Food / Nahrung

Cover image for Food / Nahrung

1983

Volume 27, Issue 5

Pages fmi–fmi, 391–524

Currently known as: Molecular Nutrition & Food Research

  1. Masthead

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
    8. Rezensionen
    9. Articles
    10. Rezensionen
    11. Articles
    12. Rezensionen
    13. Articles
    14. Rezensionen
    15. Articles
    16. Short Communications
    17. Articles
    1. Masthead (page fmi)

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19830270501

  2. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
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    8. Rezensionen
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    15. Articles
    16. Short Communications
    17. Articles
    1. Sensory characteristics of 2-heptanone. Part I. Threshold values, concentration/odour intensity relations, methodological aspects (pages 391–401)

      Dr. N. Barylko-pikielna, Dr. M. Rothe, Dr. E. Pietrzak and A. Jackowska

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19830270502

  3. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
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  4. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
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    16. Short Communications
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    1. The influence of trimethylamine on the concentration/odour intensity relations in hexanal (pages 403–406)

      K. B. M. Mller, A. Kolakowska, B. Czerniejewska-Surma and W. B. Sznajdrowska

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19830270505

    2. Odour intensity and taste acceptability of spices in minced fish products (pages 407–411)

      Prof. Dr. habil. E. Kolakowski, K. B. M. Miler, G. Kogut and M. Reszke

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19830270506

  5. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
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    10. Rezensionen
    11. Articles
    12. Rezensionen
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    14. Rezensionen
    15. Articles
    16. Short Communications
    17. Articles
  6. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
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    1. Methods and techniques in the research of tobacco flavour (pages 429–436)

      J. Podlejski and W. Olejniczak

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19830270510

    2. Production and application of flavour isolates of plant origin (pages 437–441)

      Prof. Dr. habil. K. Karwowska, B. Tokarska, E. Kostrzewa and Z. Charazka

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19830270511

  7. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
    8. Rezensionen
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    10. Rezensionen
    11. Articles
    12. Rezensionen
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    14. Rezensionen
    15. Articles
    16. Short Communications
    17. Articles
  8. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
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  9. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
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  10. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
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    1. Phenolic acids in oilseed flours (pages 449–453)

      Prof. Dr. habil. H. Kozlowska, R. Zadernowski and F. W. Sosulski

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19830270517

  11. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
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  12. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
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    1. Sensory effect of the sorption of some flavouring agents on blood plasma protein preparations (pages 455–460)

      Dr. W. Uchman, St. Wierzbicki, P. Wiemigielski, K. Krysztofiak and I. H. Woychik

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19830270520

    2. The influence of radapertization upon some sensory properties of black pepper (pages 461–468)

      Dr. W. Uchman, W. Fiszer, I. Mröz and A. Pawlik

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19830270521

    3. Synthesis and analysis of l-octen-3-ol, the main flavour component of mushrooms (pages 479–486)

      S. Wnuk, S. Kinastowski and E. Kaminski

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19830270523

  13. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
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    14. Rezensionen
    15. Articles
    16. Short Communications
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  14. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
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    6. Rezensionen
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    16. Short Communications
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    1. Aroma retention in modern bread production (pages 505–512)

      M. Rothe and H. Ruttloff

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19830270529

  15. Short Communications

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
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    15. Articles
    16. Short Communications
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  16. Articles

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