3-Chloro-1,2-propanediol-derived amino compounds in protein hydrolysates (Englisch)
- Neue Suche nach: Velisek, J.
- Neue Suche nach: Davidek, J.
- Neue Suche nach: Davidek, T.
- Neue Suche nach: Ledahudcova, K.
- Neue Suche nach: Velisek, J.
- Neue Suche nach: Davidek, J.
- Neue Suche nach: Davidek, T.
- Neue Suche nach: Ledahudcova, K.
- Neue Suche nach: Speer, K.
In:
Strategies for food quality control and analytical methods in Europe
;
596-601
;
1991
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ISBN:
- Aufsatz (Konferenz) / Print
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Titel:3-Chloro-1,2-propanediol-derived amino compounds in protein hydrolysates
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Beteiligte:Velisek, J. ( Autor:in ) / Davidek, J. ( Autor:in ) / Davidek, T. ( Autor:in ) / Ledahudcova, K. ( Autor:in ) / Speer, K.
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Kongress:6th European confernce on food chemistry, Strategies for food quality control and analytical methods in Europe ; 1991 ; Hamburg; Germany
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Erschienen in:
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Verlag:
- Neue Suche nach: xx
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Erscheinungsort:Hamburg
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Erscheinungsdatum:01.01.1991
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Format / Umfang:6 pages
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Anmerkungen:In 2 vols; Also known as EURO FOOD CHEM 6
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ISBN:
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Medientyp:Aufsatz (Konferenz)
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Format:Print
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Inhaltsverzeichnis Konferenzband
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 3
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Factors contributing to consumer perceptions of quality and safetyMcFie, H. J. H. et al. | 1991
- 13
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The role of legislation in food qualityLangguth, S. et al. | 1991
- 25
-
Design of efficient quality assurance systems in food manufacturingVigreux, C. et al. | 1991
- 30
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Requirements for effective official food control systemsMiethke, H. et al. | 1991
- 40
-
The expert in food control: Requirements for qualifications of experts in food controlBattaglia, R. et al. | 1991
- 44
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The food controller: duties and responsibilitiesNoehle, U. et al. | 1991
- 51
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Public Analysts in the United KingdomMartin, P. G. et al. | 1991
- 59
-
Options for a European system of qualified food control laboratories - Accreditation, GLP, StandardizationHey, H. et al. | 1991
- 73
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The control of foodstuffs: The need for speciationPickering, K. et al. | 1991
- 79
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Quality assurance by laboratory information and management systemWegner-Hambloch, S. et al. | 1991
- 84
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Food regulations and analysis in the field of drug residues in the USAMalisch, R. et al. | 1991
- 90
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Migration from food contact materials - Strategies for food safety and consumer protectionCastle, L. / Gilbert, J. / Jickells, S. / Kelly, M. et al. | 1991
- 96
-
Industrial self-control by Danish manufacturers of food additivesMunksgaard, L. et al. | 1991
- 101
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Automatization and integration of routine quality control analysis complying with food control in the EC: a robot applicationHaeberli, M. / Luong, D. T. / Jaccard, M. et al. | 1991
- 106
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Practical approaches to regulatory control in the area of food contact materialsLopez de Sa, A. / Lopez-Delgado, A. / Encinas, J. L. / Gonzales, J. et al. | 1991
- 115
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Acetylated faba bean globulin isolate (II) as a new food additiveSchmandke, H. et al. | 1991
- 121
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Biochemical characteristics and breadmaking performance of freeze-dried wheat sour dough startersMartinez-Anaya, M. A. / Pitarch, B. / Benedito de Barber, C. et al. | 1991
- 127
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Determination of polydextrose[R] in foodstufs using high performance liquid chromatography and pulsed emperometric detectionStumm, I. / Baltes, W. et al. | 1991
