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Biotechnology of Natural Products Section

Organisational unit: Section/Division

181 - 200 out of 451Page size: 20

Publications

  1. Published

    Stereospecific allylic oxidation of limonene: a route to pure S-(+)-carvone

    Kaspera, R., Krings, U., Onken, J. & Berger, R. G., 2003, Frontiers of flavour science: the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999. Garching, p. 397-400

    Research output: Chapter in book/report/conference proceedingConference contributionResearch

  2. Published

    Biotechnologische Gewinnung enantiomerenreiner Carvone

    Kaspera, R., Krings, U., Onken, J. & Berger, R. G., 2002, In: Lebensmittelchemie. 56, p. 76-77

    Research output: Contribution to journalArticleResearch

  3. Published

    Microbial Terpene Biotransformation

    Kaspera, R., Krings, U. & Berger, R. G., 2006, Current topics on bioprocesses in food industry: First International Congress on Bioprocesses in Food Industries (ICBF-2004) ... held at the University Blaise Pascal in Clermont-Ferrand, France during July 11 - 13, 2004. New Delhi, p. 54-69

    Research output: Chapter in book/report/conference proceedingConference contributionResearch

  4. Published

    Heterologous production of a feruloyl esterase from Pleurotus sapidus synthesizing feruloyl-saccharide esters

    Kelle, S., Nieter, A., Krings, U., Zelena, K., Linke, D. & Berger, R. G., 14 Aug 2015, In: Biotechnology and Applied Biochemistry. 63, 6, p. 852-862 11 p.

    Research output: Contribution to journalArticleResearchpeer review

  5. Published

    Expression of soluble recombinant lipoxygenase from Pleurotus sapidus in Pichia pastoris

    Kelle, S., Zelena, K., Krings, U., Linke, D. & Berger, R. G., 15 Jan 2014, In: Protein Expression and Purification. 95, p. 233-239 7 p.

    Research output: Contribution to journalArticleResearchpeer review

  6. Published

    Cross-linking of fibrex gel by fungal laccase: Gel rheological and structural characteristics

    Khalighi, S., Berger, R. G. & Ersoy, F., 20 Dec 2019, In: Processes. 8, 1, 16.

    Research output: Contribution to journalArticleResearchpeer review

  7. Published

    Cross-linking of wheat bran arabinoxylan by fungal laccases yields firm gels

    Khalighi, S., Berger, R. G. & Ersoy, F., 30 Dec 2019, In: Processes. 8, 1, 36.

    Research output: Contribution to journalArticleResearchpeer review

  8. Published

    Rheological and Structural Properties of Gels Cross-linked with Fungal Laccases

    Khalighi, S., 2020, Hannover. 113 p.

    Research output: ThesisDoctoral thesis

  9. Published

    Method for determining sumoylation

    Koehnke, J. (Inventor), Niedenthal, R. (Inventor) & Jakobs, A. (Inventor), 17 Feb 2010, IPC No. C12N 15/ 63 A I, Patent No. US2011124011, 4 Aug 2008, Priority date 4 Aug 2009, Priority No. EP08013924A

    Research output: Patent

  10. Published

    Facile Production of the Pseudomonas aeruginosa Virulence Factor LasB in Escherichia coli for Structure-Based Drug Design

    Kolling, D., Haupenthal, J., Hirsch, A. K. H. & Koehnke, J., 1 Sept 2023, In: CHEMBIOCHEM. 24, 17, 7 p., e202300185.

    Research output: Contribution to journalArticleResearchpeer review

  11. Published

    Industrial recovery of strawberry flavour - fractional distillation versus plate condensation

    Kollmannsberger, H. & Berger, R. G., Jun 1994, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 198, 6, p. 491-494 4 p.

    Research output: Contribution to journalArticleResearchpeer review

  12. Published

    Thermal recovery of black currant flavour: a case study on the industrial scale

    Kollmannsberger, H. & Berger, R. G., 1994, In: Deutsche Lebensmittel-Rundschau (DLR). 90, p. 69-71

    Research output: Contribution to journalArticleResearch

  13. Published

    Cell-free one-pot conversion of (+)-valencene to (+)-nootkatone by a unique dye-decolorizing peroxidase combined with a laccase from Funalia trogii

    Kolwek, J., Behrens, C., Linke, D., Krings, U. & Berger, R. G., 22 Dec 2017, In: Journal of Industrial Microbiology and Biotechnology. 45, 2, p. 89-101 13 p.

    Research output: Contribution to journalArticleResearchpeer review

  14. Published

    Zellfreie Eintopf-Synthese von natürlichem ( + )-Nootkaton durch die Kombination einer dye-decolorizing Peroxidase mit einer Laccase aus Funalia trogii

    Kolwek, J., Behrens, C., Linke, D., Krings, U. & Berger, R. G., 3 Apr 2019, In: Lebensmittelchemie. 73, 2, p. 47

    Research output: Contribution to journalArticleResearch

  15. Published

    A DyP-type peroxidase of pleurotus sapidus with alkene cleaving activity

    Krahe, N. K., Berger, R. G. & Ersoy, F., 27 Mar 2020, In: MOLECULES. 25, 7, 17 p., 1536.

    Research output: Contribution to journalArticleResearchpeer review

  16. Published

    Monokaryotic Pleurotus sapidus Strains with Intraspecific Variability of an Alkene Cleaving DyP-Type Peroxidase Activity as a Result of Gene Mutation and Differential Gene Expression

    Krahe, N. K., Berger, R. G., Witt, M., Zorn, H., Omarini, A. B. & Ersoy, F., 29 Jan 2021, In: International Journal of Molecular Sciences. 22, 3, 24 p., 1363.

    Research output: Contribution to journalArticleResearchpeer review

  17. Published

    Alkenspaltende Aktivität von Pleurotus sapidus zur Gewinnung von natürlichen Aromastoffen

    Krahe, N., Nieter, A. & Berger, R. G., 5 May 2020, In: Lebensmittelchemie. 73, S1, p. 126 1 p.

    Research output: Contribution to journalArticleResearchpeer review

  18. Published
  19. Published

    Co‐Oxidative Transformation of Piperine to Piperonal and 3,4‐Methylenedioxycinnamaldehyde by a Lipoxygenase from Pleurotus sapidus

    Krahe, N., Berger, R. G., Kahlert, L. & Ersoy, F., 3 Oct 2021, In: CHEMBIOCHEM. 22, 19, p. 2857-2861 5 p.

    Research output: Contribution to journalArticleResearchpeer review

  20. Published

    Volatiles responsible for the seasoning-like flavour of cell cultures of Laetiporus sulphureus

    Krings, U., Grimrath, A., Schindler, S. & Berger, R. G., 18 Feb 2011, In: Flavour and fragrance journal. 26, 3, p. 174-179 6 p.

    Research output: Contribution to journalArticleResearchpeer review