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Die Nahrung|September 13, 2002
Influence of the emulsion components and preparation method on the laboratory-scale preparation of o/w emulsions containing different types of dispersed phases and/or emulsifiersU Einhorn-Stoll, M Weiss, H KunzekDie Nahrung|July 18, 2001
Analysis of glycated proteins by mass spectrometric techniques: qualitative and quantitative aspectsF K Yeboah, V A YaylayanDie Nahrung|July 18, 2001
Advanced glycation endproducts (AGEs) as uremic toxinsV Schwenger, M Zeier, T Henle, et al.Die Nahrung|July 18, 2001
Determination of the Maillard product oxalic acidmonolysinylamide (OMA) in heated milk products by ELISAK Hasenkopf, B Ubel, T Bordiehn, et al.Die Nahrung|March 26, 2003
Effect of menadione (vitamin K3) addition on lipid oxidation and tocopherols content in plant oilsBogumiła Kupczyk, Marek GogolewskiDie Nahrung|March 26, 2003
Effect of temperature on sorption isotherms of Brussels sproutZbigniew Irzyniec, Jolanta KlimczakDie Nahrung|March 26, 2003
Assessment of the agronomic and technological characteristics of Triticum turgidum ssp. dicoccum Schrank and T. spelta LGiovanni Galterio, Pasquale Codianni, Anna Maria Giusti, et al.Die Nahrung|September 19, 2003
Occurrence of certain mycotoxins in corn and corn-based products and thermostability of fumonisin B1 during processingA M Abd Alla El-Sayed, E Aly Soher, A F SahabDie Nahrung|September 19, 2003
Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final productAgnieszka Tajner-CzopekPageof 145