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.
Dans: 10th Cheese Symposium. 4-6th April, Ed. INRA, Rennes. 2018, 1.

Pimentel G., Burton K.J., Rosikiewicz M., Freiburghaus C., Von Ah U., Münger L.H., Pralong F.P., Vionnet N., Greub G., Badertscher R., Vergères G.
Blood lactose after dairy product intake in healthy men.
The British Journal of Nutrition, 118, (12), 2017, 1070-1077.

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.

Von Ah U., Shani N., Chollet M., Solokhina A., Braissant O.
Measuring antibiotic resistance in mixed cultures: Isothermal microcalorimetry as a novel analytical tool.
International Dairy Journal, online, (30 September), 2017, 1-26.

Lüdin P., Von Ah U., Rollier D., Roetschi A., Eugster-Meier E.
Lactic acid bacteria as markers for the authentication of Swiss cheeses.
Chimia, 70, (5), 2016, 349-353.

Stoffers H., Von Ah U.
Cultures starters pour saucisses crues.
Viande et Traiteurs, 85, (17), 2015, 1-3.
autres langues: allemand | italien

Lüdin P., Von Ah U., Shani N.
Langer Weg zur perfekten Starterkultur.
Alimenta, 8, 2015, 30-31.

Haldemann J., Berthoud-dit-Gallon Marchand H., Roetschi A., Von Ah U., Rollier D., Eugster E.
Tête de moine AOP: une nouvelle culture pour certifier son origine.
Recherche Agronomique Suisse, 4, (10), 2013, 448-450.

Eberhard P., von Ah U., Stoffers-Kneubühler H.
Le mode d’ajout de la culture starter a son importance.
Fleisch und Feinkost = Viande et traiteurs, (6), 2013, 7.
autres langues: italien | allemand

Bisig W., von Ah U., Guggisberg D., Fröhlich-Wyder M.-T., Wechsler D.
Dynamic Measurement of Carbon Dioxide Diffusion of Cheese and Eye Formation.
Dans: Cheese Ripening & Technology Symposium. 21.-24. Mai, Ed. IDF, Madison / Wisconsin. 2012, 1-1.

Ritter, P., Kohler, C., Von Ah, U.
Evaluation of the passage of Lactobacillus gasseri K7 and bifidobacteria from the stomach to intestines using a single reactor model.
BMC Microbiology, 9, (87), 2009.

Von Ah, U., Wirz, D., Daniels, U.A.
Isothermal micro calorimetry - a new method for MIC determinations: results for 12 antibiotics and reference strains of E. coli and S. aureus .
BMC Microbiology, 9, (106), 2009.