Phillip T. M., Schiffmann B., Tintrop L., Findlay J., Krafczyk N., Schlemminger H., Ainsa-Zazurca S., Ferreira V., Fuchsmann P., Nordmann P., Klotz L.-O., Szabo C., Majtan T.
Fluorometric toolkit for methanethiol quantification and methanethiol oxidase activity determination in biological systems.
Redox Biology, 95, 2026, Article 104288.
Tintrop L., Saehrendt H., von Ah U., Bräkling S., Klee S., Fuchsmann P.
Prioritization of key aroma compounds in microbially fermented oil matrices using GC-ecTOF-MS.
Dans: International Symposium on Challenges in Food Flavor and Volatile Compounds Analysis. 3 July, Poznan (PL). 2026.
Christen L., Zweifel M., Egli-Künzler L., Wins T., Zimmerman R., Rienth M., Fuchsmann P., Dienesné Nagy A., Rauhut D., Mackie-Haas K.
Effect of Nitrogen management on Souvignier Gris wine quality.
Dans: International Cool Climate Wine Symposium 2026. 26 January, Ed. New Zealand Society for Viticulture & Oenology, Christchurch (NZ). 2026.
Tintrop L., Wacker S., Fuchsmann P.
V-ITEX in practice: Enhanced headspace analysis through vacuum in-tube extraction.
Dans: Gerstel Webinar. 16 June, Online. 2026.
Blackford M., Dienesné Nagy A., Deneulin P., Fuchsmann P., Zufferey V., Bourdin G.
Understanding the expression of time on Chasselas wines.
Dans: Cervim. 7 May, Montreux (CH). 2026.
Vergères G., Bär C., von Ah U., Blaser C., Fuchsmann P., Pimentel G., Grasso F., Marti N., Pimentel K. J., Binz E., Brügger C., Portmann R., Macpherson A., Ganal-Vonarburg S., Sattari Z. et autres
Gesündere fermentierte Lebensmittel durch optimierte Kulturen.
Dans: Cheese and Science. 4. Juni, Ed. Agroscope, Liebefeld (CH). 2026.
Bär C., von Ah U., Blaser C., Fuchsmann P., Pimentel G., Grasso F., Bütikofer U., Pimentel K. J., Vergères G., Macpherson A., Ganal-Vonarburg S., Sattari Z., Fernandez Trigo N., Christensen S., Bruggmann R. et autres
Modulating food microbial systems to support human health.
Dans: The Microbiome 2.0 – Connecting the World of Food & Health. 22 April, Ed. Food Health, Basel (CH). 2026.
Tintrop L., Wacker S., Kopiec F., Cretnik S., Fuchsmann P.
Vacuum in-tube extraction (V-ITEX): A tutorial review of theoretical principles, operational parameters, and applications.
Analytica Chimica Acta, 1412, 2026, Article 345539.
Tintrop L., Zbinden D., Risse M. C., Fuchsmann P.
Evaluation and optimization of SPE pre‑processing combined with V‑ITEX‑GC‑MS versus direct V‑ITEX‑GC‑MS for urinary volatilome profiling.
Analytical and Bioanalytical Chemistry, 418, 2026, 3645-3663.
Eichinger J., Reiche A.-M., Eggerschwiler L., Tretola M., Pinotti L., Tintrop L., Fuchsmann P., Huber K., Dohme-Meier F.
Exhaled aldehydes as promising compounds to describe the energy balance of lactating dairy cows on a fresh herbage–based diet.
JDS Communications, 7, 2026, 256-261.
Bachmann H.-P., Berthoud-dit-Gallon Marchand H., Beuret V., Beutler E., Bräunlich S., Dubois S., Egger C., Fleuti C., Fröhlich M. T., Fuchsmann P., Guggisberg D., Inderbitzin J., Marzohl D., Portmann R., Schmidt R. et autres
Authenticité du pain de seigle valaisan AOP.
Agroscope Science, 225, 2026, 1-111.
autres langues:
allemand
Bär C., Pimentel G., Roder T., Christensen S., Biedermann D., Fuchsmann P., Grasso F., von Ah U., Walther B., Bruggmann R., Ganal-Vonarburg S., Vergères G.
Development of functional fermented foods to support human health.
Dans: 1st International Conference on Fermented Foods. 30. October, Ed. NOI Techpark, Bozen (IT). 2025.
Bär C., Pimentel G., Roder T., Christensen S., Biedermann D., Fuchsmann P., Grasso F., von Ah U., Walther B., Bruggmann R., Ganal-Vonarburg S., Vergères G.
Development of functional fermented foods to support human health.
Dans: 11th Beneficial Microbes Conference. 3. November, Amsterdam (NL). 2025.
Deußing G., Fuchsmann P., Tintrop L., Wacker S., Albinus T., Kopiec F., Schüler K., Cretnik S.
Auf den Spuren einer neuen Headspace-Technik.
LaborPraxis, 10, 2025, 42-45.
Eichinger J., Tintrop L., Siegenthaler R., Reiche A.-M., Dohme-Meier F., Fuchsmann P.
Comparison of the suitability of different sampling techniques for exhaled volatile organic compounds in dairy cows.
Journal of Breath Research, 19, (4), 2025, Article 046009.
Blackford M., Guggenbühl Gasser B., Inderbitzin J., Wiederkehr M., Fuchsmann P., Bieri S., Mackie-Haas K.
Consumer preferences in wine: Traditional vs fungus-resistant varieties in Switzerland.
OENO One, 59, (3), 2025, Article 9239.
Fröhlich M. T., Bachmann H.-P., Bisig W., Fritsch L., Fuchsmann P., Guggisberg D., Turgay M.
Cheeses with propionic acid fermentation.
Dans: Cheese Chemistry, Physics and Microbiology. 5, Ed. Elsevier. 2025, 879-907.
Christensen S., Biedermann D., Sattari Z., Roder T., Tena-Stern M., Blaser C., Fuchsmann P., von Ah U., Walther B., Bruggmann R., Ganal-Vonarburg S., Vergères G., Pimentel G., Bär C.
Metabolic profiling reveals enrichment of health-related metabolites in yoghurt by variation of strain consortium.
Food Bioscience, 71, 2025, Article 107047.
Blackford M., Dienesné Nagy A., Deneulin P., Fuchsmann P., Zufferey V., Bourdin G.
What defines the aging signature of Chasselas wines?
Dans: Macrowine 2025. 23 June, Bolzano (IT). 2025.
Fuchsmann P., Tintrop L., Wacker S., Dienesné Nagy A., Blackford M., Deneulin P.
Hat gealterter Chasselas Potential?
ChemiExtra, 3-4, 2025, 6-7.