Die Nutzung von Gewürzen in Weizenbrot zur Kontrolle der lebensmittelrelevanten Schimmelpilze Cladosporium herbarum, Eurotium repens, Penicillium expansum und Rhizopus stolonifer = Controlling of the food-relevant fungi Cladosporium herbarum, Eurotium repens, Penicillium expansum, Rhizopus stolonifer by use of spices in wheat breadKUNZ, K; WEIDENBÖRNER, M; KUNZ, B et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 1-2, pp 1-5, issn 0366-7154Article

Veränderung der Klarheit des Kaffeegetränkes beim Warmhalten = Changes in turbidity during hot storage of the coffee beverageGRÖTZBACH, C; STEINHART, H; WILKENS, J et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 3-4, pp 85-92, issn 0366-7154Article

Warmhaltebedingte Veränderungen in der flüchitgen Fraktion des Kaffeegetränkes = Changes in volatiles during hot storage of the coffee beverageGRÖTZBACH, C; STEINHART, H; WILKENS, J et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 1-2, pp 45-52, issn 0366-7154Article

Characteristic properties of lactic acid bacteria isolated from the rumen of maradi goatsSANNI, A. I; FAPOHUNDA, E. M; ONILUDE, A. A et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 3-4, pp 99-104, issn 0366-7154Article

Effect of composition and ripening on casein breakdown in idiazábal cheeseIBANEZ, F. C; TORRES, M. I; ORDONEZ, A. I et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 1-2, pp 37-44, issn 0366-7154Article

Fungi associated with rotten blackplum (Vitex doniana) and aflatoxin B₁ production by isolates of Aspergillus flavusBANKOLE, S. A; ESELGBE, D. A.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 3-4, pp 74-78, issn 0366-7154Article

Growth of Lactococcus lactis in the presence of nisin evaluated by impedance methodCURDA, L; PLOCKOVA, M; SVIRAKOVA, E et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 1-2, pp 53-57, issn 0366-7154Article

Effect of ghee (butter oil) residue and additives on physical and sensory characteristics of cookiesUSHA BAJWA; KAUR, A.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 5-6, pp 151-155, issn 0366-7154Article

Survival of Salmonella typhimurium and Staphylococcus aureus in Turkish white cheeseUNLITURK, A; UCUNCU, M; TURANTAS, F et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1994, Vol 16, Num 1-2, pp 3-7, issn 0366-7154Article

Die Schimmelpilzflora von verschiedenen Müslikomponenten = The mouldflora of different muesli componentsWEIDENBÖRNER, M; KUNZ, B.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1994, Vol 16, Num 3-4, pp 76-79, issn 0366-7154Article

Growth requirements of Lentinus subnudus Berk, a Nigerian edible mushroomKADIRI, M; FASIDI, I. O.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1994, Vol 16, Num 3-4, pp 80-84, issn 0366-7154Article

Rationeller Energieeinsatz in Brauereien = Economical usage of energy in breweriesMEYER-PITTROFF, R; HACKENSELLNER, T; TREITINGER, B et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1994, Vol 16, Num 3-4, pp 97-106, issn 0366-7154Conference Paper

Microbiological and physico-chemical study of goat's cheeseGARRIDO, M. P; GUINTANA, M. A; BARNETO, R et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 1-2, pp 11-13, issn 0366-7154Article

Solid substrate mediated changes in ergot alkaloid spectra in solid state fermentation systemTREJO HERNANDEZ, M. R; LONSANE, B. K; RAIMBAULT, M et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 1-2, pp 1-4, issn 0366-7154Article

Studies on bread and durum wheat blendsAMARJEET, K; BHUPENDAR, S; SIDHU, J. S et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 1-2, pp 35-40, issn 0366-7154Article

Biochemical changes during production of okpehe, a Nigerian fermented soup condimentSANNI, A. I.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 3-4, pp 97-100, issn 0366-7154Article

Influence of the type of UHT-heating and the kind of additives on functional properties of whipping creamLORENZEN, P. C; PRECHT, D; MALMGREN, B et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 3-4, pp 101-106, issn 0366-7154Article

CO₂-Hochdruckextraktion von Gewürzen = Supercritical fluid extraction of spicesNITZ, S; KOLLMANNSBERGER, H; PUNKERT, M et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1992, Vol 14, Num 3-4, pp 108-116, issn 0366-7154Article

Reduktion mesophiler und thermophiler Sporen einer Mischflora in Magermilch and Magermilchkonzentrat sowie Isolation und Identifizierung überlebender Verderbniserreger = Destruction of the mesophilic and thermophilic mixed sporeflora in skim milk and skim concentrate and identification of isolated surviving spoilage organismsBEHRINGER, R; KESSLER, H. G.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1992, Vol 14, Num 3-4, pp 65-72, issn 0366-7154Article

Changes in nutritive value of lentils and mung beans during germinationKAVAS, A; SEDEF NEHIR EL.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1992, Vol 14, Num 1-2, pp 3-9, issn 0366-7154Article

Effect of gamma irradiation on field and storage fungi of wheat, maize and soybeanBADSHAH, A; KLOPFENSTEIN, C. F; BURROUGHS, R et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1992, Vol 14, Num 1-2, pp 57-61, issn 0366-7154Article

Antimycotic effect of cardamom essential oil against mycotoxigenic molds in relation to its chemical compositionBADEI, A. Z. M.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1992, Vol 14, Num 5-6, pp 177-182, issn 0366-7154Article

Chiral compounds of essential oils. X : The role of linalool in the origin evaluation of essential oilsHENER, U; BRAUNSDORF, R; KREIS, P et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1992, Vol 14, Num 5-6, pp 129-133, issn 0366-7154Article

Generation of fresh fish flavor: rainbow trout (Salmo gairdneri) gill homogenate as a model systemGERMAN, J. B; BERGER, R. G; DRAWERT, F et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1991, Vol 13, Num 1-2, pp 19-24, issn 0366-7154, 6 p.Article

Composition and production curve in the goat's milkFALAGAN, A; GONZALEZ, C; PEREZ, S. J et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1991, Vol 13, Num 3-4, pp 76-82, issn 0366-7154Article