Authors: Bolliger, S Kornbrust, B Goff, HD Tharp, BW Windhab, EJ

Citation: S. Bolliger et al., Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing, INT DAIRY J, 10(7), 2000, pp. 497-504

Authors: Bolliger, S Goff, HD Tharp, BW

Citation: S. Bolliger et al., Correlation between colloidal properties of ice cream mix and ice cream, INT DAIRY J, 10(4), 2000, pp. 303-309

Authors: Bolliger, S Wildmoser, H Goff, HD Tharp, BW

Citation: S. Bolliger et al., Relationships between ice cream mix viscoelasticity and ice crystal growthin ice cream, INT DAIRY J, 10(11), 2000, pp. 791-797

Authors: Oesch, B Doherr, M Heim, D Fischer, K Egli, S Bolliger, S Biffiger, K Schaller, O Vandevelde, M Moser, M

Citation: B. Oesch et al., Application of Prionics Western blotting procedure to screen for BSE in cattle regularly slaughtered at Swiss abattoirs, ARCH VIROL, 2000, pp. 189-195

Authors: Bolliger, S Zeng, YT Windhab, EJ

Citation: S. Bolliger et al., In-line measurement of tempered cocoa butter and chocolate by means of near-infrared spectroscopy, J AM OIL CH, 76(6), 1999, pp. 659-667

Authors: Bolliger, S Closs, C Zeng, Y Windhab, E

Citation: S. Bolliger et al., In-line use of near infrared spectroscopy to measure structure parameters of frozen model sorbet, J FOOD ENG, 38(4), 1998, pp. 455-467