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Results:
1-19
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Results: 19
Authors:
Escher, F
Citation: F. Escher, Honourary degree of Doctor of Science for Professor Franz Pirchner, PhD., from ETHZ, J ANIM BR G, 118(1), 2001, pp. 1-2
Authors:
Scheeder, MRL
Casutt, MM
Roulin, M
Escher, F
Dufey, PA
Kreuzer, M
Citation: Mrl. Scheeder et al., Fatty acid composition, cooking loss and texture of beef patties from meatof bulls fed different fats, MEAT SCI, 58(3), 2001, pp. 321-328
Authors:
Conde-Petit, B
Escher, F
Citation: B. Conde-petit et F. Escher, Special issue on food microscopy and structure, LEBENSM-WIS, 34(1), 2001, pp. 1-1
Authors:
Durrenberger, MB
Handschin, S
Conde-Petit, B
Escher, F
Citation: Mb. Durrenberger et al., Visualization of food structure by Confocal Laser Scanning Microscopy (CLSM), LEBENSM-WIS, 34(1), 2001, pp. 11-17
Authors:
Heinemann, C
Conde-Petit, B
Nuessli, J
Escher, F
Citation: C. Heinemann et al., Evidence of starch inclusion complexation with lactones, J AGR FOOD, 49(3), 2001, pp. 1370-1376
Authors:
Conde-Petit, B
Nuessli, J
Arrigoni, E
Escher, F
Amado, R
Citation: B. Conde-petit et al., Perspectives of starch in food science, CHIMIA, 55(3), 2001, pp. 201-205
Authors:
Hug-Iten, S
Escher, F
Conde-Petit, B
Citation: S. Hug-iten et al., Structural properties of starch in bread and bread model systems: Influence of an antistaling alpha-amylase, CEREAL CHEM, 78(4), 2001, pp. 421-428
Authors:
Schaller, E
Zenhausern, S
Zesiger, T
Bosset, JO
Escher, F
Citation: E. Schaller et al., Use of preconcentration techniques applied to a MS-based "electronic nose", ANALUSIS, 28(8), 2000, pp. 743-749
Authors:
Schaller, E
Bosset, JO
Escher, F
Citation: E. Schaller et al., Instability of conducting polymer sensors in an electronic nose system, ANALUSIS, 28(3), 2000, pp. 217-227
Rheology and structure of amylopectin potato starch dispersions without and with emulsifier addition
Authors:
Nuessli, J
Handschin, S
Conde-Petit, B
Escher, F
Citation: J. Nuessli et al., Rheology and structure of amylopectin potato starch dispersions without and with emulsifier addition, STARCH, 52(1), 2000, pp. 22-27
Authors:
Schenker, S
Handschin, S
Frey, B
Perren, R
Escher, F
Citation: S. Schenker et al., Pore structure of coffee beans affected by roasting conditions, J FOOD SCI, 65(3), 2000, pp. 452-457
Authors:
Zweifel, C
Conde-Petit, B
Escher, F
Citation: C. Zweifel et al., Thermal modifications of starch during high-temperature drying of pasta, CEREAL CHEM, 77(5), 2000, pp. 645-651
Authors:
Casutt, MM
Scheeder, MRL
Escher, F
Dufey, PA
Kreuzer, M
Citation: Mm. Casutt et al., Relating texture properties and composition of bovine fat tissue, FETT-LIPID, 101(8), 1999, pp. 283-290
Authors:
Closs, CB
Conde-Petit, B
Roberts, ID
Tolstoguzov, VB
Escher, F
Citation: Cb. Closs et al., Phase separation and rheology of aqueous starch/galactomannan systems, CARBOHY POL, 39(1), 1999, pp. 67-77
Authors:
Hug-Iten, S
Handschin, S
Conde-Petit, B
Escher, F
Citation: S. Hug-iten et al., Changes in starch microstructure on baking and staling of wheat bread, FOOD SCIENC, 32(5), 1999, pp. 255-260
Authors:
Perren, R
Escher, F
Citation: R. Perren et F. Escher, Investigation on the hot air roasting of nuts, IND ALI, 38(385), 1999, pp. 1121-1126
Authors:
Pfeiffer, C
D'Aujourd'hui, M
Walter, J
Nuessli, J
Escher, F
Citation: C. Pfeiffer et al., Optimizing food packaging and shelf life, FOOD TECHN, 53(6), 1999, pp. 52
Authors:
Schaller, E
Bosset, JO
Escher, F
Citation: E. Schaller et al., Practical experience with 'electronic nose' systems for monitoring the quality of dairy products, CHIMIA, 53(3), 1999, pp. 98-102
Authors:
Yamamoto, K
Conde-Petit, B
Handschin, S
Escher, F
Citation: K. Yamamoto et al., Physico-chemical changes in starch induced by high pressure treatment, VTT SYMPOS, 186, 1998, pp. 197-197
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