| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Amounts of conjugated linoleic acid (CLA) in German foods and evaluation of daily intake
|
Fritsche, J.
|
|
1998
|
|
2 |
p. 77-82
|
article
|
| 2 |
Amyl alcohols as compounds indicative of raw cocoa bean quality
|
Oberparleiter, Sabine
|
|
1997
|
|
2 |
p. 156-160
|
article
|
| 3 |
Analysis of proanthocyanidins in tea samplesI.LC-MS results
|
Kiehne, Andrea
|
|
1997
|
|
2 |
p. 153-157
|
article
|
| 4 |
A pilot study on the effects of cultivation conditions of chicory (Cichorium intybus L.) roots on the levels of sesquiterpene lactones in chicons
|
Peters, Angeline M.
|
|
1997
|
|
2 |
p. 143-147
|
article
|
| 5 |
Applicability of lactic acid and nisin to improve the microbiological quality of cold-smoked rainbow trout
|
Nykänen, A.
|
|
1999
|
|
2 |
p. 116-120
|
article
|
| 6 |
Application of multivariate statistical methods to extend the authenticity control of flavour constituents of apple juice
|
König, T.
|
|
1999
|
|
2 |
p. 130-133
|
article
|
| 7 |
Availability of aluminium from tea and coffee
|
Müller, Mario
|
|
1997
|
|
2 |
p. 170-173
|
article
|
| 8 |
Butter colour affects sensory perception of spreadability
|
Rohm, H.
|
|
1997
|
|
2 |
p. 108-110
|
article
|
| 9 |
Carbohydrate changes in ripening Capsicum annuum in relation to textural degradation
|
Prabha, T. N.
|
|
1998
|
|
2 |
p. 121-125
|
article
|
| 10 |
Carotenoid reaction with free radicals in acetone and toluene at different oxygen partial pressuresAn ESR spin-trapping study of structure–activity relationships
|
Haila, Katri M.
|
|
1997
|
|
2 |
p. 81-87
|
article
|
| 11 |
Changes in free monosaccharides during storage of some UHT milks: a preliminary study
|
Recio, M. I.
|
|
1998
|
|
2 |
p. 180-181
|
article
|
| 12 |
Chemical composition and classification of culinary and pharmaceutical garlic-based products
|
Velíšek, J.
|
|
1997
|
|
2 |
p. 161-164
|
article
|
| 13 |
Chemometric analysis of mass spectra of cis and trans fatty acid picolinyl esters
|
Leth, Torben
|
|
1997
|
|
2 |
p. 111-115
|
article
|
| 14 |
Chilled storage of high pressure and heat-induced gels of blue whithing (Micromesistius poutassou) muscle
|
Montero, P.
|
|
1998
|
|
2 |
p. 146-153
|
article
|
| 15 |
Comparative biochemical evolution during ripening of bovine, ovine and caprine cheeses manufactured with extracts of flowers of Cynara cardunculus
|
Sousa, Maria J.
|
|
1997
|
|
2 |
p. 97-103
|
article
|
| 16 |
Comparison between two commercial ELISAs and a culture procedure for the detection of Listeria spp.
|
Blanco, M. M.
|
|
1998
|
|
2 |
p. 148-150
|
article
|
| 17 |
Comparison of HPLC and GLC methodologies for determination of glucosinolates using reference material
|
Hrnčiřík, Karel
|
|
1998
|
|
2 |
p. 103-107
|
article
|
| 18 |
Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods
|
Schubring, R.
|
|
1997
|
|
2 |
p. 89-92
|
article
|
| 19 |
Composition of dietary fibre in cocoa husk
|
Serra Bonvehí, J.
|
|
1998
|
|
2 |
p. 105-109
|
article
|
| 20 |
Concentrations of selenium in human milk
|
Rodríguez Rodríguez, E. M.
|
|
1998
|
|
2 |
p. 174-179
|
article
|
| 21 |
Correlations of carbon isotope ratios of wine ingredients for the improved detection of adulterationsI. Organic acids and ethanol
|
Weber, D.
|
|
1997
|
|
2 |
p. 158-164
|
article
|
| 22 |
Detection and quantification of pentosidine in foods
|
Henle, T.
|
|
1997
|
|
2 |
p. 95-98
|
article
|
| 23 |
Detection of the starch modifying gbss-antisense construct in transgenic potatoes
|
Hassan-Hauser, Christine
|
|
1998
|
|
2 |
p. 83-87
|
article
|
| 24 |
Determination of reducing sugars in selected beverages by capillary electrophoresis
|
Noe, C. R.
