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Die Nahrung|August 3, 2004
Influence of cooking and microwave heating on microstructure and mechanical properties of transgenic potatoesWioletta Btaszczak, Jadwiga Sadowska, Józef Fornal, et al.Die Nahrung|August 3, 2004
Effect of gamma-radiation and microwave heating of wheat grain on some starch properties in irradiated grain as well as in grain of the next generation cropsRomualda Dolińiska, Jerzy R Warchalewski, Justyna Gralik, et al.Die Nahrung|August 3, 2004
Electrochemical detection of ascorbic acid (vitamin C) using a glassy carbon electrodeSuw Young Ly, Jung Ik Chae, Young Sam Jung, et al.Die Nahrung|August 3, 2004
A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus)Antonella De Leonardis, Vincenzo MacciolaDie Nahrung|August 3, 2004
Metabolic activities of Lactobacillus spp. strains isolated from kefirZehra Nur Yüksekdag, Yavuz Beyath, Belma AslimDie Nahrung|August 3, 2004
Composition and in vitro digestibility of raw versus cooked white- and colour-flowered peasBarbara Pastuszewska, Maija Vitjazkova, Ewa Swiech, et al.Die Nahrung|January 9, 1999
Measurement of interactions between polysaccharides and flavour compounds by exclusion size chromatography: advantages and limitsE Guichard, P EtiévantDie Nahrung|January 9, 1999
Characterization of aroma volatiles in tomatoes by sensory analysesA Krumbein, H AuerswaldDie Nahrung|January 9, 1999
Amino acid composition and biological effects of supplementing broad bean and corn proteins with Nigella sativa (black cumin) cake proteinA M al-GabyDie Nahrung|January 1, 1976
[Artificial macaroni. 2. Biological value of synthetic macaroni]W B Tolstogusow, J I Tschimirow, B P Suchanow, et al.Pageof 145