Roth E., Wechsler D., Zehntner U., Guggenbühl B.
Cheese: Health Aspects and Microbiological Risks.
Dans: Cheese Ripening: Quality, Safety and Health Aspects. Chapter 11, Ed. ALP, Nova Science "Advances in Food Safety and Food Microbiology". 2013, 195-214.

Roth E., Miescher Schwenninger, S., Hasler, M., Eugster-Meier E., Lacroix, C.
Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis.
BMC Microbiology, 2010, 1-14.

Roth E., Guggenbühl B., Eugster-Meier E., Jakob E.
Kulturen mit Knospe Label von ALP [Poster].
Dans: . 2010, 1-1.