|
|
1999
|
|
2 |
p. 148-152
|
article
|
| 25 |
Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection
|
Müller, Harald
|
|
1997
|
|
2 |
p. 88-94
|
article
|
| 26 |
Differentiation and grouping of chemical characteristics of Mahon cheese
|
Frau, Miguel
|
|
1998
|
|
2 |
p. 164-169
|
article
|
| 27 |
Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage
|
Vareltzis, K.
|
|
1997
|
|
2 |
p. 93-96
|
article
|
| 28 |
Effect of adsorbent particle size and temperature on water-ethanol separation by starchy and cellulosic substrates
|
Vareli, G. D.
|
|
1998
|
|
2 |
p. 122-127
|
article
|
| 29 |
Effect of a new vacuum leaching technology on the textural characteristics of sardine mince
|
Mendes, Rogério
|
|
1997
|
|
2 |
p. 113-120
|
article
|
| 30 |
Effect of frozen storage on lipids and lipolytic activities in the longissimus dorsi muscle of the pig
|
Hernández, Pilar
|
|
1999
|
|
2 |
p. 110-115
|
article
|
| 31 |
Effect of gelatine on the texture of yoghurt and of acid-heat-induced milk gels
|
Fiszman, S. M.
|
|
1999
|
|
2 |
p. 100-105
|
article
|
| 32 |
Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds
|
Sierra, Isabel
|
|
1998
|
|
2 |
p. 126-129
|
article
|
| 33 |
Effects of freezing on the pigment content in green beans and padrón peppers
|
Oruña-Concha, M. J.
|
|
1997
|
|
2 |
p. 148-152
|
article
|
| 34 |
Effects of time of grape pomace fermentation and distillation cuts on the chemical composition of grape marcs
|
Silva, M. Luz
|
|
1999
|
|
2 |
p. 134-143
|
article
|
| 35 |
Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine
|
Ancín, C.
|
|
1998
|
|
2 |
p. 143-147
|
article
|
| 36 |
Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant
|
Sousa, M. José
|
|
1997
|
|
2 |
p. 104-107
|
article
|
| 37 |
Firming of starch gels and amylopectin retrogradation as related to dextrin production by α-amylase
|
León, Alberto
|
|
1997
|
|
2 |
p. 131-134
|
article
|
| 38 |
Fishy and hay-like off-flavours of dry spinach
|
Masanetz, C.
|
|
1998
|
|
2 |
p. 108-113
|
article
|
| 39 |
Hay-like off-flavour of dry parsley
|
Masanetz, C.
|
|
1998
|
|
2 |
p. 114-120
|
article
|
| 40 |
HPLC determination of polycyclic aromatic hydrocarbons in olive oils
|
Moret, Sabrina
|
|
1997
|
|
2 |
p. 116-120
|
article
|
| 41 |
HPLC-integrated solid-phase extraction with photochemical post-column derivatization for the determination of oxacillin, cloxacillin and dicloxacillin in raw milk
|
Ibach, Anja
|
|
1998
|
|
2 |
p. 170-173
|
article
|
| 42 |
Hydrolysis of porcine β-casein by bovine plasmin and bovine chymosin
|
Gallagher, Daniel P.
|
|
1999
|
|
2 |
p. 83-89
|
article
|
| 43 |
Hygienic status and biogenic amine content of mung bean sprouts
|
Skowronek, F.
|
|
1998
|
|
2 |
p. 97-100
|
article
|
| 44 |
Interactive effects of flour, starter and enzyme on bread dough machinability
|
Collar, C.
|
|
1998
|
|
2 |
p. 133-139
|
article
|
| 45 |
Intervarietal comparison of proteolysis in commercial cheese
|
McGoldrick, M.
|
|
1999
|
|
2 |
p. 90-99
|
article
|
| 46 |
Investigations on the extractability of gluten proteins from wheat bread in comparison with flour
|
Wieser, Herbert
|
|
1998
|
|
2 |
p. 128-132
|
article
|
| 47 |
Kinetics of green asparagus ascorbic acid heated in a high-temperature thermoresistometer
|
Esteve, M. José
|
|
1999
|
|
2 |
p. 144-147
|
article
|
| 48 |
Lead and cadmium in tissues from horse, sheep, lamb and reindeer in Sweden
|
Jorhem, Lars
|
|
1999
|
|
2 |
p. 106-109
|
article
|
| 49 |
Lightness and gloss of peach gels: effect of fruit and sugar content
|
Calvo, C.
|
|
1998
|
|
2 |
p. 101-104
|
article
|
| 50 |
Limits of a PCR-based detection method for genetically modified soya beans in wheat bread production
|
Straub, Joachim Alexander
|
|
1999
|
|
2 |
p. 77-82
|
article
|
| 51 |
Lipid binding of formula bread doughsRelationships with dough and bread technological performance
|
Collar, C.
