ETH E-Collection · ETH Institutional Repository

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

Presser, Karl Philippe (2012)

Doctoral and Habilitation Theses

2. 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

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

Nahar, Samsun (2012)

Doctoral and Habilitation Theses

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

Witschi, Friedrich (1999)

Doctoral and Habilitation Theses

5. Starch-flavour interactions

Tietz, Melanie (2007)

Doctoral and Habilitation Theses

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

Marti, Irene (2004)

Doctoral and Habilitation Theses

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

Tschäppät, Susan (2000)

Doctoral and Habilitation Theses

8. Analysis of proteolytic breakdown products in Emmentaler cheese and in related model

Combes, Christian Daniel (2000)

Doctoral and Habilitation Theses