Publications - Publikationen 1993
1343
Belitz H-D, Kaiser K-P (1993) Z Lebensm Unters Forsch 197:118-122. Monitoring Cheddar cheese ripening by chemical indices of proteolysis. 3. Identification of several high-molecular mass peptides
1344
Blank I, Schieberle P (1993) Flavour Fragrance J 8:191-195. Analysis of the seasoning-like flavour substances of a commercial lovage extract (Levisticum officinale Koch)
1345
Blank I, Schieberle P, Grosch W (1993) Quantification of the flavour compounds 3-hydroxy-4,5-dimethyl-2(5H)-furanone and 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone by a stable isotope dilution assay. In: Progress in Flavour Precursor Studies (Schreier P, Winterhalter P, eds) Allured Publishing Corporation, Carol Stream, pp 103-109
1346
Bumberger E, Belitz H-D (1993) Z Lebensm Unters Forsch 197:14-19. Bitter taste of enzymic hydrolysates of casein. I. Isolation, structural and sensorial analysis of peptides from tryptic hydrolysates of ß-casein
1347
Cerny C, Grosch W (1993) Z Lebensm Unters Forsch 196:417-422. Quantification of character-impact odour compounds of roasted beef
1348
Eckert B, Amend T, Belitz H-D (1993) Z Lebensm Unters Forsch 196:122-125. The course of the SDS and Zeleny sedimentation tests for gluten quality and related phenomena studied using the light microscope
1349
Ellis JH, Doyle AP, Wieser H, Sturgess RP, Ciclitira PJ (1993) Scand J Gastroenterol 28:212-216. Specificities of monoclonal antibodies to domain I of Ó-gliadins
1350
Funk A, Weder JKP, Belitz H-D (1993) Z Lebensm Unters Forsch 196:343-350. Primary structures of proteinase inhibitors from Phaseolus vulgaris var. nanus (cv. Borlotto)
1351
Grosch W (1993) Trends Food Sci Technol 4:68-73. Detection of potent odorants in foods by aroma extract dilution analysis
1352
Grosch W, Zeiler-Hilgart G, Cerny C, Guth H (1993) Studies on the formation of odorants contributing to meat flavours. In: Progress in Flavour Precursor Studies (Schreier P, Winterhalter P, eds) Allured Publishing Corporation, Carol Stream, pp 329-342
1353
Guth H, Grosch W (1993) Flavour Fragrance J 8:173-178. Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA)
1354
Guth H, Grosch W (1993) Furanoid fatty acids as precursors of a key aroma compound of green tea. In: Progress in Flavour Precursor Studies (Schreier P, Winterhalter P, eds) Allured Publishing Corporation, Carol Stream, pp 401-407
1355
Guth H, Grosch W (1993) J Am Oil Chem Soc 70:513-518. Quantitation of potent odorants of virgin olive oil by stable-isotope dilution assays
1356
Guth H, Grosch W (1993) Lebensm Wiss Technol 26:171-177. 12-Methyltridecanal, a species-specific odorant of stewed beef
1357
Guth H, Grosch W (1993) Z Lebensm Unters Forsch 196:22-28. Geruchsstoffe von extrudiertem Hafermehl, Veränderungen bei der Lagerung
1358
Kieffer R, Belitz H-D (1993) Z Lebensm Unters Forsch 196:441-445. Erhitzen von Weizen. 1. Mitteilung: Zugversuche mit Teig und Kleber
1359
Kieffer R, Belitz H-D, Zweier M, Ipfelkofer R, Fischbeck G (1993) Z Lebensm Unters Forsch 197:134-136. Der Rapid-Mix-Test als 10-g-Mikrobackversuch
1360
Kieffer R, Kim J-J, Belitz H-D (1993) Z Lebensm Unters Forsch 196:526-531. Erhitzen von Weizen. 2. Mitteilung: Rheologische, calorimetrische und backtechnische Untersuchungen sowie Osbornefraktionierung
1361
Köhler P, Belitz H-D, Wieser H (1993) Z Lebensm Unters Forsch 196:239-247. Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from c-gliadins
1362
Schieberle P (1993) Getreide Mehl Brot 46:338-342. Bildung wichtiger Röstaromastoffe in Lebensmitteln aus Getreide
1363
Schieberle P (1993) Studies on the flavour of roasted white sesame seeds. In: Progress in Flavour Precursor Studies (Schreier P, Winterhalter P, eds) Allured Publishing Corporation, Carol Stream, pp 343-360
1364
Schieberle P, Gassenmeier K, Guth H, Sen A, Grosch W (1993) Lebensm Wiss Technol 26:347-356. Character impact odour compounds of different kinds of butter
1365
Timmermann F, Belitz H-D (1993) Z Lebensm Unters Forsch 196:12-16. Aspartat-Proteinasen in Weizenmehl. II. Anreicherung
1366
Timmermann F, Belitz H-D (1993) Z Lebensm Unters Forsch 196:17-21. Aspartat-Proteinasen in Weizenmehl. III. Wirkung auf Teig und Kleber
1367
Timmermann F, Voudouris-TsoukalaM, Belitz H-D (1993) Z Lebensm Unters Forsch 196:5-11. Aspartat-Proteinasen in Weizenmehl. I. Charakterisierung
1368
Warmke R, Belitz H-D (1993) Z Lebensm Unters Forsch 197:132-133. Influence of glutamic acid on the bitter taste of various compounds
1369
Weder JKP, Haußner K, Bokor M (1993) Electrophoresis 14:220-226. Use of fluorogenic substrates to visualize trypsin and chymotrypsin inhibitors after electrophoresis
1370
Werbeck U, Belitz H-D (1993) Z Lebensm Unters Forsch 196:116-121. Stufenweise Reduktion von Weizenglutelin mit Mercaptoethanol und dithioerythrit. III. Reoxidation der HMW- und LMW-Untereinheiten von Glutenin sowie von reduziertem Gliadin
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