Lenz-Ajuh N., Rau L., Butticaz L., Aguiar Moreira E., Zimmer B., Beuret V., Loosli F., Ingenhoff J.-E., Wieland B., Zimmer G.
Impact of pH and temperature in dairy processing on the infectivity of H5N1 avian influenza viruses.
International Journal of Food Microbiology, in press, 2025, 111328.
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. et autres
Antilisterial properties of selected strains from the autochthonous microbiota of a Swiss artisan soft smear cheese.
Foods, 13, (21), 2024, Article 3473.
Wechsler D., Berthoud-dit-Gallon Marchand H., Irmler S., Dreier M., Shani N., Guggisberg D., Portmann R., Badertscher R., Loosli F., Bisig W., Bütikofer U., Häni W., Fröhlich-Wyder M. T.
Formation of biogenic amines by Lactobacillus wasatchensis in experimental Swiss-type cheeses and related opening defects.
Dans: IDF International Cheese Science and Technology Symposium. 7 June, Ed. IDF - International Dairy Federation, Québec, Kanada (online Symposium). 2021, 1.
Bachmann H.-P., Aeschlimann T., Loosli F.
Milchproteine oder pflanzliche Proteine – warum nicht beides?
LT Lebensmittel Technologie, (3), 2021, 16.
Bachmann H.-P., Aeschlimann T., Loosli F.
Warum nicht Proteine kombinieren?
Alimenta, 08, 2020, 28-29.