Fuchsmann P., Irmler S., Breme K.
Volatile sulphur Compounds in Cheeses – An Odorous Analytical Challenge.
Chimia, 67, (7/8), 2013, 610.
Irmler S., Bavan T., Oberli A., Roetschi A., Badertscher R., Guggenbühl B., Berthoud H.
Catabolism of Serine by Pediococcus acidilactici and Pediococcus pentosaceus.
Applied and Environmental Microbiology, 79, (4), 2013, 1309-1315.
Guggisberg D., Fröhlich-Wyder M.-T., Irmler S., Greco M., Wechsler D.
Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria.
Dairy Science and Technology, 2012.
Fuchsmann P., Bogivevic B., Irmler S., Breme K.
Gas chromatography/pulsed flame photometric detection (GC/PFPD) monitoring of volatile sulfur compounds produced by metabolism of sulfur-containing amino acids in model cheddar cheeses during ripening.
In: Cheese Ripening & Technology Symposium . 21.-24. Mai, Publ. IDF , Madison USA. 2012, 1-1.
Fuchsmann P., Bogicevic, B., Irmler S., Breme K.
Gas chromatography/pulsed flame photometric detection (GC/PFPD) monitoring of volatile sulfur compounds produced by metabolism of sulfur-containing amino acids in model cheddar cheeses during ripening.
In: Cheese Ripening & Technology Symposium,. 21-24 May, Publ. IDF, Madison, USA. 2012, 1-1.
Bogicevic B., Berthoud H., Portmann R., Meile L., Irmler S.
CysK from Lactobacillus casei encodes a protein with O-acetylserine sulfhydrylase and cysteine desulfurization activity.
Applied Microbiology and Biotechnology, 2011.
Irmler S., Bavan T., Guggenbühl B.
Aminosäurestoffwechsel von Pediokokken aus Käse.
DMW - Die Milchwirtschaft, (20), 2011, 695-697.
Bogicevic B., Irmler S., Portmann R., Meile L., Berthoud H.
Characterization of the cysK2-ctl1-cysE2 gene cluster involved in sulfur metabolism in Lactobacillus casei .
International Journal of Food Microbiology, 2011.
Knoll, C., Dutoit, M., Schnell, S., Rauhut, D. , Irmler S.
Cloning and characterization of a cystathionine beta-/gamma-lyase from two Oenococcus oeni oenological strains.
Applied Microbiology and Biotechnology, 89, 2010, 1051-1060.
Irmler S., Egger C.
Innovationen dank Proteomics = Innovations grâce à la protéomique.
Alimenta, (17), 2010, 27-29.
Irmler S.
Potenzial der «-omics»-Technologien = Potentiel des technologies "omics".
Alimenta, (16), 2010, 27-27.
Walther B., Jakob E., Irmler S., Berthoud H., Wyss U., Wechsler D., Portmann R.
Biogene Amine in Käse.
In: ALP-Kolloquium. 22.10., Publ. ALP-Haras, Bern. 2009, 1-72.
Bogicevic, B., Irmler S., Meile, L., Berthoud H.
Isolation and characterization of a cysteine biosynthetic gene in Lactobacillus caseiencoding cysteine lyase and synthase activity [Poster].
BioMicroWorld, Lisbon, 2-4 Dec. 2009, 2009, 1-1.
Irmler, S., Schaefer, H., Beisert, B., Rauhut, D., Berthoud, H.
Identification and characterization of a strain-dependent cystathionine β/ɣ-lyase in Lactobacillus casei potentially involved in cysteine biosynthesis.
FEMS Microbiology Letters, 295, (1), 2009, 67-76.
Irmler, S.
Innovative Technologien in der Käseforschung.
Forschung und Ernährung - ein Dialog, 2009, 259-262.
Bachmann, H.P., Bütikofer, U., Burkhardt, R., Eberhard, P., Fröhlich-Wyder, M.-T., Guggisberg, D., Irmler, S., Jakob, E., Marschnig, S., Piccinali, P., Schluep, K., Schreier, K., Wechsler, D., Wehrmüller K.
5th IDF Symposium on Cheese Ripening, Bern Switzerland, 9-13 March 2008.
ALP science, (525), 2008, 1-35.
Irmler, S., Raboud, S., Beisert, B., Rauhut, D., Berthoud, H.
Cloning and Characterization of Two Lactobacillus casei Genes Encoding a Cystathionine Lyase.
Applied and Environmental Microbiology, (1), 2008, 99-106.
Franke B.M., Irmler S., Hadorn R., Bosset J.O., Gremaud G., Kreuzer M.
Aromastoffe in Rindstrockenfleisch – ein Weg zur Bestimmung der geografischen Herkunft?
In: Futterbewertung im Umbruch? . 09.05.2007, Publ. Fachtagung des Institutes für Nutztierwissenschaften der ETH Zürich, Zürich. 2007, 1-1.
Franke, B., Irmler, S., Hadorn, R., Bosset, J.O., Gremaud, G., Kreuzer, M.
Aromastoffe in Rindstrockenfleisch - ein Weg zur Bestimmung der geografischen Herkunft?
Schriftenreihe aus dem Institut für Nutztierwissenschaften der ETH Zürich, (29), 2007, 165-167.
Irmler, S., Schlichtherle-Cerny, H.
Kulturen für intensiveres Käsearoma.
Alimenta, (8), 2006, 4-5.
