DIE HECUBABEWEGUNG IM EINGESCHRAENKTEN DREIKOERPERPROBLEM ALS BEISPIEL EINER NICHTLINEAREN SCHWINGUNG.METTLER E.1978; Z. ANGEW. MATH. MECH.; DTSCH.; DA. 1978; VOL. 58; NO 3; PP. 121-132; ABS. ANGL. RUSSE; BIBL. 13 REF.Article

UEBER HOEHERE NAEHERUNGEN IN DER THEORIE DES ELASTISCHEN PENDELS MIT INNERER RESONANZ. = SUR DES APPROXIMATIONS D'ORDRE SUPERIEUR EN THEORIE DES PENDULES ELASTIQUES A RESONANCE INTERNEMETTLER E.1975; Z. ANGEW. MATH. MECH.; DTSCH.; DA. 1975; VOL. 55; NO 2; PP. 69-82; ABS. ANGL. RUSSE; BIBL. 29 REF.Article

Realité industrielle en matière de biocontamination des surfaces ouvertes = Industrial reality concerning open surfaces'biocontaminationMETTLER, E.Bulletin de liaison du CTSCCV. 2000, Vol 10, Num 2, pp 103-110, issn 1162-0676Article

A NEW CARDIAC PROSTHESIS: THE ST JUDE MEDICAL CARDIAC VALVE. IN VIVO RESULTSEMERY RW; METTLER E; NICOLOFF DM et al.1979; CIRCULATION, SUPPL.; USA; DA. 1979; VOL. 60; NO 2; PP. 48-54; BIBL. 14 REF.Article

A NEW CARDIAC PROSTHESIS: THE ST. JUDE MEDICAL CARDIAC VALVE. IN VIVO RESULTSEMERY RW; METTLER E; NICOLOFF DM et al.1979; CIRCULATION, SUPPL.; USA; DA. 1979; VOL. 60; NO 2; PP. 48-54; BIBL. 14 REF.Article

Optimizing of rye bread recipes containing mono-diglycerice, guar gum, and carboxymethylcellulose using a maturograph and an ovenrise recorderMETTLER, E; SEIBEL, W.Cereal chemistry. 1995, Vol 72, Num 1, pp 109-115, issn 0009-0352Article

Effects of emulsifiers and hydrocolloids on whole wheat bread quality : a response surface methodology studyMETTLER, E; SEIBEL, W.Cereal chemistry. 1993, Vol 70, Num 4, pp 373-377, issn 0009-0352Article

Localisation, dénombrement et identification de la contamination microbienne après nettoyage de joints en EPDM d'un circuit de pasteurisation de l'industrie laitière = Location, enumeration and identification of the microbial contamination after cleaning of EPDM gaskets introduced into a milk pasteurization lineMETTLER, E; CARPENTIER, B.Le Lait (Print). 1997, Vol 77, Num 4, pp 489-503, issn 0023-7302Article

Variations over time of microbial load and physicochemical properties of floor materials after cleaning in food industry premisesMETTLER, E; CARPENTIER, B.Journal of food protection. 1998, Vol 61, Num 1, pp 57-65, issn 0362-028XArticle

REGIONAL MYOCARDIAL BLOOD FLOW AND CARDIAC FUNCTION IN A NATURALLY OCCURRING CONGESTIVE CARDIOMYOPATHY OF TURKEYSEINZIG S; STALEY NA; METTLER E et al.1980; CARDIOVASC. RES.; ISSN 0008-6363; GBR; DA. 1980; VOL. 14; NO 7; PP. 396-407; BIBL. 43 REF.Article

Hygienic quality of floors in relation to surface textureMETTLER, E; CARPENTIER, B.Food and bioproducts processing. 1999, Vol 77, Num 2, pp 90-96, issn 0960-3085Article

Influence of the adherent population level on biofilm population, structure and resistance to chlorinationSOMMER, P; MARTIN-ROUAS, C; METTLER, E et al.Food microbiology. 1999, Vol 16, Num 5, pp 503-515, issn 0740-0020Article

A criterion for joint optimization of identification and robust control : System identification for robust control designBAYARD, D. S; YAM, Y; METTLER, E et al.IEEE transactions on automatic control. 1992, Vol 37, Num 7, pp 986-991, issn 0018-9286Article

Maturograph und Ofentriebgerät zur Beurteilung des rheologischen Verhaltens von Roggenmehlteigen unter besonderer Berücksichtigung der Emulgator- und Hydrokolloidwirkungen = Maturograph and oven-rise-recorder for the rheological characterization of ry flour doughs with special emphasis on the effects of emulsifiers and gumsMETTLER, E; SEIBEL, W; BRÜMMER, J.-M et al.Getreide, Mehl und Brot (1972). 1992, Vol 46, Num 10, pp 300-307, issn 0367-4177Article

