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Results: 1-25 | 26-26
Results: 1-25/26
FORMATION OF THIAZOLINES WITHIN THE PEPTIDE-CHAIN DURING HEATING OF PROTEINS
Authors: PAULUS T HENLE T HAESSNER R KLOSTERMEYER H
Citation: T. Paulus et al., FORMATION OF THIAZOLINES WITHIN THE PEPTIDE-CHAIN DURING HEATING OF PROTEINS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(4), 1997, pp. 247-251
DETECTION AND QUANTIFICATION OF PENTOSIDINE IN FOODS
Authors: HENLE T SCHWARZENBOLZ U KLOSTERMEYER H
Citation: T. Henle et al., DETECTION AND QUANTIFICATION OF PENTOSIDINE IN FOODS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(2), 1997, pp. 95-98
AN INDIRECT COMPETITIVE ELISA FOR THE DETECTION OF COWS MILK AND CASEINATE IN GOATS AND EWES MILK AND CHEESE USING POLYCLONAL ANTIBODIES AGAINST BOVINE GAMMA-CASEINS
Authors: RICHTER W KRAUSE I GRAF C SPERRER I SCHWARZER C KLOSTERMEYER H
Citation: W. Richter et al., AN INDIRECT COMPETITIVE ELISA FOR THE DETECTION OF COWS MILK AND CASEINATE IN GOATS AND EWES MILK AND CHEESE USING POLYCLONAL ANTIBODIES AGAINST BOVINE GAMMA-CASEINS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(1), 1997, pp. 21-26
THE EFFECT OF PH AND HEAT-TREATMENT ON THE KAPPA-CASEIN CONTENT AND THE XI-POTENTIAL OF THE PARTICLES IN RECONSTITUTED SKIM MILK
Authors: ANEMA SG KLOSTERMEYER H
Citation: Sg. Anema et H. Klostermeyer, THE EFFECT OF PH AND HEAT-TREATMENT ON THE KAPPA-CASEIN CONTENT AND THE XI-POTENTIAL OF THE PARTICLES IN RECONSTITUTED SKIM MILK, Milchwissenschaft, 52(4), 1997, pp. 217-223
THE INFLUENCE OF GENETIC-VARIANTS OF MILK-PROTEINS ON THE COMPOSITIONAL AND TECHNOLOGICAL PROPERTIES OF MILK .3. CONTENT OF PROTEIN, CASEIN, WHEY-PROTEIN, AND CASEIN NUMBER
Authors: LODES A BUCHBERGER J KRAUSE I AUMANN J KLOSTERMEYER H
Citation: A. Lodes et al., THE INFLUENCE OF GENETIC-VARIANTS OF MILK-PROTEINS ON THE COMPOSITIONAL AND TECHNOLOGICAL PROPERTIES OF MILK .3. CONTENT OF PROTEIN, CASEIN, WHEY-PROTEIN, AND CASEIN NUMBER, Milchwissenschaft, 52(1), 1997, pp. 3-8
CHARACTERIZATION OF CHEESE RIPENING BY FREE AMINO-ACIDS AND BIOGENIC-AMINES AND INFLUENCE OF BACTOFUGATION AND HEAT-TREATMENT OF MILK
Authors: KRAUSE I BOCKHARDT A KLOSTERMEYER H
Citation: I. Krause et al., CHARACTERIZATION OF CHEESE RIPENING BY FREE AMINO-ACIDS AND BIOGENIC-AMINES AND INFLUENCE OF BACTOFUGATION AND HEAT-TREATMENT OF MILK, Le Lait, 77(1), 1997, pp. 101-108
HEAT-INDUCED, PH-DEPENDENT DISSOCIATION OF CASEIN MICELLES ON HEATINGRECONSTITUTED SKIM MILK AT TEMPERATURES BELOW 100-DEGREES-C
Authors: ANEMA SG KLOSTERMEYER H
Citation: Sg. Anema et H. Klostermeyer, HEAT-INDUCED, PH-DEPENDENT DISSOCIATION OF CASEIN MICELLES ON HEATINGRECONSTITUTED SKIM MILK AT TEMPERATURES BELOW 100-DEGREES-C, Journal of agricultural and food chemistry, 45(4), 1997, pp. 1108-1115
ZETA-POTENTIALS OF CASEIN MICELLES FROM RECONSTITUTED SKIM MILK HEATED AT 120-DEGREES-C
Authors: ANEMA SG KLOSTERMEYER H
Citation: Sg. Anema et H. Klostermeyer, ZETA-POTENTIALS OF CASEIN MICELLES FROM RECONSTITUTED SKIM MILK HEATED AT 120-DEGREES-C, International dairy journal, 6(7), 1996, pp. 673-687
