Suchergebnisse - "Lingnert, Hans"

1

Lipid oxidation in potato slices under conditions simulating the production of potato granules

von: Hallberg, Marianne Lilja

1991, in: Journal of the American Oil Chemists’ Society

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2

Stability of antioxidants formed from histidine and glucose by the Maillard reaction

von: Lingnert, Hans

1983, in: Journal of agricultural and food chemistry

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3

Antioxidative effect of superoxide dismutase from Saccharomyces cerevisiae in model systems

von: Lingnert, Hans

1989, in: Journal of agricultural and food chemistry

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4

CHEMICAL CHANGES DURING PROCESSING-STORAGE - Lipid Oxidation in Fillets of Herring (Clupea harengus) during Frozen Storage. Influence of Prefreezing Storage

von: Undeland, Ingrid

1999, in: Journal of agricultural and food chemistry

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5

Oxidative conversions of 2,2'-diphenoquinone valence isomers with 2,3-dichloro-5,6-dicyanobenzoquinone. Synthesis and spectroscopic properties of (E)-(3,3')dibenzofuranylidene-2,2'-diones (isoxindigos)

von: Becker, Hans Dieter

1982, in: The journal of organic chemistry

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6

Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle, and skin, stored separately or as intact fillets

von: Undeland, Irgrid

1998, in: Journal of the American Oil Chemists' Society

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7

FOOD CHEMISTRY-BIOCHEMISTRY - Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage

von: Undeland, Ingrid

1999, in: Journal of agricultural and food chemistry

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8

Lipid Oxidation in Minced Herring (Clupea harengus) during Frozen Storage. Effect of Washing and Precooking

von: Undeland, Ingrid

1998, in: Journal of agricultural and food chemistry

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9

FLAVOR CHANGES IN WHOLE MILK POWDER DURING STORAGE

von: HALL, GUNNAR

1985, in: Journal of food quality

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10

FLAVORS AND AROMAS - Volatile Compounds in the Production of Liquid Beet Sugar

von: Pihlsgård, Per

2000, in: Journal of agricultural and food chemistry

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11

FLAVORS AND AROMAS - Chemical and Sensory Properties of Liquid Beet Sugar

von: Pihlsgård, Per

1999, in: Journal of agricultural and food chemistry

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12

FLAVORS AND AROMAS - Chemical and Sensory Properties of Liquid Beet Sugar

von: Pihlsgård, Per

1999, in: Journal of agricultural and food chemistry

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13

Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

von: Ahrné, Lilia

2007, in: Food science & technology

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