Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung

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Top Articles

#	Title	Journal	Year	Citations
1	Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1987	508
2	Studies on curcumin and curcuminoids	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1985	351
3	Potent odorants of the roasted powder and brew of Arabica coffee	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1992	253
4	Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1991	215
5	Pasteurization of food by hydrostatic high pressure: chemical aspects	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1995	210
6	Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1987	201
7	Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1993	199
8	A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1996	197
9	Studies on curcumin and curcuminoids VIII. Photochemical stability of curcumin	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1986	191
10	The formation of biogenic amines by fermentation organisms	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1995	180
11	Determination of volatile basic nitrogen in fish: A third collaborative study by the West European Fish Technologists' Association (WEFTA)	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1989	169
12	Antioxidative constituents ofRosmarinus officinalis andSalvia officinalis	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1992	158
13	HPLC analysis of organic acids in lactic acid fermented vegetables	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1983	155
14	Odour thresholds of some important aroma compounds in strawberries	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1992	155
15	Quantitative determination of the polyphenolic content of pomegranate peel	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1996	151
16	Chlorohydrins in protein hydrolysates	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1978	146
17	Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in processed meat products	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1996	145
18	Primary odorants of pale lager beer	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1991	141
19	Carotenoid scavenging of radicals	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1993	141
20	On the occurrence of flavonol and flavone glycosides in vegetables	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1988	134
21	Studies on curcumin and curcuminoids	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1985	131
22	Evaluation of potent odorants in roasted beef by aroma extract dilution analysis	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1992	123
23	Flavour of sourdough wheat bread crumb	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1996	123
24	Primary odorants of chicken broth	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1990	122
25	Quantification of character-impact odour compounds of roasted beef	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1993	119
26	Intensive neutral odourants of linden honey Differences from honeys of other botanical origin	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1989	118
27	Antioxidative constituents ofRosmarinus officinalis andSalvia officinalis	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1992	115
28	Chirospecific analysis in essential oil, fragrance and flavor research	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1993	114
29	Polymerase chain reaction (PCR): a possible alternative to immunochemical methods assuring safety and quality of food Detection of wheat contamination in non-wheat food products	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1993	114
30	Utilization of electron acceptors by lactobacilli isolated from sourdough	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1995	112
31	The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine in wheat bread crust	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1990	111
32	Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1991	109
33	Influence of different sugars on the metabolism of the tea fungus	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1994	108
34	Composition of plant cell walls	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1995	104
35	Potent aromatic compounds in the crumb of wheat bread (French-type) ? influence of pre-ferments and studies on the formation of key odorants during dough processing	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1995	104
36	Review	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1995	101
37	Detection and identification of a protein-bound imidazolone resulting from the reaction of arginine residues and methylglyoxal	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1994	99
38	Nickel content of food and estimation of dietary intake	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1984	96
39	Investigation of roasted coffee freshness with an improved headspace technique	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1992	94
40	Evaluation of the aroma composition of some strawberry (Fragaria ananassa Duch) cultivars by use of odour threshold values	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1992	94
41	Odour thresholds of some important aroma compounds in raspberries	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1990	93
42	Utilization of electron acceptors by lactobacilli isolated from sourdough	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1995	93
43	Identification of the volatile flavour compounds of wheat bread crust — comparison with rye bread crust	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1985	91
44	Floral nectar phenolics as biochemical markers for the botanical origin of heather honey	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1996	91
45	The enzymic oxidative breakdown of linoleic acid in mushrooms (Psalliota bispora)	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1982	90
46	Assay of lipase and esterase activities in fresh pork meat and dry-cured ham	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1992	90
47	Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from ?-gliadins	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1993	90
48	Potent odorants of rye bread crust-differences from the crumb and from wheat bread crust	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1994	90
49	The potential of lactic acid bacteria for the production of safe and wholesome food	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1994	89
50	Methods of analysis for cell-wall polysaccharides of fruit and vegetables	Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung	1983	87

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