Publications
- Published
Phenyl propenoic side chain degradation of ferulic acid by Pycnoporus cinnabarinus: Elucidation of metabolic pathways using [5-2H]-ferulic acid
Krings, U., Pilawa, S., Theobald, C. & Berger, R. G., 9 Feb 2001, In: Journal of biotechnology. 85, 3, p. 305-314 10 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Antioxidant activity of some roasted foods
Krings, U. & Berger, R. G., 20 Dec 2000, In: Food chemistry. 72, 2, p. 223-229 7 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Biotechnological production of flavours and fragrances
Krings, U. & Berger, R. G., Jan 1998, In: Applied Microbiology and Biotechnology. 49, 1, p. 1-8 8 p.Research output: Contribution to journal › Review article › Research › peer review
- Published
The taste enhancer divanillin: A review on sources and enzymatic generation
Krings, U., Esparan, V. & Berger, R. G., 12 May 2015, In: Flavour and fragrance journal. 30, 5, p. 362-365 4 p.Research output: Contribution to journal › Article › Research
- Published
Dynamics of sterols and fatty acids during UV-B treatment of oyster mushroom
Krings, U. & Berger, R. G., 23 Oct 2013, In: Food chemistry. 149, p. 10-14 5 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Terpene bioconversion: How does its future look?
Krings, U. & Berger, R. G., 1 Sept 2010, In: Natural product communications. 5, 9, p. 1507-1522 16 p.Research output: Contribution to journal › Review article › Research › peer review
- Published
Autoxidation versus biotransformation of a-pinene to flavors with pleurotus sapidus: regioselective hydroperoxidation of a-pinene and stereoselective dehydrogenation of verbenol
Krings, U., Lehnert, N., Fraatz, M. A., Hardebusch, B., Zorn, H. & Berger, R. G., 9 Oct 2009, In: Journal of Agricultural and Food Chemistry. 57, 21, p. 9944-9950 7 p.Research output: Contribution to journal › Article › Research › peer review
- Published
In vivo ESR spin trapping detection of carbon-centered α-farnesene radicals
Krings, U., Andersen, M. L. & Berger, R. G., 24 May 2008, In: Journal of Agricultural and Food Chemistry. 56, 12, p. 4333-4339 7 p.Research output: Contribution to journal › Article › Research › peer review
- Published
In situ recovery of the aroma compound perillene from stirred-tank cultured Pleurotus ostreatus using gas stripping and adsorption on polystyrene
Krings, U. & Berger, R. G., 15 Apr 2008, In: Biotechnology letters. 30, 8, p. 1347-1351 5 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Bioconversion of β-myrcene to perillene by Pleurotus ostreatus
Krings, U., Hapetta, D. & Berger, R. G., Jul 2008, In: Biocatalysis and biotransformation. 26, 4, p. 288-295 8 p.Research output: Contribution to journal › Article › Research › peer review
- Published
A labeling study on the formation of perillene by submerged cultured oyster mushroom, Pleurotus ostreatus
Krings, U., Hapetta, D. & Berger, R. G., 1 Mar 2008, In: Applied Microbiology and Biotechnology. 78, 3, p. 533-541 9 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Innovative mass spectrometric tools for the structural elucidation of flavour compounds
Krings, U., Zorn, H. & Berger, R. G., 2006, In: Developments in Food Science. 43, C, p. 573-576 4 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Odor-active alcohols from the fungal transformation of α-farnesene
Krings, U., Hardebusch, B., Albert, D., Berger, R. G., Maróstica, M. & Pastore, G. M., 31 Oct 2006, In: Journal of Agricultural and Food Chemistry. 54, 24, p. 9079-9084 6 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder
Krings, U., Zelena, K., Wu, S. & Berger, R. G., 14 Feb 2006, In: European Food Research and Technology. 223, 5, p. 675-681 7 p.Research output: Contribution to journal › Article › Research › peer review
- Published
In vitro DNA-protective activity of roasted wheat germ and fractions thereof
Krings, U., Johansson, L., Zorn, H. & Berger, R. G., 10 Aug 2005, In: Food chemistry. 97, 4, p. 712-718 7 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Biotransformation of γ-terpinene using Stemphylium botryosum (Wallroth) yields p-mentha-1,4-dien-9-ol, a novel odorous monoterpenol
Krings, U., Brauer, B., Kaspera, R. & Berger, R., Nov 2005, In: Biocatalysis and biotransformation. 23, 6, p. 457-463 7 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Thin layer high vacuum distillation to isolate the flavor of high-fat food
Krings, U., Banavara, D. S. & Berger, R. G., 29 Mar 2003, In: European Food Research and Technology. 217, 1, p. 70-73 4 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Antioxidant activity of extracts from roasted wheat germ
Krings, U., El-Saharty, Y. S., El-Zeany, B. A., Pabel, B. & Berger, R. G., 23 Aug 2000, In: Food chemistry. 71, 1, p. 91-95 5 p.Research output: Contribution to journal › Article › Research › peer review
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Porous polymers for fixed bed adsorption of aroma compounds in fermentation processes
Krings, U. & Berger, R. G., Jan 1995, In: Biotechnology Techniques. 9, 1, p. 19-24 6 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Adsorbents for the recovery of aroma compounds in fermentation processes
Krings, U., Kelch, M. & Berger, R. G., 1993, In: Journal of Chemical Technology & Biotechnology. 58, 3, p. 293-299 7 p.Research output: Contribution to journal › Article › Research › peer review