Stoffers H., Von Ah U.
Colture starter per salsicce crude.
Carne e Commestibili, 101, (17), 2015, 7-9.
altre lingue:
Lüdin P., Von Ah U., Shani N.
Langer Weg zur perfekten Starterkultur.
Alimenta, 8, 2015, 30-31.
Haldemann J., Berthoud-dit-Gallon Marchand H., Roetschi A., Von Ah U., Rollier D., Eugster E.
Tête de moine AOP: une nouvelle culture pour certifier son origine.
Recherche Agronomique Suisse, 4, (10), 2013, 448-450.
Eberhard P., von Ah U., Stoffers-Kneubühler H.
E importante il modo in cui vengono aggiunte le colture.
Carne e Commestibili, (6), 2013, 11.
altre lingue:
Bisig W., von Ah U., Guggisberg D., Fröhlich-Wyder M.-T., Wechsler D.
Dynamic Measurement of Carbon Dioxide Diffusion of Cheese and Eye Formation.
In: Cheese Ripening & Technology Symposium. 21.-24. Mai, Ed. IDF, Madison / Wisconsin. 2012, 1-1.
Ritter, P., Kohler, C., Von Ah, U.
Evaluation of the passage of Lactobacillus gasseri K7 and bifidobacteria from the stomach to intestines using a single reactor model.
BMC Microbiology, 9, (87), 2009.
Von Ah, U., Wirz, D., Daniels, U.A.
Isothermal micro calorimetry - a new method for MIC determinations: results for 12 antibiotics and reference strains of E. coli and S. aureus .
BMC Microbiology, 9, (106), 2009.