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Bioflavour 2022 - Biotechnology of Flavours, Fragrances, and Functional Ingredients

Journal of agricultural and food chemistry, 2023-10, Vol.71 (41), p.14947-14950

2023

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Haze Formation and the Challenges for Peptidases in Wine Protein Fining

Journal of agricultural and food chemistry, 2021-12, Vol.69 (48), p.14402-14414

2021

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Highlights of the 12th Wartburg Symposium on Flavor Chemistry & Biology

Journal of agricultural and food chemistry, 2020-09, Vol.68 (38), p.10247-10251

2020

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Bioflavour Conference 2018Biotechnology for Flavors, Fragrances, and Functional Ingredients

Journal of agricultural and food chemistry, 2019-12, Vol.67 (49), p.13363-13366

2019

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Trends in Food Enzymology

Journal of agricultural and food chemistry, 2017-01, Vol.65 (1), p.4-5

2017

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A Novel O- and S‑Methyltransferase from Pleurotus sapidus Is Involved in Flavor Formation

Journal of agricultural and food chemistry, 2024-03, Vol.72 (12), p.6471-6480

2024

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Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus

Journal of agricultural and food chemistry, 2023-05, Vol.71 (21), p.8083-8092

2023

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Identification of intact peptides by top-down peptidomics reveals cleavage spots in thermolabile wine proteins

Food chemistry, 2021-11, Vol.363, p.130437-130437, Article 130437

2021

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Aroma Investigation of Chios Mastic Gum (Pistacia lentiscus Variety Chia) Using Headspace Gas Chromatography Combined with Olfactory Detection and Chiral Analysis

Journal of agricultural and food chemistry, 2019-12, Vol.67 (49), p.13420-13429

2019

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Industrial Riboflavin Fermentation Broths Represent a Diverse Source of Natural Saturated and Unsaturated Lactones

Journal of agricultural and food chemistry, 2019-12, Vol.67 (49), p.13460-13469

2019

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Influence of a Biotechnologically Produced Oyster Mushroom (Pleurotus sajor-caju) on the Gut Microbiota and Microbial Metabolites in Obese Zucker Rats

Journal of agricultural and food chemistry, 2021-02, Vol.69 (5), p.1524-1535

2021

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Determining Ultra-Low Organic Molecular Odor Thresholds in Air Helps Identify the Most Potent Fungal Aroma Compound

Journal of agricultural and food chemistry, 2024-04, Vol.72 (13), p.7511-7516

2024

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Biosynthesis of Stereoisomers of Dill Ether and Wine Lactone by Pleurotus sapidus

Journal of agricultural and food chemistry, 2019-12, Vol.67 (49), p.13400-13411

2019

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Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction

Journal of agricultural and food chemistry, 2018-03, Vol.66 (10), p.2393-2402

2018

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Wild Strawberry-like Flavor Produced by the Fungus Wolfiporia cocosIdentification of Character Impact Compounds by Aroma Dilution Analysis after Dynamic Headspace Extraction

Journal of agricultural and food chemistry, 2021-12, Vol.69 (47), p.14222-14230

2021

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Enantiomeric ratios of 2-methylbutanoic acid and its methyl ester: Elucidation of novel biogenetic pathways towards (R)-methyl 2-methylbutanoate in a beverage fermented with shiitake

Food chemistry, 2018-11, Vol.266, p.475-482

2018

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Structure Elucidation of Aroma-Active Bicyclic Benzofuran Derivatives Formed by Cystostereum murrayi

Journal of agricultural and food chemistry, 2023-05, Vol.71 (20), p.7744-7751

2023

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Biocatalytic Production of Odor-Active Fatty Aldehydes from Fungal Lipids

Journal of agricultural and food chemistry, 2023-05, Vol.71 (21), p.8112-8120

2023

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Alteration of Chain Length Selectivity of Candida antarctica Lipase A by Semi‐Rational Design for the Enrichment of Erucic and Gondoic Fatty Acids

