Eichinger J., Reiche A.-M., Münger A., Pimentel G., Fuchsmann P., Huber K., Dohme-Meier F.
Verwendbarkeit volatiler organischer Verbindungen in der Ausatemluft im Vergleich zu anderen biologischen Matrizen zur Identifikation ernährungsspezifischer metabolischer Profile von Milchkühen.
In: Schweizerische Vereinigung für Tierwissenschaften Tagung. 19. April, Zollikofen. 2023.
Carron C.-A., Fuchsmann P., Droz E., Simonnet X., Carlen C., Christ B.
Genetic, phytochemical and agronomic characterization of wild hop ecotypes from Switzerland.
Acta Horticulturae, 1358, 2023, 11-18.
Petignat-Keller S., Inderbitzin J., Fuchsmann P., Bertogliatti M., Bach B. Changins
Grappa ageing in Robinia wood barrels: Interesting potential for an invasive tree species?
In: Eurosense 2020. 13. Dezember, Rotterdam. 2022.
Bütikofer U., Badertscher R., Blaser C., Fuchsmann P., Tena Stern M., Kuert P. A., Pimentel G., Pimentel K. J., Vionnet N., Vergères G.
Serum and urine metabolites in healthy men after consumption of acidified milk and yogurt.
Nutrients, 14, (22), 2022, 1-23.
Kast C., Fracheboud M., Fuchsmann P.
Quantitation of 1,4-Dichlorobenzene and Thymol in Beeswax Using Dynamic Headspace Vacuum Transfer in Trap Extraction Prior to Gas Chromatography-Mass Spectrometry.
Molecules, 27, (17), 2022, 1-13.
Gfeller A., Fuchsmann P., De Vrieze M., Gindro K., Weisskopf L.
Bacterial volatiles known to inhibit Phytophthora infestans are emitted on potato leaves by Pseudomonas strains.
Microorganisms, 10, (8), 2022, 1-11.
Fuchsmann P., Tena Stern M., Petignat-Keller S., Inderbitzin J., Bertogliati M., Cléroux M., Bach B.
Robinia pseudoacacia (Black Locust): An Invasive Species with Unsuspected Potential in Grappa Ageing.
Chimia, 76, (5), 2022, 476.
Somerville V., Berthoud-dit-Gallon Marchand H., Schmidt R., Bachmann H.-P., Meng Y. H., Fuchsmann P., Von Ah U., Engel P.
Functional strain redundancy and phage resistance diversity in Swiss raw mixed cultures.
In: CBL 2022. 08. Juni, Ed. INRA Frankreich, Rennes. 2022.
Zia H., Von Ah U., Meng Y. H., Schmidt R., Kerler J., Fuchsmann P.
Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil.
Food Chemistry, 13, 2022, 1-11.
Stoffers H., Freivogel M., Blase R., Silacci P., Fuchsmann P., Früh B.
Influence of rosemary, clove and propolis on the oxidation stability of lard measured by an accelerated oxidation test.
In: 18th Euro Fed Lipid Congress. 21.10., Online. 2021.
Meng Y. H., Baumeyer Brahier A., Tena Stern M., Dubois S., Schmidt R., Fuchsmann P., Von Ah U.
Malt flavour in Swiss semi-hard cheese.
In: MiFFi Kongress Kopenhagen. 16.11., Kopenhagen. 2021.
Fuchsmann P.
Vacuum and headspace - an efficient and fast combination for the extraction of volatile compounds.
Chimia, 75, (10), 2021, 888.
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.
altre lingue:
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Somerville V., Berthoud-dit-Gallon Marchand H., Schmidt R., Bachmann H.-P., Meng Y. H., Fuchsmann P., Von Ah U., Engel P.
Functional strain redundancy and persistent phage infection in Swiss hard cheese starter cultures.
ISME Journal, 16, 2021, 388-399.
Guggisberg D., Joosten H., Fuchsmann P., Vergères G.
Nutrimetabolomics: concepts and applications.
In: Foodomics: Omic Strategies and Applications in Food Science. Ed. Jorge Barros-Velázquez, Royal Society of Chemistry. 2021, 374-415.
Fuchsmann P., Tena Stern M., Petignat-Keller S., Inderbitzin J., Bertogliati M., Cléroux M., Bach B.
Robinia wood barrels for grappa ageing: interesting potential for an invasive tree species? Focus on aroma compounds formed during ageing.
In: 16th Weurman Flavour Research Symposium. 4-6 May, Ed. INRAE, Dijon - Online. 2021, 1.
Meng Y. H., Piccand M., Fuchsmann P., Dubois S., Baumeyer Brahier A., Tena Stern M., Von Ah U.
Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth.
Journal of Agricultural and Food Chemistry, (69), 2021, 717-729.
Fuchsmann P., Vergères G.
Das Joghurt – wissenschaftliche Reise (Teil 1): Ein Modell für die Lebensmittelforschung.
ChemiExtra, 11, 2020, 17-18.
Fuchsmann P., Vergères G.
Die Nutrivolatilomik – wissenschaftliche Reise (Teil 2): Ein Werkzeug für die Lebensmittelforschung.
ChemiExtra, 12, 2020, 22-23.
Vergères G., Fuchsmann P.
Ein Modell für die Lebensmittelforschung: Das Joghurt – wissenschaftliche Reise (Teil 1).
ChemiExtra, 11, 2020, 17-18.