Aroma von Weißweinblüten: Korrelation sensorischer Daten mit Headspace-Inhaltsstoffen Gerhard BuchbauerLeopold JirovetzAlexej Nikiforov Originalarbeit Pages: 1 - 4
Aroma- und Geruchsstoffe mit Caren-Struktur Helmut SpreitzerGerhard BuchbauerMahmoud El-Schahawi Originalarbeit Pages: 5 - 8
Formation of tyramine byLactobacillus curvatus LTH 972 Bernhard W. StraubPetra S. TichaczekWalter P. Hammes Original Paper Pages: 9 - 12
Studies of polymer polyphenols in tea Susanne KuhrBirgit HerzigUlrich H. Engelhardt Original Paper Pages: 13 - 16
HPLC Analysis of chlorogenic acid lactones in roasted coffee Carolin BennatUlrich H. EngelhardtHans Gerhard Maier Original Paper Pages: 17 - 21
Analysis of free amino acids in green coffee beans Ulrike ArnoldEberhard LudwigUlrike Möschwitzer Original Paper Pages: 22 - 25
Study of the glucide fraction in ropy wines Jesús AgudeloJosé Antonio SuárezMaría Beatriz Colomo Original Paper Pages: 26 - 28
Analysis of polyphenolic compounds of different vinegar samples Miguel Carrero GálvezCarmelo García BarrosoJuan Antonio Pérez-Bustamante Original Paper Pages: 29 - 31
Flavonoids from Portuguese heather honey Federico FerreresPaula AndradeFrancisco A. Tomás-Barberán Original Paper Pages: 32 - 37
Analysis of Tahiti vanilla by high-performance liquid chromatography Dorothea EhlersMichael PfisterStefan Bartholomae Original Paper Pages: 38 - 42
Herstellung und Charakterisierung von eiweißarmem zellstrukturiertem Material Herbert KunzekChristine Landa Originalarbeit Pages: 43 - 47
Stereoisomeric flavour compounds Bernhard WeberArmin DietrichArmin Mosandl Original Paper Pages: 48 - 50
Polar components of frying fats derived from data of dielectric measurements Fritz Wegmüller Original Paper Pages: 51 - 54
Detection and identification of a protein-bound imidazolone resulting from the reaction of arginine residues and methylglyoxal Thomas HenleAxel W. WalterHenning Klostermeyer Original Paper Pages: 55 - 58
Photoacoustic characterization of different food samples Jan Paul FavierJos BuijsDane Bicanic Original Paper Pages: 59 - 63