Role of Riboflavin in Beer Flavor Instability:  Determination of Levels of Riboflavin and Its Origin in Beer by Fluorometric Apoprotein Titration von Duyvis, Martina G, Hilhorst, Riet, Laane, Colja, Evans, David J, Schmedding, Diederik J. M

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A Combined Immunofluorescence-DNA-Fluorescence Staining Technique for Enumeration of Thiobacillus ferrooxidans in a Population of Acidophilic Bacteria von MUYZER, G, DE BRUYN, A. C, SCHMEDDING, D. J. M, BOS, P, WESTBROEK, P, KUENEN, G. J

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Flavour Impact of Aged Beers von Evans, David J., Schmedding, Diederik J. M., Bruijnje, Arnold, Heideman, Theo, King, Bonnie M., Groesbeek, Niek M.

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Method for preparing thiol compounds with bacterial beta -lyase von KERKENAAR, ANTONIUS, SCHMEDDING, DIEDERIK J. M, BERG, JAN

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METHOD FOR PREPARING P-MENTHA-8-THIOL-3-ONE von KERKENAAR, ANTONIUS, SCHMEDDING, DIEDERIK J. M, BERG, JAN

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Glycoprotein from yeast von DIEDERIK J.-M. SCHMEDDING, EOIN LALOR, BARTHOLOMEUS JOSEF VAN SCHIE, ANTHONIE KUNST

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GLYCOPROTEIN FROM YEAST von SCHMEDDING, DIEDERIK, J.-M, VAN SCHIE, BARTHOLOMEUS, JOSEF, KUNST, ANTHONIE, LALOR, EOIN

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Bifunctional oligosaccharides and also active compounds derived therefrom von KERKENAAR, ANTONIUS, SCHMEDDING, DIEDERIK J. M, VAN DEN DOOL, RONALD T. M

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ENZYME CONTAINING BAKING IMPROVER von MOONEN, JOHANNES H. E, VAN DUYNHOVEN, ANTONIUS A. G, SCHMEDDING, DIEDERIK J. M, LAANE, NICOLAAS C. M

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EMULSIFIER DERIVED FROM YEAST von KUNST ANTHONIE, SCHMEDDING DIEDERIK JOHANNES M, SCHIE BARTHOLOMEUS JOSEF VAN, VEENEMA MARTIN J

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