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Results: 51-75/513
Authors:
Ehlers, D
Farber, J
Martin, A
Quirin, KW
Gerard, D
Citation: D. Ehlers et al., Analysis of essential fennel oils - Comparison of CO2 extracts and steam-distilled oils, DEUT LEBENS, 96(9), 2000, pp. 330-335
Authors:
Will, F
Schopplein, E
Ludwig, M
Steil, A
Turner, A
Dietrich, H
Citation: F. Will et al., Analytical and sensorial alterations of orange juice after hot bottling inPET, DEUT LEBENS, 96(8), 2000, pp. 279-284
Authors:
Brunsch, A
Zedow, D
Hannewald, T
Kopke, U
Citation: A. Brunsch et al., Automatic analysis of ascorbic acid in potatoes, DEUT LEBENS, 96(8), 2000, pp. 284-287
Authors:
Schmidt, V
Jones, K
Matheis, G
Althage, R
Salzer, UJ
Citation: V. Schmidt et al., Microbiological standard values and stability of flavourings, DEUT LEBENS, 96(8), 2000, pp. 288-290
Authors:
Elshafei, AM
Foda, MS
Abdel-Mobde, E
Ali, NH
Citation: Am. Elshafei et al., Screening studies on the formation of alpha-galactosidase in microorganisms, DEUT LEBENS, 96(8), 2000, pp. 291-295
Authors:
Krauss, I
Citation: I. Krauss, Frozen luxury - Ice Cream, DEUT LEBENS, 96(8), 2000, pp. 295-297
Authors:
Ruff, C
Hor, K
Weckerle, B
Konig, T
Schreier, P
Citation: C. Ruff et al., Authenticity control of flavour compounds. Determination of H-2/H-1 ratio of benzaldehyde in foods by gas chromatography isotope ratio mass spectrometry, DEUT LEBENS, 96(7), 2000, pp. 243-247
Authors:
Dieber, F
Kofer, J
Citation: F. Dieber et J. Kofer, Dioxin and PCB content of Styrian pork and chicken fat, DEUT LEBENS, 96(7), 2000, pp. 247-250
Authors:
Stijve, T
Pittet, A
Citation: T. Stijve et A. Pittet, Absence of agaritine in pleurotus species and in other cultivated and wild-growing mushrooms not belonging to the genus Agaricus, DEUT LEBENS, 96(7), 2000, pp. 251-254
Authors:
Thielmann, F
Williams, D
Citation: F. Thielmann et D. Williams, Determination of the glass transition temperature of maltose and its dependence on relative humidity by inverse gas chromatography, DEUT LEBENS, 96(7), 2000, pp. 255
Authors:
Pietschmann, M
Liebl, B
Burghart, J
Citation: M. Pietschmann et al., Commercial fermented drinks - Ingredients, nutritional value and legal classification, DEUT LEBENS, 96(6), 2000, pp. 203-210
Authors:
Schubring, R
Citation: R. Schubring, Instrumental and sensory evaluation of the texture of fish fingers, DEUT LEBENS, 96(6), 2000, pp. 210-221
Authors:
Hartmann, K
Citation: K. Hartmann, Determination of benzo[a]pyren by using smoke flavourings on meat products, DEUT LEBENS, 96(5), 2000, pp. 163-166
Authors:
Brehmer, H
Borowski, U
Fessel, P
Citation: H. Brehmer et al., Quantitative determination of milk protein in food by means of an electroimmunodiffusion (Laurell-technique), DEUT LEBENS, 96(5), 2000, pp. 167-172
Citation: Inventory list of food plants of the German Herbal Infusions Association (WKF), DEUT LEBENS, 96(5), 2000, pp. 172-176
Authors:
Mato, I
Huidobro, JF
Sanchez, MD
Simal-Lozano, J
Sancho, MT
Citation: I. Mato et al., Calculation of different citric acid forms in honey and their relationships with the honey pH, DEUT LEBENS, 96(5), 2000, pp. 177-180
Authors:
Niebuhr, K
Citation: K. Niebuhr, On Wilfried Seibel's 70th birthday, DEUT LEBENS, 96(5), 2000, pp. 196-197
Authors:
Tengel, C
Schussler, P
Sprenger-Haussels, M
Setzke, E
Balles, J
Citation: C. Tengel et al., Improved defection of genetically modified soya and maize components in cacao containing foods and food additives, DEUT LEBENS, 96(4), 2000, pp. 129-135
Authors:
Demirbas, A
Yilmaz, N
Citation: A. Demirbas et N. Yilmaz, trans-fatty acid content of edible margarines in Turkey, DEUT LEBENS, 96(4), 2000, pp. 136-138
Authors:
Varzakas, TH
Citation: Th. Varzakas, Measurement of diffusivity of cell-wall degrading enzymes in food-agarose gels, DEUT LEBENS, 96(4), 2000, pp. 139-142
Authors:
Romero-Rodriguez, A
Simal-Lozano, J
Vazquez-Oderiz, L
Lopez-Hernandez, J
Gonzalez-Castro, MJ
Citation: A. Romero-rodriguez et al., Physical, physicochemical and chemical changes during maturation of medlards and persimmons, DEUT LEBENS, 96(4), 2000, pp. 142-145
Authors:
Schwaiger, I
Schuch, R
Citation: I. Schwaiger et R. Schuch, Bound sulfathiazole residues in honey - Need of a hydrolysis step for the analytical determination of total sulfathiazole content in honey, DEUT LEBENS, 96(3), 2000, pp. 93-98
Authors:
Schultheiss, J
Galensa, R
Citation: J. Schultheiss et R. Galensa, Determination of formaldehyde by HPLC-biosensor-coupling, DEUT LEBENS, 96(3), 2000, pp. 98-103
Authors:
Zollner, H
Julich, WD
Birnek, C
Kramer, A
Citation: H. Zollner et al., The influence of thiocyanate fixed to a polycationic carrier on the crop of spelt and the thiocyanate content in the grain, DEUT LEBENS, 96(3), 2000, pp. 103-106
Authors:
Kunzek, H
Gloyna, D
Citation: H. Kunzek et D. Gloyna, The accuracy of analytical results - A challenge for the food scientist, DEUT LEBENS, 96(3), 2000, pp. 107-115