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Results: 1-13 |
Results: 13
COMPARATIVE-STUDIES OF HIGH M(R) SUBUNITS OF RYE AND WHEAT .1. ISOLATION AND BIOCHEMICAL-CHARACTERIZATION AND EFFECTS ON GLUTEN EXTENSIBILITY
Authors: KIPP B BELITZ HD SEILMEIER W WIESER H
Citation: B. Kipp et al., COMPARATIVE-STUDIES OF HIGH M(R) SUBUNITS OF RYE AND WHEAT .1. ISOLATION AND BIOCHEMICAL-CHARACTERIZATION AND EFFECTS ON GLUTEN EXTENSIBILITY, Journal of cereal science, 23(3), 1996, pp. 227-234
EVALUATION OF TASTE COMPOUNDS OF SWISS CHEESE (EMMENTALER)
Authors: WARMKE R BELITZ HD GROSCH W
Citation: R. Warmke et al., EVALUATION OF TASTE COMPOUNDS OF SWISS CHEESE (EMMENTALER), Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(3), 1996, pp. 230-235
REOXIDATION OF HIGH-MOLECULAR-WEIGHT SUBUNITS OF GLUTENIN
Authors: SCHROPP P BELITZ HD SEILMEIER W WIESER H
Citation: P. Schropp et al., REOXIDATION OF HIGH-MOLECULAR-WEIGHT SUBUNITS OF GLUTENIN, Cereal chemistry, 72(4), 1995, pp. 406-410
QUANTITATIVE-DETERMINATION OF GLIADIN SUBGROUPS FROM DIFFERENT WHEAT CULTIVARS
Authors: WIESER H SEILMEIER W BELITZ HD
Citation: H. Wieser et al., QUANTITATIVE-DETERMINATION OF GLIADIN SUBGROUPS FROM DIFFERENT WHEAT CULTIVARS, Journal of cereal science, 19(2), 1994, pp. 149-155
MONITORING CHEDDAR CHEESE RIPENING BY CHEMICAL INDEXES OF PROTEOLYSIS.3. IDENTIFICATION OF SEVERAL HIGH-MOLECULAR-MASS PEPTIDES
Authors: BELITZ HD KAISER KP
Citation: Hd. Belitz et Kp. Kaiser, MONITORING CHEDDAR CHEESE RIPENING BY CHEMICAL INDEXES OF PROTEOLYSIS.3. IDENTIFICATION OF SEVERAL HIGH-MOLECULAR-MASS PEPTIDES, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(2), 1993, pp. 118-122
INFLUENCE OF GLUTAMIC-ACID ON THE BITTER TASTE OF VARIOUS COMPOUNDS
Authors: WARMKE R BELITZ HD
Citation: R. Warmke et Hd. Belitz, INFLUENCE OF GLUTAMIC-ACID ON THE BITTER TASTE OF VARIOUS COMPOUNDS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(2), 1993, pp. 132-133
A 10-G MICRO-VERSION OF THE RAPID-MIX-TES T
Authors: KIEFFER R BELITZ HD ZWEIER M IPFELKOFER R FISCHBECK G
Citation: R. Kieffer et al., A 10-G MICRO-VERSION OF THE RAPID-MIX-TES T, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(2), 1993, pp. 134-136
BITTER TASTE OF ENZYMATIC HYDROLYSATES OF CASEIN .1. ISOLATION, STRUCTURAL AND SENSORY ANALYSIS OF PEPTIDES FROM TRYPTIC HYDROLYSATES OF BETA-CASEIN
Authors: BUMBERGER E BELITZ HD
Citation: E. Bumberger et Hd. Belitz, BITTER TASTE OF ENZYMATIC HYDROLYSATES OF CASEIN .1. ISOLATION, STRUCTURAL AND SENSORY ANALYSIS OF PEPTIDES FROM TRYPTIC HYDROLYSATES OF BETA-CASEIN, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(1), 1993, pp. 14-19
HEATING OF WHEAT .2. RHEOLOGICAL AND BAKING BEHAVIOR, CHANGES IN OSBORNE FRACTIONS
Authors: KIEFFER R KIM JJ BELITZ HD
Citation: R. Kieffer et al., HEATING OF WHEAT .2. RHEOLOGICAL AND BAKING BEHAVIOR, CHANGES IN OSBORNE FRACTIONS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 196(6), 1993, pp. 526-531
HEATING OF WHEAT .1. LOAD-EXTENSION TESTS WITH DOUGH AND GLUTEN
Authors: KIEFFER R BELITZ HD
Citation: R. Kieffer et Hd. Belitz, HEATING OF WHEAT .1. LOAD-EXTENSION TESTS WITH DOUGH AND GLUTEN, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 196(5), 1993, pp. 441-445
PRIMARY STRUCTURES OF PROTEINASE-INHIBITORS FROM PHASEOLUS-VULGARIS VAR NANUS (CV BORLOTTO)
Authors: FUNK A WEDER JKP BELITZ HD
Citation: A. Funk et al., PRIMARY STRUCTURES OF PROTEINASE-INHIBITORS FROM PHASEOLUS-VULGARIS VAR NANUS (CV BORLOTTO), Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 196(4), 1993, pp. 343-350
MONITORING CHEDDAR CHEESE RIPENING BY CHEMICAL INDEXES OF PROTEOLYSIS.1. DETERMINATION OF FREE GLUTAMIC-ACID, SOLUBLE NITROGEN, AND LIBERATED AMINO-GROUPS
Authors: FRITSCH RJ MARTENS F BELITZ HD
Citation: Rj. Fritsch et al., MONITORING CHEDDAR CHEESE RIPENING BY CHEMICAL INDEXES OF PROTEOLYSIS.1. DETERMINATION OF FREE GLUTAMIC-ACID, SOLUBLE NITROGEN, AND LIBERATED AMINO-GROUPS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 194(4), 1992, pp. 330-336
MICROSTRUCTURAL STUDIES OF GLUTEN AND A HYPOTHESIS ON DOUGH FORMATION
Authors: AMEND T BELITZ HD MOSS R RESMINI P
Citation: T. Amend et al., MICROSTRUCTURAL STUDIES OF GLUTEN AND A HYPOTHESIS ON DOUGH FORMATION, Food structure, 10(4), 1991, pp. 277-288
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