Publications
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Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated
Schindler, S., Krings, U., Berger, R. G. & Orlien, V., 10 May 2010, In: Meat science. 86, 2, p. 317-323 7 p.Research output: Contribution to journal › Article › Research › peer review
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Analytik technofunktioneller Proteinpräparate aus Leguminosenmehlen
Schindler, S., Bez, J., Krings, U. & Berger, R. G., 2008, In: Lebensmittelchemie. 62, p. 149Research output: Contribution to journal › Article › Research
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Modified adsorbents for analytical and industrial applications
Schindler, S., Krings, U. & Berger, R. G., 2010, Odour Control: Dokumentation des BMBF-Statusseminars vom 30. November 2010 in Hamburg ; im Rahmen des Verbundprojektes: Verbundprojekt Odour Control - Geruchsminderungsverfahren zur Steigerung der Akzeptanz lebensmittelverarbeitender Betriebe in Ballungsgebieten in Deutschland und China (FKZ: 0330796). Stuttgart, p. 83-96Research output: Chapter in book/report/conference proceeding › Conference contribution › Research
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The Capacity Building programmes of GITEWS - Visions, goals, lessons learned, and re-iterated needs and demands
Schlurmann, T. & Siebert, M., 2011, In: Natural Hazards and Earth System Science. 11, 2, p. 293-300 8 p.Research output: Contribution to journal › Article › Research › peer review
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A surfactant tolerant laccase of Meripilus giganteus
Schmidt, G., Krings, U., Nimtz, M. & Berger, R. G., 7 Dec 2011, In: World Journal of Microbiology and Biotechnology. 28, 4, p. 1623-1632 10 p.Research output: Contribution to journal › Article › Research › peer review
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Basidiomyceten als reichhaltige Quelle neuer Enzyme
Schmidt, G., Linke, D., Zelena, K., Matthes, R., Krings, U. & Berger, R. G., 2009, In: Aktuelle Wochenschau. 37Research output: Contribution to journal › Article › Research
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Speisepilze als neue Quelle für Oxidoreduktasen zur Backwarenherstellung
Schmidt, G., Linke, D., Krings, U., Köhler, P. & Berger, R. G., 2009, "Erfolgsmodell Industrielle Gemeinschaftsforschung": aktuelle Beiträge aus FEI-Projekten ; Dokumentation der FEI-Jahrestagung 2009. Bonn, p. 99-100Research output: Chapter in book/report/conference proceeding › Conference contribution › Research
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Speisepilze als neue Quelle für Oxidoreduktasen zur Backwarenherstellung
Schmidt, G., Meyer, C., Lunkenbein, S., Krings, U., Köhler, P. & Berger, R. G., 2009, In: Lebensmittelchemie. 63, p. 156 1 p.Research output: Contribution to journal › Article › Research
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Instrumental and sensory analyses of peptides created by the peptidolysis of plant sources
Schmidt, L. P., 2019, Hannover. 202 p.Research output: Thesis › Doctoral thesis
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Aroma Compounds in Fermented Sausages of Different Origins
Schmidt, S. & Berger, R. G., Sept 1998, In: LWT - Food Science and Technology. 31, 6, p. 559-567 9 p.Research output: Contribution to journal › Article › Research › peer review
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Microbially formed aroma compounds during the maturation of dry fermented sausage (Salami)
Schmidt, S. & Berger, R. G., 1998, In: Advances in food sciences. 20, p. 144-152Research output: Contribution to journal › Article › Research
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Lipid lowering effects of oyster mushroom (Pleurotus ostreatus) in humans
Schneider, I., Kressel, G., Meyer, A., Krings, U., Berger, R. G. & Hahn, A., 9 Dec 2010, In: Journal of functional foods. 3, 1, p. 17-24 8 p.Research output: Contribution to journal › Article › Research › peer review
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Synthesis of α-hydroxy ketones from terpene aldehydes
Schueler, M., Zorn, H., Slawin, A. M. Z. & Berger, R. G., 2004, In: Synthetic communications. 34, 14, p. 2591-2600 10 p.Research output: Contribution to journal › Article › Research › peer review
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A prolyl endopeptidase from Flammulina velutipes for the possible degradation of celiac disease provoking toxic peptides in cereal proteins
Schulz, K., Giesler, L., Linke, D. & Berger, R. G., 27 Jul 2018, In: Process biochemistry. 73, p. 47-55 9 p.Research output: Contribution to journal › Article › Research › peer review
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A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries
Schulz, K., Nieter, A., Scheu, A. K., Copa-Patiño, J. L., Thiesing, D., Popper, L. & Berger, R. G., 29 Nov 2017, In: Applied Microbiology and Biotechnology. 102, 3, p. 1269-1279 11 p.Research output: Contribution to journal › Article › Research › peer review
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Heterologe Expression einer Prolyl-Endopeptidase aus Flammulina velutipes zum Glutenabbau in Lebensmitteln
Schulz, K., Giesler, L., Linke, D. & Berger, R. G., 4 Jan 2018, In: Lebensmittelchemie. 72, 6, p. 164Research output: Contribution to journal › Meeting Abstract › Research
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Heterologe Expression einer Prolyl- Endopeptidase aus Flammulina velutipes zum Glutenabbau in Lebensmitteln
Schulz, K., Giesler, L., Linke, D. & Berger, R. G., 3 Apr 2019, In: Lebensmittelchemie. 73, 2, p. 46-46Research output: Contribution to journal › Meeting Abstract › Research
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Heterologe Produktion bakterieller und basidiomycetischer Enzyme für die Anwendung in der Backindustrie
Schulz, K., 2018, Hannover. 93 p.Research output: Thesis › Doctoral thesis
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Immunomodulating effect of the consumption of watercress (Nasturtium officinale) on exercise-induced inflammation in humans
Schulze, H., Hornbacher, J., Wasserfurth, P., Reichel, T., Günther, T., Krings, U., Krüger, K., Hahn, A., Papenbrock, J. & Schuchardt, J. P., Aug 2021, In: Foods. 10, 8, 1774.Research output: Contribution to journal › Article › Research › peer review
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Squalene production under oxygen limitation by Schizochytrium sp. S31 in different cultivation systems
Schütte, L., Hanisch, P. G., Scheler, N., Haböck, K. C., Huber, R., Ersoy, F. & Berger, R. G., 13 Feb 2024, In: Applied Microbiology and Biotechnology. 108, 12 p., 201.Research output: Contribution to journal › Article › Research › peer review