Gille D., Walther B., Badertscher R., Bosshart A., Brügger C., Brühlhart M., Gauch R., Noth P., Vergères G., Egger L.
Detection of lactose in products with low lactose content.
International Dairy Journal, 83, 2018, 17-19.
Bär C., Mathis D., Sutter M., Spahni M., Gauch R., Bisig W., Egger L., Portmann R.
Fatty acids and protein composition of milk produced under different feeding regime-“We eat what we feed”.
In: Max Rubner Conference "Health aspects of milk and dairy products". 7-9 Octobre, Publ. Max Rubner-Institut, Karlsruhen. 2013, 1.
other Languages:
german
Schlichtherle-Cerny, H., Gauch, R., Imhof, M.
Analysis of Gruyère type cheeses by Purge&Traps GC-MS and solvent assisted flavour evaportation GC-O/MS.
Weurman, flavour research symposium, 2005, 1-1.
Lunden, A., Gustafsson, V., Imhof, M., Gauch, R., Bosset, J.O.
High trimethylamine concentration in milk from cows on standard diets is expressed as fishy off-flavour.
Journal of Dairy Research, 69, (3), 2002, 383-390.
Bosset, J.O., Albrecht, B., Badertscher, R., Dalla Torre M., Gauch, R., Imhof, R., Isolini, D., Lavanchy, P., Meyer, J., Spahr, U., Wismer, M.
Caractérisation microbiologique, chimique et sensorielle de laits, de caillés et de fromages de chèvre tessinois de type Formaggini.
Travaux Chimiques en Alimentation et Hygiène, 92, 2001, 546-580.
Larrayoz, P., Addis, M., Gauch, R., Bosset, J.O.
Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes` milk cheeses.
International Dairy Journal, 11, (11.12.2009), 2001, 911-926.
Bosset, J.O., Gubler, M., Bütikofer, U., Gauch, R.
Mono-, Di- and Trimethyl Benzene in Frozen Cheese Samples: Natural Metabolites or Environmental Pollutants.
FAM-Information, (404), 2000, 1-13.
Bosset J.O., Jeangros B., Berger T., Bütikofer U., Collomb M., Gauch R., Lavanchy P., Scehovic J., Troxler J., Sieber R.
Hartkäse Typ Gruyère des Berg- und Talgebietes im Vergleich.
FAM-Information, (367), 1999, 1-11.
other Languages:
french
Bosset, J.O., Jeangros, B., Berger, T., Bütikofer, U., Collomb, M., Gauch, R., Lavanchy, P., Scehovic, J., Troxler, J., Sieber, R.
Comparaison de fromage à pâte dure de type Gruyère produits en région de montage et de plaine. (Comparison of Swiss hard cheese Gruyère-type produced in highland and lowland).
Revue suisse d'agriculture, 31, (1), 1999, 17-22.
Bosset, J.O., Berger, T., Bühler-Moor, U., Bütikofer, U., Collomb, M., Dafflon, O., Gauch, R., Jeangros, B., Lavanchy, P., Mariaca, R., Scehovic, J., Sieber, R.
Comparison of some highland and lowland gruyère-type cheese of Switzerland: A study of their potential PDO/AOC/AOP characteristics.
In: 5th Plenary Meeting with Cost'95 action 1997. 27.-28.11., Publ. COST, Besançon. 1999, 153-158.
Bosset, J.O., Bütikofer, U., Gauch, R., Mariaca, R., Pauchard, J.P., Sieber, R., Jeangros, B., Troxler, J., Conod, D., Scehovic, J.
Relations entre les caractéristiques des herbages et celles des fromage.
Montagna, 9, (01.02.2009), 1998, 35-37.
Bosset, J.O., Berger, T., Bütikofer, U., Collomb, M., Gauch, R., Lavanchy, P., Sieber, R., Jeangros, B.
Hartkäse Typ Gruyère des Berg- und Talgebietes im Vergleich. (Comparison of Swiss hard cheese Gruyère-type produced in highland and lowland).
Agrarforschung, 5, (8), 1998, 363-366.
Mariaca, R., Gauch, R., Berger, T., Bosset, J.O., Schär, W.
Volatile compounds of Swiss processed cheeses.
Mitteilungen aus dem Gebiete der Lebensmittel-Untersuchung und -Hygiene, 89, 1998, 625-638.
Mariaca, R., Berger, T., Gauch, R., Imhof, M., Jeangros, B., Bosset, J.O.
Occurrence of volatile mono- and sesquiterpenoids in highland and lowland plant species as possible precursors for flavor compounds in milk and dairy products.
FAM-Information, (347), 1997, 1-19.
Bosset, J.O., Bütikofer, U., Gauch, R., Sieber, R.
Reifungsverlauf von in Folien verpacktem Emmentaler Käse, mit und ohne Zusatz von Lactobacillus casei subsp. casei. II. Gaschromatographische Untersuchung einiger flüchtiger, neutraler Verbindungen mit Hilfe einer dynamischen Dampfraumanalyse.
FAM-Information, (343), 1997, 1-8.
Bosset, J.O., Bütikofer, U., Gauch, R., Sieber, R.
Ripening of emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp casei. .II. Gas chromatographic investigation of some volatile neutral compounds using dynamic headspace analysis (vol 30, pg 464, 1997) Eratum.
Food Science and Technology, 30, (7), 1997, 771-771.
Bosset, J.O., Bütikofer, U., Gauch, R., Mariaca, R., Pauchard, J.P., Sieber, R., Jeangros, B., Troxler, J., Conod, D., Scehovic, J.
Vorstellung der Studie: Einfluss von Gras auf L`Etivaz- und Gruyère-Käse. Présentation du projet: Etude des relations entre les caractéristiques des herbages et celles du lait, de la crème et du fromage de type L`Etivaz ou Gruyère. (An investigation into the relationship between the characteristics of grass and those of milk, cream, L`Etivaz cheese and Gruyere cheese. A project presentation).
Agrarforschung, 4, (2), 1997, 79-82.
Jeangros, B., Troxler, J., Conod, D., Scehovic, J., Bosset, J.O., Bütikofer, U., Gauch, R., Mariaca, R., Pauchard, J.P., Sieber, R.
Relation entre les caractéristiques de l`herbe et celles du fromage. Présentation et premier résultats d`une étude pluridisciplinaire. (Relationships between the characteristics of grass and those of cheese. Presentation and preliminary results of a multi-disciplinary study).
Fourrages, 152, 1997, 437-443.
Bosset, J.O., Bütikofer, U., Gauch, R., Sieber, R.
Ripening of emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei. II. Gas chromatographic investigation of some volatile neutral compounds using dynamic headspace analysis.
Food Science and Technology, 30, (5), 1997, 464-470.
Bosset, J.O., Eberhard, P., Gallmann, P., Gauch, R., Sieber, R.
Vorkommen und Verhalten von Dimethylsulfid und Dimethyldisulfid in erhitzter Milch und Vergleich verschiedener GC-Detektoren.
Mitteilungen aus dem Gebiete der Lebensmittel-Untersuchung und -Hygiene, 88, 1997, 176-190.