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Biochemical Society Transactions|November 28, 2023
Insights into protein structure using cryogenic light microscopyHisham Mazal, Franz-Ferdinand Wieser, Vahid SandoghdarPlos One|July 24, 2014
Raised middle-finger: electrocortical correlates of social conditioning with nonverbal affective gesturesMatthias J Wieser, Tobias Flaisch, Paul PauliJournal of Neurological Surgery. Part A, Central European Neurosurgery|May 11, 2016
How Many Cases of Spine Surgery Are Performed in Germany? Method of Counting the Number of Cases of Spine Surgery in GermanyLea-Marie Wieser, Sven Sauermann, Friedrich WeberZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|May 1, 1991
[Analysis of food and feed by partial sequences of characteristic protein components (carrier peptides). 1. Isolation and structural determination of wheat-specific peptides from chymotryptic hydrolysates of gliadin]R Nägele, H D Belitz, H WieserActa Neurochirurgica|January 1, 1976
[Unilateral hydrocephalus due to membranous occlusions of the foramen of Monro (author's transl)]L Husag, H G Wieser, C ProbstZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|November 1, 1984
Amino-acid sequence of the coeliac active gliadin peptide B 3142H Wieser, H D Belitz, A AshkenaziMaterials (Basel, Switzerland)|April 3, 2021
Polymer-Bitumen Interaction: A Correlation Study with Six Different Bitumens to Investigate the Influence of SARA Fractions on the Phase Stability, Swelling, and Thermo-Rheological Properties of SBS-PmBMartin Wieser, Andreas Schaur, Seraphin Hubert UnterbergerEnvironmental Pollution (Barking, Essex : 1987)|October 24, 2006
Defense and avoidance of ozone under global changeMichael Tausz, Nancy E Grulke, Gerhard WieserZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|December 1, 1987
High-performance liquid chromatography of reduced glutenin: amino acid composition of fractions and componentsW Seilmeier, H Wieser, H D BelitzPlant Molecular Biology|December 18, 2004
Stable expression of 1Dx5 and 1Dy10 high-molecular-weight glutenin subunit genes in transgenic rye drastically increases the polymeric glutelin fraction in rye flourFredy Altpeter, Juan Carlos Popelka, Herbert WieserPageof 178