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: 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: 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: 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