Formas de criação de gado no Arquipélago Malaio by Josefine Huppertz

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Influence of Ethanol on the Acid-Induced Flocculation of Casein Micelles by Thom Huppertz

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Een slapende triade: ondervoeding, dysfagie en slechte mondgezondheid bij patiënten met een beroerte en verpleeghuisbewoners. by Viviënne Huppertz

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Special Issue “Molecular and Cellular Mechanisms of Preeclampsia” by Berthold Huppertz

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Traditional and New Routes of Trophoblast Invasion and Their Implications for Pregnancy Diseases by Berthold Huppertz

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Influence of Dairy Products on Bioavailability of Zinc from Other Food Products: A Review of Complementarity at a Meal Level by Blerina Shkembi, Thom Huppertz

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The crystal structure of In1.2B3O5.6(OH)1.4 by Vitzthum Daniela, Huppertz Hubert

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Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix Effects by Blerina Shkembi, Thom Huppertz

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Glycemic Responses of Milk and Plant-Based Drinks: Food Matrix Effects by Blerina Shkembi, Thom Huppertz

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Calcium Absorption from Food Products: Food Matrix Effects by Blerina Shkembi, Thom Huppertz

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Editorial 2018 by Huppertz Hubert, Reiss Guido J.

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Twenty years of crystal structure publication and the road ahead by Huppertz Hubert, Reiss Guido J.

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Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk by Carolyn T. Mejares, Jayani Chandrapala, Thom Huppertz

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Unravelling Conformational Aspects of Milk Protein Structure—Contributions from Nuclear Magnetic Resonance Studies by Tatijana Markoska, Todor Vasiljevic, Thom Huppertz

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The trophoblast survival capacity in preeclampsia. by Martina Hutabarat, Noroyono Wibowo, Berthold Huppertz

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Application of Electric Field Technologies in the Manufacture of Food Powders and the Retention of Bioactive Compounds by Doll Chutani, Thom Huppertz, Eoin Murphy

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Ultrasound guided regional anesthesia: What we know, what we think we know, what we don't know yet: Running title USGRA: Overview about facts and questions: An educational narrativ... by Huppertz-Thyssen Markus H., Nikolić Nada

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Influence of pH on Heat-Induced Changes in Skim Milk Containing Various Levels of Micellar Calcium Phosphate by Elaheh Ahmadi, Todor Vasiljevic, Thom Huppertz

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Milk Protein Hydrolysis by Actinidin—Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain by Surjit Kaur, Todor Vasiljevic, Thom Huppertz

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Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein Concentrates by Surjit Kaur, Todor Vasiljevic, Thom Huppertz

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