Béatrice Conde‐Petit

Bühler (Switzerland) — Switzerland

Nursing · Health Sciences

33h-index3.5kcitations64works0.02yr avg
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Research Topics

Food composition and properties(45), Polysaccharides Composition and Applications(26), Microbial Metabolites in Food Biotechnology(12), Proteins in Food Systems(7), Enzyme Production and Characterization(6)

Publications64 total

Biochemically assisted rice whitening for improving head rice yield
Journal of Food Process Engineering·2021· 7 citedOpen Access
Survival and death kinetics of Salmonella strains at low relative humidity, attached to stainless steel surfaces
International Journal of Food Microbiology·2014· 44 cited
Fortification of rice: technologies and nutrients
Annals of the New York Academy of Sciences·2014· 76 cited
TEXTURE AND MICROSTRUCTURE CHARACTERIZATION OF PASTES RECONSTITUTED FROM DRUM-DRIED FLAKES OF YAM (DIOSCOREA SPP.)
2014· 4 citedOpen Access
Direct measurement of rice bran lipase activity for inactivation kinetics and storage stability prediction
Journal of Cereal Science·2013· 61 cited
Effect of heat treatment on wheat dough rheology and wheat protein solubility
Food Science and Technology International·2013· 93 cited
Short‐ and Long‐Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development
Journal of Texture Studies·2013· 47 cited
A new standard for the industrial production of high quality Atta flour
Quality Assurance and Safety of Crops & Foods·2012Open Access
Thermal properties of new varieties of yam starches
Starch - Stärke·2011· 8 cited
Hydration Dynamics of Durum Wheat Endosperm as Studied by Magnetic Resonance Imaging and Soaking Experiments
Cereal Chemistry·2008· 4 cited
Changes in structure and aroma release from starch–aroma systems upon α-amylase addition
European Food Research and Technology·2008· 18 citedOpen Access
Chapter 8. Self-Assembly of Starch Spherulites as Induced by Inclusion Complexation with Small Ligands
2007· 4 cited
Effect of Thickening Agent and Fat in Custard Microstructure Upon <i>in vitro</i> Enzymatic Digestion
Food Science and Technology International·2007· 15 cited
Interaction between starch and aroma compounds as measured by proton transfer reaction mass spectrometry (PTR-MS)
Food Chemistry·2007· 34 cited
Formation of furan and methylfuran from ascorbic acid in model systems and food
Food Additives & Contaminants·2007· 129 cited
Structure—texture relationships of starch in bread
Special publication - Royal Society of Chemistry/Special publication·2007· 1 cited
Processing-structure-rheology relationships of microphase separated starch/non-starch polysaccharide mixtures
Special publication - Royal Society of Chemistry/Special publication·2007· 3 cited
Structure of polysaccharide-starch composite gels by rheology and confocal laser scanning microscopy: Effect of the composition and of the preparation procedure
Food Hydrocolloids·2007· 53 cited
Influence of Roasting Conditions on the Acrylamide Content and the Color of Roasted Almonds
Journal of Food Science·2006· 44 cited
Influence of Thermal Processing Conditions on Acrylamide Generation and Browning in a Potato Model System
Journal of Agricultural and Food Chemistry·2006· 64 cited
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Frequent Co-authors

Felix Escher(33), Stephan Handschin(14), Jeannette Nuessli(11), Cornelia Heinemann(5), Renato Amadò(4), Susanna Hug-Iten(3), Thomas M. Amrein(3), Claudio Zweifel(2), Anita Limacher(2), Birgitta Schiedt(2), Andreas Baumann(2), Thomas A. Vilgis(2), Astrid Baier-Schenk(2), Martina Zinsli(2), Judith Brunnschweiler(2), Zakaria Farah(2), M. Tietz(2), Andrea Buettner(2), C.B. Closs(2), Markus Dürrenberger(1)