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Biotechnology of Natural Products Section

Organisational unit: Section/Division

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Publications

  1. 1995
  2. Published

    A sesquiterpene alcohol from streptomyces citreus cbs 109.60

    GanβEr, D., Pollak, F. C. & Berger, R. G., Nov 1995, In: Journal of natural products. 58, 11, p. 1790-1793 4 p.

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

  3. Published

    Plant impact volatiles from higher fungi: a biotechnological perspective?

    Krings, U., Abraham, B. & Berger, R. G., 1 Sept 1995, In: Perfumer & Flavorist. 20, p. 79-86

    Research output: Contribution to journal › Article › Research

  4. Published

    Porous polymers for fixed bed adsorption of aroma compounds in fermentation processes

    Krings, U. & Berger, R. G., Jan 1995, In: Biotechnology Techniques. 9, 1, p. 19-24 6 p.

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

  5. Published

    Aroma biotechnology

    Berger, R. G., 1995, Berlin [u.a.]: Springer Nature.

    Research output: Book/Report › Monograph › Research

  6. Published

    Influence of Lactic Acid Bacteria on Aroma Compo¬nents of Wheat Bread

    Wiese, B. G., Berger, R. G. & Diekmann, H., 1995, In: Bioengineering : Forschung + Praxis ; Zeitschrift für alle Gebiete der Biotechnologie. 11

    Research output: Contribution to journal › Article › Research

  7. 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

  8. Published

    The browning of wheat germ preparations: II. Non-enzymatic processes

    El-Zeany, B. A., Tawakkol, M. S., Shehata, M. A. & Berger, R. G., 1995, In: Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL). 17, p. 135-138

    Research output: Contribution to journal › Article › Research

  9. 1994
  10. Published

    Higher Fungi for Generating Aroma Components through Novel Biotechnologies

    Abraham, B. G. & Berger, R. G., 1 Oct 1994, In: Journal of Agricultural and Food Chemistry. 42, 10, p. 2344-2348 5 p.

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

  11. Published

    Oxyfunctionalization of ɑ- and β-Pinene by Selected Basidiomycetes

    Busmann, D. & Berger, R. G., Oct 1994, In: Zeitschrift fur Naturforschung - Section C Journal of Biosciences. 49, 9-10, p. 545-552 8 p.

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

  12. Published

    Conversion of myrcene by submerged cultured basidiomycetes

    Busmann, D. & Berger, R. G., 15 Sept 1994, In: Journal of biotechnology. 37, 1, p. 39-43 5 p.

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

  13. 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 journal › Article › Research › peer review

  14. Published

    Localization of lipolytic and esterolytic activities of Tyromyces sambuceus, a 4-decanolide-producing basidiomycete

    Hädrich-Meyer, S. & Berger, R. G., 1 Apr 1994, In: Applied Microbiology and Biotechnology. 41, 2, p. 210-214 5 p.

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

  15. Published

    Adsorbentien für die Gewinnung von Aromastoffen aus wässrigen Lösungen-Screening geeigneter adsorptiver Materialien mit einer Modellaromalösung

    Krings, U. & Berger, R. G., 1994, In: Lebensmittelchemie. 48, p. 77 1 p.

    Research output: Contribution to journal › Article › Research

  16. Published

    Bioconversion of terpenoid hydrocarbons by basidiomycetes

    Busmann, D. & Berger, R. G., 1994, Trends in flavour research: proceedings of the 7th Weurman Flavour Research Symposium, Noordwijkerhout, The Netherlands, 15-18 June, 1993. Amsterdam: Elsevier, p. 503-507

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

  17. Published

    Biotechnologische Produktion von Aromastoffen durch Basidiomyceten

    Abraham, B., Krings, U. & Berger, R. G., 1994, In: GIT-Laborfachzeitschrift. 38, p. 370-375

    Research output: Contribution to journal › Article › Research

  18. Published

    Biotechnologische Produktion von natürlichen Aromastoffen durch Speisepilze (Klasse Basidiomyceten)

    Abraham, B. & Berger, R. G., 1994, In: Lebensmittelchemie. 48, p. 77 1 p.

    Research output: Contribution to journal › Article › Research

  19. Published

    Chemische und sensorische Veränderungen des Aromas bei der Entalkoholisierung von Wein

    Fischer, U. & Berger, R. G., 1994, In: Lebensmittelchemie. 48, p. 81 1 p.

    Research output: Contribution to journal › Article › Research

  20. Published

    Coleonéma album: In vitro culture and the production of essential oils

    Reil, G., Akkan, Z. & Berger, R. G., 1994, Medicinal and Aromatic Plants V. p. 157-169

    Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research

  21. Published

    Geosmin production by Streptomyces depending on different growth parameters

    Pollak, F. C. & Berger, R. G., 1994, In: Bioengineering : Forschung + Praxis ; Zeitschrift für alle Gebiete der Biotechnologie. 10, p. 218 1 p.

    Research output: Contribution to journal › Article › Research

  22. Published

    Oakmoss impact volatiles generated by a basidiomycete of the genus polyporus

    Abraham, B., Berger, R. G. & Schulz, H., 1994, In: Flavour and fragrance journal. 9, 5, p. 265-268 4 p.

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

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