Schmid A., Gille D., Piccinali P., Bütikofer U., Chollet M., Altintzoglou T., Honkanen P., Walther B., Stoffers H.
Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland.
Food & Nutrition Research, online, (24 April), 2017, 1-12.
Egger C., Ménard O., Delgado-Andrade C., Alvito P., Assunção R., Balance S., Barberá R., Brodkorb A., Cattenoz T., Clemente A., Comi I., Dupont D., Garcia-Llatas G., Lagarda M.J., Le Feunteun S. et autres
The harmonized INFOGEST in vitro digestion method: from knowledge to action.
Food Research International, 88, (Part B), 2016, 217-225.
Gille D., Bütikofer U., Chollet M., Schmid A., Altintzoglou T., Honkanen P., Stoffers H., Walther B., Piccinali P.
Nutrition behavior of the middle-aged and elderly: Compliance with dietary recommendations of the food pyramid.
Clinical Nutrition, 35, (3), 2016, 638-644.
Stoffers H., Von Ah U.
Cultures starters pour saucisses crues.
Viande et Traiteurs, 85, (17), 2015, 1-3.
autres langues:
Egger L., Ménard O., Delgado-Andrade C., Alvito P., Assunção R., Balance S., Barberá R., Brodkorb A., Cattenoz T., Clemente A., Comi I., Dupont D., Garcia-Llatas G., Lagarda M. J., Le Feunteun S. et autres
The harmonized INFOGEST in vitro digestion method: From knowledge to action.
Food Research International, online, (8 December), 2015, 1-9.
Egger L., Stoffers H., Vergères G., Portmann R.
In vitro Digestion of Food: Validation of the INFOGEST consensus protocol.
Dans: Integrative Food and Nutrition Center Event. 23rd September, Ed. EPFL, Lausanne. 2015, 1.
Schmid A., Gille D., Walther B., Bütikofer U., Piccinali Schwegler P., Chollet M., Stoffers H.
Umfrage zur Ernährung der Generation 50+.
Agroscope Science, 28, 2015.
Schwendimann L., Guggisberg D., Freiburghaus C., Silacci P., Scherrer D., Stoffers H.
Influence of storage time of raw material on color and lipid oxidation of cooked sausage.
Dans: 61st International Congress of Meat Science and Technology. 23-28th August, Ed. INRA, French National Institute for Agricultural Research, Clermont-Ferrand, France. 2015, 198-201.
Chollet M., Gille D., Piccinali P., Bütikofer U., Stoffers H., Walther B.
Beliefs and concerns about dairy products in the Swiss older adult population.
Journal of Nutrition & Food Sciences, 5, (3), 2015, 365-371.
Strahm W., Walther B., Chollet M., Stoffers H.
Sauermilchprodukte - Eine Übersicht: 2. Auflage, Stand 2014.
Agroscope Transfer, 42, 2014.
Strahm W., Stoffers H.
Défauts des yogourts causes et mesures.
Agroscope Transfer, 24, 2014.
autres langues:
Chollet M., Gille D., Piccinali P., Bütikofer U., Schmid A., Stoffers H., Altintzoglou T., Walther B.
Short communication: Dairy consumption among middle-aged and elderly adults in Switzerland.
Journal of Dairy Science, 97, (9), 2014, 1-6.
Stoffers H., Suter M.
Guide pour l'étiquetage de viande préemballée, de préparations de viande et de produits à base de viande.
Agroscope Transfer, 31, 2014.
autres langues:
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.
Stoffers H., Chollet M.
Wie süß soll Joghurt aus Sicht des Konsumenten sein?
DMW - Die Milchwirtschaft, 5, (9), 2014, 322-323.
Eberhard P., von Ah U., Stoffers-Kneubühler H.
Le mode d’ajout de la culture starter a son importance.
Fleisch und Feinkost = Viande et traiteurs, (6), 2013, 7.
autres langues:
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.
Stoffers Helena, Vaihinger Markus, Hengartner Astrid, Käser Fabian
Comparison of Peroxide Value, Oil Stability Index and Chemiluminescence Oxidation Induction Time of Sunflower Oil.
Dans: 10th Euro Fed Lipid. 14-15 November, Ed. Cracow Poland, Poland. 2012, 1-1.
Chollet M., Stoffers-Kneubühler H.
A la fois sain et bon, c’est possible!
Dans: Comptoir Suisse. 14-23 septembre, Ed. ALP, Lausanne. 2012, 1-1.
autres langues:
