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Results:
1-8
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Results: 8
Authors:
Ulrich, D
Hoberg, E
Bittner, T
Engewald, W
Meilchen, K
Citation: D. Ulrich et al., Contribution of volatile compounds to the flavor of cooked asparagus, EUR FOOD RE, 213(3), 2001, pp. 200-204
Authors:
Ulrich, D
Hoberg, E
Neugebauer, W
Tiemann, H
Darsow, U
Citation: D. Ulrich et al., Investigation of the boiled potato flavor by human sensory and instrumental methods, AM J POTATO, 77(2), 2000, pp. 111-117
Authors:
Hoberg, E
Meier, B
Sticher, O
Citation: E. Hoberg et al., An analytical high performance liquid chromatographic method for the determination of agnuside and p-hydroxybenzoic acid contents in agni-casti fructus, PHYTOCH AN, 11(5), 2000, pp. 327-329
Authors:
Hoberg, E
Meier, B
Sticher, O
Citation: E. Hoberg et al., Quantitative high performance liquid chromatographic analysis of diterpenoids in Agni-casti fructus, PLANTA MED, 66(4), 2000, pp. 352-355
Authors:
Hoberg, E
Orjala, J
Meier, B
Sticher, O
Citation: E. Hoberg et al., Diterpenoids from the fruits of Vitex agnus-castus, PHYTOCHEM, 52(8), 1999, pp. 1555-1558
Authors:
Ulrich, D
Krumbein, A
Schonhof, I
Hoberg, E
Citation: D. Ulrich et al., Comparison of two sample preparation techniques for sniffing experiments with broccoli (Brassica oleracea var. italica Plenck), NAHRUNG, 42(6), 1998, pp. 392-394
Authors:
Hoberg, E
Ulrich, D
Tiemann, H
Citation: E. Hoberg et al., Sensory method for potato evaluation in breeding research, BEITRAGE ZUR ZUCHTUNGSFORSCHUNG, VOL 4 NO 2, 1998, 1998, pp. 67-69
Authors:
Ulrich, D
Hoberg, E
Tiemann, H
Citation: D. Ulrich et al., The aroma of cooked potatoes, BEITRAGE ZUR ZUCHTUNGSFORSCHUNG, VOL 4 NO 2, 1998, 1998, pp. 204-209
Risultati:
1-8
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