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Results: 1-25/332
Authors:
MULLER U
WEBER W
HOFFMANN A
FRANKE S
LANGE R
VIETHS S
Citation: U. Muller et al., COMMERCIAL SOYBEAN LECITHINS - A SOURCE OF HIDDEN ALLERGENS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 341-351
Authors:
BOVANOVA L
BRANDSTETEROVA E
BAXA S
Citation: L. Bovanova et al., HPLC DETERMINATION OF STEVIOSIDE IN PLANT-MATERIAL AND FOOD SAMPLES, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 352-355
Authors:
ALVAREZ MD
CANET W
CUESTA F
LAMUA M
Citation: Md. Alvarez et al., VISCOELASTIC CHARACTERIZATION OF SOLID FOODS FROM CREEP COMPLIANCE DATA - APPLICATION TO POTATO TISSUES, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 356-362
Authors:
JENSEN C
SKIBSTED LH
BERTELSEN G
Citation: C. Jensen et al., OXIDATIVE STABILITY OF FROZEN-STORED RAW PORK CHOPS, CHILL-STORED PRE-FROZEN RAW PORK CHOPS, AND FROZEN STORED PRECOOKED SAUSAGES IN RELATION TO DIETARY CUSO4, RAPESEED OIL AND VITAMIN-E, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 363-368
Authors:
SCHLICHTHERLECERNY H
GROSCH W
Citation: H. Schlichtherlecerny et W. Grosch, EVALUATION OF TASTE COMPOUNDS OF STEWED BEEF JUICE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 369-376
Authors:
ISENGARD HD
WALTER M
Citation: Hd. Isengard et M. Walter, CAN THE WATER-CONTENT OF DAIRY-PRODUCTS BE DETERMINED ACCURATELY BY MICROWAVE DRYING, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 377-380
AMPEROMETRIC BIENZYME BASED BIOSENSOR FOR THE DETERMINATION OF LACTOSE WITH AN EXTENDED LINEAR RANGE
Authors:
LOECHEL C
CHEMNITIUS GC
BORCHARDT M
CAMMANN K
Citation: C. Loechel et al., AMPEROMETRIC BIENZYME BASED BIOSENSOR FOR THE DETERMINATION OF LACTOSE WITH AN EXTENDED LINEAR RANGE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 381-385
Authors:
GOMES AMP
SILVA MLPC
MALCATA FX
Citation: Amp. Gomes et al., CAPRINE CHEESE WITH PROBIOTIC STRAINS - THE EFFECTS OF RIPENING TEMPERATURE AND RELATIVE-HUMIDITY ON PROTEOLYSIS AND LIPOLYSIS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 386-394
Authors:
FERNANDEZGARCIA T
CASP A
Citation: T. Fernandezgarcia et A. Casp, A STUDY ON THE IMPORTANCE OF COLOR IN PACHARAN, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 395-399
Authors:
ERBE T
BRUCKNER H
Citation: T. Erbe et H. Bruckner, CHIRAL AMINO-ACID-ANALYSIS OF VINEGARS USING GAS-CHROMATOGRAPHY - SELECTED-ION MONITORING MASS-SPECTROMETRY, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 400-409
Authors:
VURAL H
Citation: H. Vural, THE USE OF COMMERCIAL STARTER CULTURES IN THE PRODUCTION OF TURKISH SEMIDRY FERMENTED SAUSAGES, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 410-412
Authors:
CASTELLARI M
SPINABELLI U
RIPONI C
AMATI A
Citation: M. Castellari et al., INFLUENCE OF SOME TECHNOLOGICAL PRACTICES ON THE QUANTITY OF RESVERATROL IN WINE (VOL 206, PG 151, 1998), ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 413-414
Authors:
BURGENER M
HUBNER P
Citation: M. Burgener et P. Hubner, MITOCHONDRIAL-DNA ENRICHMENT FOR SPECIES IDENTIFICATION AND EVOLUTIONARY ANALYSIS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 261-263
Authors:
PAULI U
LINIGER M
ZIMMERMANN A
Citation: U. Pauli et al., DETECTION OF DNA IN SOYBEAN OIL, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 264-267
Authors:
AUBOURG SP
Citation: Sp. Aubourg, EFFECT OF PH ON FLUORESCENCE FORMATION RELATED TO FISH DETERIORATION, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 268-272
Authors:
MARX H
BRUNNER B
Citation: H. Marx et B. Brunner, HEAVY-METAL CONTAMINATION OF NORTH-SEA SHRIMP (CRANGON-CRANGON L.), ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 273-275
Authors:
KALLIO H
LEHTINEN T
LAAKSO P
TAHVONEN R
Citation: H. Kallio et al., FATTY-ACIDS OF A SALAMI-TYPE SAUSAGE MADE OF BALTIC HERRING FILLETS, PORK AND LARD, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 276-280
Authors:
FREITAS AC
MALCATA FX
Citation: Ac. Freitas et Fx. Malcata, EFFECTS OF DIFFERENT RIPENING PROCEDURES ON THE FINAL CHARACTERISTICSOF PICANTE CHEESE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 281-291
Authors:
CIESIELSKI W
TOMASIK P
Citation: W. Ciesielski et P. Tomasik, STARCH RADICALS PART III - SEMIARTIFICIAL COMPLEXES, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 292-298
Authors:
CIESIELSKI W
TOMASIK P
BACZKOWICZ M
Citation: W. Ciesielski et al., STARCH RADICALS PART IV - THERMOANALYTICAL STUDIES, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 299-303
Authors:
GOMEZ C
FIORENZA F
IZQUIERDO L
COSTELL E
Citation: C. Gomez et al., PERCEPTION OF MEALINESS IN APPLES - A COMPARISON OF CONSUMERS AND TRAINED ASSESSORS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 304-310
Authors:
WERLEIN HD
Citation: Hd. Werlein, COMPARISON OF THE QUALITY OF SOUS-VIDE AND CONVENTIONALLY PROCESSED CARROTS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 311-315
Authors:
ARTES F
TUDELA JA
GIL MI
Citation: F. Artes et al., IMPROVING THE KEEPING QUALITY OF POMEGRANATE FRUIT BY INTERMITTENT WARMING, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 316-321
Authors:
PRETEL MT
FERNANDEZ PS
MARTINEZ A
ROMOJARO F
Citation: Mt. Pretel et al., MODELING DESIGN OF CUTS FOR ENZYMATIC PEELING OF MANDARIN AND OPTIMIZATION OF DIFFERENT PARAMETERS OF THE PROCESS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 322-327
Authors:
ACAR J
GOKMEN V
TAYDAS EE
Citation: J. Acar et al., THE EFFECTS OF PROCESSING TECHNOLOGY ON THE PATULIN CONTENT OF JUICE DURING COMMERCIAL APPLE JUICE CONCENTRATE PRODUCTION, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 328-331