Food / Nahrung

Cover image for Food / Nahrung

1990

Volume 34, Issue 4

Pages fmi–fmi, 307–404

Currently known as: Molecular Nutrition & Food Research

  1. Masthead

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
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    1. Masthead (page fmi)

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340401

  2. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
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    1. Kinetics of the thermal degradation of Betanine (pages 307–310)

      Univ.-Doz. Dr. Dipl. Ing. M. Drdák and Dipl.-Ing. M. Vallová

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340402

  3. Rezensionen

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

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
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    1. Functional properties and protein extractability of dielectric heated soybeans (pages 337–343)

      Dr. E. Horváth and Dr. B. Czukor

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340409

  5. Rezensionen

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

    1. Top of page
    2. Masthead
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  7. Rezensionen

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

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    2. Masthead
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    1. Mycotoxins in cereal grain Part 14. Histochemical examination of fusarium-damaged wheat kernels (pages 357–361)

      Prof. J. Chełkowski, Dr. A. Cierniewska and Dr. W. Wakuliński

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340415

  9. Rezensionen

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

    1. Top of page
    2. Masthead
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    1. Tension of oil-water interface and properties of O/W emulsions in dependence of faba bean globulins (pages 363–368)

      Prof. Dr. H. Schmandke, Dr. M. Schultz, Dipl.-Chem. G. Schmidt, Dr. Ch. Schneider and O. Andersson

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340418

  11. Rezensionen

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  12. Articles

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    1. Rapeseed protein — polyanion interactions. Soluble complexes between the 2 S protein fraction (napin) and phytic acid (pages 375–385)

      Dr. R. Mothes, Prof. Dr. K. D. Schwenke, Dr. D. Zirwer and Dr. K. Gast

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340422

  13. Rezensionen

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    1. Partial characterization of polypeptide components of sunflower (Helianthus annuus L.) seed albumin fraction (pages 387–398)

      S. Decherf-Hamey, B. Mimouni, J. Raymond and Professeur J. L. Azanza

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340425

    2. ‘Continuous’ conformational change in succinylated faba bean protein isolates (pages 399–401)

      Prof. Dr. K. D. Schwenke, Dr. L. Prahl, Dr. sc. A. N. Danilenko, Dr. sc. V. J. Grinberg and Prof. Dr. V. B. Tolstoguzov

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340426

  15. Rezensionen

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