Roetschi A., Baumeyer Brahier A., Berthoud-dit-Gallon Marchand H., Braillard L., Gschwend F., Guisolan A., Haldemann J., Hummerjohann J., Joller C., Loosli F., Meola M., Naskova J., Oberhänsli S., Shani N., von Ah U. and others
Antilisterial properties of selected strains from the autochthonous microbiota of a Swiss artisan soft smear cheese.
Foods, 13, (21), 2024, Article 3473.
Arias E. M., Haldemann J., Sartori C., Fehér N.
Microbiota on cheese surface.
In: 13. Swiss Cheese Awards. 4 October, Publ. Fromarte / Swiss Cheese Marketing, Lugano. 2024.
other Languages:
Haldemann J., Sartori C., Arias E. M., Fehér N.
Natural whey starter (NWS).
In: 13. Swiss Cheese Awards. 4 October, Publ. Fromarte / Swiss Cheese Marketing, Lugano. 2024.
other Languages:
Haldemann J., Sartori C., Arias E. M., Fehér N.
Undefined mixed starter cultures.
In: 13. Swiss Cheese Awards. 4 October, Publ. Fromarte / Swiss Cheese Marketing, Lugano. 2024.
other Languages:
Purtschert G., Roetschi A., Irmler S., Von Ah U., Arias E.
Lactic acid bacteria as protective cultures for plant-based food.
In: 28th International ICFMH Conference FOOD MICRO 2024. 8 July, Burgos. 2024, 1.
Purtschert G., Arias E.
Small consortia of microorganisms enhancing the taste and safety of our food.
In: 11. Nachhaltigkeitstagung. 25. January, Reckenholz. 2024, 1-18.
Roetschi A., Gschwend F., Arias E.
Leuconostoc spp. in the rind of soft smear cheese: A contribution to food safety.
In: 14th International Symposium on Lactic Acid Bacteria. 29 August, Publ. Royal Netherlands Society for Microbiology, Egmond aan Zee (NL). 2023, 1.
Schmidt R., Somerville V., Berthoud-dit-Gallon Marchand H., Guggenbühl B., Gschwend F., Arias E.
The sensory and microbial diversity of Bernese Alp Cheese.
In: 13th FACEnetwork Meeting. 11. October, Grangeneuve (CH). 2023.
Von Ah U., Arias E.
Biopreservation oder die vergessene Rolle der Fermentation.
Agrarforschung Schweiz, 14, 2023, 16-23.
Arias E.
Cheese smear or the ancestral cultivation of a beneficial biofilm.
In: IAFP’s European Symposium. 6 May, Publ. International Association for Food Protection, München. 2022, 1-12.
Ryser L., Arias E., Berthoud H., Delbès-Paus C., Chassard C., Bruggmann R., Irmler S.
Cadaverine, putrescine, and histamine formation of Morganella morganii in raclette-type cheese.
International Dairy Journal, 129, 2022, 1-8.
Arias E., Haldemann J.
L' effet anti-clostridia de Lactobacillus Helveticus.
In: Journée des conseillers en fromagerie Romands et Tessinois. 02 juillet. 2021, 1-11.
Ryser L., Arias E., Perreten V., Irmler S., Bruggmann R.
Genetic and phenotypic diversity of Morganella morganii isolated from cheese: Morganella morganii cheese isolates.
Frontiers in Microbiology, online, (17 November), 2021, 1-11.
Wechsler D., Fehér N., Haldemann J., Meola M., Guggisberg D., Fuchsmann P., Guggenbühl B., Dreier M., Shani N., Badertscher R., Egger C., Portmann R., Arias E., Schmidt R.
Charakterisierung von Walliser Raclette GUB.
Agroscope Science, 115, 2021.
other Languages:
Bourdichon F., Arias E., Babuchowski A., Bückle A., Dal Bello F., Dubois A., Fontana A., Fritz D., Kemperman R., Laulund S., Mac Auliffe O., Miks M. H. , Papademas P., Patrone V., Sharma D. K. and others
Fermentation and Biopreservation the forgotten role of Food Cultures.
FEMS Microbiology Letters, 368, (14), 2021, fnab085.
Shani N., Oberhaensli S., Arias E.
Antibiotic susceptibility profiles of Pediococcus pentosaceus from various origins and their implications for the safety assessment of strains with food-technology applications.
Journal of Food Protection, 84, (7), 2021, 1160-1168.
Burtscher J., Küller F., Dreier M., Arias E., Drissner D., Domig K. J.
Characterization of clostridium tyrobutyricum xtrains using three different typing techniques.
Microorganisms, 8, (7), 2020, 1-17.
Eugster E., Sartori C., Louviot F., Ramseier H., Looser F., Bachmann H.-P., Arias E., Von Ah U., Weisskopf L.
Mikrobielle Schutzkulturen.
Lebensmittel-Technologie, 11, 2020, 18-19.
Fröhlich-Wyder M. T., Arias E., Jakob E.
Cheese yeasts.
Yeast, online, 2019, 1-13.
Arias E.
Kulturen aus dem Liebefeld - Eine zukunftsorientierte Tradition bei fermentierten Milchprodukten.
In: Lebensmitteltagung. 22. November, Publ. Zürcher Hochschule für Angewandte Wissenschaften ZHAW, Wädenswil. 2018, 1-30.