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Biotechnology of Natural Products Section

Organisational unit: Section/Division

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Publications

  1. 1999
  2. Published

    Fermentation (industrial): colours/flavours derived by fermentation

    Berger, R. G., 1999, Encyclopedia of Food Microbiology. Elsevier, p. 729-735

    Research output: Chapter in book/report/conference proceeding › Entry in reference work › Research

  3. Published

    Microbial Flavors

    Berger, R. G., Böker, A., Fischer, M. & Taubert, J., 1999, Flavor chemistry: thirty years of progress ; proceedings of an American Chemical Society symposium, entitled flavor chemistry: 30 years of progress, held August 23-27, 1998, in Boston, Massachusetts. New York: Kluwer Academic Publishers, p. 229-238

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

  4. Published

    Mikrobielle Synthese von Schlüsselaromastoffen

    Böker, A., Latza, S., Neuser, F., Taubert, J. & Berger, R. G., 1999, In: Lebensmittelchemie. 52, p. 155 1 p.

    Research output: Contribution to journal › Article › Research

  5. Published

    Zellkultur von Shii-Take, eine Strategie zur Qualitätsverbesserung von Speisepilzen?

    Aalken, S., Krings, U. & Berger, R. G., 1999, In: Lebensmittelchemie. 53, p. 95 1 p.

    Research output: Contribution to journal › Article › Research

  6. Published

    α-Pinenkatabolismus und neuartige Aromastoffe bei Ps. fluoreszens

    Latza, E., Krings, U. & Berger, R. G., 1999, In: Lebensmittelchemie. 53, p. 94 1 p.

    Research output: Contribution to journal › Article › Research

  7. 1998
  8. Published

    Efficient generation of 2E-hexenal by a hydroperoxide lyase from mung bean seedlings

    Rehbock, B., Ganßer, D. & Berger, R. G., 30 Oct 1998, In: Food chemistry. 63, 2, p. 161-165 5 p.

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

  9. Published

    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

  10. Published

    Der lichtstreudetektor (ELSD) in der lebensmittelanalytik

    Onken, J. & Berger, R. G., Sept 1998, In: Deutsche Lebensmittel-Rundschau. 94, 9, p. 287-291 5 p.

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

  11. Published

    Covalent immobilization of a hydroperoxide lyase from mung beans (Phaseolus radiatus L.)

    Rehbock, B. & Berger, R. G., Jul 1998, In: Biotechnology Techniques. 12, 7, p. 539-544 6 p.

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

  12. Published

    Biomimetic stabilisation of chlorophylls for food use

    Büch, G. W. & Berger, R. G., May 1998, In: Deutsche Lebensmittel-Rundschau. 94, 5, p. 143-148 6 p.

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

  13. Published

    Degradation of chlorophyll in model preparations

    Büch, G. W. & Berger, R. G., Apr 1998, In: Deutsche Lebensmittel-Rundschau. 94, 4, p. 109-112 4 p.

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

  14. Published

    Different detection systems for the HPLC analysis of oxylipins, by-products of the enzymatic generation of 2E-hexenal

    Rehbock, B., Ganßer, D. & Berger, R. G., Apr 1998, In: Fresenius' Journal of Analytical Chemistry. 360, 7-8, p. 830-832 3 p.

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

  15. Published

    A chromatographic and mass-spectrometric approach for the analysis of lipase-produced thioester derivatives

    Cavaillé-Lefebvre, D., Combes, D., Rehbock, B. & Berger, R. G., Feb 1998, In: Applied Microbiology and Biotechnology. 49, 2, p. 136-140 5 p.

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

  16. Published

    Biotechnological production of flavours and fragrances

    Krings, U. & Berger, R. G., Jan 1998, In: Applied Microbiology and Biotechnology. 49, 1, p. 1-8 8 p.

    Research output: Contribution to journal › Review article › Research › peer review

  17. Published

    Alternative Wege zu natürlichem Vanillin

    Krings, U., Ganßer, D. & Berger, R. G., 1998, In: Lebensmittelchemie. 52, p. 123

    Research output: Contribution to journal › Article › Research

  18. Published

    Analysis of odour active com¬pounds of roasted wheat germ

    El-Saharty, Y. S., El-Zeany, B. A., Tawakkol, M. S. & Berger, R. G., 1998, In: Advances in food sciences. 20, p. 53-58

    Research output: Contribution to journal › Article › Research

  19. Published

    Der Lichtstreudetektor in der Lebensmittel- und Bioanalytik

    Onken, J., Rehbock, B., El-Saharty, Y. S. & Berger, R. G., 1998, In: Lebensmittelchemie. 52, p. 124 1 p.

    Research output: Contribution to journal › Article › Research

  20. Published

    Enzymatische Bildung von „grünen“ Aromanoten: Analytik von Sekundärprodukten mittels HPLC/ELSD und HPLC/PB-MS

    Rehbock, B., Ganßer, D. & Berger, R. G., 1998, In: Lebensmittelchemie. 52, p. 18-19

    Research output: Contribution to journal › Article › Research

  21. Published

    Lichtstreudetektor (ELSD)-Kopplungen in der Lebensmittel- und Bioanalytik

    Onken, J., Rehbock, B., El-Saharty, Y. S. & Berger, R. G., 1998, In: GIT-Laborfachzeitschrift. 18, p. 84-85

    Research output: Contribution to journal › Article › Research

  22. Published

    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. 144-152

    Research output: Contribution to journal › Article › Research

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