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.

Goy D., Guggisberg D., Haldemann J., Jakob E., Wechsler D.
Formation d'ouverture indésirable dans le Gruyère AOP.
Agroscope Transfer, 23, 2014.

Bischoff P., Bütikofer U., Guggisberg D., Stoffers H.
"Kraftprobe" vor dem Grillplausch?
Lebensmittel-Technologie, 6, 2014, 9-11.

Guggisberg D., Stoffers H., Walther B.
Haltbarkeitsprognose dank Chemilumineszenz.
Alimenta, 9, 2014, 32-33.

Gutzwiller A., Schlegel P., Guggisberg D., Stoll P.
Effects of benzoic acid and dietary calcium: phosphorus ratio on performance and mineral metabolism of weanling pigs.
Asian-Australasian Journal of Animal Sciences, 27, (4), 2014, 530-536.

Wechsler D., Winkler H., Guggisberg D.
Optimierung der Teigeigenschaften von Appenzeller mit festem und zu trockenem Teig.
ALP forum, (98), 2013, 1-19.

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.

Gutzwiller A., Guggisberg D., Schlegel P.
Effects of calciferol and calcitriol intake on plasma and bone traits of weaned piglets.
Dans: 16th ESVCN Congress. 13 - 15 September, Ed. European Society of Veterinary & Comparative Nutrition, Bydgoszcz, Poland. 2012, 1-1.

Gutzwiller A., Guggisberg D., Schlegel P.
Effects of dietary vitamin D level and calcitriol on plasma mineral concentration and bone traits of piglets.
Dans: Proc. 16th Congress of the ESCVN. 13 - 15 Sepetmber, Ed. European Society of Veterinary & Comparative Nutrition, Bydgoszcz, Poland. 2012, 94-94.

Stoffers Helena, Piccinali Patrizia, Brügger Yves-Alain, Breme Katharina, Guggisberg Dominik
Chemiluminescence method to detect lipid oxidation in milk and cream powder.
Dans: 10th Euro Fed Lipid. 14-15 November , Ed. Cracow Poland, Poland. 2012, 1-1.

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.

Bernasconi M., Guggisberg D., Stoffers-Kneubühler H.
Die Wasseraktivität ist ein wichtiger Indikator.
Lebensmittel-Technologie, (11), 2012, 22-23.

Guggisberg D., Chollet M., Schreier K., Portmann R., Egger L.
Effects of heat treatment of cream on the physical-chemical properties of model oil-in-buttermilk emulsions.
International Dairy Journal, (26), 2012, 88-93.

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.

Guggisberg D., Fröhlich-Wyder M.-T., Greco M., Wechsler D., Bisig W.
Validation of X-ray computed tomography for the quantification of the eye volume in cheese.
Dans: . 2011.

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

Stoffers-Kneubühler H., Chollet M., Eberhard P., Guggisberg D., Messadene-Chelali J., Schlüchter S., Piccinali P.
Salt reduction in cooked sausages.
Dans: . 2011.

Mallia S., Piccinali P., Guggisberg D., Guggenbühl B.
Odour-active compounds and sensory profile of commercial European sour cream butters.
Dans: . 2011.