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1. 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

2. A coupled grinding and drying technology to enhance functional properties of locust bean gum and wheat flour

Illmann, Silke (2012)


Doctoral and Habilitation Theses

3. Adsorptionsverhalten von Proteinen und niedermolekularen Lipiden der Milch an Phasengrenzflächen

Eugster-Meier, Elisabeth (2001)


Doctoral and Habilitation Theses

4. A methodology for assessing the quality of fruit and vegetables

Azodanlou, Ramin (2001)


Doctoral and Habilitation Theses

5. Analysis of carbohydrates in food and glycoconjugates with capillary electrophoresis

Klockow-Beck, Antje (1995)


Doctoral and Habilitation Theses

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

Combes, Christian Daniel (2000)


Doctoral and Habilitation Theses

7. A new continuous process for gel formation from concentrated milk protein dispersions

Kornbrust, Beate A. (2004)


Doctoral and Habilitation Theses

8. Animal source foods and nutrition during early life

Good, Stephanie (2009)


Doctoral and Habilitation Theses

9. Antibiotic resistance genes in food: molecular identification and transfer between microorganisms with emphasis on enterococci

Leisibach, Sandra (2004)


Doctoral and Habilitation Theses

10. Antibiotic resistant enterococci in food

Schwarz, Franziska Vivica (2001)


Doctoral and Habilitation Theses

11. Antibiotikumresistente Bakterien: eine neue Dimension in der Lebensmittelmikrobiologie

Teuber, Michael, Perreten, Vincent and Wirsching, Frank (1996)


Reports

12. Antimicrobial and autolytic systems of dairy propionibacteria

Miescher, Susanne (1999)


Doctoral and Habilitation Theses

13. A nutrigenomics approach to understand the physiological properties of dairy products and probiotics

Sagaya, Mary Francina (2011)


Doctoral and Habilitation Theses

14. Applications and limits of "electronic noses" in the evaluation of dairy products

Schaller, Emmanuelle (2000)


Doctoral and Habilitation Theses

15. Aroma active sulphur compounds and their precursors in petite arvine wine

Fretz, Claudia Barbara (2005)


Doctoral and Habilitation Theses

16. Aromatisierung von proteinreichen Lebensmitteln

Beyeler, Max (1974)


Doctoral and Habilitation Theses

17. Aspects of selenium in nutrition

Zuberbühler, Christine Anne (2003)


Doctoral and Habilitation Theses

18. Assessment of dietary modulation on the gut microbiota of obese and normal-weight children using a combined in vivo and in vitro systems biology modeling platform

Payne, Amanda Nicole (2012)


Doctoral and Habilitation Theses

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

Goni, Juan Carlos (1993)


Doctoral and Habilitation Theses

20. Authentication of the botanical origin of honey

Ruoff, Kaspar (2006)


Doctoral and Habilitation Theses

21. Authentication of the geographic origin of meat

Ballestrem geb. Franke, Bettina Maria von (2008)


Doctoral and Habilitation Theses

22. Automatic dietary monitoring using on-body sensors

Amft, Oliver (2008)


Doctoral and Habilitation Theses

23. Beeinflussung der Kocheigenschaften von Teigwaren und deren Anreicherung mit Milchproteinen

Dürr, Peter (1971)


Doctoral and Habilitation Theses

24. Beiträge zur Kenntnis der Bakterizidie der Ziegenmilch

Hoffmann, Silvio (1931)


Doctoral and Habilitation Theses

25. Beiträge zur Kenntnis der Stickstoffverbindungen des Magerkäses

Huppert, Otto (1920)


Doctoral and Habilitation Theses


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