| Molecular design of unsymmetrical squaraine dyes for high efficiency conversion of low energy photons into electrons using TiO2 nanocrystalline films T Geiger, S Kuster, JH Yum, SJ Moon, MK Nazeeruddin, M Grätzel, ... Advanced Functional Materials 19 (17), 2720-2727, 2009 | 243 | 2009 |
| The putative Diels− Alderase macrophomate synthase is an efficient aldolase JM Serafimov, D Gillingham, S Kuster, D Hilvert Journal of the American Chemical Society 130 (25), 7798-7799, 2008 | 98 | 2008 |
| Effect of oil hydrophobicity on the adsorption and rheology of β-lactoglobulin at oil–water interfaces J Bergfreund, P Bertsch, S Kuster, P Fischer Langmuir 34 (16), 4929-4936, 2018 | 90 | 2018 |
| Chia seed mucilage–a vegan thickener: Isolation, tailoring viscoelasticity and rehydration L Brütsch, FJ Stringer, S Kuster, EJ Windhab, P Fischer Food & function 10 (8), 4854-4860, 2019 | 69 | 2019 |
| Hagfish slime and mucin flow properties and their implications for defense L Böni, P Fischer, L Böcker, S Kuster, PA Rühs Scientific reports 6 (1), 30371, 2016 | 57 | 2016 |
| Nonlinear shear and dilatational rheology of viscoelastic interfacial layers of cellulose nanocrystals MEH Van Den Berg, S Kuster, EJ Windhab, L Sagis, P Fischer Physics of Fluids 30 (7), 2018 | 53 | 2018 |
| Unsymmetrical squaraine dimer with an extended π-electron framework: An approach in harvesting near infra-red photons for energy conversion S Kuster, F Sauvage, MK Nazeeruddin, M Grätzel, FA Nüesch, T Geiger Dyes and Pigments 87 (1), 30-38, 2010 | 53 | 2010 |
| Strategies and investigations on bridging squaraine dye units S Kuster, T Geiger Dyes and Pigments 95 (3), 657-670, 2012 | 46 | 2012 |
| Influence of amylase addition on bread quality and bread staling Y Chen, S Eder, S Schubert, S Gorgerat, E Boschet, L Baltensperger, ... ACS Food Science & Technology 1 (6), 1143-1150, 2021 | 43 | 2021 |
| Targeted inhibition of enzymatic browning in wheat pastry dough L Brütsch, S Rugiero, SS Serrano, C Städeli, EJ Windhab, P Fischer, ... Journal of Agricultural and Food Chemistry 66 (46), 12353-12360, 2018 | 37 | 2018 |
| Ionic micelles and aromatic additives: a closer look at the molecular packing parameter V Lutz-Bueno, S Isabettini, F Walker, S Kuster, M Liebi, P Fischer Physical Chemistry Chemical Physics 19 (32), 21869-21877, 2017 | 37 | 2017 |
| Thiolate/disulfide based electrolytes for p-type and tandem dye-sensitized solar cells S Powar, R Bhargava, T Daeneke, G Goetz, P Bäuerle, T Geiger, S Kuster, ... Electrochimica Acta 182, 458-463, 2015 | 37 | 2015 |
| Synthesis and Characterization of Organic Dyes with Various Electron‐Accepting Substituents for p‐Type Dye‐Sensitized Solar Cells M Weidelener, S Powar, H Kast, Z Yu, PP Boix, C Li, K Müllen, T Geiger, ... Chemistry–An Asian Journal 9 (11), 3251-3263, 2014 | 32 | 2014 |
| Modifying the contact angle of anisotropic cellulose nanocrystals: Effect on interfacial rheology and structure MEH Van den Berg, S Kuster, EJ Windhab, J Adamcik, R Mezzenga, ... Langmuir 34 (37), 10932-10942, 2018 | 31 | 2018 |
| Squaraine Planar‐Heterojunction Solar Cells B Fan, Y Maniglio, M Simeunovic, S Kuster, T Geiger, R Hany, F Nüesch International Journal of Photoenergy 2009 (1), 581068, 2009 | 31 | 2009 |
| Mechanically enhanced liquid interfaces at human body temperature using thermosensitive methylated nanocrystalline cellulose N Scheuble, T Geue, S Kuster, J Adamcik, R Mezzenga, EJ Windhab, ... Langmuir 32 (5), 1396-1404, 2016 | 29 | 2016 |
| Industrial roller milling process characterisation for targeted bread quality optimization L Brütsch, I Huggler, S Kuster, EJ Windhab Food and bioprocess technology 10, 710-719, 2017 | 28 | 2017 |
| Effect of ionic strength and seawater cations on hagfish slime formation LJ Böni, R Zurflüh, ME Baumgartner, EJ Windhab, P Fischer, S Kuster, ... Scientific reports 8 (1), 9867, 2018 | 27 | 2018 |
| Fiber-enforced hydrogels: Hagfish slime stabilized with biopolymers including κ-carrageenan L Böcker, PA Rühs, L Böni, P Fischer, S Kuster ACS Biomaterials Science & Engineering 2 (1), 90-95, 2016 | 26 | 2016 |
| Crust treatments to reduce bread staling Y Chen, T Gavaliatsis, S Kuster, C Städeli, P Fischer, EJ Windhab Current Research in Food Science 4, 182-190, 2021 | 22 | 2021 |
Peter FischerProfessor of Food Rheology, ETH ZurichZweryfikowany adres z hest.ethz.ch
