ETH E-Collection · ETH Institutional Repository

1. Aufkonzentrierung von Flüssigkeitsgemischen mittels direktem Luftkontakt für die Anwendung in Entwicklungsländern

Goni, Juan Carlos (1993)

Doctoral and Habilitation Theses

2. Volkswirtschaftliche Bedeutung und Wettbewerbsfähigkeit der Schweizer Nahrungsmittelindustrie

Aepli, Matteo (2011)

Master Theses

3. A requirement-oriented data quality model and framework of a food composition database system

Presser, Karl Philippe (2012)

Doctoral and Habilitation Theses

4. Nanotechnologie im Bereich der Lebensmittel

Möller, Martin (2009)

Reports

5. About physical-chemical factors, their changes during manufacturing and influence on the rheological and structural properties of chocolate like model systems

Braun, Peter (2000)

Doctoral and Habilitation Theses

6. Dynamically enhanced membrane foaming

Müller-Fischer, Nadina (2007)

Doctoral and Habilitation Theses

7. Strömungs- und Kondensationsverhalten bei der direkten Dampfinjektion in viskose Stoffe

Hersperger, Thomas Urs (1996)

Doctoral and Habilitation Theses

8. Untersuchungen über die Oxidationsstabilität und über die Vakuumverpackung von Sterilkonserven

Margadant, Paul (1991)

Doctoral and Habilitation Theses

9. Ein Evaporator für Drittweltländer

Streiff, Thomas (1990)

Doctoral and Habilitation Theses

10. Influence of microstructure on the drying kinetics of a foamed amorphous model food concentrates

Witschi, Friedrich (1999)

Doctoral and Habilitation Theses

11. Influence of high-temperature drying on the structural and textural properties of durum wheat pasta

Zweifel, Christoph (2001)

Doctoral and Habilitation Theses

12. Hydration, dough formation and structure development in durum wheat pasta processing

Kratzer, Andreas Markus (2007)

Doctoral and Habilitation Theses

13. Steady and unsteady flow characteristics of non-Newtonian fluids in deformed elastic tubes

Nahar, Samsun (2012)

Doctoral and Habilitation Theses

14. Starch-flavour interactions

Tietz, Melanie (2007)

Doctoral and Habilitation Theses

15. Dairy fibre powders - Processing and application as rheology modifiers in confectionery systems

Marti, Irene (2004)

Doctoral and Habilitation Theses

16. Determinants of environmental innovations in the Swiss and German food and beverage industry

Engels, Stéphanie Véronique (2007)

Doctoral and Habilitation Theses

17. Heat stability and detection of botulinum neurotoxin

Weingart, Oliver Gerhard (2011)

Doctoral and Habilitation Theses

18. Impact of prolamin variation and 1BL.1RS translocation on bread-making quality parameters of wheat (Triticum aestivum L.)

Gobaa, Samy (2007)

Doctoral and Habilitation Theses

19. Structural and rheological properties of concentrated suspensions mixed with an emulsion

Hugelshofer, Daniel (2000)

Doctoral and Habilitation Theses

20. Freezing of bread dough - An investigation on water and ice properties in relation to dough structure

Baier-Schenk, Astrid (2005)

Doctoral and Habilitation Theses

21. Influence of processing on in vitro digestibility and fermentability of potatoes

Tschäppät, Susan (2000)

Doctoral and Habilitation Theses

22. Vergleich der α-Amylase-Aktivität im Speichel nach Konsum von zwei verschiedenen Müesli

Leicht, Christof (2002)

Master Theses

23. Impf- und Scherkristallisation von Schokoladen

Zeng, Yuantong (2000)

Doctoral and Habilitation Theses

24. Investigations on starch and starch-emulsifier interactions in durum wheat pasta

Cunin Dalvand, Catherine (1995)

Doctoral and Habilitation Theses

25. Digestibility and fermentability of differently processed wheat products

Jörger, Francisca Renata (1998)

Doctoral and Habilitation Theses