Publications - Publikationen 1990
1251
Gasser U, Grosch W (1990) Z Lebensm Unters Forsch 190:3-8. Primary odorants of chicken broth. A comparative study with meat broths from cow and ox
1252
Guth H, Grosch W (1990) Lebensm Wiss Technol 23:59-65. Comparison of stored soya-bean and rapeseed oils by aroma extract dilution analysis
1253
Kieffer R, Kim J-J, Walther C, Laskawy G, Grosch W (1990) J Cereal Sci 11:143-152. Influence of glutathione and cysteine on the improver effect of ascorbic acid stereoisomers
1254
Schieberle P, Ofner S, Grosch W (1990) J Food Sci 55:193-195. Evaluation of potent odorants in cucumbers (Cucumis sativus) and muskmelons (Cucumis melo) by aroma extract dilution analysis
1255
Grosch W (1990) Chemie in unserer Zeit 24:82-89. Analyse von Aromastoffen
1256
Amend T, Belitz H-D, Kurthen C (1990) Z Lebensm Unters Forsch 190:217-222. Electron microscopic studies on protein films from wheat and other sources at the air/water interface
1257
Belitz H-D, Rohse H, Stempfl W, Gries H (1990) Z Lebensm Unters Forsch 190:319-324. Trihalogenated benzamides: structure taste relationships
1258
Amend T, Belitz H-D (1990) Z Lebensm Unters Forsch 190:401-409. The formation of dough and gluten - a study by scanning electron microscopy
1259
Gottstein T, Grosch W (1990) Fat Sci Technol 92:139-144. Model study of different antioxidant properties of Ó- and c-tocopherol in fats
1262
Scherz H (1990) Nährwerttabellen und EDV-gestützte Datenbanken. Lebensmittelchemie, Lebensmittelqualität, Band 15: Aktuelle Fragen der Ernährung, Brennwert - Lebensmitteltechnologie - Beurteilung besonderer Ernährungsformen. Behr's Verlag, Hamburg, pp 89-108
1263
Scherz H (1990) Electrophoresis 11:18-22. Thin-layer electrophoretic separation of monosaccharides, oligosacchrides and related substance on reverse phase silica gel
1266
Belitz H-D, Weder JKP (1990) Food Reviews International 6:151-211. Protein inhibitors of hydrolases in plant foodstuffs
1267
Wieser H, Seilmeier W, Belitz H-D (1990) J Cereal Sci 12:63-71. Characterization of ethanol-extractable reduced subunits of glutenin separated by reversed-phase high-performance liquid chromatography
1268
Seilmeier W, Wieser H, Belitz H-D (1990) Z Lebensm Unters Forsch 191:99-103. Weizen während der Reifung: Analyse der Gliadine und Glutenine mittels HPLC
1269
Gasser U, Grosch W (1990) Z Lebensm Unters Forsch 190:511-515. Aromaextraktverdünnungsanalyse handelsüblicher Fleischaromen
1270
Schieberle P (1990) Studies on Bakers Yeast as source of maillard-type bread flavour compounds. In: Finot PA, Aeschbacher HU, Hurrel RF, Liardon R, The Maillard Reaction in Food Processing, Human Nutrition and Physiology, ALS Series, Birkhäuser, Basel, pp 187-196
1271
Kieffer R, Rashed MM, Belitz H-D (1990) Z Lebensm Unters Forsch 191:104-109. Modifizierung der verarbeitungstechnischen Eigenschaften von Weizenmehl mit proteolytischen Enzymen. I. Aktivität gegenüber Substraten in Lösung und rheologische Wirkung
1272
Rashed MM, Kieffer R, Belitz H-D (1990) Z Lebensm Unters Forsch 191:110-115. Modifizierung der verarbeitungstechnischen Eigenschaften von Weizenmehl mit proteolytischen Enzymen. II. Aktivität gegenüber Substraten in wasserarmen Systemen, rheologische Wirkung und Backverhalten
1273
Blank I, Grosch W, Eisenreich W, Bacher A, Firl J (1990) Helv Chim Acta 73:1250-1257. Determination of the chemical structure of linden ether
1274
Amend T, Belitz H-D (1990) Z Lebensm Unters Forsch 191:184-193. Gluten formation studied by the transmission electron microscope
1275
Belitz H-D (1990) Geschmack und Struktur. In: Festkolloquium zur Verabschiedung von Herr Prof. Dr. Albrecht Fincke. Lebensmittelchemisches Institut des Bundesverbandes der Deutschen Süßwarenindustrie eV Köln, S 33-45
1276
Senser F, Scherz H (1990) Il piccolo "Souci-Fachmann-Kraut". Tabelle di Composizione degli Alimenti. OEMF spa, Milano
1277
Schieberle P (1990) Z Lebensm Unters Forsch 191:206-209. The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine in wheat bred crust
1278
Schieberle P (1990) Occurrence and formation of roast-smelling odorants in wheat bread crust and popcorn. In: Flavour Science and Technology (Bressière Y, Thomas AF, eds) John Wiley & Sons, Chichester, pp 105-108
1279
Grosch W, Sen A, Guth H, Zeiler-Hilgart G (1990) Quantification of aroma compounds using a stable isotope dilution assay. In: Flavour Science and Technology (Bressière Y, Thomas AF, eds) John Wiley & Sons, Chichester, pp 191-194
1280
Fischer U, Grosch W (1990) Food Chem 39:59-72. Breakdown of the flavour compound 2(E)-hexenal in different solvents
1281
Wieser H, Seilmeier W, Belitz H-D (1990) J Cereal Sci 12:223-227. Characterization of high molecular weight subunits of glutenin separated by reversed-phase high-performance liquid chromatography
1283
Sen A, Grosch W (1990) Flavour and Fragrance Journal 5:233-234. Short Communication. The synthesis of enantiomerically pure (S)(+)-Ó-phellandrene from (R)(-)-carvone
1285
Guth H, Grosch W (1990) Lebensm Wiss Technol 23:513-522. Deterioration of soya-bean oil: quantification of primary flavour compounds using a stable isotope dilution assay
1294
Tatham AS, Marsh MN, Wieser H, Shewry PR (1990) Biochem J 270:313-318- Conformational studies of peptides corresponding to the coeliac-activating regions of wheat Ó-gliadin
1295
Stern M, Stallmach A, Gellermann B, Wieser H (1990) In vitro testing of gliadin peptides. In: Coeliac Disease: 100 years (Kumar PV, Walker-Smith JA, Hrsg) S 148-152