Advanced synthesis & catalysis, 2018-11, Vol.360 (21), p.4115-4131

2018

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Biotechnological Production of Odor-Active Methyl-Branched Aldehydes by a Novel α‑Dioxygenase from Crocosphaera subtropica

Journal of agricultural and food chemistry, 2020-09, Vol.68 (38), p.10432-10440

2020

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Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes)

Journal of agricultural and food chemistry, 2014-05, Vol.62 (18), p.4195-4203

2014

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Generation of Flavor-Active Compounds by Electrochemical Oxidation of (R)‑Limonene

Journal of agricultural and food chemistry, 2022-06, Vol.70 (23), p.7220-7229

2022

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Supercritical CO2 as a Valuable Tool for Aroma Technology

Journal of agricultural and food chemistry, 2023-06, Vol.71 (24), p.9201-9212

2023

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Enrichment of Erucic and Gondoic Fatty Acids from Crambe and Camelina Oils Catalyzed by Geotrichum candidum Lipases I and II

Journal of the American Oil Chemists' Society, 2019-12, Vol.96 (12), p.1327-1335

2019

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Efficient Reduction of Antibacterial Activity and Cytotoxicity of Fluoroquinolones by Fungal-Mediated N‑Oxidation

Journal of agricultural and food chemistry, 2017-04, Vol.65 (15), p.3118-3126

2017

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Bioflavour 2022 - Biotechnology of Flavours, Fragrances, and Functional Ingredients

Haze Formation and the Challenges for Peptidases in Wine Protein Fining

Highlights of the 12th Wartburg Symposium on Flavor Chemistry & Biology

Bioflavour Conference 2018Biotechnology for Flavors, Fragrances, and Functional Ingredients

Trends in Food Enzymology

A Novel O- and S‑Methyltransferase from Pleurotus sapidus Is Involved in Flavor Formation

Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus

Identification of intact peptides by top-down peptidomics reveals cleavage spots in thermolabile wine proteins

Aroma Investigation of Chios Mastic Gum (Pistacia lentiscus Variety Chia) Using Headspace Gas Chromatography Combined with Olfactory Detection and Chiral Analysis

Industrial Riboflavin Fermentation Broths Represent a Diverse Source of Natural Saturated and Unsaturated Lactones

Influence of a Biotechnologically Produced Oyster Mushroom (Pleurotus sajor-caju) on the Gut Microbiota and Microbial Metabolites in Obese Zucker Rats

Determining Ultra-Low Organic Molecular Odor Thresholds in Air Helps Identify the Most Potent Fungal Aroma Compound

Biosynthesis of Stereoisomers of Dill Ether and Wine Lactone by Pleurotus sapidus

Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction

Wild Strawberry-like Flavor Produced by the Fungus Wolfiporia cocosIdentification of Character Impact Compounds by Aroma Dilution Analysis after Dynamic Headspace Extraction

Enantiomeric ratios of 2-methylbutanoic acid and its methyl ester: Elucidation of novel biogenetic pathways towards (R)-methyl 2-methylbutanoate in a beverage fermented with shiitake

Structure Elucidation of Aroma-Active Bicyclic Benzofuran Derivatives Formed by Cystostereum murrayi

Biocatalytic Production of Odor-Active Fatty Aldehydes from Fungal Lipids

Alteration of Chain Length Selectivity of Candida antarctica Lipase A by Semi‐Rational Design for the Enrichment of Erucic and Gondoic Fatty Acids

Biotechnological Production of Odor-Active Methyl-Branched Aldehydes by a Novel α‑Dioxygenase from Crocosphaera subtropica

Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes)

Generation of Flavor-Active Compounds by Electrochemical Oxidation of (R)‑Limonene

Supercritical CO2 as a Valuable Tool for Aroma Technology

Enrichment of Erucic and Gondoic Fatty Acids from Crambe and Camelina Oils Catalyzed by Geotrichum candidum Lipases I and II

Efficient Reduction of Antibacterial Activity and Cytotoxicity of Fluoroquinolones by Fungal-Mediated N‑Oxidation

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