Comparative studies on emulsion preparation using different processing facilities
G. Kutz, C. Bruns, V. Salzmann, Comparative Studies on Emulsion Preparation Using Different Processing Facilities, 2006.

Current food ingredients in cosmetic formulations and their effects on relevant skin parameters
G. Kutz, C. Bruns, M. Enga, S. Hening, Current Food Ingredients in Cosmetic Formulations and Their Effects on Relevant Skin Parameters, 2006.

Current ingredients in semi-solid formulations and their effects on skin hydration, transepidermal water loss and water resistance
G. Kutz, C. Bruns, S. Hennigs, M. Enga, Current Ingredients in Semi-Solid Formulations and Their Effects on Skin Hydration, Transepidermal Water Loss and Water Resistance, 2006.

Comparative studies on processing facilities with special regard to the new Co-Twister System 
G. Kutz, V. Salzmann, C. Bruns, A. Lewandrowski, Comparative Studies on Processing Facilities with Special Regard to the New Co-Twister System , 2006.

Identification of topical excipients with high performance spreadabilit
C. Bruns, R.H. Müller, D. Prinz, G. Kutz, Identification of Topical Excipients with High Performance Spreadabilit, 2006.

Feasibility studies on emulsion manufacturing using the Co-Twister processing facility
G. Kutz, V. Salzmann, C. Bruns, S. Henning, in: 2005.

A new manufacturing process for ISDN retard pellets: feasibility studies and risk assessment
C. Bruns, G. Kutz, J. Wilms, A New Manufacturing Process for ISDN Retard Pellets: Feasibility Studies and Risk Assessment, 2005.