W-band airborne interrupted frequency modulated CW imaging radar von Brooker, G.M., Birch, D., Solms, J.

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Group separation of peptides by ligand-exchange chromatography with a Sephadex containing N-(2-pyridylmethyl)glycine von Monjon, B., Solms, J.

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A series of potent HIV-1 protease inhibitors containing a hydroxyethyl secondary amine transition state isostere: synthesis, enzyme inhibition, and antiviral activity von Tucker, Thomas J, Lumma, William C, Payne, Linda S, Wai, Jenny M, De Solms, S. Jane, Giuliani, Elizabeth A, Darke, Paul L, Heimbach, Jill C, Zugay, Joan A

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Influence of drum-drying and twin-screw extrusion cooking on wheat carbohydrates, II, effect of lipids on physical properties, degradation and complex formation of starch in wheat... von Schweizer, T.F., Reimann, S., Solms, J., Eliasson, A.-C., Asp, N.-G.

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An improved method for the separation of peptides and α-amino acids on copper-Sephadex von Rothenbühler, E., Waibel, R., Solms, J.

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Bitter peptides, occurrence and structure von Guigoz, Y, Solms, J

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Interactions of flavor compounds in model food systems using benzyl alcohol as an example von King, Bonnie M, Solms, Juerg

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Kontinuierliche Papierchromatographie von Solms, J.

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Isolation and identification of amino acid derivatives from yeast [Source of unpleasant taste of food products] von Solms, J, Rothenbuehler, E, Amado, R

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Taste Responses to Amino Acids in Common Marmosets (Callithrix jacchus jacchus, Callitrichidae) a Non-human Primate in Comparison to Humans von Haefeli, Robert J, Solms, Jürg, Glaser, Dieter

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Taste of amino acids, peptides, and proteins von Solms, Juerg

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Interaction of Potato Starch with Different Ligands von Osman-Ismail, F., Solms, J.

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Interaction of 5'-nucleotides with gelatin. Model system for flavor potentiation von Saint-Hilaire, P, Solms, J

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Harze mit Einschlusshohlräumen von Cyclodextrin‐Struktur von Solms, J., Egli, R. H.

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Über den Mechanismus der enzymatischen Verseifung von Pektinstoffen von Solms, J., Deuel, H.

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Ribonucleic acid--a flavor precursor in potatoes von Buri, R, Solms, J

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Untersuchungen an acetylierter Pektinsäure von Solms, J., Deuel, H.

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Isolation of uridine diphosphate N-acetylglucosamine and uridine diphosphate glucuronic acid from mung bean seedlings von SOLMS, J, HASSID, W Z

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Herstellung und eigenschaften von polygalakturonsäureamiden von Solms, J., Deuel, H.

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The Interaction of Volatiles with Food Components von Solms, J., Osman-Ismail, F., Beyeler, M.

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