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Daniel Wechsler

Showing results (1-10 of 22) with videos related to

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Chimia|July 8, 2021
High-throughput Quantification of Cheese BacteriaMatthias Dreier, Daniel Wechsler
The American Naturalist|February 17, 2022
Cheating in Mutualisms Promotes Diversity and ComplexityDaniel Wechsler, Jordi Bascompte
Journal of Theoretical Biology|October 9, 2018
Thresholds in the resilience of modular social networks to invasion by defectorsDaniel Wechsler, Jordi Bascompte
Proceedings. Biological Sciences|April 17, 2024
Mechanistic interactions as the origin of modularity in biological networksDaniel Wechsler, Jordi Bascompte
Frontiers in Microbiology|March 21, 2022
Production of Putrescine and Cadaverine by <i>Paucilactobacillus wasatchensis</i>Hélène Berthoud, Daniel Wechsler, Stefan Irmler
Journal of Trace Elements in Medicine and Biology : Organ of the Society for Minerals and Trace Elements (GMS)|February 8, 2018
Iodine in Swiss milk depending on production (conventional versus organic) and on processing (raw versus UHT) and the contribution of milk to the human iodine supplyBarbara Walther, Daniel Wechsler, Patrick Schlegel, et al.
Food Chemistry|April 15, 2017
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-MSRené Badertscher, Carola Freiburghaus, Daniel Wechsler, et al.
Chimia|September 28, 2018
Enlightening the Lactate Degradation Processes in Cheese and Bacterial Cultures Using Phenylboronic Esterification and GC-MSRené Badertscher, Carola Freiburghaus, Daniel Wechsler, et al.
Peerj|February 29, 2020
SpeciesPrimer: a bioinformatics pipeline dedicated to the design of qPCR primers for the quantification of bacterial speciesMatthias Dreier, Hélène Berthoud, Noam Shani, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|September 26, 2019
Increase of iodine content in brine-salted soft, semi-hard and hard cheeses by diffusion of iodideMax Haldimann, Barbara Walther, Vincent Dudler, et al.
Pageof 3

Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
Chimia|July 8, 2021
High-throughput Quantification of Cheese BacteriaMatthias Dreier, Daniel Wechsler
The American Naturalist|February 17, 2022
Cheating in Mutualisms Promotes Diversity and ComplexityDaniel Wechsler, Jordi Bascompte
Journal of Theoretical Biology|October 9, 2018
Thresholds in the resilience of modular social networks to invasion by defectorsDaniel Wechsler, Jordi Bascompte
Proceedings. Biological Sciences|April 17, 2024
Mechanistic interactions as the origin of modularity in biological networksDaniel Wechsler, Jordi Bascompte
Frontiers in Microbiology|March 21, 2022
Production of Putrescine and Cadaverine by <i>Paucilactobacillus wasatchensis</i>Hélène Berthoud, Daniel Wechsler, Stefan Irmler
Journal of Trace Elements in Medicine and Biology : Organ of the Society for Minerals and Trace Elements (GMS)|February 8, 2018
Iodine in Swiss milk depending on production (conventional versus organic) and on processing (raw versus UHT) and the contribution of milk to the human iodine supplyBarbara Walther, Daniel Wechsler, Patrick Schlegel, et al.
Food Chemistry|April 15, 2017
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-MSRené Badertscher, Carola Freiburghaus, Daniel Wechsler, et al.
Chimia|September 28, 2018
Enlightening the Lactate Degradation Processes in Cheese and Bacterial Cultures Using Phenylboronic Esterification and GC-MSRené Badertscher, Carola Freiburghaus, Daniel Wechsler, et al.
Peerj|February 29, 2020
SpeciesPrimer: a bioinformatics pipeline dedicated to the design of qPCR primers for the quantification of bacterial speciesMatthias Dreier, Hélène Berthoud, Noam Shani, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|September 26, 2019
Increase of iodine content in brine-salted soft, semi-hard and hard cheeses by diffusion of iodideMax Haldimann, Barbara Walther, Vincent Dudler, et al.
Pageof 3