Marie‐Therese Fröhlich‐Wyder

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

Marie‐Therese Fröhlich‐Wyder, Dominik Guggisberg, René Badertscher et al. · International Dairy Journal · 2013 · 74 citations

Agriculture, Food Science, Microbiology +15

Interaction between propionibacteria and starter / non-starter lactic acid bacteria in Swiss-type cheeses

Marie‐Therese Fröhlich‐Wyder, H Bachmann, Michael G. Casey · Le Lait · 2002 · 65 citations · Full text

Agriculture, Dairy Science, Food Science +17

Mechanism and control of the eye formation in cheese

Dominik Guggisberg, Philipp Schuetz, Hans Winkler et al. · International Dairy Journal · 2015 · 61 citations

Medicine, Dairy Science, Vision Science +10

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

Patrizia Ascone, Jürg Maurer, John Haldemann et al. · International Dairy Journal · 2016 · 43 citations

Agriculture, Food Science, Microbiology +16

Occurrence and significance of Fusarium domesticum alias Anticollanti on smear-ripened cheeses

H Bachmann, C. Bobst, Ueli Bütikofer et al. · LWT · 2004 · 37 citations

Agriculture, Food Science, Microbiology +14