Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties
Meyer, J., Bütikofer, U., Walther, B., Wechsler, D., Sieber, R.
Published in Journal of dairy science (01.03.2009)
Published in Journal of dairy science (01.03.2009)
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Journal Article
Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses
PILLONEL, L, BADERTSCHER, R, BÜTIKOFER, U, CASEY, M, DALLA TORRE, M, LAVANCHY, P, MEYER, J, TABACCHI, R, BOSSET, J. O
Published in European food research & technology (01.09.2002)
Published in European food research & technology (01.09.2002)
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Journal Article
Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes
Pillonel, L., Bütikofer, U., Schlichtherle-Cerny, H., Tabacchi, R., Bosset, J.O.
Published in International dairy journal (01.06.2005)
Published in International dairy journal (01.06.2005)
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Journal Article
Conference Proceeding
Occurrence and significance of Fusarium domesticum alias Anticollanti on smear-ripened cheeses
Bachmann, H.P., Bobst, C., Bütikofer, U., Casey, M.G., Dalla Torre, M., Fröhlich-Wyder, M.T., Fürst, M.
Published in Food science & technology (01.06.2005)
Published in Food science & technology (01.06.2005)
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Journal Article
Impact of oilseeds and grass-feeding at different altitudes on fatty acid composition of milk
COLLOMB, M, SIEBER, R, BÜTIKOFER, U, STOLL, W, SOLLBERGER, H, WECHSLER, D, GALLMANN, P
Published in Australian Journal of Dairy Technology (01.08.2003)
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Published in Australian Journal of Dairy Technology (01.08.2003)
Conference Proceeding
Journal Article
Benzoic acid as a natural compound in cultured dairy products and cheese
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Book Review
Journal Article
Hot topic : Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and lle-Pro-Pro during ripening of different Swiss cheese varieties
MEYER, J, BÜTIKOFER, U, WALTHER, B, WECHSLER, D, SIEBER, R
Published in Journal of dairy science (2009)
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Published in Journal of dairy science (2009)
Journal Article
Effect of α-keto acids on the development of flavour in Swiss Gruyere-type cheese
Casey, M.G., Bosset, J.O., Bütikofer, U., Fröhlich-Wyder, Marie-Therese
Published in Food science & technology (01.01.2004)
Published in Food science & technology (01.01.2004)
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Journal Article
Analytical methods for the determination of the geographic origin of Emmental cheese. Parameters of proteolysis and rheology
Pillonel, L, Albrecht, B, Badertscher, R, Buetikofer, U, Bosset, J.O. (Federal Dairy Research Station (FAM), Berne (Switzerland)), Chamba, J.F. (Institut Technique Francais de Fromages (ITFF), Foron (France)), Tabacchi, R. (Neuchatel Univ. (Switzerland). Institut de Chimie)
Published in Italian journal of food science (2003)
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Published in Italian journal of food science (2003)
Journal Article
Determination of tryptophan in feed by HPLC - Development of an optimal hydrolysis and extraction procedure by the EU commission DG XII in three international collaborative studies
Fontaine, J, Bech-Andersen, S, Butikofer U, Froidmont-Gortz, I. de
Published in Agribiological research (Germany) (1998)
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Published in Agribiological research (Germany) (1998)
Journal Article
Interlaboratory Comparison of Cheese Making Trials: Model Cheeses Made From Raw, Pasteurized and Microfiltered Milks
Bachmann, H.P., Banks, J., Beresford, T., Bütikofer, U., Grappin, R., Lavanchy, P., Lindblad, O., McNulty, D., McSweeney, P.L., Skeie, S.
Published in Food science & technology (01.09.1998)
Published in Food science & technology (01.09.1998)
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