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

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

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

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

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

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

Initial dynamic flavour release from sodium chloride solutionsRABE, Swen; KRINGS, Ulrich; BERGER, Ralf Günter et al.European food research & technology (Print). 2004, Vol 218, Num 1, pp 32-39, issn 1438-2377, 8 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

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

A dioxygenase of Pleurotus sapidus transforms (+)-valencene regio-specifically to (+)-nootkatone via a stereo-specific allylic hydroperoxidationKRÜGENER, Sven; KRINGS, Ulrich; ZORN, Holger et al.Bioresource technology. 2010, Vol 101, Num 2, pp 457-462, issn 0960-8524, 6 p.Article

In vitro DNA-protective activity of roasted wheat germ and fractions thereofKRINGS, Ulrich; JOHANSSON, Lena; ZORN, Holger et al.Food chemistry. 2006, Vol 97, Num 4, pp 712-718, issn 0308-8146, 7 p.Article

Biotransformation of γ-terpinene using Stemphylium botryosum (Wallroth) yields p-mentha-1,4-dien-9-ol, a novel odorous monoterpenolKRINGS, Ulrich; BRAUER, Bianca; KASPERA, Rüdiger et al.Biocatalysis and biotransformation (Print). 2005, Vol 23, Num 6, pp 457-463, issn 1024-2422, 7 p.Article

Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull. Fr.) FrSHIMIN WU; ZORN, Holger; KRINGS, Ulrich et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 11, pp 4524-4528, issn 0021-8561, 5 p.Article

Pleurotus species convert monoterpenes to furanoterpenoids through 1,4-endoperoxidesKRÜGENER, Sven; SCHAPER, Carmen; KRINGS, Ulrich et al.Bioresource technology. 2009, Vol 100, Num 11, pp 2855-2860, issn 0960-8524, 6 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

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

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

Crosses between monokaryons of Pleurotus sapidus or Pleurotus florida show an improved biotransformation of (+)-valencene to (+)-nootkatoneOMARINI, Alejandra B; PLAGEMANN, Ina; SCHIMANSKI, Silke et al.Bioresource technology. 2014, Vol 171, pp 113-119, issn 0960-8524, 7 p.Article

Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)SCHINDLER, Sabrina; WITTIG, Maximilian; ZELENA, Kateryna et al.Food chemistry. 2011, Vol 128, Num 2, pp 330-337, issn 0308-8146, 8 p.Article

Improved monoterpene biotransformation with Penicillium sp. by use of a closed gas loop bioreactorPESCHECK, Michael; MIRATA, Marco Antonio; BRAUER, Bianca et al.Journal of industrial microbiology & biotechnology. 2009, Vol 36, Num 6, pp 827-836, issn 1367-5435, 10 p.Article