Biotechnology of Natural Products Section - Publications

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Publications

Published
The Nitrogen Content in the Fruiting Body and Mycelium of Pleurotus Ostreatus and Its Utilization as a Medium Component in Thraustochytrid Fermentation
Schütte, L., Hausmann, K., Schwarz, C., Ersoy, F. & Berger, R. G., 16 Mar 2024, In: Bioengineering. 11, 3, 15 p., 284.
Research output: Contribution to journal › Article › Research › peer review
Published
The browning of wheat germ preparations: I. Enzy¬matic Processes
Shehata, M. A., Tawakkol, M. S. & Berger, R. G., 1995, In: Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL). 17, p. 33-36
Research output: Contribution to journal › Article › Research
Published
An immobilized fungal chlorogenase rapidly degrades chlorogenic acid in a coffee beverage without altering its sensory properties
Siebert, M., Detering, T. & Berger, R. G., Nov 2019, In: LWT. 115, 108426.
Research output: Contribution to journal › Article › Research › peer review
Published
Hydrolysis of chlorogenic acid in apple juice using a p-coumaryl esterase of Rhizoctonia solani
Siebert, M., Berger, R. G. & Pfeiffer, F., 18 Oct 2019, In: Journal of the Science of Food and Agriculture. 99, 14, p. 6644-6648 5 p.
Research output: Contribution to journal › Article › Research › peer review
Published
Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee
Siebert, M., Berger, R. G. & Nieter, A., 30 Aug 2018, In: Food Chemistry. 258, p. 124-128 5 p.
Research output: Contribution to journal › Article › Research › peer review
Published
Verwendung einer immobilisierten p‐Cumarsäuresterase zur Chlorogensäurenminderung in aufgebrühtem Kaffee
Siebert, M., Detering, T. & Berger, R. G., 5 May 2020, In: Lebensmittelchemie. 73, S1, p. 111 1 p.
Research output: Contribution to journal › Article › Research › peer review
Published
Reduzierung des Chlorogensäuregehaltes in Kaffee mittels einer p-Cumarsäureesterase aus Rhizoctonia solani
Siebert, M., Nieter, A. & Berger, R. G., 4 Oct 2018, In: Lebensmittelchemie. 72, 5, p. 135
Research output: Contribution to journal › Meeting Abstract › Research
Published
Reduzierung des Chlorogensäuregehaltes in Kaeepulver mittels einer p-Cumarsäureesterase aus Rhizoctonia solani
Siebert, M., Nieter, A. & Berger, R. G., 3 Apr 2019, In: Lebensmittelchemie. 73, 2, p. 46
Research output: Contribution to journal › Meeting Abstract › Research
Published
Enzymatische Minimierung von Chlorogensäuren in Getränken
Siebert, M., 2020, Hannover. 85 p.
Research output: Thesis › Doctoral thesis
Published
Enzymatic hydrolysis of kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside), the key bitter compound of rapeseed (Brassica napus L.) protein isolate
Siebert, M., Krings, U., Günther, T., Fragalas, A. & Berger, R. G., 9 Mar 2022, In: Journal of the Science of Food and Agriculture. 102, 5, p. 2179-2182 4 p.
Research output: Contribution to journal › Article › Research › peer review
Published
Ochratoxin A biodegradation by Agaricus campestris and statistical optimization of cultural variables
Söylemez, T., Yamaç, M., Eninanç, A. B. & Yıldız, Z., Apr 2024, In: Food science and biotechnology. 33, 5, p. 1221-1231 11 p.
Research output: Contribution to journal › Article › Research › peer review
Published
Selective in vitro Synergistic Evaluation of Probiotic Tolerant morpholinyl- and 4-ethylpiperazinyl-Imidazole-chalcone Derivatives on Gastrointestinal System Pathogens
Söylemez, T., Kaplancıklı, Z. A., Osmaniye, D., Özkay, Y. & Demirci, F., Aug 2024, In: Current microbiology. 81, 8, 9 p., 258.
Research output: Contribution to journal › Article › Research › peer review
Published
Aflatoxin B₁ (AFB₁) biodegradation by a lignolytic phenoloxidase of Trametes hirsuta
Söylemez, T., Berger, R. G., Krings, U. & Yamaç, M., 21 Feb 2025, In: Scientific reports. 15, 1, 12 p., 6330.
Research output: Contribution to journal › Article › Research › peer review
Published
Zellkultur von Shii-Take: Schwefelmetabolismus und Lentinsäurebildung im Speisepilz Lentinus edodes
Spaether, S., Krings, U. & Berger, R. G., 2000, In: Lebensmittelchemie. 54, p. 92-93
Research output: Contribution to journal › Article › Research
Published
Genetic dissection of scent metabolic profiles in diploid rose populations
Spiller, M., Berger, R. G. & Debener, T., 19 Jan 2010, In: Theoretical and applied genetics. 120, 7, p. 1461-1471 11 p.
Research output: Contribution to journal › Article › Research › peer review
Published
Molecularization in Nutritional Science: A view from Philosophy of Science
Ströhle, A. & Döring, F., 2010, In: Molecular Nutrition and Food Research. 54, 10, p. 1385-1404 20 p.
Research output: Contribution to journal › Article › Research › peer review
Published
Dose dependent effects of a milk ion tolerant laccase on yoghurt gel structure
Struch, M., Krahe, N. K., Linke, D., Mokoonlall, A., Hinrichs, J. & Berger, R. G., 8 Oct 2015, In: LWT - Food Science and Technology. 65, p. 1144-1152 9 p.
Research output: Contribution to journal › Article › Research › peer review
Published
Laccase-catalysed cross-linking of a yoghurt-like model system made from skimmed milk with added food-grade mediators
Struch, M., Linke, D., Mokoonlall, A., Hinrichs, J. & Berger, R. G., 1 Oct 2015, In: International dairy journal. 49, p. 89-94 6 p.
Research output: Contribution to journal › Article › Research › peer review
Published
Strukturbildung in Joghurt durch Laccase katalysierte Quervernetzung
Struch, M., Linke, D. & Berger, R. G., 10 Jun 2013, In: Lebensmittelchemie. 67, 3, p. 76
Research output: Contribution to journal › Meeting Abstract › Research
Published
Pilzperoxidasen: effiziente Werkzeuge für die Lebensmittelbiotechnologie
Szweda, R. T., Berger, R. G. & Zorn, H., 2 Feb 2010, In: Lebensmittelchemie. 64, 1, p. 7
Research output: Contribution to journal › Meeting Abstract › Research

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