Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition

Dominik Guggisberg, J. Cuthbert-Steven, P. Piccinali, +2

International Dairy Journal

NutritionSensory CharacterizationFood MicrostructureFood TextureFood Structure +4

Acceptance of sugar reduction in flavored yogurt

Magali Chollet, Doreen Gille, Alexandra Schmid, +2

Journal of Dairy Science

The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream

Chantal R. Stampanoni Koeferli, P. Piccinali, Susanne Sigrist

Food Quality and Preference

NutritionFood AnalysisNon-fat Milk SolidsTexture ParametersVanilla Ice-cream +4

Effects of sugar substitution with Stevia, Actilight™ and Stevia combinations or Palatinose™ on rheological and sensory characteristics of low-fat and whole milk set yoghurt

Dominik Guggisberg, P. Piccinali, K. Schreier

International Dairy Journal

NutritionStevia CombinationsFood AnalysisSugar SubstitutionFood Texture +6

Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods

Silvia Mallia, P. Piccinali, B. Rehberger, +3

International Dairy Journal

Food ChemistryStorage StabilityFood AnalysisFood ProcessingSensory Methods +3

Short communication: Dairy consumption among middle-aged and elderly adults in Switzerland

Magali Chollet, Doreen Gille, P. Piccinali, +5

Journal of Dairy Science

Dietary AssessmentNutritionPublic Health NutritionCommunicationFood Choice +14

Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland

Alexandra Schmid, Doreen Gille, P. Piccinali, +6

Food & Nutrition Research

Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses

Stephan Ryffel, P. Piccinali, Ueli Bütikofer

Small Ruminant Research

Food ChoiceSwiss GoatSheep CheesesSensory ScienceSensometrics +4

Effect of fat score on the quality of various meat products

R. Hadorn, P. Eberhard, Dominik Guggisberg, +2

Meat Science

NutritionBody CompositionFood CompositionVarious Meat ProductsMeat Quality +5

Nutrition behavior of the middle-aged and elderly: Compliance with dietary recommendations of the food pyramid

Doreen Gille, Ueli Bütikofer, Magali Chollet, +6

Clinical Nutrition

Food ChoiceNutritionGeriatric NutritionPublic Health NutritionFood Pyramid +4