Mallia S., Guggenbühl B., Frapolli S., Beisert B., Rauhut D.
Sulfur-Containing Compounds in Butter and their Influence on Butter Aroma.
elsevier, 2013, 337-342.
Bogicevic B., Fuchsmann P., Breme K., Portmann R., Guggenbühl B., Irmler S.
A preliminary study on the effect of Lactobacillus casei expressing cstathionine lyase1/cystathionine lyase2 on Cheddar cheese and the formation of sulphur-containing compounds.
International Dairy Journal, (33), 2013, 97-103.
Lucchetti M. A., Mallia S., Baumeyer Brahier A., Guggenbühl B., Breme K.
Lactone formation ability of a chosen Lactococcus lactis subsp. lactis var. diacetylactis strain from the Agroscope Strain Collection during fermentation in cream.
In: 4th European Yeast Flavour Workshop. 22.-23.07., Hrsg. TUM, Freising. 2013, 1-1.
Lucchetti M. A., Mallia S., Baumeyer Brahier A., Guggenbühl B., Breme K.
Lactone formation ability of a chosen Lactococcus lactis subsp. lactis var. diacetylactis strain from the Agroscope Strain Collection during fermentation in cream (Abstract).
In: 4th European Yeast Flavour Workshop. 22.-23.07., Hrsg. TUM, Freising. 2013, 1-1.
Lucchetti M. A., Mallia S., Baumeyer Brahier A., Guggenbühl B., Badertscher R., Breme K.
Effects of citrate addition in presence of lactic acid bacteria on cream and butter aroma.
In: 10th Wartburg Symposium on Flavor Chemistry&Biology. 16-19.04, Hrsg. Agroscope, Eisenach. 2013, 1-1.
Walther B., Mühlemann M., Arias-Roth E., Wechsler D., Zehntner U., Guggenbühl B.
Cheese: Health Aspects and Microbiological Risks.
In: Cheese Ripening: Quality, Safety and Health Aspects. Chapter 11, Hrsg. ALP, Nova Science "Advances in Food Safety and Food Microbiology". 2013, 195-214.
Irmler S., Bavan T., Oberli A., Roetschi A., Badertscher R., Guggenbühl B., Berthoud H.
Catabolism of Serine by Pediococcus acidilactici and Pediococcus pentosaceus.
Applied and Environmental Microbiology, 79, (4), 2013, 1309-1315.
Guggenbühl B., Zehentner U.
Probiotika und Health Claims: Ein Lösbares Dilemma?
Lebensmittel-Technologie, (10), 2012, 2-3.
Irmler S., Bavan T., Guggenbühl B.
Aminosäurestoffwechsel von Pediokokken aus Käse.
DMW - Die Milchwirtschaft, (20), 2011, 695-697.
Bachmann H.-P., Eugster E., Guggenbühl B., Schär H.
Weltmeisterliche Käse-Kulturen.
Agrarforschung Schweiz, 2, (11-12), 2011, 534-541.
weitere Sprachen:
Breme K., Guggenbühl B.
Odour-impact compounds of an odour representative HS-SPME-extract of a red berries yoghurt drink: a D-GC-O and GC-MS/FID-O study.
In: . 2011.
Mallia S., Piccinali P., Guggisberg D., Guggenbühl B.
Odour-active compounds and sensory profile of commercial European sour cream butters.
In: . 2011.
Mallia S., Guggenbühl B., Frapolli S., Beisert B., Rauhut D.
Sulphur-containing compounds in butter and their influence on butter aroma.
In: . 2011.
Breme K., Guggenbühl B.
Aroma profile of a red berries yoghurt drink by HS-SPME-GC-MS-O and influence of matrix texture on volatile aroma compound release of flavoured dairy products.
In: . 2011.
Roth E., Guggenbühl B., Eugster-Meier E., Jakob E.
Kulturen mit Knospe Label von ALP [Poster].
In: . 2010, 1-1.