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Die Nahrung|July 18, 2001
On the influence of non-enzymatic crosslinking of caseins on the gel strength of yoghurtS Lauber, H Klostermeyer, T HenleZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|May 30, 1975
[Polysaccharide additives in foods rich in proteins. i Sample preparation for estimation, especially in fresh cheese (author's transl)]H Klostermeyer, U Popp, I SchmitzBiological Chemistry Hoppe-Seyler|January 1, 1987
Influence of EDTA and metal ions on a metalloproteinase from Pseudomonas fluorescens biotype IP Diermayr, S Kroll, H KlostermeyerZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|February 1, 1986
Indoxylsulfate in milkA F Wolfschoon-Pombo, H KlostermeyerHoppe-Seyler'S Zeitschrift Fur Physiologische Chemie|June 1, 1975
Transpeptidation in sequence analysis. Investigations concerning a native and a synthetic hexapeptideG Buse, H Klostermeyer, G SteffensZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|March 1, 1995
Fast and sensitive determination of furosineT Henle, G Zehetner, H KlostermeyerZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|July 1, 1995
A method to mimic and to study the release of flavour compounds from chewed foodK Nassl, F Kropf, H KlostermeyerThe Journal of Dairy Research|February 1, 1987
Mechanisms of heat inactivation of a proteinase from Pseudomonas fluorescens biotype IP Diermayr, S Kroll, H KlostermeyerZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1986
[Demonstration and identification of a new Maillard compound in heated milk]F Ledl, G Ellrich, H KlostermeyerZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1983
Formation of lysinoalanine during heat treatment of milkR J Fritsch, H Hoffmann, H KlostermeyerPageof 4