Concepedia

Béatrice Conde‐Petit

BC

37

Publications

3.3K

Citations

32

H-Index

1992

Active since

Affiliations

ETH Zurich(Current)

École Polytechnique Fédérale de Lausanne

Bühler (Switzerland)

Max Planck Institute for Polymer Research

Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Béatrice Conde‐Petit is an author at ETH Zurich specializing in food chemistry, health sciences, and engineering.

Top concepts

Food ChemistryHealthEngineeringFood EngineeringBiochemistryFood ProcessingBiomolecular EngineeringBiotechnologyRheologyFood Technology

Publications per year

1992–2014

37

Publications

37

Food texture and viscosity—concept and measurement,

Béatrice Conde‐Petit · LWT · 2003 · 657 citations

Nutrition, Food Physic, Rheology +3

Staling of Bread: Role of Amylose and Amylopectin and Influence of Starch‐Degrading Enzymes

Susanna Hug-Iten, Felix Escher, Béatrice Conde‐Petit · Cereal Chemistry · 2003 · 233 citations

Food Chemistry, Starch Fractions, Engineering +10

Structural features of starch-flavor complexation in food model systems

Béatrice Conde‐Petit, Felix Escher, Jeannette Nuessli · Trends in Food Science & Technology · 2006 · 216 citations

Food Chemistry, Structural Features, Biochemistry +1

Visualization of Food Structure by Confocal Laser Scanning Microscopy (CLSM)

Markus Dürrenberger, Stephan Handschin, Béatrice Conde‐Petit et al. · LWT · 2001 · 181 citations

Microscope Image Processing, Microscopy Method, Microscopy +5

Changes in Starch Microstructure on Baking and Staling of Wheat Bread

Susanna Hug-Iten, Stephan Handschin, Béatrice Conde‐Petit et al. · LWT · 1999 · 146 citations

Wheat Bread, Food Structure, Food Microstructure +4

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