- 131
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Fortification of plant origin foods with B group vitamins by biopreservationHozova, B. / Drdak, M. et al. | 1991
- 135
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Control of cyanogenic compounds of cassava during solar dryingMonroy-Rivera, J. A. / Lebert, A. / Wheatley, C. / Sanchez, T. et al. | 1991
- 141
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Mussel purification processes and trace element levelsGabrielli Favretto, L. / Voljnovic, D. / Procida, G. / Pertoldi Marietta, G. et al. | 1991
- 147
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Multivariate data analysis of mussels having various degrees of pollutionFavretto, L. / Gabrielli Favretto, L. / Bogoni, P. / Masotti, P. et al. | 1991
- 153
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Detection of deep freezing of herring using enzymatic and physical testsRehbein, H. et al. | 1991
- 159
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Analytical methods applied to the study of neutral sugars from the olive cell wallHeredia, A. / Guillen, R. / Jimenez, A. / Fernandez-Bolanos, J. et al. | 1991
- 163
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Environmental impact and quality of the table olive prepared with or without lactic fermentationGandul, B. / Sanchez, A. H. / Gallardo, L. / Rejano, L. et al. | 1991
- 169
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Rehydration properties of osmo-convection dried carrotLenart, A. et al. | 1991
- 175
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Influence of the heat treatment mode on some quality parameters of button mushrooms (Agaricus campester)Panjkota, I. / Jurkovic, N. et al. | 1991
- 180
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An acid protease from Zytlostroma species with milking clotting propertiesKrause, W. / Ludwig, E. et al. | 1991
- 186
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- 192
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Drying and preservation of food sin trehalose - a new process to produce premium, naturally-preserved and flavoured food ingredientsHerbert, J. / Roser, B. et al. | 1991
- 199
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Chemical and sensory effects of the intense sweeteners aspartame, acesulfame K, sodium saccharinate and cyclamate on orange-flavoured soft drinksLe Quere, J. L. / Lesschaeve, I. / Guichard, H. / Farine, J. P. et al. | 1991
- 203
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Inhibition of browning reactions in fruits and vegetables by N-substituted sulphur amino acidsMolnar-Perl, I. / Friedman, M. et al. | 1991
- 209
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Comparison between sparkling wines containing different sulphur dioxide levelsPalau, J. / Teixeira, E. / Buxaderas, S. / De la Torre, M. C. et al. | 1991
- 216
-
Determination of organic acids in must, wine and sparkling wine by ionic exchange/ion exclusion H.P.L.C.Puig-Deu, M. / Salmeron, M. / Lopez-Tamames, E. / Teixeira, E. et al. | 1991
- 221
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Studies on the color of sweet mint (Menthy spicata Huds.)Marty Audouin, C. / Lebert, A. / Rocha, T. et al. | 1991
- 227
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Extraction of marjoram oleoresins with fluid carbon dioxideTietz, U. et al. | 1991
- 233
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A physical process for eliminating thuyone in aromatic plant extractsTateo, F. / Brusotti, G. / Fugazza, M. / Verderio, E. et al. | 1991
- 238
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Influence of energy input on the average droplet size and stability of faba bean protein stabilized oil-water emulsionsKrause, J.-P. et al. | 1991
- 244
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Mechanical barrier preventing centrifugal creaming of o/w food emulsions, stabilized by proteinsSeifert, A. / Schultz, M. / Strenge, K. / Muschiolik, G. et al. | 1991
- 251
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- 256
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Determination of phenolic acids and esters in honey by HPLC with coulometric detectionJoerg, E. / Sontag, G. / Kainz, G. et al. | 1991
- 262
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DSC- and X-ray analysis for controlling the hydrothermal modification of starchesStute, R. et al. | 1991
- 269
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- 275
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Lipids under the influence of food irradiation - Chemical physical and sensory aspectsMoersel, J.-T. / Koswig, S. / Tuelsner, M. et al. | 1991
