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1

Untersuchungen zur Salzwahrnehmung in Brot und Textur-Model..:

Konitzer, Katharina Anne
https://mediatum.ub.tum.de/1200694. , 2015

Link: https://mediatum.ub.tum...

2

Influence of baking conditions on the detection and composi..:

Schirmer, Tanja Miriam , 2024

Link: http://nbn-resolving.de/..

3

Wheat - an exceptional crop

botanical features, chemistry, utilization, nutritional and...

Wieser, Herbert ; Koehler, Peter ; Scherf, Katharina , [2020]

Copies: TB BHV: let 433/14

4

Untersuchungen zur Salzwahrnehmung in Brot und Textur-Model..:

Scherf, Katharina , 2014

Link: http://nbn-resolving.de/..

5

Untersuchungen zur Salzwahrnehmung in Brot und Textur-Model..

ein Beitrag zur Kochsalzreduktion in Lebensmitteln Lebensmittelchemie

Scherf, Katharina - 1. Aufl . , 2014

Copies: TB BHV: let 861/2

6

Classification of spelt cultivars based on differences in s..:

Koenig, Annette ; Konitzer, Katharina ; Wieser, Herbert.
Food Chemistry. 168 (2015) - p. 176-182 , 2015

Link: https://doi.org/10.1016/..

7

Gluten-Free Products:

, In: Celiac Disease and Gluten,

Koehler, Peter ; Wieser, Herbert ; Konitzer, Katharina - p. 173-223 , 2014

Link: https://doi.org/10.1016/..

8

Treatment of Celiac Disease:

, In: Celiac Disease and Gluten,

Koehler, Peter ; Wieser, Herbert ; Konitzer, Katharina - p. 149-171 , 2014

Link: https://doi.org/10.1016/..

9

Celiac Disease—A Complex Disorder:

, In: Celiac Disease and Gluten,

Koehler, Peter ; Wieser, Herbert ; Konitzer, Katharina - p. 1-96 , 2014

Link: https://doi.org/10.1016/..

10

Preface:

, In: Celiac Disease and Gluten,

Wieser, Herbert ; Koehler, Peter ; Konitzer, Katharina - p. ix-x , 2014

Link: https://doi.org/10.1016/..

11

Gluten—The Precipitating Factor:

, In: Celiac Disease and Gluten,

Koehler, Peter ; Wieser, Herbert ; Konitzer, Katharina - p. 97-148 , 2014

Link: https://doi.org/10.1016/..

12

Celiac disease and gluten: multidisciplinary challenges and..:

Koehler, Peter ; Wieser, Herbert ; Konitzer, Katharina , 2014

Link: https://www.sciencedirec..

13

Influence of Texture on the Perception of Saltiness in Whea..:

Pflaum, Tabea ; Konitzer, Katharina ; Hofmann, Thomas.
Journal of Agricultural and Food Chemistry. 61 (2013) 45 - p. 10649-10658 , 2013

Link: https://doi.org/10.1021/..

14

Analytical and Sensory Studies on the Release of Sodium fro..:

Pflaum, Tabea ; Konitzer, Katharina ; Hofmann, Thomas.
Journal of Agricultural and Food Chemistry. 61 (2013) 26 - p. 6485-6494 , 2013

Link: https://doi.org/10.1021/..

15

Kinetics of Sodium Release from Wheat Bread Crumb As Affect..:

Konitzer, Katharina ; Pflaum, Tabea ; Oliveira, Pedro...
Journal of Agricultural and Food Chemistry. 61 (2013) 45 - p. 10659-10669 , 2013

Link: https://doi.org/10.1021/..

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