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Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1983
Formation of lysinoalanine during heat treatment of milkR J Fritsch, H Hoffmann, H KlostermeyerZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|August 1, 1993
Detection and identification of the cross-linking amino acids N tau- and N pi-(2'-amino-2'-carboxy-ethyl)-L-histidine ("histidinoalanine", HAL) in heated milk productsT Henle, A W Walter, H KlostermeyerZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1994
A simple method for the preparation of furosine and pyridosine reference materialT Henle, A W Walter, H KlostermeyerZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|July 1, 1980
[Aflatoxin M1 in milk and milk products. A comparison of some determination procedures]M Miller, F Kiermeier, G Weiss, et al.Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|October 1, 1995
Inactivation kinetics of gamma-glutamyltransferase during the heating of milkG Zehetner, C Bareuther, T Henle, et al.Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|September 1, 1994
Studies on the formation of lysinomethylalanine and histidinomethylalanine in milk productsA W Walter, T Henle, R Haessner, et al.Electrophoresis|September 1, 1988
Isoelectric focusing in immobilized pH gradients with carrier ampholytes added for high-resolution phenotyping of bovine beta-lactoglobulins: characterization of a new genetic variantI Krause, J Buchberger, G Weiss, et al.Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|April 28, 1976
[On the occurence of isopeptide bonds in heated milk protein (author's transl)]I Schmitz, H Zahn, H Klostermeyer, et al.Biological Chemistry Hoppe-Seyler|March 1, 1990
Genetic variants of bovine beta-lactoglobulin. A novel wild-type beta-lactoglobulin W and its primary sequenceJ Godovac-Zimmermann, I Krause, J Buchberger, et al.Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|July 1, 1992
Application of a microbial sensor for determination of short-chain fatty acids in raw milk samplesH Ukeda, G Wagner, G Weis, et al.Pageof 5