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Results:
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Results: 20
Authors:
BOSSET JO
BUTIKOFER U
DAFFLON O
KOCH H
SCHEURERSIMONET L
SIEBER R
Citation: Jo. Bosset et al., OCCURRENCE OF POLYCYCLIC AROMATIC-HYDROCARBONS IN CHEESE WITH AND WITHOUT A SMOKED FLAVOR, Sciences des aliments, 18(4), 1998, pp. 347-359
Authors:
SCHALLER E
BOSSET JO
ESCHER F
Citation: E. Schaller et al., ELECTRONIC NOSES AND THEIR APPLICATION TO FOOD, Lebensmittel-Wissenschaft + Technologie, 31(4), 1998, pp. 305-316
Authors:
BUTIKOFER U
BAUMANN E
SIEBER R
BOSSET JO
Citation: U. Butikofer et al., RIPENING OF EMMENTALER CHEESE WRAPPED IN FOIL WITH AND WITHOUT ADDITION OF LACTOBACILLUS-CASEI SUBSP CASEI - IV - HPLC SEPARATION OF WATER-SOLUBLE PEPTIDES, Lebensmittel-Wissenschaft + Technologie, 31(3), 1998, pp. 297-301
Authors:
SIEBER R
ROSESALLIN C
BOSSET JO
Citation: R. Sieber et al., CHOLESTEROL AND ITS OXIDATION-PRODUCTS IN DAIRY-PRODUCTS - ANALYSIS, EFFECT OF TECHNOLOGICAL TREATMENTS, NUTRITIONAL CONSEQUENCES, Sciences des aliments, 17(3), 1997, pp. 243-252
Authors:
MARIACA R
BOSSET JO
Citation: R. Mariaca et Jo. Bosset, INSTRUMENTAL ANALYSIS OF VOLATILE (FLAVOR) COMPOUNDS IN MILK AND DAIRY-PRODUCTS, Le Lait, 77(1), 1997, pp. 13-40
Authors:
BOSSET JO
BUTIKOFER U
GAUCH R
SIEBER R
Citation: Jo. Bosset et al., RIPENING OF EMMENTALER CHEESE WRAPPED IN FOIL WITH AND WITHOUT ADDITION OF LACTOBACILLUS-CASEI SUBSP CASEI .2. GAS-CHROMATOGRAPHIC INVESTIGATION OF SOME VOLATILE NEUTRAL COMPOUNDS USING DYNAMIC HEADSPACE ANALYSIS (VOL 30, PG 464, 1997), Lebensmittel-Wissenschaft + Technologie, 30(7), 1997, pp. 771-771
Authors:
BOSSET JO
BUTIKOFER U
GAUCH R
SIEBER R
Citation: Jo. Bosset et al., RIPENING OF EMMENTALER CHEESE WRAPPED IN FOIL WITH AND WITHOUT ADDITION OF LACTOBACILLUS-CASEI SUBSP CASEI .2. GAS-CHROMATOGRAPHIC INVESTIGATION OF SOME VOLATILE NEUTRAL COMPOUNDS USING DYNAMIC HEADSPACE ANALYSIS, Lebensmittel-Wissenschaft + Technologie, 30(5), 1997, pp. 464-470
Authors:
BACHMANN HP
BUTIKOFER U
BADERTSCHER R
DALLATORRE M
LAVANCHY P
BUHLERMOOR U
NICK B
JIMENO J
WARMKE R
GROSCH W
SIEBER R
BOSSET JO
Citation: Hp. Bachmann et al., RIPENING OF EMMENTALER CHEESE WRAPPED IN FOIL WITH AND WITHOUT ADDITION OF LACTOBACILLUS-CASEI SUBSP CASEI .1. MICROBIAL, CHEMICAL, RHEOLOGICAL AND SENSORY INVESTIGATIONS, Lebensmittel-Wissenschaft + Technologie, 30(4), 1997, pp. 417-428
Authors:
ROSESALLIN C
SIEBER R
BOSSET JO
TABACCHI R
Citation: C. Rosesallin et al., EFFECTS OF STORAGE OR HEAT-TREATMENT ON O XYSTEROLS FORMATION IN DAIRY-PRODUCTS, Lebensmittel-Wissenschaft + Technologie, 30(2), 1997, pp. 170-177
Authors:
MARIACA RG
BERGER TFH
GAUCH R
IMHOF MI
JEANGROS B
BOSSET JO
