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Quantitative Determination of Gliadin Subgroups from Different Wheat Cultivars
Quantitative Determination of Gliadin Subgroups from Different Wheat Cultivars
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Quantitative Determination of Gliadin Subgroups from Different Wheat Cultivars

Wieser, H. ; Seilmeier, W. ; Belitz, H.-D.

Journal of cereal science, 1994-03, Vol.19 (2), p.149-155 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
Characterization of the gliadin-derived peptides which are biologically active in coeliac disease
Characterization of the gliadin-derived peptides which are biologically active in coeliac disease
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Characterization of the gliadin-derived peptides which are biologically active in coeliac disease

Cornell, Hugh ; Wieser, Herbert ; Belitz, Hans-Dieter

Clinica chimica acta, 1992-12, Vol.213 (1), p.37-50 [Periódico revisado por pares]

Shannon: Elsevier B.V

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3
Comparative studies of high Mr subunits of rye and wheat. I. Isolation and biochemical characterisation and effects on gluten extensibility
Comparative studies of high Mr subunits of rye and wheat. I. Isolation and biochemical characterisation and effects on gluten extensibility
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Comparative studies of high Mr subunits of rye and wheat. I. Isolation and biochemical characterisation and effects on gluten extensibility

KIPP, B ; BELITZ, H.-D ; SEILMEIER, W ; WIESER, H

Journal of cereal science, 1996, Vol.23 (3), p.227-234 [Periódico revisado por pares]

Kidlington: Elsevier

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4
Evaluation of taste compounds of Swiss cheese (Emmentaler)
Evaluation of taste compounds of Swiss cheese (Emmentaler)
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Evaluation of taste compounds of Swiss cheese (Emmentaler)

Warmke, Rainer ; Belitz, Hans -Dieter ; Grosch, Werner

Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1996-01, Vol.203 (3), p.230-235 [Periódico revisado por pares]

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5
Characterization of high molecular weight subunits of glutenin separated by reversed-phase high-performance liquid chromatography
Characterization of high molecular weight subunits of glutenin separated by reversed-phase high-performance liquid chromatography
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Characterization of high molecular weight subunits of glutenin separated by reversed-phase high-performance liquid chromatography

Wieser, H. ; Seilmeier, W. ; Belitz, H.-D.

Journal of cereal science, 1990-11, Vol.12 (3), p.223-227 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
Separation and quantitative determination of high-molecular-weight subunits of glutenin from different wheat varieties and genetic variants of the variety Sicco
Separation and quantitative determination of high-molecular-weight subunits of glutenin from different wheat varieties and genetic variants of the variety Sicco
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Separation and quantitative determination of high-molecular-weight subunits of glutenin from different wheat varieties and genetic variants of the variety Sicco

Seilmeier, Werner ; Belitz, Hans -Dieter ; Wieser, Herbert

Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1991-02, Vol.192 (2), p.124-129 [Periódico revisado por pares]

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7
Disulphide bonds in wheat gluten: isolation of a cystine peptide from glutenin
Disulphide bonds in wheat gluten: isolation of a cystine peptide from glutenin
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Disulphide bonds in wheat gluten: isolation of a cystine peptide from glutenin

K hler, Peter ; Belitz, Hans -Dieter ; Wieser, Herbert

Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1991-03, Vol.192 (3), p.234-239 [Periódico revisado por pares]

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8
Coeliac active peptides from gliadin: large-scale preparation and characterization
Coeliac active peptides from gliadin: large-scale preparation and characterization
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Coeliac active peptides from gliadin: large-scale preparation and characterization

Wieser, Herbert ; Belitz, Hans -Dieter

Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1992-03, Vol.194 (3), p.229-234 [Periódico revisado por pares]

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9
The course of the SDS and Zeleny sedimentation tests for gluten quality and related phenomena studied using the light microscope
The course of the SDS and Zeleny sedimentation tests for gluten quality and related phenomena studied using the light microscope
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The course of the SDS and Zeleny sedimentation tests for gluten quality and related phenomena studied using the light microscope

Eckert, Bernd ; Amend, Thomas ; Belitz, Hans -Dieter

Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1993-02, Vol.196 (2), p.122-125 [Periódico revisado por pares]

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10
Isolation and enzymatic fragmentation of the coeliac-active gliadin peptide CT-1
Isolation and enzymatic fragmentation of the coeliac-active gliadin peptide CT-1
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Isolation and enzymatic fragmentation of the coeliac-active gliadin peptide CT-1

Wieser, Herbert ; Belitz, Hans-Dieter

Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1992-07, Vol.195 (1), p.22-26 [Periódico revisado por pares]

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