Employees

Publication List

Publication List

Publications Charlotte Egger

Egger L., Nicolas M., Pellegrino L.
Alkaline phosphatase activity in cheese as a tracer for cheese milk pasteurization.
LWT-Food Science and Technology, 65, 2015, 963-968.

Schwander F., Kopf-Bolanz K. A., Buri C., Portmann R., Egger L., Chollet M., McTernan P. G., Piya M. K., Gijs M. A. M., Vionnet N., Pralong F., Laederach K., Vergères G.
A dose-response strategy reveals differences between normal-weight and obese men in their metabolic and inflammatory responses to a high-fat meal.
The Journal of Nutrition, 144, (10), 2014, 1517-1523.

Minekus M., Alminger M., Alvito P., Ballance S., Bohn T., Bourlieu C., Carriére, F., Boutrou R., Corredig M., Dupont D., Dufour C., Egger L., Golding M., Karakaya S., Kirkhus B. and others
A standardised static in vitro digestion method suitable for food – an international consensus.
Food & Function, 5, 2014, 1113.

Bisig W., Bär C., Sutter M., Reidy B., Egger C., Portmann R.
Einfluss der Fütterung auf die Zusammensetzung der Milchinhaltsstoffe.
Mitteilungen der Arbeitsgemeinschaft Grünland und Futterbau, 16, 2014, 32-42.

Kopf-Bolanz K., Schwander F., Gijs M., Vergères G., Portmann R., Egger L.
Impact of milk processing on the generation of peptides during digestion.
International Dairy Journal, 35, (2), 2014, 130-138.

Bär C., Mathis D., Sutter M., Spahni M., Gauch R., Bisig W., Egger L., Portmann R.
Fatty acids and protein composition of milk produced under different feeding regime-“We eat what we feed”.
In: Max Rubner Conference "Health aspects of milk and dairy products". 7-9 Octobre, Publ. Max Rubner-Institut, Karlsruhen. 2013, 1.
other Languages: german

Bär C., Kopf-Bolanz K., Schwander F., Vergères G., Egger L., Portmann R.
Characterization of standard milk protein samples for the evaluation of in-vitro digestion models.
In: 2nd International Conference on Food Digestion. 6-8 March, Publ. COST Action FA 1005 Infogest, Madrid. 2013, 1.

Egger S.
Neue Gesichter in der Extension Obstbau ACW.
Schweizer Zeitschrift für Obst- und Weinbau, 148, (19), 2012, 19-20.

Vergères G., Bogicevic B., Buri C., Carrara S., Chollet M., Corbino-Giunta L., Egger C., Gille D., Kopf-Bolanz K., Laederach K., Portmann R., Ramadan Q., Ramsden J., Schwander F., Silacci P. and others
The NutriChip project – translating technology into nutritional knowledge.
British Journal of Nutrition, 108, (5), 2012, 762-768.

Kopf-Bolanz K., Schwander F., Gijs M., Vergères G., Portmann R., Egger L.
Validation of an in vitro digestive system for studying macronutrient decomposition in humans.
The Journal of Nutrition, 142, (2), 2012, 245-250.

Ramadan Q., Jafarpoorchekab H., Bolanz K., Schwander F., Egger C., Portmann R., Silacci P., Carrara S., Ramsden J., Vergères G., Gijs M.A.M.
Nutrichip: an integrated microfluidic system for in vitro investigation of the immunemodulatory function of dairy products.
In: Proceedings of the 15th International Conference on Miniaturized Systems for Chemistry and Life Sciences (MicroTAS). October 2-6, Seattle, Washington, USA. 2011, 650-652.

Berger T., Weingart O., Avondet M., Egger C., Schaeren W., Steiner A.
Milch-Pasteurisation gegen BoNT = La pasteurisation contre la toxine botulique.
Alimenta, (23), 2011.

Walther B., Breme K., Egger C., Gille D., Guggisberg D., Piccinali P., Schmid A.
Ernährung und Sinneswahrnehmung – die Chemie des Essens.
In: . 2011, 1-1.

Egger C., Brunner S., Spahni A., Berger T.
Alkaline Phosphatase activity in Swiss Cheese.
In: . 2011, 1-10.

Berger T., Egger C., Brunner S.
Characterization of the ALP Somatic Cell Count Standard (SCCS) – a “Proficiency Testing”.
In: . 2011, 1-12.

Schaeren W., Maurer J., Haldemann C., Haldemann J., Walther B., Jakob E., Egger C.
Qualitäts-, Sicherheits- und Ernährungsaspekte der Ziegen- und Schafmilch in der Schweiz.
ALP science, (537), 2011, 1-48.

Berger T., Egger C.
Bestimmung der alkalischen Phosphatase in Milch und Milchprodukten zum Nachweis der Pasteurisation.
InterLab Rundschreiben, (2), 2010, 4-6.

Bosshart A., Gille D., Egger C.
Problemzucker Laktose = Méthode enzymatique d'analyse fine.
Alimenta, (20), 2010, 24-26.

Irmler S., Egger C.
Innovationen dank Proteomics = Innovations grâce à la protéomique.
Alimenta, (17), 2010, 27-29.

Isolini D., Weishaupt C., Egger C., Badertscher R., Hadorn R.
Potenzielle Starterkultur-Stämme für Schweizer Rohwürste.
Fleischwirtschaft, (2), 2010, 95-99.

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