UB Paderborn / Katalog / Suche / in CDI

Antioxidants in Food: Mere Myth or Magic Medicine?

Critical reviews in food science and nutrition, 2012-01, Vol.52 (2), p.162-171

2012

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Genetic dissection of scent metabolic profiles in diploid rose populations

Theoretical and applied genetics, 2010-05, Vol.120 (7), p.1461-1471

2010

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Biotechnological production of flavours and fragrances

Applied microbiology and biotechnology, 1998-01, Vol.49 (1), p.1-8

1998

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Factors Limiting the Enzymatic Hydrolysis of Wheat Gluten

Journal of agricultural and food chemistry, 2014-05, Vol.62 (20), p.4762-4768

2014

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Cleavage of β, β-carotene to flavor compounds by fungi

Applied microbiology and biotechnology, 2003-09, Vol.62 (4), p.331-336

2003

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Antioxidant activity of some roasted foods

Food chemistry, 2001-02, Vol.72 (2), p.223-229

2001

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Koji fermentation based on extracellular peptidases of Flammulina velutipes

European food research & technology, 2011-03, Vol.232 (3), p.415-424

2011

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Biotechnological Production of Fungal Colorants

Lebensmittelchemie, 2024-07, Vol.78 (S2), p.S2-066-S2-067

2024

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Effects of R-(+)-limonene on submerged cultures of the terpene transforming basidiomycete Pleurotus sapidus

Journal of biotechnology, 1999-04, Vol.69 (2), p.163-168

1999

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Biotechnologische Produktion von Farbstoffen aus Basidiomyceten

Lebensmittelchemie, 2023-03, Vol.77 (S1), p.S1-054-S1-054

2023

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Foaming of proteins: New prospects for enzyme purification processes

Journal of biotechnology, 2011-04, Vol.152 (4), p.125-131

2011

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Isolation and analysis of vitamin B12 from plant samples

Food chemistry, 2017-02, Vol.216, p.301-308

2017

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Structural and functional dichotomy of human midcingulate cortex

The European journal of neuroscience, 2003-12, Vol.18 (11), p.3134-3144

2003

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Expression, purification and activity assay of a patchoulol synthase cDNA variant fused to thioredoxin in Escherichia coli

Protein expression and purification, 2014-05, Vol.97, p.61-71

2014

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Computerized physician order entry:: Helpful or harmful?

Journal of the American Medical Informatics Association : JAMIA, 2004-03, Vol.11 (2), p.100-103

2004

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A Labeling Study To Elucidate the Biosynthesis of 4-(4-Hydroxyphenyl)-Butan-2-one (Raspberry Ketone) by Nidula niveo-tomentosa

Applied and Environmental Microbiology, 2003-01, Vol.69 (1), p.367-372

2003

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Alkenspaltende Aktivität von Pleurotus sapidus zur Gewinnung von natürlichen Aromastoffen

Lebensmittelchemie, 2019-09, Vol.73 (S1), p.S126-S126

2019

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Phenyl propenoic side chain degradation of ferulic acid by Pycnoporus cinnabarinus — elucidation of metabolic pathways using [5- 2H]-ferulic acid

Journal of biotechnology, 2001-02, Vol.85 (3), p.305-314

2001

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Geosmin and Related Volatiles in Bioreactor-Cultured Streptomyces citreus CBS 109.60

Applied and Environmental Microbiology, 1996-04, Vol.62 (4), p.1295-1299

1996

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Biotransformation of citronellol by the basidiomycete Cystoderma carcharias in an aerated-membrane bioreactor

Applied microbiology and biotechnology, 1999-02, Vol.51 (2), p.158-163

1999

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Raspberry Ketone from Submerged Cultured Cells of the Basidiomycete Nidula niveo-tomentosa

Biotechnology progress, 2001, Vol.17 (3), p.568-572

2001

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A Peroxidase from Lepista irina Cleaves β,β-Carotene to Flavor Compounds

Biological chemistry, 2003-07, Vol.384 (7), p.1049-1056

2003

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Volatiles responsible for the seasoning-like flavour of cell cultures of Laetiporus sulphureus

Flavour and fragrance journal, 2011-05, Vol.26 (3), p.174-179

2011

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In-mold sensor concept to calculate process-specific rheological properties

AIP Conference Proceedings, 2014, Vol.1593 (1), p.182

2014

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Laccases of Pleurotus sapidus: Characterization and Cloning

Journal of agricultural and food chemistry, 2005-11, Vol.53 (24), p.9498-9505

2005

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Antioxidants in Food: Mere Myth or Magic Medicine?

Genetic dissection of scent metabolic profiles in diploid rose populations

Biotechnological production of flavours and fragrances

Factors Limiting the Enzymatic Hydrolysis of Wheat Gluten

Cleavage of β, β-carotene to flavor compounds by fungi

Antioxidant activity of some roasted foods

Koji fermentation based on extracellular peptidases of Flammulina velutipes

Biotechnological Production of Fungal Colorants

Effects of R-(+)-limonene on submerged cultures of the terpene transforming basidiomycete Pleurotus sapidus

Biotechnologische Produktion von Farbstoffen aus Basidiomyceten

Foaming of proteins: New prospects for enzyme purification processes

Isolation and analysis of vitamin B12 from plant samples

Structural and functional dichotomy of human midcingulate cortex

Expression, purification and activity assay of a patchoulol synthase cDNA variant fused to thioredoxin in Escherichia coli

Computerized physician order entry:: Helpful or harmful?

A Labeling Study To Elucidate the Biosynthesis of 4-(4-Hydroxyphenyl)-Butan-2-one (Raspberry Ketone) by Nidula niveo-tomentosa

Alkenspaltende Aktivität von Pleurotus sapidus zur Gewinnung von natürlichen Aromastoffen

Phenyl propenoic side chain degradation of ferulic acid by Pycnoporus cinnabarinus — elucidation of metabolic pathways using [5- 2H]-ferulic acid

Geosmin and Related Volatiles in Bioreactor-Cultured Streptomyces citreus CBS 109.60

Biotransformation of citronellol by the basidiomycete Cystoderma carcharias in an aerated-membrane bioreactor

Raspberry Ketone from Submerged Cultured Cells of the Basidiomycete Nidula niveo-tomentosa

A Peroxidase from Lepista irina Cleaves β,β-Carotene to Flavor Compounds

Volatiles responsible for the seasoning-like flavour of cell cultures of Laetiporus sulphureus

In-mold sensor concept to calculate process-specific rheological properties

Laccases of Pleurotus sapidus: Characterization and Cloning

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