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au.\*:("BERGER, Ralf G")

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Results 1 to 25 of 52

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Biotechnology of flavours―the next generationBERGER, Ralf G.Biotechnology letters. 2009, Vol 31, Num 11, pp 1651-1659, issn 0141-5492, 9 p.Article

In situ recovery of the aroma compound perillene from stirred-tank cultured Pleurotus ostreatus using gas stripping and adsorption on polystyreneKRINGS, Ulrich; BERGER, Ralf G.Biotechnology letters. 2008, Vol 30, Num 8, pp 1347-1351, issn 0141-5492, 5 p.Article

Dynamics of sterols and fatty acids during UV-B treatment of oyster mushroomKRINGS, Ulrich; BERGER, Ralf G.Food chemistry. 2014, Vol 149, pp 10-14, issn 0308-8146, 5 p.Article

Dynamic flavour release from Miglyol/water emulsions: modelling and validationRABE, Swen; KRINGS, Ulrich; BERGER, Ralf G et al.Food chemistry. 2004, Vol 84, Num 1, pp 117-125, issn 0308-8146, 9 p.Article

Thin layer high vacuum distillation to isolate the flavor of high-fat foodKRINGS, Ulrich; BANAVARA, Dattatreya S; BERGER, Ralf G et al.European food research & technology (Print). 2003, Vol 217, Num 1, pp 70-73, issn 1438-2377, 4 p.Article

Escherichia coli as a production host for novel enzymes from basidiomycotaZELENA, Katerina; EISELE, Nadine; BERGER, Ralf G et al.Biotechnology advances. 2014, Vol 32, Num 8, pp 1382-1395, issn 0734-9750, 14 p.Article

Single-run analysis of vitamin D photoproducts in oyster mushroom (Pleurotus ostreatus) after UV-B treatmentWITTIG, Maximilian; KRINGS, Ulrich; BERGER, Ralf G et al.Journal of food composition and analysis (Print). 2013, Vol 31, Num 2, pp 266-274, issn 0889-1575, 9 p.Article

A labeling study on the formation of perillene by submerged cultured oyster mushroom, Pleurotus ostreatusKRINGS, Ulrich; HAPETTA, Darius; BERGER, Ralf G et al.Applied microbiology and biotechnology. 2008, Vol 78, Num 3, pp 533-541, issn 0175-7598, 9 p.Article

In Vivo ESR Spin Trapping Detection of Carbon-Centered α-Farnesene RadicalsKRINGS, Ulrich; ANDERSEN, Mogens L; BERGER, Ralf G et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 12, pp 4333-4339, issn 0021-8561, 7 p.Article

Scale-up of natural product formation and isolationBERGER, Ralf G; SCHEPER, Thomas; SCHÜGERL, Kari et al.Molecular nutrition & food research (Print). 2005, Vol 49, Num 8, pp 732-743, issn 1613-4125, 12 p.Article

Influence of oil-in-water emulsion characteristics on initial dynamic flavour releaseRABE, Swen; KRINGS, Ulrich; BERGER, Ralf G et al.Journal of the science of food and agriculture. 2003, Vol 83, Num 11, pp 1124-1133, issn 0022-5142, 10 p.Article

Detection of feruloyl- and cinnamoyl esterases from basidiomycetes in the presence of interfering laccaseHAASE-ASCHOFF, Paul; LINKE, Diana; BERGER, Ralf G et al.Bioresource technology. 2013, Vol 130, pp 231-238, issn 0960-8524, 8 p.Article

Nootkatone-a biotechnological challengeFRAATZ, Marco A; BERGER, Ralf G; ZORN, Holger et al.Applied microbiology and biotechnology. 2009, Vol 83, Num 1, pp 35-41, issn 0175-7598, 7 p.Article

Bioconversion of β-myrcene to perillene by Pleurotus ostreatusKRINGS, Ulrich; HAPETTA, Darius; BERGER, Ralf G et al.Biocatalysis and biotransformation (Print). 2008, Vol 26, Num 4, pp 288-295, issn 1024-2422, 8 p.Article

In vitro study of the influence of physiological parameters on dynamic in-mouth flavour release from liquidsRABE, Swen; KRINGS, Ulrich; BERGER, Ralf G et al.Chemical senses. 2004, Vol 29, Num 2, pp 153-162, issn 0379-864X, 10 p.Article

Raspberry ketone from submerged cultured cells of the basidiomycete Nidula niveo-tomentosaBÖKER, Andreas; FISCHER, Manuela; BERGER, Ralf G et al.Biotechnology progress. 2001, Vol 17, Num 3, pp 568-572, issn 8756-7938Article

Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauceNEUSER, Frauke; ZORN, Holger; BERGER, Ralf G et al.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 12, pp 6191-6195, issn 0021-8561Article

Pyruvate decarboxylase catalysed formation of terpenoid α-hydroxy ketonesZORN, Holger; SCHÜLER, Martin; BERGER, Ralf G et al.Biocatalysis and biotransformation (Print). 2003, Vol 21, Num 6, pp 341-347, issn 1024-2422, 7 p.Article

Aroma development in high pressure treated beef and chicken meat compared to raw and heat treatedSCHINDLER, Sabrina; KRINGS, Ulrich; BERGER, Ralf G et al.Meat science. 2010, Vol 86, Num 2, pp 317-323, issn 0309-1740, 7 p.Article

Separation of Extracellular Esterases from Pellet Cultures of the Basidiomycete Pleurotus sapidus by Foam FractionationLINKE, Diana; NIMTZ, Manfred; BERGER, Ralf G et al.Journal of the American Oil Chemists' Society. 2009, Vol 86, Num 5, pp 437-444, issn 0003-021X, 8 p.Article

Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepaticaSHIMIN WU; ZORN, Holger; KRINGS, Ulrich et al.Flavour and fragrance journal. 2007, Vol 22, Num 1, pp 53-60, issn 0882-5734, 8 p.Article

Bioconversion of (+)-valencene in submerged cultures of the ascomycete Chaetomium globosumKASPERA, Rudiger; KRINGS, Ulrich; NANZAD, Tsevegsuren et al.Applied microbiology and biotechnology. 2005, Vol 67, Num 4, pp 477-483, issn 0175-7598, 7 p.Article

Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powderKRINGS, Ulrich; ZELENA, Kateryna; SHIMIN WU et al.European food research & technology (Print). 2006, Vol 223, Num 5, pp 675-681, issn 1438-2377, 7 p.Article

Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer Fr.) FrSHIMIN WU; KRINGS, Ulrich; ZORN, Holger et al.Food chemistry. 2005, Vol 92, Num 2, pp 221-226, issn 0308-8146, 6 p.Article

Volatile flavours in raw egg yolk of hens fed on different dietsPLAGEMANN, Ina; ZELENA, Kateryna; KRINGS, Ulrich et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 11, pp 2061-2065, issn 0022-5142, 5 p.Article

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