Articles
- "European Issues in Functional Food Business Development". Viewpoint - Functional Foods. Kennedy's Confection, January 2006.
- "Building Advanced Know-How". Food Processing Intelligence 2:17-18, 2005
- "Functional Foods: Update on European Health Claim Legislation 2003". FH 7, October 2003.
- "Food Industry 2002: R&D Outsourcing Trends". FH 6: 1-2, 2003.
- "Advancing Food Applications 2001". FH 5: 1-2, 2002.
- "Outsourcing Food R&D". Comprehensive question & answer session. International Food Ingredients 6:44-46, 2001.
- "Groeimarkt op Nieuw Terrein. Functional Foods sterk in ontwikkeling". Voedingsmiddelen Industrie May 2001
- "'Food Application' stimuleert voeddingsmiddenmarkten" In: VMT's Ingrediëntenwijzer 2000, pp 7-10, 2000.
- "Health Foods Europe 1999". International Food Ingredients 5:59-62, 1999
- "Food application boosts ingredient markets". Food highlights 1, 1999.
- "R&D looking outside". International Food Ingredients 5:34-38, 1998.
- "Outsourcing in Germany". International Food Ingredients 6:21-24, 1998.
- "Outsourcing in Spain". International Food Ingredients 1:35-38, 1999.
- "Boosting Business". International Food Ingredients 5:40, 1998.
- "Latin America's Interest in Food Ingredients. Fi South America '95 review". International Food Ingredients 5:42-43, 1995.
- "South America. The European Link". International Food Ingredients 3:30-33, 1996
- "Nutraceuticals in the USA" International Food Ingredients 5:31-32, 1997.
- Healthy fruit product innovation equals healthy returns" in The World Fruit Juice Market. Rabobank, Utrecht, The Netherlands. 3: 3.2(box), pp 32, 1998.
- "New processing technology to impact fruit juice market?" in The World Fruit Juice Market. Rabobank 5: 5.4(box), pp 55, 1998.
- "Baking functionality of reconstituted rye flours having different nonstarchy polysaccharide and starch contents". Cereal Chem. 66(3):149-154, 1989. Authors: M. C. Kühn and W. Grosch.
- "Influence of the enzymatic modification of the non-starchy polysaccharide fractions on the baking properties of reconstituted rye flour". J. Food Sci. 53(3): 889-895, 1988. Authors M. C. Kühn and W. Grosch.
- "Fraktionierung und Rekonstituierung von Roggenmehl - Eine Techniek zur Untersuchung von NSP-Hydrolasen bei der Roggenbrotherstellung". Getreide, Mehl, Brot 39: 340-344, 1985. Authors: M. C. Kühn and W. Grosch.
- "Einfluß von Hydrolasen auf die Backeigenschaften von Roggenmehlen - 1. Mitt. Kennzeichnung einiger Roggenmehle". Getreide, Mehl, Brot 38:106-109, 1983. Authors: V. Pezoa, M. C. Kühn and W. Grosch.
- "Sugar composition and flavor quality of high sugar (shrunken) and normal sweet corn". J. Food Sci. 47(3): 753-755, 1982. Authors: F.G.R. Reyes, G.W. Varselveld and M. C. Kühn.