Mayo B., Malagón-Rojas J., Agahi F., Frías J., Künili I.E., Kütt M.L., Mardon J., Nikolovska Nedelkoska D., Parada M. A., Torbica A., Bulmuş Tüccar T., Yılmaz B., Bär C., Harsa H.S., Chassard C. et autres
Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: A systematic review and meta-analysis.
Frontiers in Nutrition, 12, 2025, Article 1660505.

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.

Ammann J., Bär C., Bütikofer U., Vergères G., Wahl F., Walther B.
Wohin soll die Forschung gehen?
Ars Medici, 3, 2025, 124-126.

Todorovic S., Akpinar A., Assunção R., Bär C., Bavaro S. L., Berkel Kasikci M., Domínguez-Soberanes J., Capozzi V., Cotter P. D., Doo E.-H., Gündüz Ergün B., Guzel M., Harsa H. S., Hastaoglu E., Humblot C. et autres
Health benefits and risks of fermented foods: The PIMENTO initiative.
Frontiers in Nutrition, 11, 2024, Article 1458536.

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.

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.
Dans: Ilmac Lausanne 2024 - «Latest Advances in Non-targeted Analysis». 18 September, Ed. Swiss Chemical Society, Lausanne. 2024.

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.

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-Projet : Production d’aliments fonctionnels par la fermentation.
Dans: Congrès laitier de Liebefeld. 28 novembre, Ed. Agroscope, Bern. 2023.
autres langues: allemand

Bisig W., Guggisberg D., Bär C.
Mit neuen Joghurtkulturen: Proteinangereicherte Joghurts mit guter Textur dank Technologie und Exopolysacchariden - Neue Kulturen für mehr Biodiversität und Geschmack.
dmz Lebensmittel Milchwirtschaft, 20, 2023, 18-19.

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.
Dans: Agroscope Bioinformatics Symposium. 16 May, Ed. Agroscope, Zürich. 2023.

Wenger A., Bär C., Portmann R., Schmidt R. S., Eugster E., Weisskopf L., Irmler S.
The aminotransferase Aat initiates 3-phenyllactic acid biosynthesis in Pediococcus acidilactici.
Frontiers in Microbiology, 14, 2023, 1-10.

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

Bisig W., Guggisberg D., Bär C.
Herstellungstechnologie für proteinangereicherte Joghurts.
Foodaktuell, 2, 2023, 30-31.

Roder T., Pimentel G., Bär C., Von Ah U., Bruggmann R., Vergères G.
Can eating bacteria from fermented foods support your health?
Frontiers for Young Minds, 10, 2022, 1-8.

Pimentel G., Roder T., Bär C., Sattari Z, Von Ah U., Fernandez Trigo N, Bruggmann R, Macpherson AJ, Ganal-Vonarburg SC, Vergères G.
Feeding germ-free pregnant mice with a fermented dairy product activating the Aryl hydrocarbon receptor increases postnatal intestinal group 3 innate lymphoid cells in pups.
Dans: Online NuGO week 2021 – 17th edition. Immuno-nutrigenomics: How to feed the immune system. 06.09., Ed. NuGO. 2021, 1-17.

Bär C., Sutter M., Neuhaus P., Kopp C., Portmann R., Egger C., Reidy B., Bisig W.
Influence du fourrage de prairie et de la race sur les acides gras et les protéines du lait.
Dans: Journée du lait de Liebefeld. 25 février, Ed. Agroscope, Liebefeld-streamed via MS Teams. 2021, 1-21.
autres langues: allemand

Bär C., Sutter M., Kopp C., Neuhaus P., Portmann R., Egger C., Reidy B., Bisig W.
Bénéfices diététiques du lait.
Alimenta, 1, 2021, 31.
autres langues: allemand

Bär C., Sutter, M., Bisig W., Salzmann D.
Wiesenmilch ist gesünder.
Schweizer Bauer, 16. Dezember, 2020, 7.

Roder T., Wüthrich D., Bär C., Sattari Z., Von Ah U., Ronchi F., Macpherson A. J., Ganal-Vonarburg S. C., Bruggmann R., Vergères G.
In silico comparison shows that the pan-genome of a dairy-related bacterial culture collection covers most reactions annotated to human microbiomes.
Microorganisms, 8, (966), 2020, 1-16.

Bär C., Sutter M., Kopp C., Neuhaus P., Portmann R., Egger C., Reidy B., Bisig W.
Impact of herbage proportion, animal breed, lactation stage and season on the fatty acid and protein composition of milk.
International Dairy Journal, online, (18 June), 2020, 1-34.