R. Egli

Plant phenols : I. Separation of the tea leaf polyphenols by cellulose column chromatography

H. Brandenberger, L. Vuataz, R. Egli, 1959 .

Gas Chromatographic Analysis of Steam Volatile Aroma Constituents: Application to Coffee, Tea and Cocoa Aromas

R. Viani, D. Reymond, Francoise Mueggler-Chavan, 1966 .

Analytical evaluation of cocoa curing in the ivory coast

U. Bracco, R. Egli, N. Grailhe, 1969 .

The availability of lysine, methionine and tryptophan in condensed milk and milk powder; in vitro digestion studies.

J. Mauron, R. Egli, F. Mottu, 1955, Archives of biochemistry and biophysics.

The taste of L- and D-amino acids.

J. Solms, L. Vuataz, R. Egli, 1965, Experientia.

The taste ofl- andd-amino acids

L. Vuataz, R. H. Egli, J. Solms, 1965, Experientia.