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Marie-Therese Fröhlich-Wyder

Federal Department of Economic Affairs Education and Research

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Publication

Featured researches published by Marie-Therese Fröhlich-Wyder.

International Dairy Journal | 2013

The effect of Lactobacillus buchneri and Lactobacillus parabuchneri on the eye formation of semi-hard cheese

Marie-Therese Fröhlich-Wyder; Dominik Guggisberg; René Badertscher; Daniel Wechsler; Annerös Wittwer; Stefan Irmler

International Dairy Journal | 2015

Mechanism and control of the eye formation in cheese

Dominik Guggisberg; Philipp Schuetz; Hans Winkler; Rudolf Amrein; Ernst Jakob; Marie-Therese Fröhlich-Wyder; Stefan Irmler; Walter Bisig; Iwan Jerjen; Mathieu Plamondon; J. Hofmann; Alexander Flisch; Daniel Wechsler

Dairy Science & Technology | 2013

Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria

Dominik Guggisberg; Marie-Therese Fröhlich-Wyder; Stefan Irmler; Mark Greco; Daniel Wechsler; Philipp Schuetz

Dairy Science & Technology | 2011

Biodiversity, dynamics, and characteristics of Propionibacterium freudenreichii in Swiss Emmentaler PDO cheese

Meral Turgay; Stefan Irmler; Dino Isolini; Rudolf Amrein; Marie-Therese Fröhlich-Wyder; Hélène Berthoud; Elvira Wagner; Daniel Wechsler

International Dairy Journal | 2013

Quantitative comparison of the eye formation in cheese using radiography and computed tomography data

Philipp Schuetz; Dominik Guggisberg; Iwan Jerjen; Marie-Therese Fröhlich-Wyder; J. Hofmann; Daniel Wechsler; Alexander Flisch; Walter Bisig; Urs Sennhauser; H.-P. Bachmann

Dairy Science & Technology | 2009

Influence of low calcium and low pH on melting characteristics of model Raclette cheese

Marie-Therese Fröhlich-Wyder; Dominik Guggisberg; Daniel Wechsler

Dairy Science & Technology | 2015

Influence of low pH on the metabolic activity of Lactobacillus buchneri and Lactobacillus parabuchneri strains in Tilsit-type model cheese

Marie-Therese Fröhlich-Wyder; Walter Bisig; Dominik Guggisberg; Stefan Irmler; Ernst Jakob; Daniel Wechsler

International Dairy Journal | 2017

Development of new methods for the quantitative detection and typing of Lactobacillus parabuchneri in dairy products

Hélène Berthoud; Daniel Wüthrich; Rémy Bruggmann; Daniel Wechsler; Marie-Therese Fröhlich-Wyder; Stefan Irmler

Australian Journal of Dairy Technology | 2010

Comparison between emmentaler PDo and generic emmental cheese production in europe

Walter Bisig; Marie-Therese Fröhlich-Wyder; Ernst Jakob; Daniel Wechsler

International Dairy Journal | 2017

Prevalence and diversity of histamine-forming Lactobacillus parabuchneri strains in raw milk and cheese – A case study

Patrizia Ascone; Jürg Maurer; John Haldemann; Stefan Irmler; Hélène Berthoud; Reto Portmann; Marie-Therese Fröhlich-Wyder; Daniel Wechsler

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Collaboration

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Daniel Wechsler

Federal Department of Economic Affairs Education and Research

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Ernst Jakob

Federal Department of Economic Affairs Education and Research

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Elisabeth Eugster-Meier

Bern University of Applied Sciences

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Philipp Schuetz

Swiss Federal Laboratories for Materials Science and Technology

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Ylva Ardö

University of Copenhagen

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Alexander Flisch

Swiss Federal Laboratories for Materials Science and Technology

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Iwan Jerjen

Swiss Federal Laboratories for Materials Science and Technology

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J. Hofmann

Swiss Federal Laboratories for Materials Science and Technology

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René Badertscher

Federal Department of Economic Affairs Education and Research

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Reto Portmann

Federal Department of Economic Affairs Education and Research

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