|
|
1998
|
|
2 |
p. 110-121
|
article
|
| 52 |
Mechanical parameters to assess quality changes in cherimoya fruit
|
Zamorano, José Pablo
|
|
1999
|
|
2 |
p. 125-129
|
article
|
| 53 |
Monolayer values at 30°C of various spices as computed by the BET and GAB models
|
Marcos, Begoña
|
|
1997
|
|
2 |
p. 109-112
|
article
|
| 54 |
Nutrients and antinutritional factors in faba beans as affected by processing
|
Vidal-Valverde, Concepción
|
|
1998
|
|
2 |
p. 140-145
|
article
|
| 55 |
Oligosaccharides in raw and processed legumes
|
Rupérez, Pilar
|
|
1998
|
|
2 |
p. 130-133
|
article
|
| 56 |
On the reaction of glyoxal with proteins
|
Schwarzenbolz, U.
|
|
1997
|
|
2 |
p. 121-124
|
article
|
| 57 |
Optimisation of growth parameters for the production of carotenoids by Rhodotorula gracilis
|
Govindaswamy, Vijayalakshmi
|
|
1999
|
|
2 |
p. 121-124
|
article
|
| 58 |
Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters
|
Martínez-Anaya, M. Antonia
|
|
1998
|
|
2 |
p. 134-142
|
article
|
| 59 |
Primary structure of 2S albumin from seeds of Lupinus albus
|
Salmanowicz, Boleslaw P.
|
|
1997
|
|
2 |
p. 129-135
|
article
|
| 60 |
Quantitative and qualitative evaluation of nine different extraction methods for nucleic acids on soya bean food samples
|
Zimmermann, Andreas
|
|
1998
|
|
2 |
p. 81-90
|
article
|
| 61 |
Rambach agar as a new plate differential medium for the identification of some enteric pathogens in meat products
|
El-Sherif, Amal M.
|
|
1998
|
|
2 |
p. 160-163
|
article
|
| 62 |
Residual proteins and α-amino nitrogen in fermented wine and beer: must variety and yeast interactions
|
Pérez-Zúñiga, Francisco Javier
|
|
1997
|
|
2 |
p. 165-169
|
article
|
| 63 |
Spectrophotometric determination of glucose in foods by flow injection analysis with an immobilized glucose oxidase reactor
|
Shi, Renbing
|
|
1997
|
|
2 |
p. 99-102
|
article
|
| 64 |
Stability of sulphadimidine during raw fermented sausage preparation: reaction of sulphadimidine with nitrite
|
Smit, Laurentius A.
|
|
1998
|
|
2 |
p. 94-98
|
article
|
| 65 |
Stabilization of butter with deodorized rosemary extract
|
Żegarska, Z.
|
|
1998
|
|
2 |
p. 99-102
|
article
|
| 66 |
Texture properties of formulated wheat doughsRelationships with dough and bread technological quality
|
Armero, Enrique
|
|
1997
|
|
2 |
p. 136-145
|
article
|
| 67 |
The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread
|
Gö, D.
|
|
1997
|
|
2 |
p. 135-139
|
article
|
| 68 |
The effect of using PSE meat in the manufacture of dry-cured ham
|
Bañón, S.
|
|
1998
|
|
2 |
p. 88-93
|
article
|
| 69 |
Thermal resistance of tomato polygalacturonase and Pectinmethylesterase at physiological pH
|
Lopez, Pascual
|
|
1997
|
|
2 |
p. 146-150
|
article
|
| 70 |
The texture of low calorie grape juice jelly
|
Sousa, I. M. N.
|
|
1997
|
|
2 |
p. 140-142
|
article
|
| 71 |
Umami peptides: assessment of their alleged taste properties
|
van den Oord, André H. A.
|
|
1997
|
|
2 |
p. 125-130
|
article
|
| 72 |
Use of tap water samples for monitoring the geographical variation of stable isotopes used in authenticity studies
|
Förstel, H.
|
|
1997
|
|
2 |
p. 103-108
|
article
|
| 73 |
Variations in the phenolic composition of fruit juices with different treatments
|
Hernandez, T.
|
|
1997
|
|
2 |
p. 151-155
|
article
|
| 74 |
Warmed-over flavour in chill-stored pre-cooked pork patties in relation to dietary rapeseed oil and vitamin E supplementation
|
Jensen, Claus
|
|
1998
|
|
2 |
p. 154-159
|
article
|
| 75 |
Waxy corn starch affecting texture and ultrastructure of sardine surimi gels
|
Alvarez, Cristina
|
|
1997
|
|
2 |
p. 121-128
|
article
|
| 76 |
White lupin protein isolate as a foaming agent
|
Raymundo, A.
|
|
1998
|
|
2 |
p. 91-96
|
article
|
Journal description