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Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|July 1, 1993
Bitter taste of enzymic hydrolysates of casein. I. Isolation, structural and sensorial analysis of peptides from tryptic hydrolysates of beta-caseinE Bumberger, H D BelitzZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|March 1, 1992
Coeliac active peptides from gliadin: large-scale preparation and characterizationH Wieser, H D BelitzEnvironmental Science & Technology|July 25, 2012
Geogenic sources of benzene in aquifers used for public supply, CaliforniaMatthew K Landon, Kenneth BelitzZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1976
[Steric arrangement of sweet and bitter taste of amino acids and peptides (author's transl)]H D Belitz, H WieserThe Psychiatric Clinics of North America|June 3, 2009
Clinical ethics for the treatment of children and adolescents: a guide for general psychiatristsJerald Belitz, Robert A BaileyGround Water|January 27, 2010
Factors controlling the regional distribution of vanadium in groundwaterMichael T Wright, Kenneth BelitzZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|October 31, 1975
[Relations between structure and bitter taste of amino acids and peptides. I. Amino acids and related compounds]H Wieser, H D BelitzZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|December 31, 1976
[Inhibition of cathepsins from trout muscle and from bovine spleen by proteinase inhibitors of potato tubers (author's transl)]T Busse, H D BelitzZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|October 1, 1979
Multiple forms of soluble monophenol, dihydroxyphenylalanine: oxygen oxidoreductase (EC 1.14.18.1) from potato tubers (Solanum tuberosum). IV. Association and dissociation phenomenaG Matheis, H D BelitzZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|March 21, 1977
[Studies on enzymic browning of potatoes (Solanum tuberosum). II. The quantitative relationship between browning and its causative factors (author's transl)]G Matheis, H D BelitzPageof 28,884