Concepedia

Anton Pfefferle

AP

Statistics

Publications

4

Citations

284

H-Index

4

Active since

2003

Affiliations

Swiss Hotel Management School(Current)

Department of Health Canton of Zurich

Anton Pfefferle is an author at Swiss Hotel Management School specializing in agriculture, food science, and food additives.

Publications per year

2003–2015

4

Publications

4

French fries with less than 100�?g/kg acrylamide. A collaboration between cooks and analysts

Koni Grob, Maurus Biedermann, Sandra Biedermann‐Brem et al. · European Food Research and Technology · 2003 · 135 citations

, , +4

How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking?

Sandra Biedermann‐Brem, Anja Noti, Koni Grob et al. · European Food Research and Technology · 2003 · 117 citations

, , +9

Brown potato croquettes low in acrylamide by coating with egg/breadcrumbs

Katell Fiselier, Konrad Grob, Anton Pfefferle · European Food Research and Technology · 2004 · 22 citations

, , +4

Acrylamide in a fried potato dish (rösti) from restaurants in Zurich, Switzerland

Gregor McCombie, Maurus Biedermann, Sandra Biedermann‐Brem et al. · Food Additives and Contaminants Part B · 2015 · 10 citations

, , +11

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