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| 1 | The influence of fat,sugar and non-fat milk solids on selected taste,flavor and texture parameters of a vanilla ice-creA显示文摘 | Koeferli C R S Piccinali P Sigrist S | 1996 | Food Quality and Preferenc1996，7，2： | 1 |
| 2 | Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods显示文摘 | S. Mallia P. Piccinali B. Rehberger R. Badertscher F. Escher H. Schlichtherle-Cerny | 2008 | International Dairy Journal2008，，10： | 1 |
| 3 | Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition显示文摘 | GUGGISBERG D CUTHBERT-STEVEN J PICCINALI P | 2009 | International Dairy Journal2009，19，2： | 1 |
| 4 | The influence of fat, sugar and non - fat milk solids on selected taste, flavor and texture parameters of a vanilla ice cream 显示文摘 | Stampanoni Koeferli C R Piccinali P Sigrist S | 1996 | Food Quality and Preference1996，71，2： | 1 |
| 5 | Rheological,microstructural and sensory characterization of lowfat and whole milk set yoghurt as influenced by inulin addition显示文摘 | Guggisberg D Cuthbert-Steven J Piccinali P | 2009 | International Dairy Journal2009，19，： | 1 |
| 6 | Determi- nation of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids using instrumental andsensory methods 显示文摘 | MALLIA S PICCINALI P REHBERGER B | 2008 | Int Dairy Journal2008，18，1011： | 1 |
| 7 | Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition显示文摘 | D. Guggisberg J. Cuthbert-Steven P. Piccinali U. Bütikofer P. Eberhard | 2008 | International Dairy Journal2008，，2： | 1 |
| 8 | The influence of fat,sugar and non-milk fat solidson selected taste, flavor and texture parametersof vanilla ice-cream显示文摘 | Chantal R Koeferli S Piccinali P | 1996 | Food quality and Preference1996，7，： | 1 |
| 9 | Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids using instrumental and sensory methods显示文摘 | MALLIA S PICCINALI P REHBERGER B | 2008 | International Dairy Journal2008，18，： | 1 |
| 10 | Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses显示文摘 | Ryffe S Piccinali P Butikofer U | 2008 | Small Ruminant Research2008，79，1： | 1 |
| 11 | Rheo- logical, microstructural and sensory characterization of low - fat and whole milk set yoghurt as influenced by inulin addition 显示文摘 | Guggisberg D Cuthbert - Steven J Piccinali P | 2009 | International Dairy Journal2009，19，2： | 1 |
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