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.
Gille D., Zangger N., Soneson C., Bütikofer U., Delorenzi M., Schwander F., Kopf-Bolanz K.A., Chollet M., Walther B., Laederach K., Vergères G.
Caloric dose-responsive genes in blood cells differentiate the metabolic status of obese men.
The Journal of Nutritional Biochemistry, 43, 2017, 156-165.
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.
Storari M., Bütikofer U., Berthoud-dit-Gallon Marchand H., Arias E.
Lactate racemization in cheese by Clostridium tyrobutyricum.
In: IDF CheeseScience & Technology. 11-13 April, Dublin. 2016, 1.
Schmid A., Petry N., Walther B., Bütikofer U., Luginbühl W., Gille D., Chollet M., McTernan P. G., Gijs M. A. M., Vionnet N., Pralong F. P., Laederach K., Vergères G.
Inflammatory and metabolic responses to high-fat meals with and without dairy products in men.
British Journal of Nutrition, 113, (12), 2015, 1853-1861.
Alföldi T., Bütikofer U., Charles R., Kellerhals M., Pfefferli S., Schori F., Strasser A.
Übersicht zur Bio-Forschung von Agroscope und FiBL 2014 bis 2017.
Agroscope Science, 24, 2015.
other Languages:
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.
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.
Alföldi T., Bütikofer U., Charles R., Kellerhals M., Pfefferli S., Schori F., Strasser A.
Übersicht zur Bioforschung von Agroscope und FiBL 2012 bis 2013.
Agroscope Science, 9, 2014.
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.
Bischoff P., Bütikofer U., Guggisberg D., Stoffers H.
"Kraftprobe" vor dem Grillplausch?
Lebensmittel-Technologie, 6, 2014, 9-11.
Mühlemann P., Bütikofer U.
Synthese NutriScope 2011 – 2013.
Agroscope Science, 1, 2014.
Kellerhals M., Pfefferli S., Schori F., Bütikofer U., Charles R., Alföldi T. , Strasser F.
Wo steht die Schweizer Bioforschung?
Agrarforschung Schweiz, 4, (4), 2013, 200-203.
other Languages:
Berger T., Bütikofer U., Portmann R.
IDF/ISO Methoden zur Bestimmung von Lysozym in Käse.
InterLab Rundschreiben, (2), 2010, 6-8.
Alföldi T., Bütikofer U., Charles R., Pfefferli S., Samietz J., Schori F., Strasser F.
Übersicht zur Bioforschung von Agroscope und FiBL 2008-2011.
2010.
Sieber, R., Bütikofer U., Egger C., Portmann R., Walther B., Wechsler D.
ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties.
Dairy Science and Technology, 90, (1), 2010, 47-73.
Walther B., Portmann R., Bütikofer U., Bosshart A., Egger L., Sieber R., Wechsler D.
Influence of starter cultures on the concentration of ACE-inhibiting tripeptides VPP and IPP in semi-hard cheese.
In: IDF World Dairy Summit. 20.-24. September , Publ. IDF, Berlin. 2009, 1-1.
Walther B., Portmann R., Bütikofer U., Bosshart A., Egger C., Sieber R., Wechsler D.
BInfluence of starter cultures on the concentration of ACE-inhibiting tripeptides VPP and IPP in semi-hard cheese.
In: World Dairy Summit. 20.-24.09., Publ. IDF, Berlin. 2009, 1-1.
Schmid A., Ampuero S., Bütikofer U., Scherrer D., Badertscher R., Hadorn R.
Nutrient composition of Swiss cooked sausages.
Fleischwirtschaft International, (6), 2009, 61-64.
Schmid A., Ampuero S., Bütikofer U., Scherrer D., Badertscher R., Hadorn R.
Die Zusammensetzung von Brühwürsten Schweizer Herkunft = Nutrient composition of Swiss cooked sausages.
Fleischwirtschaft, (10), 2009, 98-102.