Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Walter Bisig"'
Autor:
Walter Bisig
Publikováno v:
CHIMIA, Vol 56, Iss 6 (2002)
The University of Applied Sciences Bern offers at the Swiss College of Agriculture Zollikofen internationally recognized modern modular studies in dairy and food processing technology. Courses in dairy business and management are included and prepare
Externí odkaz:
https://doaj.org/article/dcc3fd57b3214d078dee82b85d6b7c2e
Autor:
Marie-Therese Froehlich-Wyder, Dominik Guggisberg, Walter Bisig, Ernst Jakob, Remo S. Schmidt
Publikováno v:
International Dairy Journal. 144:105690
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81ae3b1013a40ff5de37950e623612a3
https://doi.org/10.1016/j.idairyj.2023.105690
https://doi.org/10.1016/j.idairyj.2023.105690
Autor:
Marie-Therese Fröhlich-Wyder, Walter Bisig, Dominik Guggisberg, Hans-Peter Bachmann, Barbara Guggenbühl, Meral Turgay, Daniel Wechsler
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3023d9348c21a9c0d578b8e3af3c1a5
https://doi.org/10.1016/b978-0-12-818766-1.00212-9
https://doi.org/10.1016/b978-0-12-818766-1.00212-9
Autor:
Walter Bisig, Alan L. Kelly
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1904ab0d9177aab39efd5a0d704474e4
https://doi.org/10.1016/b978-0-12-818766-1.00159-8
https://doi.org/10.1016/b978-0-12-818766-1.00159-8
Autor:
Walter Bisig, Lotti Egger, Reto Portmann, Déborah Mathis, Patrick Neuhaus, Cornelia Bär, Desirée Dürr
Publikováno v:
International Dairy Journal. 97:167-175
While proteomic techniques allow the identification and relative quantification of thousands of proteins in a single run, methods for absolute quantification remain laborious. In this study, a newly developed multiple reaction monitoring (MRM) method
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7615a9a0babeb59da41e54b62f538333
https://doi.org/10.1016/j.idairyj.2019.01.001
https://doi.org/10.1016/j.idairyj.2019.01.001
Autor:
Walter Bisig, Stefan Irmler, Ernst Jakob, Dominik Guggisberg, Marie-Therese Fröhlich-Wyder, Daniel Wechsler, Meral Turgay
Publikováno v:
International Dairy Journal. 89:86-95
The influence of three brining times (0, 1, and 3 d) and two propionibacteria (PAB) cultures (Prop A and Prop B) on eye formation was investigated in experimental Swiss-type cheeses by comparing PAB counts, biochemical parameters, eye numbers, diamet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e63296e5fd6ff1b481a7f469fdd9344
https://doi.org/10.1016/j.idairyj.2018.09.001
https://doi.org/10.1016/j.idairyj.2018.09.001
Autor:
Stefan Irmler, Marie-Therese Fröhlich-Wyder, Dominik Guggisberg, Walter Bisig, Reto Portmann, Claudia Wenzel, Alexandra Roetschi, Daniel Wechsler
Publikováno v:
International Dairy Journal. 85:191-200
The arginine deiminase (ADI) pathway catalyses the degradation of l -arginine via the intermediate l -citrulline into l -ornithine, ammonia, and CO2. This constitutes an important metabolic feature of some lactic acid bacteria (LAB) in their response
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::588c56edb6fdd0597faa48d7cc74540e
https://doi.org/10.1016/j.idairyj.2018.05.008
https://doi.org/10.1016/j.idairyj.2018.05.008
Autor:
Reto Portmann, René Badertscher, Daniel Wechsler, Karl Schafroth, Marie-Therese Fröhlich-Wyder, Hélène Berthoud, Stefan Irmler, Walter Bisig
Publikováno v:
International Dairy Journal. 113:104883
Histamine formation by four histaminogenic Lactobacillus parabuchneri strains in experimental cheeses was investigated. Firstly, Raclette cheeses were manufactured from pasteurised milk inoculated with different levels of selected L. parabuchneri str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f826e80a6d5bd07ee9f202f3131a9b75
https://doi.org/10.1016/j.idairyj.2020.104883
https://doi.org/10.1016/j.idairyj.2020.104883
Autor:
Beat Reidy, Reto Portmann, Patrick Neuhaus, Cornelia Bär, Lotti Egger, Walter Bisig, Michael Sutter, Christoph Kopp
Publikováno v:
International Dairy Journal. 109:104785
Impact of herbage proportion, breed, average days in lactation (ADiL), and season on bulk milk composition of 12 dairy farms were investigated over a year using a mixed effect model approach. A 10%-points higher proportion of herbage led to higher co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c84b363a3ab2e5547f49e31b0aceaf39
https://doi.org/10.1016/j.idairyj.2020.104785
https://doi.org/10.1016/j.idairyj.2020.104785
Autor:
Hans Winkler, Daniel Wechsler, Dominik Guggisberg, Philipp Schuetz, Rudolf Amrein, Alexander Flisch, Mathieu Plamondon, Marie-Therese Fröhlich-Wyder, Walter Bisig, Iwan Jerjen, Ernst Jakob, Jürgen Hofmann, Stefan Irmler
Publikováno v:
International Dairy Journal. 47:118-127
The production of Swiss-type cheeses with a typical number, size, and distribution of eyes is a difficult task, especially when bactofuged or microfiltrated milk is utilised. In this study, the potential of microparticles (plant origin) to influence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::753c0ebcbbc70172b435debbfff2c03f
https://doi.org/10.1016/j.idairyj.2015.03.001
https://doi.org/10.1016/j.idairyj.2015.03.001