Title	Publication Date	Language	Citations
Mycotoxin production in wheat grains by different Aspergilli in relation to different relative humidities and storage periods	2003/01/01	English	47
Eine neue Methode zur qualitativen und quantitativen Analyse synthetischer Antioxydantien	1960/01/01	English	46
Isolation of the 12 S globulin from Rapeseed (Brassica napus L.) and characterization as a “neutral” protein On seed proteins. Part 13	1981/01/01	English	46
Enhanced bactericidal action and masking of allergen structure of soy protein by attachment of chitosan through Maillard‐type protein‐polysaccharide conjugation	2004/01/01	English	45
Stability of lutein under various storage conditions	1997/01/01	English	45
Preparation and functional properties of extracts from bee bread	2004/06/01	English	45
Recent advances in enzymatic modifications of food proteins for improving their functional properties	1996/01/01	English	44
Isolation of volatile oil from thyme (Thymbra spicata) by steam distillation	2003/08/01	English	44
Rapeseed meal‐glucosinolates and their antinutritional effects Part 3. Animal growth and performance	1994/01/01	English	43
Effects of pretreatments on the quality of open‐air and solar dried apricots	1996/01/01	English	42
Rheology of whey protein isolate‐xanthan mixed solutions and gels. Effect of pH and xanthan concentration	1997/01/01	English	42
Influence of solvents on the antioxidant property of flavonoids	2003/06/01	English	42
Bioaccessibility of calcium, iron and zinc from three legume samples	2003/11/27	English	42
Eine neue Methode zur qualitativen und quantitativen Papier‐Chromatographie “kritischer” Fettsäure‐Partner	1958/01/01	English	42
Preparation and application of vegetable proteins, especially proteins from sunflower seed, for human consumption. An approach	1983/01/01	English	40
Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Vol. 56. Herausgegeben von der International Agency for Research on Cancer, World Health Organization. 599 Seiten, zahlr. Abb. und Tab. World Health Organization. Geneva 1993. Preis: 95, — Sw.fr; 95,50 US $	1994/01/01	English	39
Pressure‐shift freezing and its influence on texture, colour, microstructure and rehydration behaviour of potato cubes	1996/01/01	English	39
Antioxidant activity of ethanolic extract of mustard seed	1996/01/01	English	39
Some pathological and biochemical studies on experimental ascaridiasis in chickens	1991/01/01	English	38
Microbiology and amino acid composition of Ogiri — a food condiment from fermented melon seeds	1981/01/01	English	38
Über Samenproteine. 3. Mitt. Isolierung und Charakterisierung der Albumine aus Sonnenblumen‐ und Rapssamen	1973/01/01	English	38
Fractionation, solubility and functional properties of wheat bran proteins as influenced by pH and/or salt concentration	2003/11/27	English	38
Zearalenone: Incidence, toxigenic fungi and chemical decontamination in Egyptian cereals	1997/01/01	English	38
Contribution of low‐molecular‐weight antioxidants to the antioxidant capacity of raw and processed lentil seeds	2003/09/23	English	37
In vitro evaluation of antioxidant properties of Cocos nucifera Linn. water	2003/03/27	English	37
On seed proteins Part 11. Purification, Chemical Composition, and Some Physico‐chemical Properties of the 11 S Globulin (Helianthinin) in Sunflower Seed	1979/01/01	English	37
Functional properties of plant proteins. Part 2. Selected physicochemical properties of native and denatured protein isolates from faba beans, soybeans, and sunflower seed	1981/01/01	English	37
Bacterial Production and Destruction of Histamine in Foods, and Food Poisoning Caused by Histamine.	1971/01/01	English	37
Large scale procedure for fractionation of albumins and globulins from pea seeds	1996/01/01	English	37
Anwendung elektrischer Hochspannungsimpulse als Vorbehandlungsverfahren zur Beeinflussung der Trocknungscharakteristika und Rehydratationseigenschaften von Kartoffelwürfeln	1997/01/01	English	37