J. Schormüller

Tryptophan Catabolites from Microbiota Engage Aryl Hydrocarbon Receptor and Balance Mucosal Reactivity via Interleukin-22

Flax and flaxseed oil: an ancient medicine & modern functional food

Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review

The Composition of Bovine Milk Lipids: January 1995 to December 2000

A Review on Pharmacological Activities and Utilization Technologies of Pumpkin

Flavour quality of tomatoes

Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars

Biogenic Volatile Organic Compounds (VOC): An Overview on Emission, Physiology and Ecology

Preparation and Functional Properties of Linseed Protein Products Containing Differing Levels of Mucilage

Biogenesis of aroma constituents of fruits and vegetables

Cucurbit seeds: I. Characterizations and uses of oils and proteins. A review

�bersich �ber die Inhaltsstoffe der Tomaten

Precursors of volatile components in tomato fruit—I.

THE LIPOXYGENASE PATHWAY

Enzymic reactions of fatty acid hydroperoxides in extracts of potato tuber II. Conversion of 9- and 13-hydroperoxy-octadecadienoic acids to monohydroxydienoic acid, epoxyhydroxy- and trihydroxymonoenoic acid derivatives

Genetic Characterization of the Major Lactococcal Aromatic Aminotransferase and Its Involvement in Conversion of Amino Acids to Aroma Compounds

Sur la composition de l'arôme de tomate

Tryptophan Catabolism by Lactobacillus casei and Lactobacillus helveticus Cheese Flavor Adjuncts

The constituents of tomato fruit — the influence of environment, nutrition, and genotype

�ber die quantitative Zusammensetzung nat�rlicher und technologisch ver�nderter pflanzlicher Aromen

Biomimetic total synthesis of colneleic acid and its function as a lipoxygenase inhibitor

Formation of cis-3-hexenal, trans-2-hexenal and cis-3-hexenol in macerated Thea sinensis leaves

Untersuchungen über Aromastoffe von Lebensmitteln

Die Proteine des Kürbissamens

Die Stickstoffsubstanz und der Kohlenhydratanteil in Leinsamen

Gaschromatographisch-massenspektrometrische Analyse leichtflüchtiger Aromastoffe der Tomate

Einfluß chemischer Umsetzungen bei trockenen Lebensmittelgemischen in Hinsicht auf die Lagerfestigkeit

Untersuchungen über Aromastoffe von Lebensmitteln

Untersuchungen über Aromastoffe von LebensmittelnV. Mitteilung

The Chemistry and Biochemistry of Cheese Ripening

Untersuchungen über einen enzymatischen Abbau von Linolsäurehydroperoxiden durch Proteinfraktionen aus Weizen, Bohnen und Leinsamen

Reindarstellung eines Lipoxygenase/GLO‐Komplexes aus Sojabohnen und Zerlegung in Untereinheiten