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Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1976
[Occurrence of bitter taste after roasting of proteins (author's transl)]H Jugel, H Wieser, H D BelitzZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|March 1, 1991
Disulphide bonds in wheat gluten: isolation of a cystine peptide from gluteninP Köhler, H D Belitz, H WieserClinica Chimica Acta; International Journal of Clinical Chemistry|December 31, 1992
Characterization of the gliadin-derived peptides which are biologically active in coeliac diseaseH Cornell, H Wieser, H D BelitzZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|July 1, 1988
Comparative investigations of partial amino acid sequences of prolamins and glutelins from cereals. VIII. Amino acid sequences of glutelin peptidesH Wieser, W Seilmeier, H D BelitzZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|July 29, 1977
Enzymatic oxydation of linoleic acid: formation of bittertasting fatty acidsC Baur, W Grosch, H Wieser, et al.Journal of Pediatric Gastroenterology and Nutrition|January 1, 1988
Food proteins and maturation of small intestinal microvillus membranes (MVM). II. Binding of gliadin hydrolysate fractions and of the gliadin peptide B3142M Stern, B Gellermann, H D Belitz, et al.Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|November 1, 1992
[Comparative studies of the Osborne protein fraction of wheat varieties with different dough and baking properties]F Kick, H D Belitz, H Wieser, et al.Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1983
[Tryptophan content of cereal proteins]H Wieser, W Seilmeier, M Eggert, et al.Biopolymers|September 2, 2003
Vibrational circular dichroism and IR absorption of DNA complexes with Cu2+ ionsV Andrushchenko, J H van de Sande, H WieserZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1983
Isolation of coeliac active peptide fractions from gliadinH Wieser, H D Belitz, A Ashkenazi, et al.Pageof 7