Analysis of acesulfame-K, saccharin and preservatives in beverages and jams by HPLC Atle Hannisdal Original Paper 01 June 1992 Pages: 517 - 519
Empfindliches und selektives HPLC-Verfahren mit prächromatographischer Derivatisierung zur Bestimmung von Cyclamat in Lebensmitteln Jochem RüterD. I. Ulrich Raczek Originalarbeit 01 June 1992 Pages: 520 - 523
The influence of wine additives on colour and colour quality of young red wine Karin DatzbergerIngrid SteinerGerhard Kroyer Original Paper 01 June 1992 Pages: 524 - 526
Regional classification of Swiss cheese based on its chemical composition Harald Rohm Original Paper 01 June 1992 Pages: 527 - 530
Comparison of different methods to determine the spreadability and firmness of processed cheese Werner StrohmaierHenning KlostermeyerErich Windhab Original Paper 01 June 1992 Pages: 531 - 535
Die Mikroflora eines Langzeit-Sauerteiges Walter StrohmarHans Diekmann Originalarbeit 01 June 1992 Pages: 536 - 540
Differentiation of milks and cheeses according to species based on the mineral content Carmen Martín-HernándezLourdes AmigoManuela Juárez Original Paper 01 June 1992 Pages: 541 - 544
Über die Aromastoffzusammensetzung von Hochdruckextrakten Hubert KollmannsbergerSiegfried NitzFriedrich Drawert Originalarbeit 01 June 1992 Pages: 545 - 551
Reactivity of Maillard products with a pyrrole structure E. KleinF. LedlT. Severin Original Paper 01 June 1992 Pages: 556 - 560
Olive fruit glycosidases: factors affecting their extraction Antonia HerediaRafael GuillénJuan Fernández-Bolaños Original Paper 01 June 1992 Pages: 561 - 565
Freezing preservation of four Spanish mango cultivars (Mangifera indica L.): chemical and biochemical aspects M. Antonia MarínPilar CanoCarmen Füster Original Paper 01 June 1992 Pages: 566 - 569
Studies on curcumin and curcuminoids Hanne Hjorth TeønnesenJan KarlsenJames Verghese Original Paper 01 June 1992 Pages: 570 - 572