Experimentelle Studien der Emulgator- und Hydrokolloidwirkungen zur Optimierung der funktionellen Eigenschaften von Weizenbroten. III : Vergleichende analytische und rheologische Untersuchungen der Emulgatorwirkungen während des Backvorgangs = Experimental studies on the effects of emulsifiers and gums in order to optimise the quality of wheat bread. 3: analytical and rheological studies on the effects of emulsifiers during the baking proceduresMETTLER, E; SEIBEL, W; MÜNZING, K et al.Getreide, Mehl und Brot (1972). 1991, Vol 45, Num 9, pp 273-279, issn 0367-4177Article

General model, based on two mixed weibull distributions of bacterial resistance, for describing various shapes of inactivation curvesCOROLLER, L; LEGUERINEL, I; METTLER, E et al.Applied and environmental microbiology (Print). 2006, Vol 72, Num 10, pp 6493-6502, issn 0099-2240, 10 p.Article

Studien zur Optimierung der Emulgator- und Hydrokolloidwirkungen in Weizenteigen und -broten = Studies on the optimization of emulsifier and hydrocolloid effects in wheat doughs and wheat breadsBRÜMMER, J.-M; METTLER, E; SEIBEL, W et al.Lebensmittel - Wissenschaft + Technologie. 1996, Vol 29, Num 1-2, pp 106-113, issn 0023-6438Article

Experimentelle Studien der emulgator- und Hydrokolloidwirkungen zur Optimierung der funktionellen Eigenschaften von Weizenbroten. IV : Vergleichende analysische und rheologische Vatersuchungen der Hydrokolloidwirkungen während des Backvorgangs = Experimental studies on the effects of emulsifiers and gums in order to optimise the quality of wheat bread. 4: Analytical and rheological studies on the effect sof gums during the baking procedureMETTLER, E; SEIBEL, W; MÜNZNG, K et al.Getreide, Mehl und Brot (1972). 1991, Vol 45, Num 12, pp 376-379, issn 0367-4177Article

Experimentelle Studien der Emulgator- und Hydrokolloidwirkungen zur Optimierung der funktionellen Eigenschaften von Weizenbroten. VI : Krumenfrischhaltung und ihre Einflussgrössen = Experimental studies of the effects of emulsifiers and gums in order to optimize the quality of wheat bread. 6. part: Factors responsible forageing of wheat breadMETTLER, E; SEIBEL, W; MÜNZING, K et al.Getreide, Mehl und Brot (1972). 1992, Vol 46, Num 7, pp 205-210, issn 0367-4177Article

Experimentelle Studien der Emulgator- und Hydrokolloidwirkungen zur Optimierung der funktionellen Eigenschaften von Weizenbroten. VII : Rezepturoptimierung für Weizenmehlbrot = Experimental studies of the effects of emulsifiers and gums in order to optimize the quality of wheat bread. - 7: how to optimize the formula of wheat flour bread productionMETTLER, E; SEIBEL, W; BRÜMMER, J.-M et al.Getreide, Mehl und Brot (1972). 1992, Vol 46, Num 8, pp 234-241, issn 0367-4177Article

Experimentelle Studien der Emulgator- und Hydrokolloidwirkungen zur Optimierung der funktionellen Eigenschaften von Weizenbroten. II : Vergleichende analytische und rheologische Untersuchungen der Emulgator- und Hydrokolloidwirkungen während der Teigführung = Experimental studies on the effects of emulsifiers and gums in order to optimize the quality of whest breast: 2-Analytical and rheological studies on the effects of emulsifiers and gums in dough phaseMETTLER, E; SEIBEL, W; ELBAYA, A. W et al.Getreide, Mehl und Brot (1972). 1991, Vol 45, Num 7, pp 206-210, issn 0367-4177Article

Optimising food process and formulation on internet : The SYM'PREVIUS experienceCONVERT, O; THUAULT, D; CARLIN, F et al.Acta horticulturae. 2005, pp 397-400, issn 0567-7572, isbn 90-6605-618-5, 4 p.Conference Paper

Automated on-orbit frequency domain identification for large space structuresBAYARD, D. S; HADAEGH, F. Y; YAM, Y et al.Automatica (Oxford). 1991, Vol 27, Num 6, pp 931-946, issn 0005-1098Article

In Vivo Molecular Imaging of Somatostatin Receptors in Pancreatic Islet Cells and Neuroendocrine Tumors by Miniaturized Confocal Laser-Scanning Fluorescence MicroscopyFOTTNER, C; METTLER, E; GALLE, P. R et al.Endocrinology (Philadelphia). 2010, Vol 151, Num 5, pp 2179-2188, issn 0013-7227, 10 p.Article