- 280
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- 286
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Liquid phase fractionation of carotenoid pigments by UV/visible detection with a photodiode array systemMarty Audouin, C. / Berset, C. et al. | 1991
- 292
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Nutritive value of fatty acids in river fish oil from SlavoniaSteiner-Biocic, I. / Glavas-Obrovac, L. / Popovic, M. et al. | 1991
- 298
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Thermal behaviour of various starches and their componentsGloyna, D. / Schreck, S. / Donau, R. / Westphal, G. et al. | 1991
- 304
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Formation and heat-induced degradation of Amadori compounds resulting from disaccharidesKroh, L. / Beyerlein, B. / Schroedter, R. / Westphal, G. et al. | 1991
- 309
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Role of pyrroles with hydroxyalkyl side chains in the Maillkard reactionLedl, F. / Klein, E. et al. | 1991
- 315
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Effect of technological processes on vitamin contents of milkQuattrucci, E. / Adorisio, S. / Panfili, G. / Pizzoferrato, L. et al. | 1991
- 321
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Improved headspace analysis of aroma compounds in milk fats obtained by fractionation with carbon dioxideKoenig, M. / Tomberg, W. L. / Buening-Pfaue, H. et al. | 1991
- 327
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A gas chromatographic method for detection of irradiation of chicken and a chicken meat productLeinonen, S. M. / Sjoeberg, A.-M. K. / Tuominen, J. P. / Kiutamo, T. et al. | 1991
- 333
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Investigation of gamma-irradiation of tocopherol and possible consequences for food chemistryKoswig, S. / Moersel, J.-T. et al. | 1991
- 338
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16-O-Methylcafestol - a new diterpene in coffee; the fatty acid esters of 10-O-methylcafestolSpeer, K. et al. | 1991
- 343
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Rapid method for the simultaneous GC quantification of acids and sugars in fruits and vegetablesMorvai, M. / Molnar-Perl, I. et al. | 1991
- 349
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The influence of different preparation methods on the content of lipoic acid in meatMattulat, A. / Baltes, W. et al. | 1991
- 354
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Determination of glucosinolates in vegetables by GC/MS of the isothiocyanates and nitritesDick-Hennes, E. / Tomberg, W. L. / Buening-Pfaue, H. et al. | 1991
- 360
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Heat sensitivity of sardine myofibrillar proteinsOrban, E. Casini, I. / Caproni, R. et al. | 1991
- 364
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- 369
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Flavanone Glycosides in citrus juices. HPLC Determination and multivariate analysis of dataBalestrieri, F. / Flori, A. / Marini, D. et al. | 1991
- 379
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Characterization of complex polysaccharides by size exclusion chromatography with viscosity detectionHaogland, P. D. / Fishman, M. L. / Konja, G. / Clauss, E. et al. | 1991
- 385
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Determination of amino acid enantiomers in food and beverages by high-performance liquid chromatography and gas chromatographyLanger, M. / Wittner, R. / Jaek, P. / Godel, H. et al. | 1991
- 391
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Characteristics of the lipid fraction of different meatsCarnovale, E. / Nicoli, S. / Crupi, L. / Cappelloni, M. et al. | 1991
- 401
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Gluten proteins: Problems of definition, prediction of quality and product quality controlMorgan, M. R. A. / Mills, E. N. C. / Brett, G. M. / Tatton, M. J. et al. | 1991
- 405
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Validation of sugar analysis in food: Trends and limitsBugner, E. / Feinberg, M. H. et al. | 1991
- 411
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The application of trace elements to the refinement of the SNIF-NMR method of origin controlDay, M. P. / Martin, G. J. et al. | 1991
- 417
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The use of rapid scan correlation NMR spectroscopy in food quality controlBelton, P. S. / Gadsby, P. et al. | 1991
- 423
