Function and Importance of Glutamate for Savory Foods von Loliger, J

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Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol von Aeschbach, R., Löliger, J., Scott, B.C., Murcia, A., Butler, J., Halliwell, B., Aruoma, O.I.

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The characterization of antioxidants von Halliwell, B., Aeschbach, R., Löliger, J., Aruoma, O.I.

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Vanillin: more than a flavouring agent--a potent antioxidant von Burri, J, Graf, M, Lambelet, P, Loliger, J

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Headspace gas analysis of volatile hydrocarbons as a tool for the determination of the state of oxidation of foods stored in sealed containers von Loliger, J

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Reactions of proteins with oxidizing lipids von Nlelsen, Henrik K., Löliger, J., Hurrell, R. F.

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Radical Exchange Reactions between Vitamin E, Vitamin C and Phospholipids in Autoxidizing Polyunsaturated Lipids von Lambelet, Pierre, Saucy, Françoise, Löliger, Jürg

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The fate of antioxidant radicals during lipid autooxidation. I. The tocopheroxyl radicals von Lambelet, P., Löliger, J.

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Contribution of coffee aroma constituents to the mutagenicity of coffee von Aeschbacher, H.U., Wolleb, U., Löliger, J., Spadone, J.C., Liardon, R.

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Antioxidant properties of coenzyme Q10 in food systems von Lambelet, Pierre, Loeliger, Juerg, Saucy, Francoise, Bracco, Umberto

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Chemical evidence for interactions between vitamins E and C von Lambelet, P., Saucy, F., Löliger, J.

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92. Angepaßte Lebensmittel: Der Stand der Forschung, Entwicklung und Produktion von Löliger, J.

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Production and use of natural antioxidants [from various plant materials] von Bracco, U, Loliger, J, Viret, J.L

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Reactions of proteins with oxidizing lipids. 1. Analytical measurements of lipid oxidation and of amino acid losses in a whey protein-methyl linolenate model system von Nielsen, H K, Löliger, J, Hurrell, R F

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The relevance of secondary radicals in the mode of action of anthralin von Lambelet, P., Ducret, F., Löliger, J., Maignan, J., Reichert, U., Shroot, B.

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Thermal behaviour of milk powders studied by differential thermal analysis and heat flow calorimetry von Raemy, A., Hurrell, R.F., Löliger, J.

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Foods protected by the important biological antioxidant: uric acid von Farr, D.R, Loliger, J, Savoy, M.C

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92. Angepaßte Lebensmittel: Der Stand der Forschung, Entwicklung und Produktion von Löliger, J.

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A New Insight into the Formation of Odor Active Carbonyls by Thermally-Induced Degradation of Phospholipids in Self-Assembly Structures von Lin, Jianming, Leser, Martin E, Löliger, Jürg, Blank, Imre

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Paramagnetic moment measurements by nmr. A micro technique von Loliger, J, Scheffold, R

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