Gaschromatographisch-massenspektrometrische Untersuchungen zur Kinetik der Redoxreaktionen vonl-Ascorbinsäure undl-Dehydroascorbinsäure in Weizenmehlteigen Konrad PfeilstickerFriedhelm Marx Originalarbeiten Pages: 191 - 195
Proteine des Bienenhonigs VII. Eigenschaften und Herkunft der Honigamylase Marliese StadelmeierKarl-Gustav Bergner Original papers Pages: 196 - 199
HRGC and HRGC-MS applied to wine constituents of lower volatility Matthias GüntertAdolf RappWalter Jennings Original papers Pages: 200 - 204
High resolution gas chromatographic - mass-spectrometric determination of the flavour composition of basil (Ocimum basilicum L.) cultivated in Finland Irma Nykänen Originalarbeiten Pages: 205 - 211
Unusual essential oils with aromatic properties III. Volatile components of gentian roots Franco ChialvaCarlotta FrattiniAldo Martelli Original papers Pages: 212 - 214
Studies on curcumin and curcuminoids VII. Chromatographic separation and quantitative analysis of curcumin and related compounds Hanne Hjorth TønnesenJan Karlsen Originalarbeiten Pages: 215 - 218
Some new volatile compounds from the non-enzymic browning reaction of glucose-glutamic acid system Shin K. BerryJohn W. Gramshaw Originalarbeiten Pages: 219 - 223
Organochlorine pesticides and polychlorinated biphenyls in livers of cod from the southern Baltic, 1983 Jerzy Falandysz Original papers Pages: 224 - 227