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Gas chromatographic determination of inorganic bromide in vegetables: Evaluation of methodsBeernaert, H. / Vandezande, A. / De Rop, V. et al. | 1991
- 429
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Gas chromatographic method for determination of iodine and bromine content in foodstuffsSarudi, I. / Nagy, I. et al. | 1991
- 433
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Detection of gibberellic acid in barley maltJeremias, M. / Nagel, A. / Ledl, F. et al. | 1991
- 439
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Detection of sugars added to orange juiceOoghe, W. / Detavernier, C. et al. | 1991
- 445
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Determination of the sexual origin of beef via the steroid hormone contentsHartwig, M. / Steinhart, H. et al. | 1991
- 451
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Characterization of the honeys' origins by analysis of their oligosaccharide fractionMierke-Klemeyer, S. / Mauch, W. / Rubach, K. et al. | 1991
- 456
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HPLC determination of egg content in egg noodlesLo Coco, F. / Valentini, C. / Rizzotti, S. / Novelli, V. et al. | 1991
- 462
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A HPLC method for detection of some biologically important cholesterol oxides in milk-powderBoesinger, S. / Luf, W. / Brandl, E. et al. | 1991
- 468
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HPLC analysis of lipids in food by light scattering detection in quality controlCaboni, M. F. / Conte, L. S. / Lercker, G. et al. | 1991
- 474
-
Comparison of two different analytical methods for HPLC determination of 7-ketocholesterol in egg powdersCaboni, M. F. / Zunin, P. / Evangelisti, F. / Gallina Toschi, T. et al. | 1991
- 480
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Stable bonded columns for capillary electrophoresis: characterization and applicationsMoskopp, G. / Dougherty, A. / Woolley, C. / Hurst, J. et al. | 1991
- 485
-
Fourier transform infrared spectroscoy for on-line analysisWilson, R. H. / Kemsley, E. K. et al. | 1991
- 489
-
Rapid electrophoretic methods for meat species identificationMann, M. / Bauer, F. / Rossmanith, W. et al. | 1991
- 495
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Determination of some additives and contaminants in food products by capillary isotachophoresisKarovicova, J. / Polonsky, J. / Drdak, M. / Simko, P. et al. | 1991
- 501
-
Deuterium, carbon and nitrogen isotopic analysis of natural and synthetic caffeines. Authentication of coffeesMartin, G. J. / Danho, D. / Naulet, N. et al. | 1991
- 506
-
Rapid analysis by TG and NMR of oil containing dried fruitCampanella, L. / Tomassetti, M. / Aureli, T. / Sammartino, M. P. et al. | 1991
- 512
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The application of biosensors for food analysis by HPLC with electrochemical detectionPabel, B. / Galensa, R. et al. | 1991
- 518
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Phosphate analysis in milk, other foodstuffs and detergents by a new hybrid biosensorCampanella, L. / Cocco, R. / Cordatore, M. / Mazzel, F. et al. | 1991
- 524
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Industrial monitoring of soya processing - the potential of immunoassaysMills, E. N. C. / Tatton, M. J. / Morgan, M. R. A. et al. | 1991
- 528
-
Isolation of high specific antibodies for food analysis by fractionated desorptionTebling, F. / Baender, E. / Ludwig, E. et al. | 1991
- 533
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Determination of gluten content by the ELISA methodAubrecht, E. et al. | 1991
- 540
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Electroconductivity and viscosity measurements of some honey typesBerkovic, K. / Lalic, L. M. et al. | 1991
- 547
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Differential scanning calorimetry as an investigation method for fish proteinstituteSchneider, C. et al. | 1991
- 552
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Microwave digestion of proteins for the rapid determination of hydroxyproline in meat productsBauer, F. et al. | 1991
- 557
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Hydrophobic chromatography on SEC-phases: - An alternative to RP -Mueller, E. / Jork, H. et al. | 1991
- 563
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A new analytical procedure to differentiate heated commercial milksChoukri, A. / Guingamp, M.-F. / Humbert, G. / Linden, G. et al. | 1991
- 569
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Lipid oxidation in fats and fatty foods. Quantitative determination of oxidized triglyceridesPerez-Camino, M. C. / Marquez-Ruiz, G. / Ruiz-Mendez, M. V. / Dobarganes, M. C. et al. | 1991
