Publications - Publikationen 1991
1282
Schieberle P, Grosch W (1991) Z Lebensm Unters Forsch 192:130-135. Potent odorants of the wheat bread crumb. Differences to the crust and effect of a longer dough fermentation
1284
Seilmeier W, Belitz H-D, Wieser H (1991) Z Lebensm Unters Forsch 192:124-129. Separation and quantitative determination of high-molecular-weight subunits of glutenin from different wheat varieties and genetic variants of the variety Sicco
1286
Köhler P, Belitz H-D, Wieser H (1991) Z Lebensm Unters Forsch 192:234-239. Disulphide bonds in wheat gluten: isolation of a cystine peptide from glutenin
1287
Wieser H (1991) European Journal of Gastroenterology & Hepatology 3:102-107. Chemistry of gliadins
1288
Nägele R, Belitz H-D, Wieser H (1991) Z Lebensm Unters Forsch 192:415-421. Analyse von Lebensmitteln und Futtermitteln über Partialsequenzen charakteristischer Proteinkomponenten (Leitpeptide). 1. Mitteilung: Isolierung und Strukturaufklärung von weizenspezifischen Peptiden aus chymotryptischen Gliadinhydrolysaten
1289
Sen A, Laskawy G, Schieberle P, Grosch W (1991) J Agric Food Chem 39:757-759. Quantitative determination of ß-damascenone in foods using a stable isotope dilution assay
1290
Grosch W, Schieberle P (1991) Bread. In: Volatile compounds in foods and beverages (Maarse H, ed) Dekker M, New York-Basel-Hong Kong, pp 41-77
1291
Blank I, Grosch W (1991) J Food Sci 56:63-67. Evaluation of potent odorants in dill seed and dill herb (Anethum graveolens L.) by aroma extract dilution analysis
1292
Widder S, Sen A, Grosch W (1991) Z Lebensm Unters Forsch 193:32-35. Changes in the flavour of butter oil during storage. Identification of potent odorants
1293
Sen A, Grosch W (1991) Z Lebensm Unters Forsch 192:541-547. Synthesis of six deuterated sulfur containing odorants to be used as internal standards in quantification assays
1296
Wieser H, Seilmeier W, Belitz H-D (1991) Getreide Mehl Brot 45:35-38. Klassifizierung der Proteinkomponenten des Weizenklebers.
1297
Seilmeier W, Belitz H-D, Wieser H (1991) Studies of gluten subunits from different wheat varieties. In: Gluten Proteins 1990 (Bushuk W, Tkachuk R, Hrsg) S 287-295
1298
Wieser H, Belitz H-D (1991) Peptide patterns of HMW subunits of glutenin from different wheat varieties. In: Gluten Proteins 1990 (Bushuk W, Tkachuk R, Hrsg) S 326-333
1299
Schieberle P (1991) J Agric Food Chem 39:1141-1144. Primary Odorants in Popcorn
1300
Guth H, Grosch W (1991) Fat Sci Technol 93:249-255. Detection of furanoid fatty acids in soya-bean oil - cause for the light-induced off-flavour
1301
Rohse H, Belitz H-D (1991) Shape of sweet receptors studied by computer modeling. In: DE Walters, FT Orthoefer, GE DuBois (eds) Sweeteners Discovery, Molecular Design and Chemoreception. ACS Symposium Series 450, American Chemical Society, Washington DC, pp 176-192
1302
Guth H, Grosch W (1991) Fat Sci Technol 93:335-339. A comparative study of the potent odorants of different virgin olive oils
1303
Konopka UC, Grosch W (1991) Z Lebensm Unters Forsch 193:123-125. Potent odorants causing the warmed-over flavour in boiled beef
1304
Senser F, Scherz H (1991) Der Kleine "Souci-Fachmann-Kraut", Lebensmitteltabelle für die Praxis, 2. Auflage Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart
1305
Amend T, Belitz H-D (1991) Food Structure 10:277-288. Microstructural studies of gluten and a hypothesis on dough formation
1306
Blank I, Sen A, Grosch W (1991) Aroma impact compounds of Arabica and Robusta coffee. Qualitative and quantitative data. Fourteenth International Conference on Coffee Science, San Francisco, July 14-19, 1991. ASIC 91, p 117-129
1316
Nägele R, Belitz H-D, Wieser H (1991) Z Lebensm Unters Forsch 193:326-331. Analyse von Lebensmitteln und Futtermitteln über Partialsequenzen charakteristischer Proteinkomponenten (Leitpeptide). 2. Mitteilung: Nachweis und Bestimmung von Weizenanteilen in Lebensmitteln und Futtermitteln
1317
Sarwin R, Walther C, Laskawy G, Butz B, Grosch W (1992) Z Lebensm Unters Forsch 195:27-32. Determination of free reduced and total glutathione in wheat flours by an isotope dilution assay
1318
Scherz H (1991) Beitrag zur Trennung von Mono-, Oligo- und Polysacchariden durch Reverse-Phase-Dünnschichtelektrophorese. In: Elektrophorese Forum '91 (Hrsg: Radola BJ) S 457-465
1319
Schieberle P (1991) Z Lebensm Unters Forsch 193:558-565. Primary odorants of pale lager beer. Differences to other beers and changes during storage
1322
Sen A, Schieberle P, Grosch W (1991) Lebensm Wiss Technol 24:364-369. Quantitative determination of 2,5-dimethyl-4-hydroxy-3-(2H)-furanone and its methyl ether using a stable isotope dilution assay
1323
Vorndran AE, Oefner PJ, Scherz H, Bonn GK (1991) Kapillarelektrophoretische Bestimmung von Kohlenhydraten mittels indirekter UV-Detektion. In: Elektrophorese Forum '91 (Radola BJ, Hrsg) S 221
1326
Wieser H, Königer D, Belitz H-D (1991) Z Lebensm Unters Forsch 193:428-432. Analyse von Lebensmitteln und Futtermitteln über Partialsequenzen charakteristischer Proteinkomponenten (Leitpeptide). 3. Mitteilung: Nachweis von Gliadin in erhitzten Lebensmitteln über cöliakieaktive Peptide
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