UB Paderborn / Katalog / Suche / in CDI

W-band airborne interrupted frequency modulated CW imaging radar

IEEE transactions on aerospace and electronic systems, 2005-07, Vol.41 (3), p.955-972

2005

Volltextzugriff (PDF)

A method for localizing fat distribution in deep-fat fried potato products

Food science & technology, 1986, Vol.19 (4), p.346-348

1986

Volltextzugriff (PDF)

INCLUSION COMPLEXES OF POTATO STARCH WITH FLAVOR COMPOUNDS

Flavour '81, 2019, p.693-700

Originally published 1981, 2019

Volltextzugriff (PDF)

Group separation of peptides by ligand-exchange chromatography with a Sephadex containing N-(2-pyridylmethyl)glycine

Analytical biochemistry, 1987, Vol.160 (1), p.88-97

1987

Volltextzugriff (PDF)

A series of potent HIV-1 protease inhibitors containing a hydroxyethyl secondary amine transition state isostere: synthesis, enzyme inhibition, and antiviral activity

Journal of medicinal chemistry, 1992-07, Vol.35 (14), p.2525-2533

1992

Volltextzugriff (PDF)

Influence of drum-drying and twin-screw extrusion cooking on wheat carbohydrates, II, effect of lipids on physical properties, degradation and complex formation of starch in wheat flour

Journal of cereal science, 1986, Vol.4 (3), p.249-260

1986

Volltextzugriff (PDF)

Ueber die Berechnung und die Darstellung von Nährstoffdaten

Food science & technology, 1988, Vol.21 (1), p.1-7

1988

Volltextzugriff (PDF)

Preface

Food reviews international, 1993-08, Vol.9 (3), p.359-360

Solms, J.

1993

Volltextzugriff (PDF)

Preface

Food reviews international, 1993-08, Vol.9 (3), p.359-360

Solms, J.

1993

Volltextzugriff (PDF)

An improved method for the separation of peptides and α-amino acids on copper-Sephadex

Analytical biochemistry, 1979-09, Vol.97 (2), p.367-375

1979

Volltextzugriff (PDF)

Evaluation of cooking quality of potatoes using sensory and instrumental methods. 1. Sensory evaluation

Food science & technology, 1986, Vol.19 (4), p.338-343

1986

Volltextzugriff (PDF)

BITTER PEPTIDES, OCCURRENCE AND STRUCTURE

Chemical senses, 1976-01, Vol.2 (1), p.71-84

1976

Volltextzugriff (PDF)

Chemistry of taste and odor compounds--an introduction

Fortschritte in der Tierphysiologie und Tierernahrung, 1980 (11), p.7

Solms, J

1980

Volltextzugriff (PDF)

Interactions of flavor compounds in model food systems using benzyl alcohol as an example

Journal of agricultural and food chemistry, 1979-11, Vol.27 (6), p.1331-1334

1979

Volltextzugriff (PDF)

Kontinuierliche Papierchromatographie

Helvetica chimica acta, 1955, Vol.38 (5), p.1127-1133

Solms, J.

1955

Volltextzugriff (PDF)

Flockungsreaktionen zwischen polymeren Säuren und polymeren Basen

Helvetica chimica acta, 1953-01, Vol.36 (6), p.1671-1680

1953

Volltextzugriff (PDF)

Isolation and identification of amino acid derivatives from yeast [Source of unpleasant taste of food products]

Journal of agricultural and food chemistry, 1982, Vol.30 (3), p.439-442

1982

Volltextzugriff (PDF)

Taste Responses to Amino Acids in Common Marmosets (Callithrix jacchus jacchus, Callitrichidae) a Non-human Primate in Comparison to Humans

Food science & technology, 1998-01, Vol.31 (4), p.371-376

1998

Volltextzugriff (PDF)

Vorwort

Flexionsmorphologie, 2017, Vol.Teil II, p.vii-viii

2 Bände, 2017

Volltextzugriff (PDF)

Taste of amino acids, peptides, and proteins

Journal of agricultural and food chemistry, 1969-07, Vol.17 (4), p.686-688

Solms, Juerg

1969

Volltextzugriff (PDF)

Formation of inclusion complexes of starch with different organic compounds. II. Study of ligand binding in binary model systems with decanal, 1-naphthol, monostearate and monopalmitate

Food science & technology, 1990, Vol.23 (1), p.70-79

1990

Volltextzugriff (PDF)

Kontinuierliche Papierchromatographie

Helvetica chimica acta, 1955, Vol.38 (5), p.1127-1133

Solms, J.

1955

Volltextzugriff (PDF)

Future possibilities in food utilization

Bibliotheca nutritio et dieta, 1971, Vol.16, p.129

Solms, J

1971

Volltextzugriff (PDF)

The taste of amino acids, peptides and proteins

Internationale Zeitschrift fur Vitaminforschung. International journal of vitamin research. Journal international de vitaminologie, 1969, Vol.39 (3), p.320

Solms, J

1969

Volltextzugriff (PDF)

Die Pektine, von H. Maass. Verlag Dr. Serger & Hempel, Braunschweig 1951. 416 S., Ganzln. DM 20

Angewandte Chemie, 1952-05, Vol.64 (9-10), p.290-291

Solms, J.

1952

Volltextzugriff (PDF)

Menü

Weitere Dienste

Einstellungen

W-band airborne interrupted frequency modulated CW imaging radar

A method for localizing fat distribution in deep-fat fried potato products

INCLUSION COMPLEXES OF POTATO STARCH WITH FLAVOR COMPOUNDS

Group separation of peptides by ligand-exchange chromatography with a Sephadex containing N-(2-pyridylmethyl)glycine

A series of potent HIV-1 protease inhibitors containing a hydroxyethyl secondary amine transition state isostere: synthesis, enzyme inhibition, and antiviral activity

Influence of drum-drying and twin-screw extrusion cooking on wheat carbohydrates, II, effect of lipids on physical properties, degradation and complex formation of starch in wheat flour

Ueber die Berechnung und die Darstellung von Nährstoffdaten

Preface

Preface

An improved method for the separation of peptides and α-amino acids on copper-Sephadex

Evaluation of cooking quality of potatoes using sensory and instrumental methods. 1. Sensory evaluation

BITTER PEPTIDES, OCCURRENCE AND STRUCTURE

Chemistry of taste and odor compounds--an introduction

Interactions of flavor compounds in model food systems using benzyl alcohol as an example

Kontinuierliche Papierchromatographie

Flockungsreaktionen zwischen polymeren Säuren und polymeren Basen

Isolation and identification of amino acid derivatives from yeast [Source of unpleasant taste of food products]

Taste Responses to Amino Acids in Common Marmosets (Callithrix jacchus jacchus, Callitrichidae) a Non-human Primate in Comparison to Humans

Vorwort

Taste of amino acids, peptides, and proteins

Formation of inclusion complexes of starch with different organic compounds. II. Study of ligand binding in binary model systems with decanal, 1-naphthol, monostearate and monopalmitate

Kontinuierliche Papierchromatographie

Future possibilities in food utilization

The taste of amino acids, peptides and proteins

Die Pektine, von H. Maass. Verlag Dr. Serger & Hempel, Braunschweig 1951. 416 S., Ganzln. DM 20

Aktive Filter

Suchergebnisse filtern