Publications
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Accumulation of chlorophyll and essential oils in photomixotrophic cell cultures of Citrus sp
Reil, G. & Berger, R. G., Sept 1996, In: Zeitschrift für Naturforschung - Section C Journal of Biosciences. 51, 9-10, p. 657-666 10 p.Research output: Contribution to journal › Article › Research › peer review
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Elicitation of volatile compounds in photomixotrophic cell culture of Petroselinum crispum
Reil, G. & Berger, R. G., Aug 1996, In: Plant Cell, Tissue and Organ Culture. 46, 2, p. 131-136 6 p.Research output: Contribution to journal › Article › Research › peer review
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Basidiomycota, an Underestimated Source of Versatile Biocatalysts
Rheinheimer, M., Zelena, K., Krings, U. & Berger, R. G., 2010, Fifth International Congress on Biocatalysis: Biocat 2010 ; Hamburg, Germany, August 29 - September 2, 2010 ; book of abstracts. Hamburg, p. 24Research output: Chapter in book/report/conference proceeding › Conference abstract › Research
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Biotransformation von Nebenströmen der Lebensmittelindustrie zu natürlichen Aromastoffen mittels Basidiomyceten
Rheinheimer, M., Schimanski, S., Krings, U., Zorn, H. & Berger, R. G., 2011, Kurzreferate / 40. Deutscher Lebensmittelchemikertag: 12. - 14. September 2011, Halle (Saale), Martin-Luther-Universität Halle-Wittenberg. Frankfurt, Main, p. 127Research output: Chapter in book/report/conference proceeding › Conference abstract › Research
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Enzymfabrik Speisepilz: Basidiomyceten als Quelle neuartiger Enzyme für die Lebensmittelindustrie
Rheinheimer, M., Zelena, K., Krings, U. & Berger, R. G., 5 Jun 2012, In: Lebensmittelchemie. 66, 3, p. 60Research output: Contribution to journal › Meeting Abstract › Research
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Biotechnologische Erzeugung von hochwertigen Aromastoffen aus Nebenströmen der Lebensmittelindustrie
Rheinheimer, M., Schimanski, S., Krings, U. & Berger, R. G., 5 Jun 2012, In: Lebensmittelchemie. 66, 3, p. 61Research output: Contribution to journal › Meeting Abstract › Research
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Enzymatic acrylamide mitigation in French fries: An industrial-scale case study
Rottmann, E., Krings, U., Berger, R. G. & Hauke, K. F., May 2021, In: FOOD CONTROL. 123, 107739.Research output: Contribution to journal › Article › Research › peer review
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Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying
Rottmann, E., Fohrer, J., Krings, U., Berger, R. G. & Volkmann, K., 19 Apr 2021, In: Current Research in Food Science. 4, p. 262-269 8 p.Research output: Contribution to journal › Article › Research › peer review
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Analyse der Bildung und Wege zur Verminderung von Acrylamid in Kartoffelerzeugnissen
Rottmann, E., 2021, Hannover. 102 p.Research output: Thesis › Doctoral thesis
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Volatiles from Cinnamomum cassia buds
Sandner, D., Krings, U. & Berger, R. G., 16 Nov 2017, In: Zeitschrift für Naturforschung - Section C Journal of Biosciences. 73, 1-2, p. 67-75 9 p.Research output: Contribution to journal › Article › Research › peer review
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Abbau von β-Carotin mittels einer high potential Laccase aus dem Basidiomyceten Funalia trogii: Untersuchung des Produktspektrums
Sandner, D., Peter, E., Krings, U. & Berger, R. G., 3 Apr 2019, In: Lebensmittelchemie. 73, 2, p. 45Research output: Contribution to journal › Meeting Abstract › Research
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Sensorgestützte Biokonversion zur Gewinnung natürlicher Aromastoffe
Schäfer, S., Kaspera, R., Krings, U., Schrader, J., Sell, D. & Berger, R. G., 2003, In: Lebensmittelchemie. 57, p. 15 1 p.Research output: Contribution to journal › Article › Research
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Novel peroxidases of Marasmius scorodonius degrade β-carotene
Scheibner, M., Hülsdau, B., Zelena, K., Nimtz, M., De Boer, L., Berger, R. G. & Zorn, H., 1 Jan 2008, In: Applied Microbiology and Biotechnology. 77, 6, p. 1241-1250 10 p.Research output: Contribution to journal › Article › Research › peer review
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Blütendüfte aus dem Knoblauchschwindling
Scheibner, M., Zorn, H., Langhoff, S. & Berger, R. G., 2004, In: Lebensmittelchemie. 58, p. 67-68Research output: Contribution to journal › Article › Research
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Rapid analysis of volatiles in fat-containing matrices for monitoring bioprocesses
Schimanski, S., Krings, U. & Berger, R. G., Nov 2013, In: European Food Research and Technology. 237, 5, p. 739-746 8 p.Research output: Contribution to journal › Article › Research › peer review
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Erzeugung von Raucharomen bei Raumtemperatur
Schimanski, S., Rheinheimer, M., Krings, U. & Berger, R. G., 2 Apr 2012, In: Lebensmittelchemie. 65, 3, p. 69Research output: Contribution to journal › Meeting Abstract › Research
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Lösungsmittelfreie Extraktion und Thermodesorptions-Analyse von Aromastoffen
Schimanski, S., Krings, U. & Berger, R. G., 5 Jun 2012, In: Lebensmittelchemie. 66, 3, p. 61Research output: Contribution to journal › Meeting Abstract › Research
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From Cabbage Cuttings to Pineapple Flavour: Ready to Use Flavours from Side Streams of the Food Industry
Schimanski, S., Krings, U. & Berger, R. G., 2013, Current topics in flavor chemistry & biology: The proceedings of the 10th Wartburg Symposium on Flavor Chemistry and Biology, held in Eisenach, Germany on April 16th-April 19th, 2013. Freising, p. 426-429Research output: Chapter in book/report/conference proceeding › Conference contribution › Research
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Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation
Schindler, S., Zelena, K., Krings, U., Bez, J., Eisner, P. & Berger, R. G., 14 Feb 2012, In: Food biotechnology. 26, 1, p. 58-74 17 p.Research output: Contribution to journal › Article › Research › peer review
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Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)
Schindler, S., Wittig, M., Zelena, K., Krings, U., Bez, J., Eisner, P. & Berger, R. G., 9 Mar 2011, In: Food chemistry. 128, 2, p. 330-337 8 p.Research output: Contribution to journal › Article › Research › peer review