ISOLATION AND RAPID-SEQUENCE CHARACTERIZATION OF 2 NOVEL BOVINE BETA-LACTOGLOBULIN-I AND BETA-LACTOGLOBULIN-J
Authors: GODOVACZIMMERMANN J KRAUSE I BARANYI M FISCHERFRUHHOLZ S JUSZCZAK J ERHARDT G BUCHBERGER J KLOSTERMEYER H
Citation: J. Godovaczimmermann et al., ISOLATION AND RAPID-SEQUENCE CHARACTERIZATION OF 2 NOVEL BOVINE BETA-LACTOGLOBULIN-I AND BETA-LACTOGLOBULIN-J, Journal of protein chemistry, 15(8), 1996, pp. 743-750
INDIRECT COMPETITIVE ENZYME-LINKED-IMMUNOSORBENT-ASSAY FOR THE DETECTION OF NATIVE AND HEAT DENATURED BOVINE BETA-LACTOGLOBULIN IN EWES ANDGOATS MILK CHEESE
Authors: BEER M KRAUSE I STAPF M SCHWARZER C KLOSTERMEYER H
Citation: M. Beer et al., INDIRECT COMPETITIVE ENZYME-LINKED-IMMUNOSORBENT-ASSAY FOR THE DETECTION OF NATIVE AND HEAT DENATURED BOVINE BETA-LACTOGLOBULIN IN EWES ANDGOATS MILK CHEESE, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(1), 1996, pp. 21-26
DETERMINATION OF BIOGENIC-AMINES BY RP HPLC OF THE DABSYL DERIVATES
Authors: BOCKHARDT A KRAUSE I KLOSTERMEYER H
Citation: A. Bockhardt et al., DETERMINATION OF BIOGENIC-AMINES BY RP HPLC OF THE DABSYL DERIVATES, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(1), 1996, pp. 65-70
PROF DR KIERMEIER,FRIEDRICH - OBITUARY
Authors: KLOSTERMEYER H
Citation: H. Klostermeyer, PROF DR KIERMEIER,FRIEDRICH - OBITUARY, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 202(3), 1996, pp. 191-192
INACTIVATION OF ENDOGENOUS ENZYMES DURING HEAT-TREATMENT OF MILK
Authors: ZEHETNER G BAREUTHER C HENLE T KLOSTERMEYER H
Citation: G. Zehetner et al., INACTIVATION OF ENDOGENOUS ENZYMES DURING HEAT-TREATMENT OF MILK, Netherlands milk and dairy journal, 50(2), 1996, pp. 215-226
RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE OF MODEL PROCESSED CHEESE CONTAINING LOW-MOLECULAR-WEIGHT EMULSIFIERS
Authors: LEE SK KLOSTERMEYER H SCHRADER K BUCHHEIM W
Citation: Sk. Lee et al., RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE OF MODEL PROCESSED CHEESE CONTAINING LOW-MOLECULAR-WEIGHT EMULSIFIERS, Die Nahrung, 40(4), 1996, pp. 189-194
THE INFLUENCE OF GENETIC-VARIANTS OF MILK-PROTEINS ON THE COMPOSITIONAL AND TECHNOLOGICAL PROPERTIES OF MILK .1. CASEIN MICELLE SIZE AND THE CONTENT OF NONGLYCOSYLATED KAPPA-CASEIN (VOL 51, PG 371, 1996)
Authors: LODES A KRAUSE I BUCHBERGER J AUMANN J KLOSTERMEYER H
Citation: A. Lodes et al., THE INFLUENCE OF GENETIC-VARIANTS OF MILK-PROTEINS ON THE COMPOSITIONAL AND TECHNOLOGICAL PROPERTIES OF MILK .1. CASEIN MICELLE SIZE AND THE CONTENT OF NONGLYCOSYLATED KAPPA-CASEIN (VOL 51, PG 371, 1996), Milchwissenschaft, 51(9), 1996, pp. 492-492
THE INFLUENCE OF GENETIC-VARIANTS OF MILK-PROTEINS ON THE COMPOSITIONAL AND TECHNOLOGICAL PROPERTIES OF MILK .1. CASEIN MICELLE SIZE AND THE CONTENT OF NONGLYCOSYLATED KAPPA-CASEIN
Authors: LODES A KRAUSE I BUCHBERGER J AUMANN J KLOSTERMEYER H
Citation: A. Lodes et al., THE INFLUENCE OF GENETIC-VARIANTS OF MILK-PROTEINS ON THE COMPOSITIONAL AND TECHNOLOGICAL PROPERTIES OF MILK .1. CASEIN MICELLE SIZE AND THE CONTENT OF NONGLYCOSYLATED KAPPA-CASEIN, Milchwissenschaft, 51(7), 1996, pp. 368-373
THE INFLUENCE OF GENETIC-VARIANTS OF MILK-PROTEINS ON THE COMPOSITIONAL AND TECHNOLOGICAL PROPERTIES OF MILK .2. RENNET COAGULATION TIME AND FIRMNESS OF THE RENNET CURD