- 575
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Determination of free amino acids in orange juice: A European intercomparisonBelliardo, J. J. / Ooghe, W. et al. | 1991
- 581
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Detection of onion-oil in leak essencesStephani, A. / Baltes, W. et al. | 1991
- 585
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Fluorescent compound formation by interaction of albacore (Thunnus alalunga) muscle with acetaldehyde in a model systemAubourg, S. / Medina, I. / Perez-Martin, R. / Barreiro, C. et al. | 1991
- 596
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3-Chloro-1,2-propanediol-derived amino compounds in protein hydrolysatesVelisek, J. / Davidek, J. / Davidek, T. / Ledahudcova, K. et al. | 1991
- 602
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Interaction of food simulants with rigid PVCRiquet, A. M. / Ducruet, V. / Feigenbaum, A. et al. | 1991
- 608
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Evaluation of quality of orange juice aroma. Sensory evaluation of similarity scaling and quality scoringVelez, C. / Orlando, L. / Izquierdo, L. / Costell, E. et al. | 1991
- 613
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Relationship between flavour descriptors and final evaluation of analytical panels in virgin olive oilAparicio, R. / Gutierrez, F. / Rodriguez, J. / Perdiguero, S. et al. | 1991
- 619
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Sensory evaluation as an adequate measure of heating oil qualityVahcic, N. / Ritz, M. et al. | 1991
- 625
-
Recent developments in the origin assignment of flavours and fragrancesHener, U. / Askari, C. / Karl, V. / Kreis, P. et al. | 1991
- 631
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Colour measure in red pepper (Paprika)Jaren, M. / Garrido, J. / Minguez, M. I. et al. | 1991
- 637
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- 647
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Use of HPLC methods in the quality control of tea and tea productsUlrich, H. / Engelhardtm, U. H. / Finger, A. / Herzig, B. et al. | 1991
- 653
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Pesticides in foods of vegetal origin - Results from the German Food Contamination Monitoring ProgrammeWeigert, P. / Blattmann-Greschniok, M. / Niermann, R. / Bruland, H.-G. et al. | 1991
- 658
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Role of immunoassays in monitoring food qualitya nd environmental contaminants - present state and future prospectsLee, H. A. / Wyatt, G. M. / Langley, M. N. / Wilkinson, A. P. et al. | 1991
- 663
-
Evaluation of test kits for the detection of staphylococcal enterotoxins in foodsJohal, S. / James, D. A. et al. | 1991
- 669
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On detection of heat-treatment of pasteurized milk. The application of IGG-content as an indicatorLuf, W. / Feiersinger, G. / Brandl, E. et al. | 1991
- 675
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Mineral oil products contaminating foodsGrob, K. / Artho, A. / Biedermann, M. / Lanfranchi, M. et al. | 1991
- 678
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Migration of acetaldehyde from PET-bottlesSteiner, I. / Eberhartinger, S. / Washuettl, J. / Kroyer, G. et al. | 1991
- 683
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Coplanar PCB congeners in food and environmental samplesBoehm, V. / Schulte, E. / Thier, H.-P. et al. | 1991
- 689
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Long term survey of lead and cadmium concentrations in plants grown on soils having received amendments of urban residual sludgesBermond, A. / Ireland-Ripert, J. / Lessertois, D. et al. | 1991
- 693
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Direct electrothermal atomic absorption spectrometry of cadmium and lead in infant milk formulasFarre, R. / Frigola, A. / Lagarda, M. J. / Roca de Togores, M. et al. | 1991
- 699
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Analysis of lead, cadmium, mercury and arsenic for dietary intake calculation in the Basque countryMunoz, P. / Macho, M. L. / Equileor, I. et al. | 1991
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Determination of spectinomycin residues in troutZimmermann, T. / Buening-Pfaue, H. et al. | 1991
- 728
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Stability of sulphadimidine during raw fermented sausage preparation. Study to the nature of formed productsSmit, L. A. / Haagsma, N. et al. | 1991
- 732
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Organic brominated compounds in aquatic organismsRimkus, G. / Wolf, M. et al. | 1991
