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Results:
1-16
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Results: 16
Authors:
CONDEPETIT B
NUESSLI J
HANDSCHIN S
ESCHER F
Citation: B. Condepetit et al., COMPARATIVE CHARACTERIZATION OF AQUEOUS STARCH DISPERSIONS BY LIGHT-MICROSCOPY, RHEOMETRY AND IODINE BINDING BEHAVIOR, Starke, 50(5), 1998, pp. 184-192
Authors:
BENCZEDI D
TOMKA I
ESCHER F
Citation: D. Benczedi et al., THERMODYNAMICS OF AMORPHOUS STARCH-WATER SYSTEMS - 1 - VOLUME FLUCTUATIONS, Macromolecules, 31(9), 1998, pp. 3055-3061
Authors:
BENCZEDI D
TOMKA I
ESCHER F
Citation: D. Benczedi et al., THERMODYNAMICS OF AMORPHOUS STARCH-WATER SYSTEMS - 2 - CONCENTRATION FLUCTUATIONS, Macromolecules, 31(9), 1998, pp. 3062-3074
Authors:
SCHALLER E
BOSSET JO
ESCHER F
Citation: E. Schaller et al., ELECTRONIC NOSES AND THEIR APPLICATION TO FOOD, Lebensmittel-Wissenschaft + Technologie, 31(4), 1998, pp. 305-316
Authors:
GIRARDIN O
NINDJIN C
FARAH Z
ESCHER F
STAMP P
OTOKORE D
Citation: O. Girardin et al., USE OF GIBBERELLIC-ACID TO PROLONG DORMANCY AND REDUCE LOSSES DURING TRADITIONAL STORAGE OF YAMS, Journal of the Science of Food and Agriculture, 77(2), 1998, pp. 172-178
Authors:
GIRARDIN O
NINDJIN C
FARAH Z
ESCHER F
STAMP P
OTOKORE D
Citation: O. Girardin et al., EFFECT OF STORAGE-SYSTEM AND SPROUT REMOVAL ON POSTHARVEST YAM (DIOSCOREA SPP.) FRESH WEIGHT LOSSES, Journal of Agricultural Science, 130, 1998, pp. 329-336
Authors:
CONDEPETIT B
PFIRTER A
ESCHER F
Citation: B. Condepetit et al., INFLUENCE OF XANTHAN ON THE RHEOLOGICAL PROPERTIES OF AQUEOUS STARCH-EMULSIFIER SYSTEMS, Food hydrocolloids, 11(4), 1997, pp. 393-399
Authors:
NUESSLI J
SIGG B
CONDEPETIT B
ESCHER F
Citation: J. Nuessli et al., CHARACTERIZATION AMYLOS-FLAVOR COMPLEXES BY DSC AND X-RAY-DIFFRACTION, Food hydrocolloids, 11(1), 1997, pp. 27-34
Authors:
AMADO R
MANZARDO G
ESCHER F
Citation: R. Amado et al., ANALYTICAL-CHEMISTRY IN FOOD-SCIENCE, Chimia, 51(10), 1997, pp. 680-683
Authors:
UFHEIL G
ESCHER F
Citation: G. Ufheil et F. Escher, DYNAMICS OF OIL UPTAKE DURING DEEP-FAT FRYING OF POTATO SLICES, Lebensmittel-Wissenschaft + Technologie, 29(7), 1996, pp. 640-644
Authors:
ESCHER F
THEILMANN F
MARTINI U
SCHENZLE A
Citation: F. Escher et al., SQUEEZING SPECTRA FOR NONLINEAR-OPTICAL SYSTEMS - DISPERSIVE BISTABILITY, Applied physics. B, Lasers and optics, 60(2-3), 1995, pp. 89-98
Authors:
CONDEPETIT B
ESCHER F
Citation: B. Condepetit et F. Escher, COMPLEXATION INDUCED CHANGES OF RHEOLOGICAL PROPERTIES OF STARCH SYSTEMS AT DIFFERENT MOISTURE LEVELS, Journal of rheology, 39(6), 1995, pp. 1497-1518
Authors:
NUESSLI J
CONDEPETIT B
TROMMSDORFF UR
ESCHER F
Citation: J. Nuessli et al., INFLUENCE OF STARCH FLAVOR INTERACTIONS ON RHEOLOGICAL PROPERTIES OF LOW CONCENTRATION STARCH SYSTEMS, Carbohydrate polymers, 28(2), 1995, pp. 167-170
Authors:
BAUMANN B
ESCHER F
Citation: B. Baumann et F. Escher, MASS AND HEAT-TRANSFER DURING DEEP-FAT FRYING OF POTATO SLICES .1. RATE OF DRYING AND OIL UPTAKE, Lebensmittel-Wissenschaft + Technologie, 28(4), 1995, pp. 395-403
Authors:
CUNIN C
HANDSCHIN S
WALTHER P
ESCHER F
Citation: C. Cunin et al., STRUCTURAL-CHANGES OF STARCH DURING COOKING OF DURUM-WHEAT PASTA, Lebensmittel-Wissenschaft + Technologie, 28(3), 1995, pp. 323-328
Authors:
CONDEPETIT B
ESCHER F
Citation: B. Condepetit et F. Escher, INFLUENCE OF STARCH-LIPID COMPLEXATION ON THE AGING BEHAVIOR OF HIGH-CONCENTRATION STARCH GELS, Starke, 46(5), 1994, pp. 172-177
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