Publications
- 2003
- 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. 397-400Research output: Chapter in book/report/conference proceeding › Conference contribution › Research
- 2002
- Published
Computerized apparatus for measuring dynamic flavor release from liquid food matrices
Rabe, S., Krings, U., Banavara, D. S. & Berger, R. G., 23 Oct 2002, In: Journal of Agricultural and Food Chemistry. 50, 22, p. 6440-6447 8 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Modeling dynamic flavor release from water
Banavara, D. S., Rabe, S., Krings, U. & Berger, R. G., 25 Sept 2002, In: Journal of Agricultural and Food Chemistry. 50, 22, p. 6448-6452 5 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Production of coconut aroma by fungi cultivation in solid-state fermentation
De Aráujo, Á. A., Pastore, G. M. & Berger, R. G., Mar 2002, In: Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology. 98-100, p. 747-751 5 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Biotechnological Flavour Generation
Berger, R. G., Krings, U. & Zorn, H., 2002, Food flavour technology. Sheffield, p. 60-104Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research
- Published
Biotechnologische Gewinnung enantiomerenreiner Carvone
Kaspera, R., Krings, U., Onken, J. & Berger, R. G., 2002, In: Lebensmittelchemie. 56, p. 76-77Research output: Contribution to journal › Article › Research
- Published
Biotechnologische Gewinnung lignolytischer Enzyme
Zorn, H., Hanke, T. & Berger, R. G., 2002, In: Lebensmittelchemie. 56, p. 26 1 p.Research output: Contribution to journal › Article › Research
- Published
Flavours and Fragrances from Plants
Zorn, H. & Berger, R. G., 2002, Plant biotechnology and transgenic plants. New York: Marcel Dekker Inc., p. 3236-346Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research
- Published
In vitro Messungen der Aromafreisetzung aus Lebensmittel-Matrizes in Echtzeit
Rabe, S., Banavara, D. S., Krings, U. & Berger, R. G., 2002, In: Lebensmittelchemie. 56, p. 75-76Research output: Contribution to journal › Article › Research
- Published
Real time measurement of flavour release from water and fom neutral oil
Rabe, S., Banavara, D. S., Krings, U. & Berger, R. G., 2002, Frontiers of flavour science: the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999. Garching, p. 148-153Research output: Chapter in book/report/conference proceeding › Conference contribution › Research
- 2001
- Published
Phenyl propenoic side chain degradation of ferulic acid by Pycnoporus cinnabarinus: Elucidation of metabolic pathways using [5-2H]-ferulic acid
Krings, U., Pilawa, S., Theobald, C. & Berger, R. G., 9 Feb 2001, In: Journal of biotechnology. 85, 3, p. 305-314 10 p.Research output: Contribution to journal › Article › Research › peer review
- Published
De novo Biosynthese von Himbeeraromen durch Nidula niveo-tomentosa
Fischer, M. & Berger, R. G., 2001, In: Lebensmittelchemie. 55, p. 91 1 p.Research output: Contribution to journal › Article › Research
- Published
Fungal formation of raspberry ketone differs from the pathway in plant cell culture
Fischer, M., Böker, A. & Berger, R. G., 2001, In: Food Biotechnology. 15, 3, p. 147-155Research output: Contribution to journal › Article › Research
- Published
Mikrobieller Abbau der Seitenkette phenylpropanoider Precursoren zur Darstellung aromatischer Aldehyde
Krings, U. & Berger, R. G., 2001, In: Lebensmittelchemie. 55, p. 91 1 p.Research output: Contribution to journal › Article › Research
- Published
Raspberry ketone from submerged cultured cells of the basidiomycete Nidula niveo-tomentosa
Böker, A., Berger, R. G. & Fischer, M., 2001, In: Biotechnology progress. 17, 3, p. 568-572 5 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Synthesestrategien für Adsorbentien zur selektiven Anreicherung von Aromastoffen
Neddermann, D., Krings, U. & Berger, R. G., 2001, In: Lebensmittelchemie. 55, p. 92 1 p.Research output: Contribution to journal › Article › Research
- 2000
- Published
Antioxidant activity of some roasted foods
Krings, U. & Berger, R. G., 20 Dec 2000, In: Food chemistry. 72, 2, p. 223-229 7 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauce
Neuser, F., Zorn, H. & Berger, R. G., 14 Nov 2000, In: Journal of Agricultural and Food Chemistry. 48, 12, p. 6191-6195 5 p.Research output: Contribution to journal › Article › Research › peer review
- Published
A comparative study on the disintegration of filamentous fungi
Taubert, J., Krings, U. & Berger, R. G., 19 Oct 2000, In: Journal of microbiological methods. 42, 3, p. 225-232 8 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Antioxidant activity of extracts from roasted wheat germ
Krings, U., El-Saharty, Y. S., El-Zeany, B. A., Pabel, B. & Berger, R. G., 23 Aug 2000, In: Food chemistry. 71, 1, p. 91-95 5 p.Research output: Contribution to journal › Article › Research › peer review