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Biotechnology of Natural Products Section

Organisational unit: Section/Division

241 - 260 out of 451Page size: 20
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Publications

  1. 2010

  2. 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

  3. Published

    The first characterized asparaginase from a basidiomycete, Flammulina velutipes

    Eisele, N., Linke, D., Bitzer, K., Na'amnieh, S., Nimtz, M. & Berger, R. G., 25 Oct 2010, In: Bioresource technology. 102, 3, p. 3316-3321 6 p.

    Research output: Contribution to journal › Article › Research › peer review

  4. Published

    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

  5. Published

    Koji fermentation based on extracellular peptidases of Flammulina velutipes

    Grimrath, A., Berends, P., Rabe, S., Berger, R. G. & Linke, D., 25 Dec 2010, In: European Food Research and Technology. 232, 3, p. 415-424 10 p.

    Research output: Contribution to journal › Article › Research › peer review

  6. 2011

  7. Published

    Asparaginase aus dem Speisepilz Flammulina velutipes, eine effizientes Werkzeug zur Lösung des Acrylamid-Problems

    Eisele, N., Linke, D. & Berger, R. G., 2011, Kurzreferate / 40. Deutscher Lebensmittelchemikertag: 12. - 14. September 2011, Halle (Saale), Martin-Luther-Universität Halle-Wittenberg. Frankfurt, Main, p. 31

    Research output: Chapter in book/report/conference proceeding › Conference abstract › Research

  8. Published

    Belichtung von Speisepilzen zur Anreicherung von Vitamin D

    Wittig, M., Rühl, M., Kües, U., Krings, U. & Berger, R. G., 2011, Kurzreferate / 40. Deutscher Lebensmittelchemikertag: 12. - 14. September 2011, Halle (Saale), Martin-Luther-Universität Halle-Wittenberg. Frankfurt, Main, p. 232

    Research output: Chapter in book/report/conference proceeding › Conference abstract › Research

  9. Published

    Biotechnologische Nutzung von Produktionsnebenströmen: Basidiomyceten als Aromaproduzenten

    Zorn, H., Berger, R. G., Kunkel, K., Bosse, A. K. & Fraatz, M. A., 2011, "Industrielle Gemeinschaftsforschung: Instrument des innovativen Mittelstands": aktuelle Beiträge aus FEI-Projekten ; Dokumentation der FEI-Jahrestagung 2011. Bonn, p. 75-84

    Research output: Chapter in book/report/conference proceeding › Conference contribution › Research

  10. Published

    Biotransformation carotinoidhaltiger Substrate zu natürlichen Aromastoffen mit Hilfe von Basidiomyceten

    Kunkel, K., Fraatz, M. A., Berger, R. G. & Zorn, H., 2011, In: Lebensmittelchemie. 65, 2, p. 32

    Research output: Contribution to journal › Meeting Abstract › Research

  11. Published

    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. 127

    Research output: Chapter in book/report/conference proceeding › Conference abstract › Research

  12. Published

    Formation of sotolon: Enzyme catalysis or chemical reaction?

    Grimrath, A., Krings, U., Linke, D., Schindler, S. & Berger, R. G., 2011, Advances and challenges in flavor chemistry & biology. Freising, p. 443-446

    Research output: Chapter in book/report/conference proceeding › Conference contribution › Research

  13. Published

    Maßstabsvergrößerung der biotechnologischen Darstellung natürlicher Aromen durch Fermentation von Karottenschalen mit dem Basidiomyceten Wolfiporia cocos

    Kunkel, K., Fraatz, M. A., Berger, R. G. & Zorn, H., 2011, "Industrielle Gemeinschaftsforschung: Instrument des innovativen Mittelstands": aktuelle Beiträge aus FEI-Projekten ; Dokumentation der FEI-Jahrestagung 2011. Bonn, p. 133-134

    Research output: Chapter in book/report/conference proceeding › Conference abstract › Research

  14. Published

    Molecular biological characterization of a nootkatone generating oxygenase from the basidiomycete Pleurotus sapidus

    K., S., Fraatz, M. A., Riemer, S., Zelena, K., Linke, D. & Berger, R. G., 2011, Advances and challenges in flavor chemistry & biology. Freising, p. 235-241

    Research output: Chapter in book/report/conference proceeding › Conference contribution › Research

  15. Published

    Produktion natürlicher Aromen durch Biotransformation von Apfeltrester mit Tyromyces chioneus

    Bosse, A. K., Fraatz, M. A., Berger, R. G. & Zorn, H., 2011, "Industrielle Gemeinschaftsforschung: Instrument des innovativen Mittelstands": aktuelle Beiträge aus FEI-Projekten ; Dokumentation der FEI-Jahrestagung 2011. Bonn, p. 131-132

    Research output: Chapter in book/report/conference proceeding › Conference abstract › Research

  16. Published

    Submerged cultured basidiomycete fungi secrete peptidases with distinct milk clotting properties

    Abd El-Baky, H., Linke, D., El-Demerdash, O., Metry, W. & Berger, R. G., 2011, In: Advances in food sciences. 33, p. 109-115

    Research output: Contribution to journal › Article › Research

  17. Published

    Systems biotechnology for enhanced flavour yields

    Zelena, K., Krings, U., Rheinheimer, M., Linke, D. & Berger, R. G., 2011, Advances and challenges in flavor chemistry & biology. Freising, p. 217-224

    Research output: Chapter in book/report/conference proceeding › Conference contribution › Research

  18. Published

    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

  19. Published

    The extracellular aspartic peptidase of basidiomycete Wolfiporia cocos is a highly efficient milk clotting enzyme

    Abd El-Baky, H., Linke, D., Nimtz, M., Metry, W., El-Demerdash, O. & Berger, R. G., 2011, In: Milchwissenschaft. 66, 4, p. 406-409 4 p.

    Research output: Contribution to journal › Article › Research › peer 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 journal › Article › Research › peer review

  21. Published

    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

  22. Published

    Characterization of a hydrophobin of the ascomycete Paecilomyces farinosus

    Lunkenbein, S., Takenberg, M., Nimtz, M. & Berger, R. G., 24 Mar 2011, In: Journal of basic microbiology. 51, 4, p. 404-414 11 p.

    Research output: Contribution to journal › Article › Research › peer review

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