Effect of enzyme active soya flour and sodium stearoyl-2-lactylate addition on white bread making propertiesAMARJEET KAUR; SIDHU, J. S; BHUPENDER SINGH et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 3-4, pp 105-109, issn 0366-7154Article

Physiological studies on the formation of alpha-galactosidase by fungiFODA, M. S; ELSHAFEI, A. M; ABOUL-ENEIN, A et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 1-2, pp 25-32, issn 0366-7154Article

Trehalose-stabilisation of osmophilicity and viability of baker's and distiller's yeast: applications to storage and dryingSALEK, A. T; ARNOLD, W. M.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 1-2, pp 14-21, issn 0366-7154Article

Sensory characteristics and storage quality of flat bread from Indian wheatsSAVITA SHARMA; SEKHON, K. S; NAGI, H. P. S et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 5-6, pp 156-160, issn 0366-7154Article

Stability of aflaxoxin M₁ in milk samplesAMAN, I. M.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 5-6, pp 161-163, issn 0366-7154Article

Mycelial growth rates of 74 foodrelevant moulds on saltmalt agarWEIDENBORNER, M.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1994, Vol 16, Num 1-2, pp 44-48, issn 0366-7154Article

Biogaserzeugung aus pflanzlichen Reststoffen. III: Kontinuierliche gaschromatographische Bestimmung des Gaszusammensetzung bei der Methanisierung von Kartoffelschlempe = Production of biogas from vegetable wastes.III.Continuous GC determination of biogas components during methanization of potato vinasseLEUPOLD, G; LANTZ, I.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1994, Vol 16, Num 5-6, pp 156-164, issn 0366-7154Article

Enantiomeric composition of γ-decalactone in raspberry flavorWERKHOFF, P; BRENNECKE, S; BRETSCHNEIDER, W et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 1-2, pp 47-52, issn 0366-7154Article

Suppression of transglucosidase coproduction by moisture content of the medium in amyloglucosidase production by Aspergillus niger in solid state fermentationXAVIER, S; RAMAKRISHNA, M; LONSANE, B. K et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 1-2, pp 25-29, issn 0366-7154Article

Characterisation of the bacteriocins produced by Lactobacillus pensosus DK7 isolated from Ogi and Lactobacillus plantarum DK9 from FufuOLUKOYA, D. K; TICHACZEK, P. S; BUTSCH, A et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 3-4, pp 65-68, issn 0366-7154Article

Criterion for static optimization of continuous culturesCIBIS, E.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 5-6, pp 134-137, issn 0366-7154Article

Influences of processing on the enantiomeric distribution of chiral flavour compounds. A : Linalyl acetate and terpene alcoholsWEINREICH, B; NITZ, S.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1992, Vol 14, Num 3-4, pp 117-124, issn 0366-7154Article

A simple method for the detection of fermenting yeasts in fruit mixes, fruit yogurts and dessert products by using CO₂-sensitive gas diffusion tubesKNEIFEL, W; BRETTBACHER, S.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1992, Vol 14, Num 5-6, pp 169-176, issn 0366-7154Article

Intersuchungen über die Eiweissqualität von Austernpilzen (Pleurotus spp.) = Studies on the protein quality of oyster mushrooms (Pleurotus spp.)EDER, J; WUÊNSCH, A.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1991, Vol 13, Num 1-2, pp 25-29, issn 0366-7154, 5 p.Article

Der Einsatz von Inulase produzierenden Hefen bei der Herstellung von TopinamburbranntweinenSCHWARZ, E; HAMMES, W. P.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1991, Vol 13, Num 3-4, pp 70-75, issn 0366-7154Article

About the chemical composition of parsley root and seed extractivesSPRAUL, M. H; NITZ, S; DRAWERT, F et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1991, Vol 13, Num 5-6, pp 179-182, issn 0366-7154Article

Gas chromatographic and sensory analysis of dill blossoms (Anethum graveolens L.)NITZ, S; SPRAUL, M. H; DRAWERT, F et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1991, Vol 13, Num 5-6, pp 183-186, issn 0366-7154Article

Influence of Jojoba fatty alcohols on butter and refined cotton seedoil rancidityFARAG, R. S; HASSAN, M. N. A; EL-BAROTY, G. S. A et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1991, Vol 13, Num 1-2, pp 7-14, issn 0366-7154, 8 p.Article

Technological aptitude and cheese yield of goat's milkPEREZ, S. J; GOICOECHEA, A; ROMERO, C et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1991, Vol 13, Num 3-4, pp 83-88, issn 0366-7154Article

Significance of hydroxycinnamic acid compounds in food. I, Antioxidant activity : effects on the use, digestibility and microbial spoilage of foodHERRMANN, K.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1990, Vol 12, Num 5, pp 137-144, issn 0366-7154Article

Significance of Hydroxycinnamic acid compounds in food. II: Effects on the activity of food enzymes, alleged anti-thiamine effect, bitter taste, pharmacological effectiveness and therapeutic uses, and significance as anti-mutagens and anti carcinogensHERRMANN, K.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1990, Vol 12, Num 2, pp 161-167, issn 0366-7154, 7 p.Article

Preliminary studies on the production of thermostable α-amylase by a mesophilic strain of Bacillus licheniformisREHANA, F; VEN KATASUBBAIAH, P; NAND, K et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1989, Vol 12, Num 1, pp 8-13, issn 0366-7154Article

Gehaltsänderungen von acht Säuren in den Kakaosamen während der Fermentation = Variation des teneurs en huit acides dans les fèves de cacao au cours de la fermentation = Changes in the content of eight acids in cocoa seeds during fermentationNUYKEN-HAMELMANN, C; BIEHL, B; MEYER, B et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1989, Num 2, pp 52-57, issn 0366-7154Article

Characteristics and production process of Nono - A Nigerian fermented milk food = Caractéristique, et procédé de production de Nono - Un produit laitier fermenté nigerianAKINYANJU, J. A.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1989, Vol 12, Num 1, pp 14-19, issn 0366-7154Article

Refermentation potential in bottled sweet wines of yeasts adapted to sulfur dioxide = Possibilité de refermentation des vins doux en bouteilles par des levures adaptées au SO2DELFINI, C.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1988, Vol 11, Num 5, pp 137-142, issn 0366-7154Article