| Staling of bread: Role of amylose and amylopectin and influence of starch‐degrading enzymes S Hug‐Iten, F Escher, B Conde‐Petit Cereal Chemistry 80 (6), 654-661, 2003 | 320 | 2003 |
| Visualization of food structure by confocal laser scanning microscopy (CLSM) MB Dürrenberger, S Handschin, B Conde-Petit, F Escher LWT-Food Science and Technology 34 (1), 11-17, 2001 | 231 | 2001 |
| Structural features of starch-flavor complexation in food model systems B Conde-Petit, F Escher, J Nuessli Trends in food science & technology 17 (5), 227-235, 2006 | 229 | 2006 |
| Influence of high‐temperature drying on structural and textural properties of durum wheat pasta C Zweifel, S Handschin, F Escher, B Conde‐Petit Cereal Chemistry 80 (2), 159-167, 2003 | 201 | 2003 |
| Changes in starch microstructure on baking and staling of wheat bread S Hug-Iten, S Handschin, B Conde-Petit, F Escher LWT-Food Science and Technology 32 (5), 255-260, 1999 | 185 | 1999 |
| Formation of furan and methylfuran from ascorbic acid in model systems and food A Limacher, J Kerler, B Conde-Petit, I Blank Food Additives and Contaminants 24 (sup1), 122-135, 2007 | 157 | 2007 |
| Structural properties of starch in bread and bread model systems: Influence of an antistaling α‐amylase S Hug‐Iten, F Escher, B Conde‐Petit Cereal Chemistry 78 (4), 421-428, 2001 | 141 | 2001 |
| Phase separation and rheology of aqueous starch/galactomannan systems CB Closs, B Conde-Petit, ID Roberts, VB Tolstoguzov, F Escher Carbohydrate Polymers 39 (1), 67-77, 1999 | 139 | 1999 |
| Characterization of amylose—flavour complexes by DSC and X-ray diffraction J Nuessli, B Sigg, B Conde-Petit, F Escher Food Hydrocolloids 11 (1), 27-34, 1997 | 132 | 1997 |
| In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): Formation of ice and changes in the gluten network A Baier-Schenk, S Handschin, M Von Schönau, AG Bittermann, T Bächi, ... Journal of cereal science 42 (2), 255-260, 2005 | 125 | 2005 |
| Evidence of starch inclusion complexation with lactones C Heinemann, B Conde-Petit, J Nuessli, F Escher Journal of Agricultural and Food Chemistry 49 (3), 1370-1376, 2001 | 113 | 2001 |
| Fortification of rice: technologies and nutrients G Steiger, N Müller‐Fischer, H Cori, B Conde‐Petit Annals of the New York Academy of Sciences 1324 (1), 29-39, 2014 | 106 | 2014 |
| Influence of thermal processing conditions on acrylamide generation and browning in a potato model system TM Amrein, A Limacher, B Conde-Petit, R Amadò, F Escher Journal of agricultural and food chemistry 54 (16), 5910-5916, 2006 | 100 | 2006 |
| Starch transformation and structure development in production and reconstitution of potato flakes M Lamberti, A Geiselmann, B Conde-Petit, F Escher LWT-Food Science and Technology 37 (4), 417-427, 2004 | 97 | 2004 |
| Effect of heat treatment on wheat dough rheology and wheat protein solubility J Mann, B Schiedt, A Baumann, B Conde-Petit, TA Vilgis Food Science and Technology International 20 (5), 341-351, 2014 | 96 | 2014 |
| Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems C Heinemann, M Zinsli, A Renggli, F Escher, B Conde-Petit LWT-Food Science and Technology 38 (8), 885-894, 2005 | 96 | 2005 |
| Isolation, Physicochemical Characterization and Application of Yam (Dioscorea spp.) Starch as Thickening and Gelling Agent J Brunnschweiler, D Luethi, S Handschin, Z Farah, F Escher, ... Starch‐Stärke 57 (3‐4), 107-117, 2005 | 91 | 2005 |
| Ice in prefermented frozen bread dough—an investigation based on calorimetry and microscopy A Baier‐Schenk, S Handschin, B Conde‐Petit Cereal Chemistry 82 (3), 251-255, 2005 | 90 | 2005 |
| Comparative characterisation of aqueous starch dispersions by light microscopy, rheometry and iodine binding behaviour B Conde‐Petit, J Nuessli, S Handschin, F Escher Starch‐Stärke 50 (5), 184-192, 1998 | 84 | 1998 |
| Structural features of starch–lactone inclusion complexes in aqueous potato starch dispersions: the role of amylose and amylopectin C Heinemann, F Escher, B Conde-Petit Carbohydrate polymers 51 (2), 159-168, 2003 | 83 | 2003 |
