Licitra G., Hynes E.R., Perotti M.C., Bergamini C.V., Eugster E., Fröhlich-Wyder M. T., Jakob E., Wechsler D.
Extra-hard cheeses: cheese quality and characteristics.
Dans: Global Cheesemaking Technology. Ed. Photis Papademas and Thomas Bintsis, John Wiley & Sons, UK. 2018, 194-203.

Ardö Y., Berthier F., Hartmann K., Eugster E., Fröhlich-Wyder M. T., Jakob E., Wechsler D.
Bacterial surface-ripened (smear) cheeses: cheese quality and characteristics.
Dans: Global Cheesemaking Technology. Ed. Photis Papademas and Thomas Bintsis, John Wiley & Sons, UK. 2018, 397-452.

Hartmann K., Licitra G., Eugster-Meier E., Fröhlich-Wyder M. T., Jakob E., Wechsler D., Maubois J.L., Karatzas K.-A. G., Bintsis T., Alichanidis E., Lopez Morales M.B., Berthier F., Uzunsoy I., Özer B., Ardö Y.
Hard cheeses: cheese quality and characteristics.
Dans: Global Cheesemaking Technology. Ed. Photis Papademas and Thomas Bintsis, John Wiley & Sons, UK. 2018, 204-246.

Fröhlich-Wyder M. T., Bisig W., Guggisberg D., Jakob E., Turgay M., Wechsler D.
Cheeses with propionic acid fermentation: Chapter 35.
Dans: Cheese: Chemistry, Physics and Microbiology. 4rd ed., Ed. McSweeney P., Fox P., Cotter P, Everett D., Academic Press. 2017, 889-910.

Guggisberg D., Winkler H., Bütikofer U., Fröhlich-Wyder M. T., Egger L., Badertscher R., Wechsler D.
Influence of chemical and biochemical characteristics on the texture of Appenzeller® cheese.
International Dairy Journal, 75, (December), 2017, 111-119.

Berthoud H., Wüthrich D., Bruggmann R., Wechsler D., Fröhlich-Wyder M. T., Irmler S.
Development of new methods for the quantitative detection and typing of Lactobacillus parabuchneri in dairy products.
International Dairy Journal, 70, 2017, 65-71.

Ascone P., Maurer J., Haldemann J., Irmler S., Berthoud-dit-Gallon Marchand H., Portmann R., Fröhlich-Wyder M. T., Wechsler D.
Prevalence and diversity of histamine-forming Lactobacillus parabuchneri strains in raw milk and cheese - A case study.
International Dairy Journal, online, (2 December), 2016, 1-8.

Fröhlich-Wyder M. T.
Influence of ornithine formation by starter cultures on the CO2 production and quality of Gruyère type model cheese.
Dans: IDF Cheese Science & Technology. 11-13 April, Dublin. 2016, 1-24.

Fröhlich-Wyder M. T., Bisig W., Guggisberg D., Irmler S., Jakob E., Wechsler D.
Influence of low pH on the metabolic activity of Lactobacillus buchneri and Lactobacillus parabuchneri strains in Tilsit-type model cheese.
Dairy Science and Technology, 95, (5), 2015, 569-585.

Guggisberg D., Schuetz P., Winkler H., Amrein R., Fröhlich-Wyder M. T., Irmler S., Bisig W., Jerjen I., Plamondon M., Hofmann J., Flisch A., Wechsler D.
Mechanism and control of the eye formation in cheese.
International Dairy Journal, 47, 2015, 118-127.

Bisig W., Guggisberg D., Irmler S., Jakob E., Wechsler D., Fröhlich-Wyder M. T.
Measurement of CO2 from metabolic activity of adjunct cultures during cheese ripening.
Dans: the ninth cheese symposium. 12th and 13th november, Ed. Teagasc, Cork Ireland. 2014, 1.

Schuetz P., Guggisberg D., Jerjen I., Fröhlich-Wyder M.-T., Hofmann J., Wechsler D., Flisch A., Bisig W., Sennhauser U., Bachmann H.-P.
Quantitative comparison of the eye formation in cheese using radiography and computed tomography data.
International Dairy Journal, (31), 2013, 150-155.

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.

Fröhlich-Wyder M.-T.
Lebensmittelqualität und ihre verschiedenen Facetten.
Schweizer Zeitschrift für Ernährungsmedizin, 2012, 6-10.

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.

Guggisberg D., Fröhlich-Wyder M.-T., Greco K., Marc , Bisig W.
Validation of X-ray computed tomography for the quantification of the eye volume in cheese.
Dans: Cheese Ripening & Technology Symposium. 21.-24. Mai, Ed. IDF, Madison, Wisconsin. 2012, 1-1.

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.

Fröhlich-Wyder, M.T., Bachmann, H.-P.
Swiss Cheese.
ALP science, (518), 2008, 1-17.

Fröhlich-Wyder, M.T., Bütikofer, U., Guggisberg, D., Wechsler, D.
Calcium dans le fromage à raclette: importance du pH et de la formation de complexes.
Revue suisse d'agriculture, 39, (4), 2007, 239-243.
autres langues: allemand

Fröhlich-Wyder, M.T., Bütikofer, U.
Weniger Kalzium - besseres Schmelzen.
Alimenta, (11), 2007, 4-5.