| Applications of chia (Salvia hispanica L.) in food products V Zettel, B Hitzmann Trends in Food Science & Technology 80, 43-50, 2018 | 129 | 2018 |
| Influence of gel from ground chia (Salvia hispanica L.) for wheat bread production V Zettel, A Krämer, F Hecker, B Hitzmann European Food research and technology 240, 655-662, 2015 | 46 | 2015 |
| Optimal design of experiments and measurements of the water sorption process of wheat grains using a modified Peleg model O Paquet-Durand, V Zettel, R Kohlus, B Hitzmann Journal of food engineering 165, 166-171, 2015 | 28 | 2015 |
| Optimal experimental design for parameter estimation of the Peleg model O Paquet-Durand, V Zettel, B Hitzmann Chemometrics and Intelligent Laboratory Systems 140, 36-42, 2015 | 25 | 2015 |
| Measurement and mathematical modeling of the relative volume of wheat dough during proofing M Stanke, V Zettel, S Schütze, B Hitzmann Journal of food engineering 131, 58-64, 2014 | 24 | 2014 |
| Chia (Salvia hispanica L.) as fat replacer in sweet pan breads V Zettel, B Hitzmann International Journal of Food Science & Technology 51 (6), 1425-1432, 2016 | 23 | 2016 |
| Comparative study of chemical composition, pasting, thermal and functional properties of teff (Eragrostis tef) flours grown in Ethiopia and South Africa ST Alemneh, SA Emire, B Hitzmann, V Zettel International journal of food properties 25 (1), 144-158, 2022 | 21 | 2022 |
| A future road map for carbon dioxide (CO2) gas hydrate as an emerging technology in food research S Srivastava, B Hitzmann, V Zettel Food and Bioprocess Technology 14 (9), 1758-1762, 2021 | 21 | 2021 |
| Experimental investigation of CO2 uptake in CO2 hydrates formation with amino acids as kinetic promoters and its dissociation at high temperature S Srivastava, AM Kollemparembil, V Zettel, T Claßen, B Gatternig, ... Scientific Reports 12 (1), 8359, 2022 | 14 | 2022 |
| Supervision of food manufacturing processes using optical process analyzers–an overview V Zettel, MH Ahmad, T Beltramo, B Hermannseder, A Hitzemann, ... ChemBioEng Reviews 3 (5), 219-228, 2016 | 14 | 2016 |
| Optimization of the production parameters for bread rolls with the Nelder–Mead simplex method V Zettel, B Hitzmann Food and Bioproducts Processing 103, 10-17, 2017 | 12 | 2017 |
| Closed loop control system for dough fermentation based on image processing A Yousefi‐Darani, O Paquet‐Durand, V Zettel, B Hitzmann Journal of food process engineering 41 (5), e12801, 2018 | 9 | 2018 |
| CO2 gas hydrate as an innovative leavening agent for baked goods Y Frühling, T Claßen, M Mobarak, M Bauer, V Zettel, B Gatternig, ... Future Foods 7, 100213, 2023 | 7 | 2023 |
| Image analysis and mathematical modelling for the supervision of the dough fermentation process V Zettel, O Paquet-Durand, F Hecker, B Hitzmann AIP Conference Proceedings 1769 (1), 2016 | 6 | 2016 |
| An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents S Srivastava, AM Kollemparembil, V Zettel, T Claßen, M Mobarak, ... Foods 11 (22), 3570, 2022 | 5 | 2022 |
| Spectroscopic analysis of chia seeds M Mburu, O Paquet-Durand, B Hitzmann, V Zettel Scientific Reports 11 (1), 9253, 2021 | 5 | 2021 |
| Chia oil adulteration detection based on spectroscopic measurements M Mburu, C Komu, O Paquet-Durand, B Hitzmann, V Zettel Foods 10 (8), 1798, 2021 | 4 | 2021 |
| The supervision of dough fermentation using image analysis complemented by a continuous discrete extended Kalman filter O Paquet-Durand, V Zettel, A Yousefi-Darani, B Hitzmann Processes 8 (12), 1669, 2020 | 4 | 2020 |
| A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread S Srivastava, AM Kollemparembil, V Zettel, T Claßen, M Mobarak, ... Processes 11 (3), 653, 2023 | 3 | 2023 |
| A bootstrap‐based method for optimal design of experiments O Paquet‐Durand, V Zettel, B Hitzmann Journal of Chemometrics 30 (10), 567-574, 2016 | 3 | 2016 |
