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Citation: C. Jacobsen et al., Oxidation in fish oil enriched mayonnaise: Ascorbic acid and low pH increase oxidative deterioration, J AGR FOOD, 49(8), 2001, pp. 3947-3956
Authors:
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Timm, M
Stenson, M
Svingen, PA
Kaufmann, SH
Citation: Te. Witzig et al., Induction of apoptosis in malignant B cells by phenylbutyrate or phenylacetate in combination with chemotherapeutic agents, CLIN CANC R, 6(2), 2000, pp. 681-692
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Citation: J. Andruszkow et al., First observation of self-amplified spontaneous emission in a free-electron laser at 109 nm wavelength, PHYS REV L, 85(18), 2000, pp. 3825-3829
Authors:
Gallien, P
Karch, H
Much, C
Steinruck, H
Lehmann, S
Timm, M
Richter, H
Perlberg, KW
Protz, D
Citation: P. Gallien et al., Subtyped eae-genes in Shigatoxin-produced Escherichia coli (STEC) - Occurence in raw or undercooked food samples and comparison of isolates from faecal samples and stool samples, FLEISCHWIRT, 80(2), 2000, pp. 84-89
Authors:
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Richter, H
Klie, H
Timm, M
Lehmann, S
Perlberg, KW
Karch, H
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Citation: P. Gallien et al., Detection of shigatoxin-producing Escherichia coli (STEC) in foods and characterization of isolates, FLEISCHWIRT, 79(1), 1999, pp. 124-128
Authors:
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Timm, M
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Greipp, PR
Citation: Te. Witzig et al., Measurement of apoptosis and proliferation of bone marrow plasma cells in patients with plasma cell proliferative disorders, BR J HAEM, 104(1), 1999, pp. 131-137
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Klie, H
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Gallien, P
Perlberg, KW
Lehmann, S
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Citation: M. Timm et al., Detection and prevalence of Verotoxin-producing Escherichia coli (VTEC) inraw sausages, BERL MUN TI, 112(10-11), 1999, pp. 385-389