Determination of protein-bound 2-amino-6-(2-formyl-1-pyrrolyl)-hexanoic acid (“pyrraline”) by ion exchange Chromatography and photodiode array detection Thomas HenleHenning Klostermeyer Original Paper Pages: 1 - 4
Aspartat-Proteinasen in Weizenmehl Franz TimmermannMarianthi Voudouris-TsoukalaHans-Dieter Belitz Originalarbeit Pages: 5 - 11
Geruchsstoffe von extrudiertem Hafermehl, Veränderungen bei der Lagerung Helmut GuthWerner Grosch Originalarbeit Pages: 22 - 28
Comparative study of different methods for evaluating proteolysis in blue cheese Dolores de Llano GonzálezM. RamosP. J. Martin-Alvarez Original Paper Pages: 29 - 31
K and Ca content of fresh green tea, black tea, and tea residue determined by X-ray fluorescence analysis Sebahattin NasHüsnü Y. GokalpYusuf Sahin Original Paper Pages: 32 - 37
Flavonoids in honey of different geographical origin Francisco A. Tomás-BarberánFederico FerreresFrancisco Tomás-Lorente Original Paper Pages: 38 - 44
Determination of optimum pH and temperature for pasteurization of citrus juices by response surface methodology Nese ÜlgenMustafa Özilgen Original Paper Pages: 45 - 48
Gas Chromatographic determination of sugars and polyalcohols in apple liqueurs Laura Coll HellínLeonor Gutiérrez RuizAurora Zapata Revilla Original Paper Pages: 49 - 52