René Badertscher

TL;DR: A methodological description of nutritional metabolomics is provided that reflects on the state-of-the-art techniques used in the laboratories of the Food Biomarker Alliance as well as points of reflections to harmonize this field.

TL;DR: In this article, the discriminating potential of stable isotope ratios was evaluated using difference tests of mean values and principal component analysis (PCA) to identify the best tracers of origin for the remainder of the project.

TL;DR: In this paper, chemical, biochemical, microbiological, color and sensory parameters were investigated leading to the following preliminary results: the presence of Lb. helveticus seemed to be a good indicator of an origin other than Swiss, the concentration of enterococci, facultative and obligate heterofermentative lactobacilli and salt tolerant bacteria was significantly lower in Emmentaler Switzerland™ than in the foreign cheeses.

TL;DR: In this article, the influence of various strains of Lactobacillus buchneri on cheese ripening was studied, and it was shown that Lb. buchnersi and Lb parabuchneris have a high potential to influence eye formation in cheese.

TL;DR: Several novel candidate markers for soy drink were identified, such as pinitol and trigonelline, and these candidate FIBs of dairy intake could serve as a basis for future validation studies under free-living conditions.