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Results:
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Results: 24
Authors:
LIN S
HSIEH F
HEYMANN H
HUFF HE
Citation: S. Lin et al., EFFECTS OF LIPIDS AND PROCESSING CONDITIONS ON THE SENSORY CHARACTERISTICS OF EXTRUDED DRY PET FOOD, Journal of food quality, 21(4), 1998, pp. 265-284
Authors:
WILDER R
MITCHELL S
SWIFT E
HEYMANN H
MAY K
WILDER A
BAYNE S
MANN G
Citation: R. Wilder et al., EFFECTS OF 10-PERCENT CARBAMIDE PEROXIDE ON GINGIVA AND ORAL-MUCOSA, Journal of dental research, 77, 1998, pp. 1042-1042
Authors:
OHMES RL
MARSHALL RT
HEYMANN H
Citation: Rl. Ohmes et al., SENSORY AND PHYSICAL-PROPERTIES OF ICE CREAMS CONTAINING MILK-FAT OR FAT REPLACERS, Journal of dairy science, 81(5), 1998, pp. 1222-1228
Authors:
GUNTHER S
HEYMANN H
Citation: S. Gunther et H. Heymann, DISACCHARIDE AND OLIGOSACCHARIDE SUBSTRATE SPECIFICITIES AND SUBSITE BINDING-ENERGIES OF PIG INTESTINAL GLUCOAMYLASE-MALTASE, Archives of biochemistry and biophysics, 354(1), 1998, pp. 111-116
Authors:
MARION LR
BAYNE SC
SHUGARS DA
BADER JD
GUCKES AD
SCURRIA MS
HEYMANN H
Citation: Lr. Marion et al., EFFECTS OF OCCLUSION TYPE AND WEAR ON CERVICAL LESION FREQUENCY, Journal of dental research, 76, 1997, pp. 2364-2364
Authors:
LI Z
MARSHALL R
HEYMANN H
FERNANDO L
Citation: Z. Li et al., EFFECT OF MILK-FAT CONTENT ON FLAVOR PERCEPTION OF VANILLA ICE-CREAM, Journal of dairy science, 80(12), 1997, pp. 3133-3141
Authors:
BREITMEIER D
GUNTHER S
HEYMANN H
Citation: D. Breitmeier et al., ACARBOSE AND 1-DEOXYNOJIRIMYCIN INHIBIT MALTOSE AND MALTOOLIGOSACCHARIDE HYDROLYSIS OF HUMAN SMALL-INTESTINAL GLUCOAMYLASE-MALTASE IN 2 DIFFERENT SUBSTRATE-INDUCED MODES, Archives of biochemistry and biophysics, 346(1), 1997, pp. 7-14
Authors:
FALLER JY
HEYMANN H
Citation: Jy. Faller et H. Heymann, SENSORY AND PHYSICAL-PROPERTIES OF EXTRUDED POTATO PUFFS, Journal of sensory studies, 11(3), 1996, pp. 227-245
Authors:
GWARTNEY E
HEYMANN H
Citation: E. Gwartney et H. Heymann, PROFILING TO DESCRIBE THE SENSORY CHARACTERISTICS OF A SIMPLE-MODEL MENTHOL SOLUTION, Journal of sensory studies, 11(1), 1996, pp. 39-48
Authors:
HU L
HUFF HE
HEYMANN H
HSIEH F
Citation: L. Hu et al., EFFECTS OF EMULSIFIER AND SOY FIBER ADDITION ON SENSORY PROPERTIES OFCORN MEAL EXTRUDATE, Journal of food quality, 19(1), 1996, pp. 57-77
Authors:
HEYMANN H
WIECHMANN H
Citation: H. Heymann et H. Wiechmann, AVAILABILITY OF CADMIUM FOR VEGETABLE PLA NTS IN ALLOTMENT SOILS, Zeitschrift fur Pflanzenernahrung und Bodenkunde, 159(5), 1996, pp. 459-465
Authors:
BADER J
MCCLURE F
SCURRIA M
SHUGARS D
HEYMANN H
Citation: J. Bader et al., CASE-CONTROL STUDY OF NONCARIOUS LESIONS, Journal of dental research, 75, 1996, pp. 1337-1337
Authors:
GUNTHER S
WEHRSPAUN A
HEYMANN H
