Food / Nahrung

Cover image for Food / Nahrung

1990

Volume 34, Issue 9

Pages fmi–fmi, 783–871

Currently known as: Molecular Nutrition & Food Research

  1. Masthead

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

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340901

  2. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Review Article
    8. Articles
    9. Rezensionen
    10. Articles
    11. Rezensionen
    12. Articles
    13. Rezensionen
    14. Articles
    15. Rezensionen
    16. Articles
    17. Rezensionen
    18. Short Communications
    19. Rezensionen
    1. Effect of dehydrated apple products on the serum and liver lipids in Syrian hamsters (pages 783–789)

      RNDr. P. Bobek, E. Ginter, M. Jurčovičová, L. Ozdín, J. Červeň and J. Babala

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340902

  3. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Review Article
    8. Articles
    9. Rezensionen
    10. Articles
    11. Rezensionen
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    14. Articles
    15. Rezensionen
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    18. Short Communications
    19. Rezensionen
  4. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Review Article
    8. Articles
    9. Rezensionen
    10. Articles
    11. Rezensionen
    12. Articles
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    14. Articles
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    16. Articles
    17. Rezensionen
    18. Short Communications
    19. Rezensionen
    1. Dissimilation of organic acids by dairy lactic acid bacteria (pages 791–801)

      Dr. F. Z. Hegazi and Dr. I. G. Abo-Elnaga

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340905

  5. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Review Article
    8. Articles
    9. Rezensionen
    10. Articles
    11. Rezensionen
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    13. Rezensionen
    14. Articles
    15. Rezensionen
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    17. Rezensionen
    18. Short Communications
    19. Rezensionen
  6. Review Article

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Review Article
    8. Articles
    9. Rezensionen
    10. Articles
    11. Rezensionen
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    14. Articles
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    17. Rezensionen
    18. Short Communications
    19. Rezensionen
    1. Interactions between proteins, peptides and amino acids. New advances 1986–1989 (pages 803–810)

      Dr. T. Cserháti and Dr. M. Szögyi

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340908

  7. Articles

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

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Review Article
    8. Articles
    9. Rezensionen
    10. Articles
    11. Rezensionen
    12. Articles
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    14. Articles
    15. Rezensionen
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    17. Rezensionen
    18. Short Communications
    19. Rezensionen
  9. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Review Article
    8. Articles
    9. Rezensionen
    10. Articles
    11. Rezensionen
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    17. Rezensionen
    18. Short Communications
    19. Rezensionen
    1. Volatile components in the essential oil of wild oregano (Coleus amboinicus Lour.) (pages 819–823)

      Dr. J. Pino, Dr. A. Rosado and P. Borges

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340912

  10. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Review Article
    8. Articles
    9. Rezensionen
    10. Articles
    11. Rezensionen
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    17. Rezensionen
    18. Short Communications
    19. Rezensionen
  11. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Review Article
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    9. Rezensionen
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    18. Short Communications
    19. Rezensionen
    1. Comparison of isolation procedures for Mexican oregano oil (pages 825–830)

      Dr. J. Pino, I. A. Hernández and Elda Roncal

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340915

    2. The isolation of volatile oil from coriander fruit by steam distillation (pages 831–834)

      P. Borges, Dr. J. Pino and A. Rosado

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340916

    3. Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chick pea and lupine flour (pages 835–841)

      Dr. Nefisa A. Hegazy and Dr. Siham M. N. Faheid

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19900340917

  12. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
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    6. Rezensionen
    7. Review Article
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    18. Short Communications
    19. Rezensionen
  13. Articles

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    2. Masthead
    3. Articles
    4. Rezensionen
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    6. Rezensionen
    7. Review Article
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    11. Rezensionen
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    17. Rezensionen
    18. Short Communications
    19. Rezensionen
  14. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Review Article
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    18. Short Communications
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  15. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
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    6. Rezensionen
    7. Review Article
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    17. Rezensionen
    18. Short Communications
    19. Rezensionen
  16. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Review Article
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    17. Rezensionen
    18. Short Communications
    19. Rezensionen
  17. Short Communications

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Review Article
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    18. Short Communications
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  18. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Review Article
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