The potential of lactic acid bacteria for the production of safe and wholesome food Walter P. HammesPetra S. Tichaczek Review 01 March 1994 Pages: 193 - 201
Volatile compounds in wheat sourdoughs produced by lactic acid bacteria and sourdough yeasts Birgit HansenÅse Hansen Original Paper 01 March 1994 Pages: 202 - 209
Precursors of ethyldimethylpyrazine isomers and 2,3-diethyl-5-methylpyrazine formed in roasted beef Cristoph CernyWerner Grosch Original Paper 01 March 1994 Pages: 210 - 214
Acids in chicory roots and malt Handy BarliantoHans Gerhard Maier Original Paper 01 March 1994 Pages: 215 - 222
Das Verhältnis der Stabilisotopen18O und16O zur Beurteilung von Auslandswein Brigitte HolbachHilmar FörstelHeinz Hützen Originalarbeit 01 March 1994 Pages: 223 - 229
Determination of biogenic amines in leafy vegetables by amino acid analyser Livia Simon-SarkadiWilhelm H. Holzapfel Original Paper 01 March 1994 Pages: 230 - 233
Permeation behaviour of buffalo milk Cheddar cheese whey during ultrafiltration H. M. JayaprakashaR. S. PatelE. Renner Original Paper 01 March 1994 Pages: 234 - 238
Einsatz der Druckhomogenisierung zur Herstellung von zellstrukturiertem Apfelmaterial Herbert KunzekUte BergemannBrita Hoffmann Originalarbeit 01 March 1994 Pages: 239 - 243
Einfluß des Fungicids Matador (Tebuconazole/Triadimenol) auf die Mykotoxinbildung durchFusarium culmorum Manfred GareisJürgen Ceynowa Originalarbeit 01 March 1994 Pages: 244 - 248
Investigation of gliadin binding to different selected proteins using a biotin-streptavidin system Awad A. OsmanIlka BraunersreutherThomas Mothes Original Paper 01 March 1994 Pages: 249 - 252
Enzyme leakage in muscle tissue of rainbow trout (Oncorhynchus mykiss) related to various thawing treatments Katarina NilssonBo Ekstrand Original Paper 01 March 1994 Pages: 253 - 257
Influence of different sugars on the metabolism of the tea fungus Jürgen Reiss Original Paper 01 March 1994 Pages: 258 - 261