Citation: S. Gunther et al., MALTITOL AND MALTOBIONATE ACT DIFFERENTLY ON MALTOSE-HYDROLYSIS AND MALTOOLIGOSACCHARIDE-HYDROLYSIS BY HUMAN SMALL-INTESTINAL GLUCOAMYLASE-MALTASE INDICATING 2 DIFFERENT ENZYME BINDING MODES, Archives of biochemistry and biophysics, 327(2), 1996, pp. 295-302
Authors:
HEYMANN H
BREITMEIER D
GUNTHER S
Citation: H. Heymann et al., HUMAN SMALL-INTESTINAL SUCRASE-ISOMALTASE - DIFFERENT BINDING PATTERNS FOR MALTOOLIGOSACCHARIDES AND ISOMALTOOLIGOSACCHARIDES, Biological chemistry Hoppe-Seyler, 376(4), 1995, pp. 249-253
Authors:
HOWARD LR
BRASWELL D
HEYMANN H
LEE Y
PIKE LM
ASELAGE J
Citation: Lr. Howard et al., SENSORY ATTRIBUTES AND INSTRUMENTAL ANALYSIS RELATIONSHIPS FOR STRAINED PROCESSED CARROT FLAVOR, Journal of food science, 60(1), 1995, pp. 145-148
Authors:
CHANG JL
MARSHALL RT
HEYMANN H
Citation: Jl. Chang et al., CASEIN MICELLES PARTIALLY HYDROLYZED BY CHYMOSIN TO MODIFY THE TEXTURE OF LOW-FAT ICE-CREAM, Journal of dairy science, 78(12), 1995, pp. 2617-2623
Authors:
GARCIA RS
MARSHALL RT
HEYMANN H
Citation: Rs. Garcia et al., LOW-FAT ICE CREAMS FROM FREEZE-CONCENTRATED VERSUS HEAT-CONCENTRATED NONFAT MILK SOLIDS, Journal of dairy science, 78(11), 1995, pp. 2345-2351
Authors:
HEYMANN H
GUNTHER S
Citation: H. Heymann et S. Gunther, CALCULATION OF SUBSITE AFFINITIES OF HUMAN SMALL-INTESTINAL GLUCOAMYLASE-MALTASE, Biological chemistry Hoppe-Seyler, 375(7), 1994, pp. 451-455
Authors:
IM JS
MARSHALL RT
HEYMANN H
Citation: Js. Im et al., FROZEN DESSERT ATTRIBUTE CHANGES WITH INCREASED AMOUNTS OF UNSATURATED FATTY-ACIDS, Journal of food science, 59(6), 1994, pp. 1222-1226
Authors:
HEYMANN H
TEZUKA Y
KIKUCHI T
SUPRIYATNA S
Citation: H. Heymann et al., CONSTITUENTS OF SINDORA-SUMATRANA-MIQ .3. NEW TRANS-CLERODANE DITERPENOIDS FROM THE DRIED PODS, Chemical and Pharmaceutical Bulletin, 42(6), 1994, pp. 1202-1207
Authors:
HEYMANN H
TEZUKA Y
KIKUCHI T
SUPRIYATNA S
Citation: H. Heymann et al., CONSTITUENTS OF SINDORA-SUMATRANA MIQ .2. 5 NEW SESQUITERPENOIDS FROMTHE DRIED PODS, Chemical and Pharmaceutical Bulletin, 42(4), 1994, pp. 941-946
Authors:
HEYMANN H
TEZUKA Y
KIKUCHI T
SUPRIYATNA S
Citation: H. Heymann et al., CONSTITUENTS OF SINDORA SUMATRANA MIQ .1. ISOLATION AND NMR SPECTRAL-ANALYSIS OF SESQUITERPENES FROM THE DRIED PODS, Chemical and Pharmaceutical Bulletin, 42(1), 1994, pp. 138-146
Authors:
CLIFF M
HEYMANN H
Citation: M. Cliff et H. Heymann, DEVELOPMENT AND USE OF TIME-INTENSITY METHODOLOGY FOR SENSORY EVALUATION - A REVIEW, Food research international, 26(5), 1993, pp. 375-385
Authors:
SHEU TY
MARSHALL RT
HEYMANN H
Citation: Ty. Sheu et al., IMPROVING SURVIVAL OF CULTURE BACTERIA IN FROZEN DESSERTS BY MICROENTRAPMENT, Journal of dairy science, 76(7), 1993, pp. 1902-1907
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