Elenco di pubblicazione

Pubblicazioni Patrizia Piccinali Schwegler

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., 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.

Guggenbühl B., Beutler E., Tena Stern M., Piccinali Schwegler P., Fuchsmann P.
Cheese and wine pairings – combining perception of sensory balance with GC-Olfactometry using VIDEO-Sniff.
In: 11th Pangborn Sensory Science Symposium. 23-27 August, Ed. Svenska Mässan, Gothenburg, Sweden. 2016, 1.

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.

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.

Chollet M., Gille D., Schmid A., Walther B., Piccinali P.
Acceptance of sugar reduction in flavored yogurt.
Journal of Dairy Science, 96, (9), 2013, 5501-5511.

Stoffers Helena, Piccinali Patrizia, Brügger Yves-Alain, Breme Katharina, Guggisberg Dominik
Chemiluminescence method to detect lipid oxidation in milk and cream powder.
In: 10th Euro Fed Lipid. 14-15 November , Ed. Cracow Poland, Poland. 2012, 1-1.

Chollet M., Gille D., Schmid A., Strahm W., Walther B., Piccinali P.
Acceptance Of Flavoured Yoghurt With Different Concentrations Of Added Sugar.
In: 5th European Conference on Sensory and Consumer Research. 9-12 September, Ed. ALP, Bern. 2012, 1-1.

Stoffers-Kneubühler H., Eberhard P., Brügger Y.-A., Beutler E., Breme K., Piccinali P.
Impact of Salt Reduction in Salami on Liking.
In: 5th European Conference on Sensory and Consumer Research. 9-12 September, Ed. ALP, Berne. 2012, 1-1.

Gille D., Piccinali P., Brombach, C.
Milch- und Zwischenmahlzeitenkonsum der Schweizer Generation 50+.
Ernährung im Fokus, (01), 2012, 14-18.

Goy, D., Häni, J.P., Piccinali, P., Wehrmüller, K., Jakob E., Bisig W.
Das Salz und seine Bedeutung.
ALP forum, (59), 2008, 1-18.
altre lingue: francese | inglese

Chollet M., Piccinali P.
Moins y a d'arôme, mieux c'est : Ajouter plus d'arôme dans un yogourth pour en diminuer la teneur en sucre, est-ce la solution? Il semble que non, puisqu'une étude montre que moins le yogourt est aromatisé, plus il est apprécié.
Alimenta, (23), 2011, 14-15.

Eberhard P., Piccinali P.
Test consumatori con salame dal tenore ridotto di sale.
Carne e Commestibili, (25), 2011, 37-37.
altre lingue: francese | tedesco

Walther B., Breme K., Egger C., Gille D., Guggisberg D., Piccinali P., Schmid A.
Ernährung und Sinneswahrnehmung – die Chemie des Essens.
In: . 2011, 1-1.

Stoffers-Kneubühler H., Chollet M., Eberhard P., Guggisberg D., Messadene-Chelali J., Schlüchter S., Piccinali P.
Salt reduction in cooked sausages.
In: 2nd Swiss Food Tech Day. 11 May, Sisseln (CH). 2011.

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