Citation: Rg. Mariaca et al., OCCURRENCE OF VOLATILE MONOTERPENOIDS AND SESQUITERPENOIDS IN HIGHLAND AND LOWLAND PLANT-SPECIES AS POSSIBLE PRECURSORS FOR FLAVOR COMPOUNDS IN MILK AND DAIRY-PRODUCTS, Journal of agricultural and food chemistry, 45(11), 1997, pp. 4423-4434
Authors:
ROSESALLIN C
SIEBER R
BOSSET JO
TABACCHI R
Citation: C. Rosesallin et al., CHOLESTEROL OXIDATION MECHANISMS, OCL. Oleagineux corps gras lipides, 3(3), 1996, pp. 227-235
Authors:
SIEBER R
BUTIKOFER U
BOSSET JO
Citation: R. Sieber et al., BENZOIC-ACID AS A NATURAL COMPOUND IN CULTURED DAIRY-PRODUCTS AND CHEESE, International dairy journal, 5(3), 1995, pp. 227-246
Authors:
IMHOF R
GLATTLI H
BOSSET JO
Citation: R. Imhof et al., VOLATILE ORGANIC-COMPOUNDS PRODUCED BY THERMOPHILIC AND MESOPHILIC SINGLE STRAIN DAIRY STARTER CULTURES, Lebensmittel-Wissenschaft + Technologie, 28(1), 1995, pp. 78-86
Authors:
ROSESALLIN C
HUGGETT AC
BOSSET JO
TABACCHI R
FAY LB
Citation: C. Rosesallin et al., QUANTIFICATION OF CHOLESTEROL OXIDATION-PRODUCTS IN MILK POWDERS USING [H-2(7)]CHOLESTEROL TO MONITOR CHOLESTEROL AUTOXIDATION ARTIFACTS, Journal of agricultural and food chemistry, 43(4), 1995, pp. 935-941
Authors:
IMHOF R
BOSSET JO
Citation: R. Imhof et Jo. Bosset, THE PERFORMANCE OF VARIOUS CAPILLARY COLUMNS FOR THE ANALYSIS OF VOLATILE FLAVOR COMPOUNDS IN DAIRY-PRODUCTS BY DYNAMIC HEADSPACE GAS-CHROMATOGRAPHY, HRC. Journal of high resolution chromatography, 17(1), 1994, pp. 25-30
Authors:
IMHOF R
BOSSET JO
Citation: R. Imhof et Jo. Bosset, RELATIONSHIPS BETWEEN MICROORGANISMS AND FORMATION OF AROMA COMPOUNDSIN FERMENTED DAIRY-PRODUCTS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(4), 1994, pp. 267-276
Authors:
IMHOF R
GLATTLI H
BOSSET JO
Citation: R. Imhof et al., VOLATILE ORGANIC AROMA COMPOUNDS PRODUCED BY THERMOPHILIC AND MESOPHILIC MIXED STRAIN DAIRY STARTER CULTURES, Lebensmittel-Wissenschaft + Technologie, 27(5), 1994, pp. 442-449
Authors:
IMHOF R
BOSSET JO
Citation: R. Imhof et Jo. Bosset, QUANTITATIVE GC-MS ANALYSIS OF VOLATILE FLAVOR COMPOUNDS IN PASTEURIZED MILK AND FERMENTED MILK-PRODUCTS APPLYING A STANDARD ADDITION METHOD, Lebensmittel-Wissenschaft + Technologie, 27(3), 1994, pp. 265-269
Authors:
BOSSET JO
GALLMANN PU
SIEBER R
Citation: Jo. Bosset et al., INFLUENCE OF LIGHT TRANSMITTANCE OF PACKING MATERIALS ON THE SHELF-LIFE OF MILK AND DAIRY-PRODUCTS - A REVIEW, Le Lait, 73(1), 1993, pp. 3-49
Authors:
BOSSET JO
COLLOMB M
SIEBER R
Citation: Jo. Bosset et al., THE AROMA COMPOSITION OF SWISS GRUYERE CHEESE .4. THE ACIDIC VOLATILECOMPONENTS AND THEIR CHANGES IN CONTENT DURING RIPENING, Lebensmittel-Wissenschaft + Technologie, 26(6), 1993, pp. 581-592
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