W. Luf

‘Oxysterols’: Their occurrence and biological effects

Steven E. Bosinger, W. Luf, E. Brandl · International Dairy Journal · 1993 · 131 citations

Biology, Oxysterol, Biological Effects +9

Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish (<i>Salmo salar</i>)

Sabri Al-Saghir, Karin Thurner, Karl‐Heinz Wagner et al. · Journal of Agricultural and Food Chemistry · 2004 · 128 citations

Determination of cholesterol oxides in processed food using high-performance liquid chromatography–mass spectrometry with atmospheric pressure chemical ionisation

Ebrahim Razzazi‐Fazeli, S Kleineisen, W. Luf · Journal of Chromatography A · 2000 · 88 citations

Food Chemistry, Lipid Analysis, Food Analysis +7

Determination of nivalenol and deoxynivalenol in wheat using liquid chromatography–mass spectrometry with negative ion atmospheric pressure chemical ionisation

Ebrahim Razzazi‐Fazeli, Josef Böhm, W. Luf · Journal of Chromatography A · 1999 · 75 citations

Food Chemistry, Agricultural Chemistry, Liquid Chromatography–mass Spectrometry +7

Assessment (indices) of heat treatment of milk

L. Pellegrino, P. Resmini, W. Luf · Bulletin. International Dairy Federation · 1995 · 49 citations

Engineering, Agricultural Economics, Food Engineering +7