Food / Nahrung

Cover image for Food / Nahrung

1989

Volume 33, Issue 5

Pages fmi–fmi, 387–487

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. Short Communications
    12. Rezensionen
    13. Short Communications
    14. Rezensionen
    15. Wissenschaftlicher Kurzbericht
    16. Short Communications
    1. Masthead (page fmi)

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19890330501

  2. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
    8. Rezensionen
    9. Articles
    10. Rezensionen
    11. Short Communications
    12. Rezensionen
    13. Short Communications
    14. Rezensionen
    15. Wissenschaftlicher Kurzbericht
    16. Short Communications
    1. Study on taste substances of tomato Part 3. Sensory evaluations (pages 387–394)

      Dr. M. Petró-Turza and Gy. Teleky-Vámossy

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19890330502

    2. Investigation on the sensory properties of some taste enhancing food additives (pages 395–404)

      Gy. Teleky-Vámossy and Gy. Szepes-Krell

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19890330503

    3. Study of the electronic and structural properties of the chemical compounds in garlic aroma (pages 405–411)

      Prof. I. B. Bersuker, Dr. A. S. Dimoglo, Dr. M. Yu. Gorbachov, Prof. Dr. A. I. Greni, Dr. L. E. Vysotskaya and T. V. Mikhailova

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19890330504

  3. Rezensionen

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

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
    8. Rezensionen
    9. Articles
    10. Rezensionen
    11. Short Communications
    12. Rezensionen
    13. Short Communications
    14. Rezensionen
    15. Wissenschaftlicher Kurzbericht
    16. Short Communications
    1. Investigation on the volatile oil of Makó onions (pages 413–421)

      A. Sass-Kiss, Dr. M. Petró-Turza, I. Szárföldi-Szalma, J. Pino and A. Rosado

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19890330508

  5. Rezensionen

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

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
    8. Rezensionen
    9. Articles
    10. Rezensionen
    11. Short Communications
    12. Rezensionen
    13. Short Communications
    14. Rezensionen
    15. Wissenschaftlicher Kurzbericht
    16. Short Communications
    1. Volatile flavour substances of apricot and their changes during ripening (pages 423–432)

      M. Tóth-Markus, Dr. F. Boross, Dr. M. Blazsó and Dr. M. Kerek

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19890330511

    2. Volatile flavour substances of different apricot cultivars (pages 433–442)

      M. Tóth-Markus, Dr. F. Boross, Dr. M. Blazsó and Dr. M. Kerek

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19890330512

    3. Processing aspects of aroma of some food products and improved technique of analysis of volatile compounds (pages 443–448)

      E. K. Griniené, Dr. P. R. J. Venskutonis and S. K. Südžiené

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19890330513

  7. Rezensionen

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

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
    8. Rezensionen
    9. Articles
    10. Rezensionen
    11. Short Communications
    12. Rezensionen
    13. Short Communications
    14. Rezensionen
    15. Wissenschaftlicher Kurzbericht
    16. Short Communications
    1. Bestimmung proteinogener Sulfhydryl- und Disulfidgruppen unter besonderer Berücksichtigung von Roggenprolamin in Gegenwart von Propanol (pages 463–471)

      Prof. Dr. sc. nat. E. Ludwig, Dr. rer. nat. H. Nötzold, Dipl.-Lebensmittelchem. S. Götze and Dipl.-Lebensmitlelchem. K. Germerodt

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19890330518

  9. Rezensionen

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

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
    8. Rezensionen
    9. Articles
    10. Rezensionen
    11. Short Communications
    12. Rezensionen
    13. Short Communications
    14. Rezensionen
    15. Wissenschaftlicher Kurzbericht
    16. Short Communications
    1. The relation between acidity and the representation of acids in red wines (pages 473–475)

      Ing. J. Karovičová, Doc. Ing. M. Drdák, Doc. Ing. J. Polonský and Doc. Ing. F. Malík

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19890330521

  11. Rezensionen

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

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
    8. Rezensionen
    9. Articles
    10. Rezensionen
    11. Short Communications
    12. Rezensionen
    13. Short Communications
    14. Rezensionen
    15. Wissenschaftlicher Kurzbericht
    16. Short Communications
    1. Effect of polar substances on the decomposition of hydroperoxy oleate on heating (pages 477–479)

      Ing. H. Pařízková, Prof. Dipl. Ing. Dr. techn. J. Pokorný, Prof. Dipl. Ing. Dr. techn. J. Davídek and Dr.-Ing. M. Kmínek

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19890330525

  13. Rezensionen

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

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

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
    8. Rezensionen
    9. Articles
    10. Rezensionen
    11. Short Communications
    12. Rezensionen
    13. Short Communications
    14. Rezensionen
    15. Wissenschaftlicher Kurzbericht
    16. Short Communications
    1. Fate of aflatoxins in soybeans during the preparation of „Soyogi” (pages 485–487)

      B. M. Ogunsanwo, O. O. Faboya, Dr. T. Ikotun and R. Idowu

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19890330530

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