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Publications

Centre for Nutrition

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    Aber bitte glutenfrei! Sind die Deutschen essgestört?

    : Radiointerview.

    In: Radioiunterview SWR2. (11.1.2016). SWR2: SWR2.

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    Vitamin B12 Physiology, Production and Application, Chapter 6 Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants

    : in Book: Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants.

    Winheim: Wiley-VCH .

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    Development of functional products with dried micro-algae: consumer acceptance and nutritional benefits

    : Poster.

    In: European Nutritional Conference . Berlin: FENS. Peer reviewed.

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    Development of functional products with dried micro-algae: consumer acceptance and nutritional benefits, Poster.

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    In: European Nutritional Conference . Berlin: FENS. Peer reviewed.

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    Forum Gesundheit Luzern

    : Podiumsdiskussion.

    In: Podiumsdiskussion Forum Gesundheit Luzern. Öffentliche Veranstaltung. (28.05.2015). Luzern: Luzern.

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    Gesundheitliche Aspekte des Fleischkonsums

    : Eine Stellungnahme der Eidg. Ernährungskommission zur aktuellen epidemiologischen Datenlage.

    SCHWEIZERISCHES MEDIZIN-FORUM, 15, 24. 566-572.

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    Health Risks Associated with Meat Consumption: A review of Epidemiological Studies

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    Int. J. Vit. and Nutr. Res., 85, 1-2. 70-78. Peer reviewed.

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    Defining nutrition competence - is a conceptual framework possible?

    : Poster.

    In: Proceedings of the German Nutrition Society. Abstractband zum 51. Wissenschaftlichen Kongress. (87). Paderborn (D): DGE.

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    Novel bio-ingredient containing folate and B12 by fermentation of co-cultures of lactic acid bacteria and propionibacteria for use in bakery products

    : oral presentation.

    In: 3rd International Vitamin Conference. Kongress. (12.-15.5.). Washington DC/USA: IVC.

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    Von Wurstsalat und Weltfrieden

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    ZEIT Wissen, 01/2014.

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    Development of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12

    : Oral presentation.

    In: International Congress of Nutrition 2013. Granada, Spain: IUNS and SEN.

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    Ein Löffel fürs Herz, einer für die Gefässe

    : Interview for Publication.

    In: Kraft & Saft: Rubrik Wissen & Technik. (pp 16-17). Zurich: Kraft & Saft.

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    Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products

    : Oral presentation.

    In: 5th International Symposium Sourdough: Cereal Fermentation for Future Foods. (Oct 10-12). Helsindi, Finland: VTT Technical research centre of Finland.

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    Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products

    : Oral presentation.

    In: 5th International Symposium Sourdough: Cereal Fermentation for Future Foods. (Oct 10-12). Helsinki, Finland: VTT Technical research centre of Finland.

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    Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria

    : Oral presentation.

    In: 5th International Symposium Sourdough: Cereal Fermentation for Future Foods. (Oct 10-12). Helsinki, Finland: VTT Technical research centre of Finland.

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    Neuartige multifunktionale Inhaltsstoffe um Backwaren mit Folat und Vitamin B12 anzureichern

    : Oral Presentation.

    In: 49. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung. (p. 41). Munich: Proc.Germ. Nutr. Soc., Vol. 17 .

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    Targetting multifunctional bakery products – an update

    : Publication.

    In: Newsletter TRANSFER. (March). Zurich: ZHAW Lifesciences and Facility Management.