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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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Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability

Berger, Ralf Günter

1. Aufl., 2007

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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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GENETIC AND MOLECULAR ANALYSES OF KEY LOCI INVOLVED IN SELF INCOMPATIBILITY AND FLORAL SCENT IN ROSES

Acta horticulturae, 2010 (870), p.183-190

2010

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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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Performance of a Novel dioxygenase of pleurotus sapidus to generate terpene-derived flavours

Journal of biotechnology, 2010-11, Vol.150, p.63-63

2010

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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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Alkene cleavage activity of Pleurotus sapidus to obtain natural flavors

Chemie ingenieur technik, 2020-09, Vol.92 (9), p.1338-1339

2020

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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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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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Biotechnological production of flavours and fragrances

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

1998

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Verwendung einer immobilisierten p‐Cumarsäuresterase zur Chlorogensäurenminderung in aufgebrühtem Kaffee

Lebensmittelchemie, 2019-09, Vol.73 (S1), p.S111-S111

2019

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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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Herstellung natürlicher Aromastoffe durch monokaryotische Stämme von Pleurotus sapidus unter Nutzung von Nebenströmen der Citrus‐verarbeitenden Industrie

Lebensmittelchemie, 2019-09, Vol.73 (S1), p.S121-S121

2019

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Bioconversion of (+)-valencene in submerged cultures of the ascomycete Chaetomium globosum

Applied microbiology and biotechnology, 2005-06, Vol.67 (4), p.477-483

2005

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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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Determination of the rheologic behavior of fermentation broth in biogas plants

Journal of biotechnology, 2010-11, Vol.150, p.205-205

2010

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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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In Vivo ESR Spin Trapping Detection of Carbon-Centered α-Farnesene Radicals

Journal of agricultural and food chemistry, 2008-06, Vol.56 (12), p.4333-4339

2008

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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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Odor-Active Alcohols from the Fungal Transformation of α-Farnesene

Journal of agricultural and food chemistry, 2006-11, Vol.54 (24), p.9079-9084

2006

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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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Characteristic Volatiles from Young and Aged Fruiting Bodies of Wild Polyporus sulfureus (Bull.:Fr.) Fr

Journal of agricultural and food chemistry, 2005-06, Vol.53 (11), p.4524-4528

2005

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Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr

Food chemistry, 2005, Vol.92 (2), p.221-226

2005

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In vitro DNA-protective activity of roasted wheat germ and fractions thereof

Food chemistry, 2006-08, Vol.97 (4), p.712-718

2006

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Isolation and analysis of vitamin B12 from plant samples

Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability

Foaming of proteins: New prospects for enzyme purification processes

GENETIC AND MOLECULAR ANALYSES OF KEY LOCI INVOLVED IN SELF INCOMPATIBILITY AND FLORAL SCENT IN ROSES

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

Performance of a Novel dioxygenase of pleurotus sapidus to generate terpene-derived flavours

Genetic dissection of scent metabolic profiles in diploid rose populations

Alkene cleavage activity of Pleurotus sapidus to obtain natural flavors

Antioxidant activity of some roasted foods

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

Biotechnological production of flavours and fragrances

Verwendung einer immobilisierten p‐Cumarsäuresterase zur Chlorogensäurenminderung in aufgebrühtem Kaffee

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

Herstellung natürlicher Aromastoffe durch monokaryotische Stämme von Pleurotus sapidus unter Nutzung von Nebenströmen der Citrus‐verarbeitenden Industrie

Bioconversion of (+)-valencene in submerged cultures of the ascomycete Chaetomium globosum

Laccases of Pleurotus sapidus: Characterization and Cloning

Determination of the rheologic behavior of fermentation broth in biogas plants

Conversion of myrcene by submerged cultured basidiomycetes

In Vivo ESR Spin Trapping Detection of Carbon-Centered α-Farnesene Radicals

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

Odor-Active Alcohols from the Fungal Transformation of α-Farnesene

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

Characteristic Volatiles from Young and Aged Fruiting Bodies of Wild Polyporus sulfureus (Bull.:Fr.) Fr

Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr

In vitro DNA-protective activity of roasted wheat germ and fractions thereof

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