ROLE OF HISTIDINE AND TYROSINE DECARBOXYLASES AND MONO- AND DIAMINE OXIDASES IN AMINE BUILD-UP IN CHEESE.VOIGT MN; EITENMILLER RR.1978; J. FOOD PROTECT.; U.S.A.; DA. 1978; VOL. 41; NO 3; PP. 182-186; BIBL. 18 REF.Article

PRODUCTION OF TYROSINE AND HISTIDINE DECARBOXYLASE BY DAIRY-RELATED BACTERIA.VOIGT MN; EITENMILLER RR.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 4; PP. 241-245; BIBL. 34 REF.Article

COMPARATIVE REVIEW OF THE THIOCHROME, MICROBIAL AND PROTOZOAN ANALYSES OF B-VITAMINSVOIGT MN; EITENMILLER RR.1978; J. FOOD PROTECT.; USA; DA. 1978; VOL. 41; NO 9; PP. 730-738; BIBL. 32 REF.Article

A LIQUID SCINTILLATION TECHNIQUE FOR MICROBIAL VITAMIN ANALYSESVOIGT MN; EITENMILLER RR.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 6; PP. 1780-1781; BIBL. 14 REF.Article

EFFECT OF STORAGE TIME AND TEMPERATURE ON HISTAMINE CONTENT AND HISTIDINE DECARBOXYLASE ACTIVITY OF AQUATIC SPECIES = EFFET DE LA DUREE ET DE LA TEMPERATURE DE CONSERVATION SUR LA TENEUR EN HISTAMINE ET L'ACTIVITE DE L'HISTIDINE DECARBOXYLASE D'ESPECES AQUATIQUESEDMUNDS WJ; EITENMILLER RR.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 3; PP. 516-519; BIBL. 16 REF.Article

AN EVALUATION OF EXTRACTION AND THIN LAYER CHROMATOGRAPHIC PROCEDURES FOR THE QUANTIFICATION OF BIOGENIC AMINES IN FOODS.VOIGT MN; EITENMILLER RR.1977; SCI. + TECHNOL. ALIMENT.; SUISSE; DA. 1977; VOL. 10; NO 5; PP. 263-267; BIBL. 37 REF.Article

APPLICATION OF GEL PERMEATION CHROMATOGRAPHY AND NONAQUEOUS REVERSE PHASE CHROMATOGRAPHY TO HIGH PRESSURE LIQUID CHROMATOGRAPHIC DETERMINATION OF RETINYL PALMITATE AND BETA -CAROTENE IN OIL AND MARGARINELANDEN WO JR; EITENMILLER RR.1979; J. ASS. OFF. ANAL. CHEMISTS; USA; DA. 1979; VOL. 62; NO 2; PP. 283-289; BIBL. 13 REF.Article

COMPUTER PROGRAMS FOR THE EVALUATION OF VITAMIN B DATA OBTAINED BY MICROBIOLOGICAL METHODSVOIGT MN; WARE GO; EITENMILLER RR et al.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 6; PP. 1305-1311; BIBL. 2 P.Article

MINERAL CONTENT OF SOME CALIFORNIA WINES.COX RJ; EITENMILLER RR; POWERS JJ et al.1977; J. FOOD. SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 849-850; BIBL. 5 REF.Article

ARYLAMIDASE ACTIVITY OF SALMONELLA SPECIESSHEAHAN JP; EITENMILLER RR; CARPENTER JA et al.1975; APPL. MICROBIOL.; U.S.A.; DA. 1975; VOL. 29; NO 6; PP. 726-728; BIBL. 16 REF.Article

MICRONUTRIENT CONTENT OF RABBITEYE BLUEBERRIES.EITENMILLER RR; KUHL RF; SMIT CJB et al.1977; UNIV. GEORGIA COLL. AGRIC. EXPER. STNS RES., REP.; U.S.A.; DA. 1977; NO 264; PP. 1-8; BIBL. 8 REF.Serial Issue

HISTAMINE FORMATION IN FISH : MICROBIOLOGICAL AND BIOCHEMICAL CONDITIONS = FORMATION D'HISTAMINE DANS LE POISSON : CONDITIONS MICROBIOLOGIQUES ET BIOCHIMIQUESEITENMILLER RR; ORR JH; WALLIS WW et al.1982; CHEMISTRY AND BIOCHEMISTRY OF MARINE FOOD PRODUCTS; USA; WESTPORT : AVI PUBLISHING COMPANY; DA. 1982; PP. 39-50; BIBL. 24 REF.; ISBN 0-87055-408-5Book Chapter

