Arabinoxylan consumption decreases postprandial serum glucose, serum insulin and plasma total ghrelin response in subjects with impaired glucose tolerance von Garcia, A.L, Otto, B, Reich, S.C, Weickert, M.O, Steiniger, J, Machowetz, A, Rudovich, N.N, Mohlig, M, Katz, N, Speth, M

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Arabinoxylan-enriched Meal Increases Serum Ghrelin Levels in Healthy Humans von Möhlig, M., Koebnick, C., Weickert, M. O., Lueder, W., Otto, B., Steiniger, J., Twilfert, M., Meuser, F., Pfeiffer, A. F., Zunft, H. J.

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Impact of processing on functional properties of protein products from wrinkled peas von Fuhrmeister, H, Meuser, F

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Foam‐Forming Capacity of Substances Present in Rye von Meuser, F., Busch, K. G., Fuhrmeister, H., Rubach, K.

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Yield of starch and by-products in the processing of different varieties of wrinkled peas on a pilot scale von Meuser, F, Pahne, N, Moller, M

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Determination of the microbial activity of dried sourdoughs by revitalization of their lactic acid bacteria and yeasts von Meuser, F., Barber, B., Fischer, G.

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Design of a New Process for the Extraction of Soluble β-glucan-Products from Oat Bran von Walther, G., Dörfer, J., Meuser, F.

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Zöliakieforschung: Herstellung von Weizenproteinen mit transgener Hefe von Bauer, I., Meuser, F., Brokamp, P.

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Glass Transition of Extruded Wheat, Corn and Rice Starch von Bindzus, Wolfgang, Livings, Simon J., Gloria-Hernandez, Hugo, Fayard, Gilles, van Lengerich, Bernhard, Meuser, Friedrich

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Energy saving by membrane filtration of process water of potato and wheat starch plants von Meuser, F., Ko¨hler, F.

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Effects of High Pressure Disintegration of Steeped Maize Grits on the Release of Starch Granules from the Protein Matrix von Meuser, F., Wittig, J., Huster, H.

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Application of an In-line Viscometer to Determine the Shear Stress of Plasticised Wheat Starch von Bindzus, Wolfgang, Fayard, Gilles, van Lengerich, Bernhard, Meuser, Friedrich

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Description of Extrudate Characteristics in Relation to the Shear Stress of Plasticised Starches Determined In-line von Bindzus, Wolfgang, Fayard, Gilles, van Lengerich, Bernhard, Meuser, Friedrich

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Extrusion cooking of starches. Comparison of experimental results derived from laboratory extruder and full scale extruders by means of system analysis von Meuser, F. (Technische Univ., Berlin (Germany, F.R.). Inst. fuer Lebensmitteltechnologie - Getreidetechnologie), Lengerich, B. van, Reimers, H

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Potato protein for human food use von Meuser, F., Smolnik, H. ‐D.

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Processing of cassava [Manihot esculenta] to gari and other foodstuffs von Meuser, F., Smolnik, H.-D.

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Zöliakieforschung: Herstellung von Weizenproteinen mit transgener Hefe von Bauer, I., Meuser, F., Brokamp, P.

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Influence of starter cultures consisting of lactic acid bacteria and yeasts on the performance of a conditions sourdough fermenter von VOLLMAR, A, MEUSER, F

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Influence of Extrusion Cooking Conditions on the Efficiency of the Cationization and Carboxymethylation of Potato Starch Granules von Gimmler, Norbet, Lawn, Fair, Meuser, Friedrich

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Einfluß der Art der Energieübertragung auf strukturelle und funktionelle Merkmale von Stärke von Klingler, R. W., Meuser, F., Niediek, E. A.

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