Wechsler D - Search Results

1

The Histidine Decarboxylase Gene Cluster of Lactobacillus parabuchneri Was Gained by Horizontal Gene Transfer and Is Mobile within the Species.

Wüthrich D, Berthoud H, Wechsler D, Eugster E, Irmler S, Bruggmann R. Wüthrich D, et al. Among authors: wechsler d. Front Microbiol. 2017 Feb 17;8:218. doi: 10.3389/fmicb.2017.00218. eCollection 2017. Front Microbiol. 2017. PMID: 28261177 Free PMC article.

2

Production of Putrescine and Cadaverine by Paucilactobacillus wasatchensis.

Berthoud H, Wechsler D, Irmler S. Berthoud H, et al. Among authors: wechsler d. Front Microbiol. 2022 Mar 3;13:842403. doi: 10.3389/fmicb.2022.842403. eCollection 2022. Front Microbiol. 2022. PMID: 35308356 Free PMC article.

3

Development of a High-Throughput Microfluidic qPCR System for the Quantitative Determination of Quality-Relevant Bacteria in Cheese.

Dreier M, Berthoud H, Shani N, Wechsler D, Junier P. Dreier M, et al. Among authors: wechsler d. Front Microbiol. 2021 Jan 7;11:619166. doi: 10.3389/fmicb.2020.619166. eCollection 2020. Front Microbiol. 2021. PMID: 33488561 Free PMC article.

4

High-throughput qPCR and 16S rRNA gene amplicon sequencing as complementary methods for the investigation of the cheese microbiota.

Dreier M, Meola M, Berthoud H, Shani N, Wechsler D, Junier P. Dreier M, et al. Among authors: wechsler d. BMC Microbiol. 2022 Feb 7;22(1):48. doi: 10.1186/s12866-022-02451-y. BMC Microbiol. 2022. PMID: 35130830 Free PMC article.

5

Validated method for the determination of propane-1,2-diol, butane-2,3-diol, and propane-1,3-diol in cheese and bacterial cultures using phenylboronic esterification and GC-MS.

Badertscher R, Freiburghaus C, Wechsler D, Irmler S. Badertscher R, et al. Among authors: wechsler d. Food Chem. 2017 Sep 1;230:372-377. doi: 10.1016/j.foodchem.2017.03.069. Epub 2017 Mar 14. Food Chem. 2017. PMID: 28407924

6

Enlightening the Lactate Degradation Processes in Cheese and Bacterial Cultures Using Phenylboronic Esterification and GC-MS.

Badertscher R, Freiburghaus C, Wechsler D, Irmler S. Badertscher R, et al. Among authors: wechsler d. Chimia (Aarau). 2018 Sep 1;72(9):647. doi: 10.2533/chimia.2018.647. Chimia (Aarau). 2018. PMID: 30257743 Free article. No abstract available.

7

SpeciesPrimer: a bioinformatics pipeline dedicated to the design of qPCR primers for the quantification of bacterial species.

Dreier M, Berthoud H, Shani N, Wechsler D, Junier P. Dreier M, et al. Among authors: wechsler d. PeerJ. 2020 Feb 18;8:e8544. doi: 10.7717/peerj.8544. eCollection 2020. PeerJ. 2020. PMID: 32110486 Free PMC article.

8

Increase of iodine content in brine-salted soft, semi-hard and hard cheeses by diffusion of iodide.

Haldimann M, Walther B, Dudler V, Aubert R, Wechsler D. Haldimann M, et al. Among authors: wechsler d. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019 Dec;36(12):1787-1799. doi: 10.1080/19440049.2019.1668571. Epub 2019 Sep 25. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019. PMID: 31553689 Free article.

9

High-throughput Quantification of Cheese Bacteria.

Dreier M, Wechsler D. Dreier M, et al. Among authors: wechsler d. Chimia (Aarau). 2021 Jun 30;75(6):550. doi: 10.2533/chimia.2021.550. Chimia (Aarau). 2021. PMID: 34233824 Free article. No abstract available.

10

Occurrence of the angiotensin-converting enzyme inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin.

Bütikofer U, Meyer J, Sieber R, Walther B, Wechsler D. Bütikofer U, et al. Among authors: wechsler d. J Dairy Sci. 2008 Jan;91(1):29-38. doi: 10.3168/jds.2007-0413. J Dairy Sci. 2008. PMID: 18096922 Free article.

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