Pascal Fuchsmann

Functional strain redundancy and persistent phage infection in Swiss hard cheese starter cultures

Vincent Somerville, Hélène Berthoud, Remo S. Schmidt et al. · The ISME Journal · 2021 · 47 citations · Full text

Bacteriology, Bacteriophage, Microbial Evolution +18

Development and performance evaluation of a novel dynamic headspace vacuum transfer “In Trap” extraction method for volatile compounds and comparison with headspace solid-phase microextraction and headspace in-tube extraction

Pascal Fuchsmann, Mireille Tena Stern, Patrick Bischoff et al. · Journal of Chromatography A · 2019 · 41 citations · Full text

Solvent Extraction, Engineering, Headspace In-tube Extraction +17

Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses

Pascal Fuchsmann, Mireille Tena Stern, Yves-Alain Brügger et al. · Journal of Agricultural and Food Chemistry · 2015 · 35 citations

Food Chemistry, Odor Profiles, Volatile Compounds +15

Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth

Hélène Yi Meng, Miguel Piccand, Pascal Fuchsmann et al. · Journal of Agricultural and Food Chemistry · 2021 · 31 citations · Full text

Engineering, Flavoromics, Food Analysis +21

Formation of alanine, α-aminobutyrate, acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098

Elisabeth Eugster, Pascal Fuchsmann, Hedwig Schlichtherle‐Cerny et al. · International Dairy Journal · 2019 · 24 citations · Full text

Biosynthesis, Amino Acid Metabolism, Food Fermentation +15