- 739
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Formation of aminoimidazoquinolines and -quinoxalines (IQ compounds) during heating of meat productsSchuirmann, E. / Eichner, K. et al. | 1991
- 745
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Contamination by PAH: Dietary uptake in AustriaPfannhauser, W. et al. | 1991
- 752
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Changes of benzo[a]pyrene contents in smoked meat productsSimko, P. / Dubravicky, J. / Drdak, M. / Karovicova, J. et al. | 1991
- 758
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Herbicides determination in the waters of the river EbroLopez-Tamames, E. / Marin-Garcia, J. / Borbon-Parera, J. / Sabater-Tobella, J. et al. | 1991
- 764
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Simulated study of persistence and leaching of pesticidesGoicolea, M. A. / San Vicente, A. / Arranz, J. F. / Barrio, R. J. et al. | 1991
- 769
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Determination of the bromine/chlorine ratio to confirm treatment with bromine-containing fumigantsSpecht, W. / Weeren, R. D. et al. | 1991
- 770
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Determination of pyrethroids in water samples by flow injection immuno analysisWengatz, I. / Plant, A. L. / Stanker, L. / Schmid, R. D. et al. | 1991
- 774
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The assay of histamine in foodstuffs using biospecific interactionsRauch, P. / Hochel, I. / Rychetsky, P. / Guesdon, J.-L. et al. | 1991
- 780
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Ochratoxin A in cerealsRasmussen, G. et al. | 1991
- 786
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Discrimination by elective extraction between biogenic amines and amino acids prior to the HPLC separationSchollenberger, M. / Luckas, B. et al. | 1991
- 791
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Determination of primary amines by HPLC: Comparison of pre-and post-column derivatization methodsSchollenberger, M. / Luckas, B. et al. | 1991
- 797
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The changes of daminozide in the course of food processingHajslova, J. / Holadova, K. / Kocourek, V. et al. | 1991
- 805
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Determination of nitroaromatics in drinking water using substance specific detection modesFeltes, J. et al. | 1991
- 811
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The mouse bio-assay in the assessment of DSP-riskDella Loggia, R. / Sosa, S. / Tubaro, A. et al. | 1991
- 816
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Application of HPLC for determination of PSP toxinsThielert, G. / Peters, K. / Kaiser, I. / Luckas, B. et al. | 1991
- 821
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Application of HPLC for determination of DSP toxinsShen, J. L. / Hummert, C. / Ganzlin, G. / Luckas, B. et al. | 1991
- 828
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Occurence and determination of residues of malachitgreen and leuco materials green in edible fishKlein, E. / Edelhaeuser, M. / Lippold, R. et al. | 1991
- 835
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Gas-chromatographic investigation of residual solvents in packagingVujkovic, I. / Voeroesbaranyi, I. et al. | 1991
- 841
-
Determination of herbicides in plants by adsorptive stripping voltammetrySan Vicente, A. I. / Barrio, R. J. / Goicolea, M. A. / Arranz, J. F. et al. | 1991
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Determination of urea and carbamate pesticides in drinking water using automated-multiple-development-TLC (AMD-TLC)Stan, H.-J. / Dethlefs, F. / Butz, S. et al. | 1991
- 859
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UK surveillance and control of aflatoxins in imported nuts and dried fruitsSharman, M. / MacDonald, S. / Gilbert, J. et al. | 1991
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- 881
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- 885
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- 891
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Dietary fibre, resistant starch and in vitro starch digestibility of cereal foodsLintas, C. / Clementi, A. / Bonmassar, L. / Cappelloni, M. et al. | 1991
- 896
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An approach to the in vitro evaluation of Ca, Zn and Mg dialysabilityLombardi-Boccia, G. / Di Lullo, G. / Carnovale, E. et al. | 1991
- 901
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- 591595
-
Study of mineralization yield of focused open-vessel microwave digestionIreland-Ripert, J. / Mourel, R. M. / Feinberg, M. H. et al. | 1991