Food / Nahrung

Cover image for Food / Nahrung

1979

Volume 23, Issue 7

Pages fmi–fmi, 671–774

Currently known as: Molecular Nutrition & Food Research

  1. Masthead

    1. Top of page
    2. Masthead
    3. Articles
    4. Kurznachrichten
    1. Masthead (page fmi)

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19790230701

  2. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Kurznachrichten
    1. Flavour significant compounds in yeast autolysate Gistex X-II powder. Part I. Acidic fraction (pages 673–680)

      Prof. Dr. J. Davídek, Dr. J. Hajšlová, V. Kubelka and J. Velíšek

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19790230703

    2. Some functional properties of pea and soy bean protein preparations (pages 681–686)

      S. Gwiazda, Prof. Dr. A. Rutkowski and J. Kocoń

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19790230704

    3. Massenspektroskopisch-gaschromatographische Identifizierung chlorierter Kohlenwasserstoffe in Forellen (pages 687–692)

      Univ.-Prof. Dr. H. Woidich, Dr.-Ing. W. Pfannhauser, Dr. R. Eberhardt and Dipl.-Ing. I. Scheidl

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19790230705

    4. Reaction of D-arabino-hexosulose with L-lysine (pages 693–700)

      J. Pokorný, Nguyên-Thiên Luân, H. Bulantová and Doz. Dr. J. Davíder

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19790230706

    5. Zur enzymatischen Bestimmung von Glucose und Saccharose in ausgewählten diätetischen Lebensmitteln (pages 723–729)

      Dr. D. Hübner, Dipl.-Leb.-Chem. R. Schäfer and Dr. H.-P. Pietsch

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19790230710

    6. Zur Blei-, Cadmium- und Quecksilber-Aufnahme in Kulturchampignons (pages 731–737)

      Dr. M. Enke, Dipl.-Lbm.-Chem. Dr. M. Roschig, Prof. Dr. H. Matschiner and M. K. Achtzehn

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19790230711

    7. Chemical Modification of Proteins Part 6. Further Studies on Gelation of Casein after Modification by Dialdehyde Starch (pages 749–756)

      Dr. sc. nat. K. D. Schwenke, Dr. L. Prahl, Dr. E. F. Titova and Dr. E. M. Belavtseva

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19790230713

    8. Zur Frage einer Wechselbeziehung von Viskosität und Vollmundigkeit in alkoholfreien Erfrischungsgetränken (pages 765–769)

      Prof. Dr. B. Gassmann, Dr. K. Hoppe and Dipl.-Chem. U. Kurth

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19790230715

  3. Kurznachrichten

    1. Top of page
    2. Masthead
    3. Articles
    4. Kurznachrichten

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