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Biotechnology of Natural Products Section

Organisational unit: Section/Division

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Publications

  1. 2011
  2. Published

    Antioxidants in food: Mere myth or magic medicine?

    Berger, R. G., Lunkenbein, S., Ströhle, A. & Hahn, A., 7 Nov 2011, In: Critical Reviews in Food Science and Nutrition. 52, 2, p. 162-171 10 p.

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

  3. Published

    Analysis of Car-3-en-5-hydroperoxide

    Lehnert, N., Krings, U. & Berger, R. G., 1 Sept 2011, In: Natural product communications. 6, 9, p. 1217-1220 4 p.

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

  4. Published

    PsoP1, a milk-clotting aspartic peptidase from the basidiomycete fungus Piptoporus soloniensis

    El-Baky, H. A., Linke, D., Nimtz, M. & Berger, R. G., 22 Aug 2011, In: Journal of Agricultural and Food Chemistry. 59, 18, p. 10311-10316 6 p.

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

  5. Published

    Heterologous expression, refolding and characterization of a salt activated subtilase from Pleurotus ostreatus

    Eisele, N., Linke, D., Nimtz, M. & Berger, R. G., 24 Jun 2011, In: Process biochemistry. 46, 9, p. 1840-1846 7 p.

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

  6. Published

    Bioconversion of car-3-ene by a dioxygenase of Pleurotus sapidus

    Lehnert, N., Krings, U., Sydes, D., Wittig, M. & Berger, R. G., 23 Jun 2011, In: Journal of biotechnology. 159, 4, p. 329-335 7 p.

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

  7. Published

    Volatile flavours in raw egg yolk of hens fed on different diets

    Plagemann, I., Zelena, K., Krings, U. & Berger, R. G., 20 May 2011, In: Journal of the Science of Food and Agriculture. 91, 11, p. 2061-2065 5 p.

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

  8. Published

    Vergleich analytischer und sensorischer Methoden zur Beurteilung der Geruchsminderungsleistung eines Festbettadsorbers

    Täffner, T., Schlegelmilch, M., Kleeberg, K., Schindler, S., Genske, D., Krings, U., Stegmann, R., Berger, R. G. & Niemeyer, B., 19 Apr 2011, In: Chemie-Ingenieur-Technik. 83, 6, p. 840-850 11 p.

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

  9. Published

    Biotransformation lignocellulosehaltiger Substrate zu natürlichen Aromastoffen durch Basidiomyceten

    Bosse, A. K., Fraatz, M. A., Berger, R. G. & Zorn, H., 2 Apr 2011, In: Lebensmittelchemie. 65, 2, p. 32-33

    Research output: Contribution to journal › Meeting Abstract › Research

  10. Published

    Charakterisierung einer neuartigen Oxygenase aus Pleurotus sapidus

    K., S., Fraatz, M. A., Riemer, S. J. L., Berger, R. G. & Zorn, H., 2 Apr 2011, In: Lebensmittelchemie. 65, 2, p. 32

    Research output: Contribution to journal › Meeting Abstract › Research

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

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