Search Results - GUGGENBÜHL, Barbara

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  1. 1
    Conversion of Methionine to Cysteine in Lactobacillus paracasei Depends on the Highly Mobile cysK-ctl-cysE Gene Cluster

    Conversion of Methionine to Cysteine in Lactobacillus paracasei Depends on the Highly Mobile cysK-ctl-cysE Gene Cluster by Wüthrich, Daniel, Irmler, Stefan, Berthoud, Hélène, Guggenbühl, Barbara, Eugster, Elisabeth, Bruggmann, Rémy

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  2. 2
    Understanding Swiss consumption of plant-based alternatives to dairy products

    Understanding Swiss consumption of plant-based alternatives to dairy products by Ammann, Jeanine, Grande, Angela, Inderbitzin, Jonas, Guggenbühl, Barbara

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  3. 3
    Catabolism of Serine by Pediococcus acidilactici and Pediococcus pentosaceus

    Catabolism of Serine by Pediococcus acidilactici and Pediococcus pentosaceus by IRMLER, Stefan, BAVAN, Tharmatha, OBERLI, Andrea, ROETSCHI, Alexandra, BADERTSCHER, René, GUGGENBÜHL, Barbara, BERTHOUD, Hélène

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  4. 4
    A preliminary study on the effect of Lactobacillus casei expressing cystathionine lyase1/cystathionine lyase2 on Cheddar cheese and the formation of sulphur-containing compounds

    A preliminary study on the effect of Lactobacillus casei expressing cystathionine lyase1/cystathionine lyase2 on Cheddar cheese and the formation of sulphur-containing compounds by Bogicevic, Biljana, Fuchsmann, Pascal, Breme, Katharina, Portmann, Reto, Guggenbühl, Barbara, Irmler, Stefan

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  5. 5
    35. Two-dimensional covariance components applied to sensory data

    35. Two-dimensional covariance components applied to sensory data by Brockhoff, Per M., Guggenbühl, Barbara

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  6. 6
    II-5. Aspects of the temporal perception of sweetness and viscosity

    II-5. Aspects of the temporal perception of sweetness and viscosity by Guggenbühl, Barbara, Noble, Ann C.

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