Zumthurm S., Stämpfli A.
Dataset on canteen field study.
Open Science Framework (OSF), Dataset, 2025

Zumthurm S., Papathanail I., Abdur Rahman L., Brigato L., Mougiakakou S., Stämpfli A.
Reducing meat consumption using a diet-related written prompt and the Swiss food pyramid: A field study.
Food Quality and Preference, 126, 2025, Artikel 105416.

Zumthurm S.
Reduktion des Fleischkonsums mittels einer Ernährungsempfehlung und der Schweizer Lebensmittelpyramide.
In: Cheese & Science. 11. Juni, Hrsg. Agroscope, Bern. 2024, 1-18.
weitere Sprachen: französisch

Guggenbühl B., Grande A., Ammann J.
Wahrnehmung und Konsum pflanzlicher Milchersatzprodukte in der Schweiz.
Agrarforschung Schweiz, 15, 2024, 109-118.

Zumthurm S., Stämpfli A.
A diet-related health prompt with the Swiss Food Pyramid as a nudge to reduce meat consumption.
Food Quality and Preference, 115, (June), 2024, 1-19.

Reguant Closa A., Loginova D., Mann S., Nemecek T.
NHE dimensions of consumer trends.
In: Reckenholz kolloquium. 2. November, Reckenholz. 2023, 1-18.

Ammann J., Grande A., Inderbitzin J., Guggenbühl B.
Understanding Swiss consumption of plant-based alternatives to dairy products.
Food Quality and Preference, 110, 2023, 1-10.

Kopf-Bolanz K. A., Villarreal Cruz M. C., Walther B., Denkel C., Guggisberg D.
Comparison of physicochemical properties of commercial UHT-treated plant-based beverages and cow’s milk.
Agrarforschung Schweiz, 14, 2023, 43-56.

Inderbitzin J., Petignat-Keller S., Stämpfli A., Guggenbühl B.
Milk and plant based alternatives on Twitter.
In: 10th European Conference on Sensory and Consumer Research. 13. September, Hrsg. Elsevier, Turku, Finnland. 2022.

Ritzel C., Arbenz A., von Ow A.
Ernährungssicherheit der Schweiz 2022: Aktuelle Ereignisse und Entwicklungen.
Agroscope Science, 135, 2022.

Guggenbühl B., Grande A., Stämpfli A., Inderbitzin J., Walther B.
Beliefs and Attitudes about and Sensory Perception of Selected Plant-Based Drinks.
In: EUROSENSE 2022: A Sense of Earth. 10th European Conference on Sensory and Consumer Research. 14. September, Hrsg. Elsevier, Turku. 2022, 1.

Stämpfli A., Inderbitzin J., Guggenbühl B., Walther B.
Living Labs and Participatory Methods in Food-Related Consumer Behavior Research.
In: EUROSENSE 2022: A Sense of Earth. 10th European Conference on Sensory and Consumer Research. 15. September, Hrsg. Elsevier, Turku. 2022, 1.

Stratmann A., Guggisberg D., Benavides-Reyes C., Siegford J., Toscano M. J.
Providing ramps in rearing aviaries affects laying pullet distribution, behavior and bone properties.
Journal of Applied Poultry Research, 31, (4), 2022, 1-14.

Keller M., Kreuzer M., Reidy B., Scheurer A., Guggenbühl B., Luder M., Frank J.
Effects on performance, carcass and meat quality of replacing maize silage and concentrate by grass silage and corn-cob mix in the diet of growing bulls.
Meat Science, 188, 2022, 1-11.

Guggisberg D., Aeschlimann T., Walther B.
Der richtige Milchschaum für den Cappucino.
Lebensmittel-Technologie, 3, 2022, 28-29.