Authors: LODES A BUCHBERGER J KRAUSE I AUMANN J KLOSTERMEYER H
Citation: A. Lodes et al., THE INFLUENCE OF GENETIC-VARIANTS OF MILK-PROTEINS ON THE COMPOSITIONAL AND TECHNOLOGICAL PROPERTIES OF MILK .2. RENNET COAGULATION TIME AND FIRMNESS OF THE RENNET CURD, Milchwissenschaft, 51(10), 1996, pp. 543-548
SIMULTANEOUS DETERMINATION OF AMINO-ACIDS AND BIOGENIC-AMINES BY REVERSED-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY OF THE DABSYL DERIVATIVES
Authors: KRAUSE I BOCKHARDT A NECKERMANN H HENLE T KLOSTERMEYER H
Citation: I. Krause et al., SIMULTANEOUS DETERMINATION OF AMINO-ACIDS AND BIOGENIC-AMINES BY REVERSED-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY OF THE DABSYL DERIVATIVES, Journal of chromatography, 715(1), 1995, pp. 67-79
INACTIVATION KINETICS OF GAMMA-GLUTAMYL-TRANSFERASE DURING THE HEATING OF MILK
Authors: ZEHETNER G BAREUTHER C HENLE T KLOSTERMEYER H
Citation: G. Zehetner et al., INACTIVATION KINETICS OF GAMMA-GLUTAMYL-TRANSFERASE DURING THE HEATING OF MILK, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 201(4), 1995, pp. 336-338
A METHOD TO MIMIC AND TO STUDY THE RELEASE OF FLAVOR COMPOUNDS FROM CHEWED FOOD
Authors: NASSL K KROPF F KLOSTERMEYER H
Citation: K. Nassl et al., A METHOD TO MIMIC AND TO STUDY THE RELEASE OF FLAVOR COMPOUNDS FROM CHEWED FOOD, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 201(1), 1995, pp. 62-68
FAST AND SENSITIVE DETERMINATION OF FUROSINE
Authors: HENLE T ZEHETNER G KLOSTERMEYER H
Citation: T. Henle et al., FAST AND SENSITIVE DETERMINATION OF FUROSINE, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 200(3), 1995, pp. 235-237
STUDIES ON THE FORMATION OF LYSINOMETHYLALANINE AND HISTIDINOMETHYLALANINE IN MILK-PRODUCTS
Authors: WALTER AW HENLE T HAESSNER R KLOSTERMEYER H
Citation: Aw. Walter et al., STUDIES ON THE FORMATION OF LYSINOMETHYLALANINE AND HISTIDINOMETHYLALANINE IN MILK-PRODUCTS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 199(3), 1994, pp. 243-247
DETECTION AND IDENTIFICATION OF A PROTEIN-BOUND IMIDAZOLONE RESULTINGFROM THE REACTION OF ARGININE RESIDUES AND METHYLGLYOXAL
Authors: HENLE T WALTER AW HAESSNER R KLOSTERMEYER H
Citation: T. Henle et al., DETECTION AND IDENTIFICATION OF A PROTEIN-BOUND IMIDAZOLONE RESULTINGFROM THE REACTION OF ARGININE RESIDUES AND METHYLGLYOXAL, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 199(1), 1994, pp. 55-58
A SIMPLE METHOD FOR THE PREPARATION OF FUROSINE AND PYRIDOSINE REFERENCE MATERIAL
Authors: HENLE T WALTER AW KLOSTERMEYER H
Citation: T. Henle et al., A SIMPLE METHOD FOR THE PREPARATION OF FUROSINE AND PYRIDOSINE REFERENCE MATERIAL, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(1), 1994, pp. 66-67
BOVINE SEMINAL PLASMA ASFP - LOCALIZATION OF DISULFIDE BRIDGES AND DETECTION OF 3 DIFFERENT ISOELECTRIC FORMS
Authors: EINSPANIER R KRAUSE I CALVETE JJ TOFPERPETERSEN E KLOSTERMEYER H KARG H
Citation: R. Einspanier et al., BOVINE SEMINAL PLASMA ASFP - LOCALIZATION OF DISULFIDE BRIDGES AND DETECTION OF 3 DIFFERENT ISOELECTRIC FORMS, FEBS letters, 344(1), 1994, pp. 61-64
Risultati: 1-25 | 26-26