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176. Grundlagen zur qualitativen Verbesserung der Käsereibutter

Hofmann, Fitz (1954)


Doctoral and Habilitation Theses

177. Grüner Tee

Mattle, Sibylle (2002)


Master Theses

178. Handels- und Agrarpolitische Analyse des Mexikanischen Milchmarktes

Odermatt, Pius (1994)


Doctoral and Habilitation Theses

179. Hepatic fatty acid oxidation and control of food intake

Mansouri, Abdelhak (2008)


Doctoral and Habilitation Theses

180. Herstellung und Lagerung von Trockengemüse mit Kochsalzzusatz

Speck, Peter (1976)


Doctoral and Habilitation Theses

181. Hitzeinaktivierung von Enzymen, Salmonellen und anderen Bakterien bei der Pasteurisation von Eiprodukten

Jäckle, Margrit (1988)


Doctoral and Habilitation Theses

182. Homogenisation von Milch und Milchkonzentraten mit einer Lavaldüse

Grob, Manfred (1982)


Doctoral and Habilitation Theses

183. Human zinc nutrition in arid regions with zinc deficiency in soils and crops

Roohani, Nazanin (2012)


Doctoral and Habilitation Theses

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

Kratzer, Andreas Markus (2007)


Doctoral and Habilitation Theses

185. Hydroxyprolin-galactosid als Strukturkomponente eines Arabinogalactan-peptides aus Weizenmehl

Strahm, Andreas (1979)


Doctoral and Habilitation Theses

186. Identification and characterisation of the yeast flora in kefyr and smear ripened cheese

Wyder, Marie-Therese (1998)


Doctoral and Habilitation Theses

187. Identification of Bifidobacterium thermophilum RBL67 isolated from baby faeces and partial purification of its bacteriocin

von Ah, Ueli (2006)


Doctoral and Habilitation Theses

188. Identifizierung und Anwendungen von Phagenproteinen zum Nachweis von Listeria spp

Kaps, Julia (2010)


Doctoral and Habilitation Theses

189. Impact evaluation of food fortification with iron in school children and women of reproductive age

Andersson, Maria (2010)


Doctoral and Habilitation Theses

190. Impact of low temperature extrusion processing on disperse microstructure in ice cream systems

Wildmoser, Johann (2004)


Doctoral and Habilitation Theses

191. Impf- und Scherkristallisation von Schokoladen

Zeng, Yuantong (2000)


Doctoral and Habilitation Theses

192. Improving protein content in cassava storage roots

Stupak, Martin (2008)


Doctoral and Habilitation Theses

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

Zweifel, Christoph (2001)


Doctoral and Habilitation Theses

194. Influence of microfiltration on the quality of semi-hard cheese from raw milk with particular emphasis on Clostridium tyrobutyricum spores

Klantschitsch, Thorid (1999)


Doctoral and Habilitation Theses

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

Witschi, Friedrich (1999)


Doctoral and Habilitation Theses

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

Tschäppät, Susan (2000)


Doctoral and Habilitation Theses

197. Influence of structure on in vitro fermentability of different pectin preparations

Gulfi, Marianna (2006)


Doctoral and Habilitation Theses

198. Influence of UV-B radiation on quality determining compounds in must and wine and suspension cell cultures of Vitis vinifera

Cuperus, Florence Silvie (2007)


Doctoral and Habilitation Theses

199. Influences of continuous whipping process parameters on foam structure and stability

Hanselman, William (1996)


Doctoral and Habilitation Theses

200. Instrumentelle Erfassung der Textur von Instant-Kartoffelpüree

Schweingruber, Peter (1978)


Doctoral and Habilitation Theses