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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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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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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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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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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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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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A comparative study on the disintegration of filamentous fungi

Journal of microbiological methods, 2000-11, Vol.42 (3), p.225-232

2000

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Degradation of α-pinene oxide and [ [formula omitted]]-2,5,6-trimethyl-hept-(2 E)-enoic acid by Pseudomonas fluorescens NCIMB 11761

Journal of biotechnology, 2004-02, Vol.107 (3), p.255-263

2004

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Degradation of [ 2H]phenylalanine by the basidiomycete Ischnoderma benzoinum

Journal of biotechnology, 1996-11, Vol.51 (2), p.123-129

1996

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Acute monoarthritis from infectious mononucleosis

The American journal of medicine, 1999-08, Vol.107 (2), p.177-178

1999

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Comparison of steady-state and transient thermal conductivity testing methods using different industrial rubber compounds

Polymer testing, 2019-12, Vol.80, p.106121, Article 106121

2019

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Conversion of myrcene by submerged cultured basidiomycetes

Journal of biotechnology, 1994-01, Vol.37 (1), p.39-43

1994

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Efficient generation of 2E-hexenal by a hydroperoxide lyase from mung bean seedlings

Food chemistry, 1998-10, Vol.63 (2), p.161-165

1998

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Aroma Compounds in Fermented Sausages of Different Origins

Food science & technology, 1998-09, Vol.31 (6), p.559-567

1998

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chromatographic and mass-spectrometric approach for the analysis of lipase-produced thioester derivatives

Applied microbiology and biotechnology, 1998-02, Vol.49 (2), p.136-140

1998

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Kevin Goodner and Russel Rouseff (Eds.): Practical analysis of flavor and fragrance materials

Analytical and bioanalytical chemistry, 2012-04, Vol.403 (1), p.3-4

Berger, R. G.

2012

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Enzymatic hydrolysis of carotenoid esters of marigold flowers ( Tagetes erecta L.) and red paprika ( Capsicum annuum L.) by commercial lipases and Pleurotus sapidus extracellular lipase

Enzyme and microbial technology, 2003-04, Vol.32 (5), p.623-628

2003

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FUNGAL FORMATION OF RASPBERRY KETONE DIFFERS FROM THE PATHWAY IN PLANT CELL CULTURE

Food biotechnology, 2001-01, Vol.15 (3), p.147-155

2001

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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

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

Antioxidant activity of some roasted foods

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

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?

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

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

A comparative study on the disintegration of filamentous fungi

Degradation of α-pinene oxide and [ [formula omitted]]-2,5,6-trimethyl-hept-(2 E)-enoic acid by Pseudomonas fluorescens NCIMB 11761

Degradation of [ 2H]phenylalanine by the basidiomycete Ischnoderma benzoinum

Acute monoarthritis from infectious mononucleosis

Comparison of steady-state and transient thermal conductivity testing methods using different industrial rubber compounds

Conversion of myrcene by submerged cultured basidiomycetes

Efficient generation of 2E-hexenal by a hydroperoxide lyase from mung bean seedlings

Aroma Compounds in Fermented Sausages of Different Origins

chromatographic and mass-spectrometric approach for the analysis of lipase-produced thioester derivatives

Kevin Goodner and Russel Rouseff (Eds.): Practical analysis of flavor and fragrance materials

Enzymatic hydrolysis of carotenoid esters of marigold flowers ( Tagetes erecta L.) and red paprika ( Capsicum annuum L.) by commercial lipases and Pleurotus sapidus extracellular lipase

FUNGAL FORMATION OF RASPBERRY KETONE DIFFERS FROM THE PATHWAY IN PLANT CELL CULTURE

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