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UEBER STAERKE-AROMASTOFF-KOMPLEXE. I: CHARAKTERISIERUNG VON KOMPLEXEN MIT AMPEROMETRISCHE JODTITRATION UND ANALYTISCHER ERFASSUNG DER REAKTIONSPARTNER = LES COMPLEXES AMIDONS-SUBSTANCES AROMATIQUES. I. CARACTERISATION DES COMPLEXES PAR TITRATION AMPEROMETRIQUE EN PRESENCE D'IODE ET CLASSEMENT ANALYTIQUE DES SUBSTANCES PARTICIPANT A LA REACTIONWYLER R; SOLMS J.1981; LEBENSM.-WISS.+TECHNOL.; ISSN 0023-6438; CHE; DA. 1981; VOL. 14; NO 6; PP. 296-300; ABS. ENG; BIBL. 21 REF.Article

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INTERACTIONS OF FLAVOR COMPOUNDS IN MODEL FOOD SYSTEMS USING BENZYL ALCOHOL AS AN EXAMPLEKING BM; SOLMS J.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 6; PP. 1331-1334; BIBL. 8 REF.Article

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QUELQUES ASPECTS DE LA CONGELATION ET LYOPHILISATION DU JUS D'ORANGESAINT HILAIRE P; SOLMS J.1973; MITT. GEB. LEBENSMITTELUNTERS. HYG.; SCHWEIZ; DA. 1973; VOL. 64; NO 1; PP. 90-95; ABS. ALLEM.; BIBL. 8 REF.; (84. JAHRESVERSAMML. SCHWEIZ. GES. ANAL. ANGEW. CHEM. BERICHT; NYON; 1972)Conference Paper

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THE INTERACTION OF VOLATILES WITH FOOD COMPONENTS = INTERACTION ENTRE PRODUITS VOLATILS ET CONSTITUANTS DES PRODUITS ALIMENTAIRESSOLMS J; OSMAN ISMAIL F; BEYELER M et al.1973; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1973; VOL. 6; NO 1; PP. A10-A16; BIBL. 46 REF.Serial Issue

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A PAIRED COMPARISONS TEST PROCEDURE FOR THE SENSORY EVALUATION OF STRENGTH OF FLAVOR AND EASE OF DRAW OF CIGARETTES = METHODE DU TEST DE COMPARAISON PAR PAIRES POUR L'EVALUATION SENSORIELLE DE L'INTENSITE DE LA FLAVEUR ET DE LA FACILITE DE TIRAGE DES CIGARETTESSOLMS J; ESCHER F; ROTH HR et al.1983; LEBENSMITTEL-WISSENSCHAFT 870+870 TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 4; PP. 185-189; BIBL. 10 REF.; 4 TABL.Article

ISOLATION AND IDENTIFICATION OF AMINO ACID DERIVATIVES FROM YEASTROTHENBUEHLER E; AMADO R; SOLMS J et al.1982; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 3; PP. 439-442; BIBL. 30 REF.Article

INSTRUMENTELLE ERFASSUNG DER TEXTUR VON INSTANT-KARTOFFELPUEREE = MESURE INSTRUMENTALE DE LA TEXTURE DE PUREE DE CAROTTES INSTANTANEESCHWEINGRUBER P; ESCHER F; SOLMS J et al.1979; MITT. GEB. LEBENSMITTELUNTERS. HYG.; CHE; DA. 1979; VOL. 70; NO 1; PP. 122-135; ABS. FRE/ENG; BIBL. 32 REF.Article

Formation of inclusion complexes of starch with different organic compounds. III, Study of ligand binding in binary model systems with (-)limoneneRUTSCHMANN, M. A; SOLMS, J.Lebensmittel - Wissenschaft + Technologie. 1990, Vol 23, Num 1, pp 80-83, issn 0023-6438, 4 p.Article

Quantification of starch-lipid inclusion complexes in potato flakes = Quantification des complexes d'inclusion amidon-lipides dans des flocons de pomme de terreROBINSON, J. L; SOLMS, J.Lebensmittel - Wissenschaft + Technologie. 1984, Vol 17, Num 5, pp 290-292, issn 0023-6438Article

Interaction of selected flavour compounds with whey proteins = Interactions de certains composés de la flaveur avec les protéines de lactosérumMILLS, O. E; SOLMS, J.Lebensmittel - Wissenschaft + Technologie. 1984, Vol 17, Num 6, pp 331-335, issn 0023-6438Article

THRESHOLD CONCENTRATION OF COPPER IN DRINKING WATER. = CONCENTRATIONS SEUILS DE CUIVRE DANS L'EAU POTABLEBEGUIN BRUHIN Y; ESCHER F; ROTH HR et al.1983; LEBENSMITTEL-WISSENSCHAFT+TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 1; PP. 22-26; BIBL. 24 REF.; 1 FIG./2 TABL.Article

BINDUNGSMODELLE UND IHRE ANWENDUNG IN DER LEBENSMITTELCHEMIE = MODELES DE LIAISON ET LEUR EMPLOI EN CHIMIE ALIMENTAIREBEYELER M; SOLMS J; WIEGAND UW et al.1974; SCI.+TECHNOL. ALIMENT.; SUISSE; DA. 1974; VOL. 7; NO 6; PP. 313-317; ABS. ANGL.; BIBL. 20 REF.Article

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SENSORISCHE BEURTEILUNG VON LEBENSMITTELN MIT EINEM RANGORDNUNGSTEST. = ANALYSE SENSORIELLE DES PRODUITS ALIMENTAIRES EN UTILISANT UNE EPREUVE DE CLASSIFICATIONROTH HR; SPECK P; ESCHER F et al.1977; SCI.+TECHNOL. ALIMENT.; SUISSE; DA. 1977; VOL. 10; NO 6; PP. 305-307; ABS. ANGL.; BIBL. 4 REF.Article

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