AAAAAA

   
Results: 1-13 |
Results: 13
The contribution of dietary nicotine and dietary cotinine to salivary cotinine levels as a nicotine biomarker
Authors: Siegmund, B Leyden, DE Zikulnig, E Leitner, E Murkovic, M Pfannhauser, W Reif, H
Citation: B. Siegmund et al., The contribution of dietary nicotine and dietary cotinine to salivary cotinine levels as a nicotine biomarker, FOOD CHEM, 74(3), 2001, pp. 259-265
Detection of anthocyanins from elderberry juice in human urine
Authors: Murkovic, M Mulleder, U Adam, U Pfannhauser, W
Citation: M. Murkovic et al., Detection of anthocyanins from elderberry juice in human urine, J SCI FOOD, 81(9), 2001, pp. 934-937
Changes in the aroma of a strawberry drink during storage
Authors: Siegmund, B Derler, K Pfannhauser, W
Citation: B. Siegmund et al., Changes in the aroma of a strawberry drink during storage, J AGR FOOD, 49(7), 2001, pp. 3244-3252
Stability of pumpkin seed oil
Authors: Murkovic, M Pfannhauser, W
Citation: M. Murkovic et W. Pfannhauser, Stability of pumpkin seed oil, EUR J LIPID, 102(10), 2000, pp. 607-611
Analysis of the cancerogenic heterocyclic aromatic amines in fried meat
Authors: Murkovic, M Pfannhauser, W
Citation: M. Murkovic et W. Pfannhauser, Analysis of the cancerogenic heterocyclic aromatic amines in fried meat, FRESEN J AN, 366(4), 2000, pp. 375-378
Analysis of anthocyane glycosides in human serum
Authors: Murkovic, M Adam, U Pfannhauser, W
Citation: M. Murkovic et al., Analysis of anthocyane glycosides in human serum, FRESEN J AN, 366(4), 2000, pp. 379-381
Development of a simple sample preparation technique for gas chromatographic-mass spectrometric determination of nicotine in edible nightshades (Solanaceae)
Authors: Siegmund, B Leitner, E Pfannhauser, W
Citation: B. Siegmund et al., Development of a simple sample preparation technique for gas chromatographic-mass spectrometric determination of nicotine in edible nightshades (Solanaceae), J CHROMAT A, 840(2), 1999, pp. 249-260
Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry
Authors: Siegmund, B Pfannhauser, W
Citation: B. Siegmund et W. Pfannhauser, Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry, Z LEBENSM U, 208(5-6), 1999, pp. 336-341
An analysis of the manganese supply in Austria on the basis of a selected diet
Authors: Wilplinger, M Zochling, S Pfannhauser, W
Citation: M. Wilplinger et al., An analysis of the manganese supply in Austria on the basis of a selected diet, Z LEBENSM U, 208(4), 1999, pp. 251-253
Formation of the food associated carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems
Authors: Murkovic, M Weber, HJ Geiszler, S Frohlich, K Pfannhauser, W
Citation: M. Murkovic et al., Formation of the food associated carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems, FOOD CHEM, 65(2), 1999, pp. 233-237
Determination of the nicotine content of various edible nightshades (Solanaceae) and their products and estimation of the associated dietary nicotineintake
Authors: Siegmund, B Leitner, E Pfannhauser, W
Citation: B. Siegmund et al., Determination of the nicotine content of various edible nightshades (Solanaceae) and their products and estimation of the associated dietary nicotineintake, J AGR FOOD, 47(8), 1999, pp. 3113-3120
Antioxidant spices reduce the formation of heterocyclic amines in fried meat
Authors: Murkovic, M Steinberger, D Pfannhauser, W
Citation: M. Murkovic et al., Antioxidant spices reduce the formation of heterocyclic amines in fried meat, Z LEBENSM U, 207(6), 1998, pp. 477-480
Chromium in tea leaves
Authors: Wilplinger, M Pfannhauser, W
Citation: M. Wilplinger et W. Pfannhauser, Chromium in tea leaves, MET ION BIO, 5, 1998, pp. 327-331
Risultati: 1-13 |