EFFECT OF FLUCTUATING TEMPERATURE TREATMENT ON MILK COAGULATION AND INACTIVATION OF SOYBEAN TRYPSIN INHIBITOR = EFFET D'UNE TEMPERATURE FLUCTUANTE DE TRAITEMENT SUR LA COAGULATION DU LAIT ET L'INACTIVATION DE L'INHIBITEUR DE LA TRYPSINEWU ACM; EITENMILLER RR; POWERS JJ et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 6; PP. 1171-1173; BIBL. 22 REF.Article

HISTAMINE AND TYRAMINE CONTENT OF MEAT PRODUCTS = TENEUR EN HISTAMINE ET TYRAMINE DE PRODUITS CARNESRICE S; EITENMILLER RR; KOEHLER PE et al.1975; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1975; VOL. 38; NO 5; PP. 256-259; BIBL. 20 REF.Article

COMPARISON OF PROTOZOAN AND CONVENTIONAL METHODS OF VITAMIN ANALYSISVOIGT MN; EITENMILLER RR; WARE GO et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 3; PP. 729-734; BIBL. 27 REF.Article

VITAMIN ANALYSIS BY MICROBIAL AND PROTOZOAN ORGANISMS: RESPONSE TO FOOD PRESERVATIVES AND NEUTRALIZATION SALTSVOIGT MN; EITENMILLER RR; WARE GO et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 3; PP. 723-737; (7 P.); BIBL. 14 REF.Article

APPLICATION OF FLUOROMETRIC AND ULTRAVIOLET DIFFERENCE METHODS TO THE MEASUREMENT OF HEAT INACTIVATION OF CHYMOTRYPSIN, INVERTASE AND LYSOZYME.WU ACM; EITENMILLER RR; POWERS JJ et al.1976; SCI., TECHNOL. ALIMENT.; SUISSE; DA. 1976; VOL. 9; NO 2; PP. 102-106; BIBL. 15 REF.Article

BIOLOGICALLY ACTIVE AMINES IN FOOD: A REVIEW.RICE SL; EITENMILLER RR; KOEHLER PE et al.1976; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 39; NO 5; PP. 353-358; BIBL. 1 P. 1/2Article

YIELDS FROM CHYMOTRYPSIN AND LYSOZYME UNDER FLUCTUATING TEMPERATURE TREATMENTS. = RENDEMENTS DE LA CHYMOTRYPSINE ET DE LA LYSOZYME DANS DES CONDITIONS DE TEMPERATURE FLUCTUANTEWU ACM; EITENMILLER RR; POWERS JJ et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 4; PP. 840-843; BIBL. 12 REF.Article

EFFECT OF FLUCTUATING TEMPERATURE ON THE STABILITY AND ACTIVITY OF INVERTASE = EFFET DES FLUCTUATIONS DE LA TEMPERATURE SUR LA STABILITE ET L'ACTIVITE DE L'INVERTASEWU ACM; EITENMILLER RR; POWERS JJ et al.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 6; PP. 1179-1183; BIBL. 18REF.Article

RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF BOVINE MILK LYSOZYME.EITENMILLER RR; FRIEND BA; SHAHANI KM et al.1976; J. DAIRY SCI.; U.S.A.; DA. 1976; VOL. 59; NO 5; PP. 834-839; BIBL. 26 REF.Article

ROLE OF THE LYSINE, TYROSINE AND TRYPTOPHAN RESIDUES IN THE ACTIVITY OF MILK LYSOZYMES. = ROLE DES RESIDUS LYSINE, TYROSINE ET TRYPTOPHANE DANS L'ACTIVITE DES LYSOZYMES DU LAITFRIEND BA; EITENMILLER RR; SHAHANI KM et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 4; PP. 833-836; BIBL. 33 REF.Article

HUMAN MILK RIBONUCLEASEDALALY BK; EITENMILLER RR; FRIEND BA et al.1980; BIOCHIM. BIOPHYS. ACTA; ISSN 0006-3002; NLD; DA. 1980; VOL. 615; NO 2; PP. 381-391; BIBL. 43 REF.Article

PRODUCTION OF HISTIDINE DECARBOXYLASE AND HISTAMINE BY PROTEUS MORGANIIEITENMILLER RR; WALLIS JW; ORR JH et al.1981; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1981; VOL. 44; NO 11; PP. 815-820; BIBL. 19 REF.Article

IMMUNOCHEMICAL STUDIES ON HUMAN AND BOVINE MILK LYSOZYMES = ETUDES IMMUNOCHIMIQUES DES LYSOZYMES DU LAIT DE FEMME ET DU LAIT DE VACHEEITENMILLER RR; FRIEND BA; SHAHANI KM et al.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 5; PP. 930-933; BIBL. 25 REF.Article