Publications 1987
1166
Belitz H-D, Grosch W (1987) Food Chemistry. Springer-Verlag, Berlin
1169
Belitz H-D, Rohse H, Stempfl W, Wieser H (1987) Lebensmittelchem Gerichtl Chem 41:77. Struktur-Wirkungsbeziehungen bei Geschmacksstoffen
1172
Grosch W (1987) Lebensmittelchem Gerichtl Chem 41:40. Enzymatische Bildung von Aromastoffen aus Lipiden
1173
Grosch W (1987) Reactions of hydroperoxides - products of low molecular weight. In: Autoxidation of unsaturated lipids (Chan HW-S, ed) p 95, Academic Press Inc, London
1174
Haslbeck F, Grosch W (1987) Z Lebensm Unters Forsch 185:31. Untersuchungen zum lipolytischen Fettverderb. III. Quantitative Analyse freier Fettsäuren
1177
Schieberle P, Grosch W (1987) Z Lebensm Unters Forsch 185:111. Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis
1178
Schieberle P, Grosch W (1987) J Agric Food Chem 35:252. Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay
1180
Seewald M, Eichinger HM, Scherz H (1987) Meat Sci 19:101. Fat content and fatty acid pattern in muscle and adipose tissue from differently reared calves
1181
Ullrich F, Grosch W (1987) Z Lebensm Unters Forsch 184:277. Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid
1182
Walther C, Grosch W (1987) J Cereal Sci 5:299. Substrate specificity of the glutathione dehydrogenase (dehydroascorbate reductase) from wheat flour
1184
Wieser H, Seilmeier W, Belitz H-D (1987) Z Lebensm Unters Forsch 184:366. Vergleichende Untersuchungen über partielle Aminosäuresequenzen von Prolaminen und Glutelinen verschiedener Getreidearten. VII. Aminosäuresequenzen von Prolaminpeptiden
1185
Belitz H-D, Dirndorfer M, Kieffer R, Kim J-J, Seilmeier W, Werbeck U, Wieser H (1987) Structure and function of cereal proteins. In: Gao Jian, Shen Li Zhen (eds) Proceedings (Part I) International Symposium on New Technology of Vegetable Proteins, Oils and Starch Processing (ISTPOSP'87) Beijing, China, 16-20 November 1987, p 2/1-2/15
1186
Belitz H-D, Grosch W (1987) Lehrbuch der Lebensmittelchemie, 3. Auflage. Springer, Berlin, 862 S
1187
Belitz H-D, Kim J-J, Kieffer R, Seilmeier W, Werbeck U, Wieser H (1987) Separation and characterization of reduced glutelins from different wheat varieties and importance of the gliadin/glutelin ratio for the strength of gluten. In: Lasztity R, Bekes F (eds) Proceedings of the 3rd International Workshop on Gluten Proteins, Budapest, Hungary, 9-12 May 1987, World Scientific, Singapore, p 189-205
1188
Belitz H-D, Rohse H, Stempfl W, Wieser H, Gasteiger J, Hiller C (1987) Schematic sweet and bitter receptors. In: Roper SD, Atema J (eds) Olfaction and Taste IX. Ann N Y Acad Sci 510:173-175
1190
Fischer K-H, Grosch W (1987) Lebensm Wiss Technol 20:233-236. Volatile compounds of importance in the aroma of mushrooms (Psalliota bispora)
1191
Grosch W, Schieberle P (1987) Identification of flavour formed during deterioration of lemon oil. In: Flavour Science and Technology (Martens M, Dalen GA, Russwurm H jr, Hrsg) John Wiley & Sons, Chichester, S 119-125
1193
Komiya T, Schieberle P, Grosch W (1987) Agric Biol Chem 51:3407-3409. Anaerobic photolysis of methyl 13(S)-hydroperoxy-9(Z)-11(E)-octadecadienoate in cyclohexane
1195
Schieberle P, Maier W, Firl J, Grosch W (1987) HRGC & CC 10:587-593. HRGC separation of hydroperoxides formed during the photosensitized oxidation of (R)-(+)-limonene
1196
Seilmeier W, Wieser H, Belitz H-D (1987) Z Lebensm Unters Forsch 185:487-489. High-performance liquid chromatography of reduced glutenin: amino acid composition of fractions and components
1197
Senser F, Scherz H (1987) Der kleine "Souci-Fachmann-Kraut" - Lebensmitteltabelle für die Praxis. Wissenschaftliche Verlagsgesellschaft m.b.H, Stuttgart
1198
Stallmach A, Belitz H-D, Gellermann B, Schäfer H, Wieser H, Stern M (1987) J Pediatr Gastroenterol Nutr 6:335-340. Effects of gliadin peptides B1-B4 in celiac disease. I. Organ culture studies
1200
Wieser H, Mödl A, Seilmeier W, Belitz H-D (1987) Z Lebensm Unters Forsch 185:371-378. High-performance liquid chromatography of gliadins from different wheat varieties: amino acid composition and N-terminal amino acid sequence of components