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Food Additives and Contaminants|September 22, 2007
Acrylamide in coffee: review of progress in analysis, formation and level reductionHelmut Guenther, Elke Anklam, Thomas Wenzl, et al.
Journal of AOAC International|January 29, 2005
Effects of chemical, physical, and technological processes on the nature of food allergensRoland E Poms, Elke Anklam
Journal of AOAC International|June 27, 2002
Method development in relation to regulatory requirements for detection of GMOs in the food chainElke Anklam, David A Neumann
Journal of Agricultural and Food Chemistry|June 10, 2004
Cluster analysis for the systematic grouping of genuine cocoa butter and cocoa butter equivalent samples based on triglyceride patternsManuela Buchgraber, Franz Ulberth, Elke Anklam
Journal of Agricultural and Food Chemistry|March 31, 2007
Quantification of milk fat in chocolate fats by triacylglycerol analysis using gas-liquid chromatographyManuela Buchgraber, Simona Androni, Elke Anklam
Journal of Agricultural and Food Chemistry|March 31, 2007
Determination of cocoa butter equivalents in milk chocolate by triacylglycerol profilingManuela Buchgraber, Simona Androni, Elke Anklam
Journal of AOAC International|October 21, 2004
Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolateManuela Buchgraber, Franz Ulberth, Elke Anklam
Journal of Chromatography. A|May 19, 2004
Interlaboratory evaluation of injection techniques for triglyceride analysis of cocoa butter by capillary gas chromatographyManuela Buchgraber, Franz Ulberth, Elke Anklam
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