| 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
|
206 |
2 |
p. 77-82
|
article
|
| 2 |
Carbohydrate changes in ripening Capsicum annuum in relation to textural degradation
|
Prabha, T. N.
|
|
1998
|
206 |
2 |
p. 121-125
|
article
|
| 3 |
Comparison between two commercial ELISAs and a culture procedure for the detection of Listeria spp.
|
Blanco, M. M.
|
|
1998
|
206 |
2 |
p. 148-150
|
article
|
| 4 |
Comparison of HPLC and GLC methodologies for determination of glucosinolates using reference material
|
Hrnčiřík, Karel
|
|
1998
|
206 |
2 |
p. 103-107
|
article
|
| 5 |
Detection of the starch modifying gbss-antisense construct in transgenic potatoes
|
Hassan-Hauser, Christine
|
|
1998
|
206 |
2 |
p. 83-87
|
article
|
| 6 |
Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds
|
Sierra, Isabel
|
|
1998
|
206 |
2 |
p. 126-129
|
article
|
| 7 |
Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine
|
Ancín, C.
|
|
1998
|
206 |
2 |
p. 143-147
|
article
|
| 8 |
Fishy and hay-like off-flavours of dry spinach
|
Masanetz, C.
|
|
1998
|
206 |
2 |
p. 108-113
|
article
|
| 9 |
Hay-like off-flavour of dry parsley
|
Masanetz, C.
|
|
1998
|
206 |
2 |
p. 114-120
|
article
|
| 10 |
Oligosaccharides in raw and processed legumes
|
Rupérez, Pilar
|
|
1998
|
206 |
2 |
p. 130-133
|
article
|
| 11 |
Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters
|
Martínez-Anaya, M. Antonia
|
|
1998
|
206 |
2 |
p. 134-142
|
article
|
| 12 |
Stability of sulphadimidine during raw fermented sausage preparation: reaction of sulphadimidine with nitrite
|
Smit, Laurentius A.
|
|
1998
|
206 |
2 |
p. 94-98
|
article
|
| 13 |
Stabilization of butter with deodorized rosemary extract
|
Żegarska, Z.
|
|
1998
|
206 |
2 |
p. 99-102
|
article
|
| 14 |
The effect of using PSE meat in the manufacture of dry-cured ham
|
Bañón, S.
|
|
1998
|
206 |
2 |
p. 88-93
|
article
|
Journal description