Search Results - "Krings, U."

Biokatalytische Entstehung von Sesquiterpenoiden by Püth, Nils, Berger, R. G., Krings, U., Ersoy, F.

“…Aromastoffe spielen eine Schlüsselrolle in der Lebensmittelindustrie und bei der Kaufentscheidung der Verbraucher. Dabei achten Kunden verstärkt auf die…”
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Biotechnological Production of Fungal Colorants by Bergmann, Pia, Berger, R. G., Ersoy, F., Krings, U.

“…Da eine globale Transformation in Richtung zirkulärer Bioökonomie auf nachhaltige Prozesse und umweltfreundliche Produkte angewiesen ist, werden in dieser…”
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Isolation and analysis of vitamin B12 from plant samples by Nakos, M., Pepelanova, I., Beutel, S., Krings, U., Berger, R.G., Scheper, T.

“…•A new assay procedure was developed and evaluated for determination of vitamin B12.•Vitamin B12 was quantified in a range of matrices.•Hippophae rhamnoides…”
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Expression, purification and activity assay of a patchoulol synthase cDNA variant fused to thioredoxin in Escherichia coli by Hartwig, S., Frister, T., Alemdar, S., Li, Z., Krings, U., Berger, R.G., Scheper, T., Beutel, S.

“…•Variant patchoulol synthase (PTS) from P. cablin cloned, sequenced, and expressed.•Fusion to thioredoxin and codon-optimization improved soluble expression in…”
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Antioxidant activity of some roasted foods by Krings, U, Berger, R.G

“…The antioxidative potential of ethanolic extracts from roasted wheat germ was compared with extracts from other roasted food. Among the cereal products,…”
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Biotechnological production of flavours and fragrances by Krings, U, Berger, R.G

“…The biotechnological generation of natural aroma compounds is rapidly expanding. Aroma chemicals, such as vanillin, benzaldehyde (bitter almond, cherry) and…”
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A bioluminescence biosensor for 2,4‐dinitrotoluene by Prante, M., Ude, C., Meyer, M., Raddatz, L., Krings, U., John, G. T., Belkin, S., Scheper, T.

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Volatiles responsible for the seasoning-like flavour of cell cultures of Laetiporus sulphureus by Krings, U, Grimrath, A, Schindler, S, Berger, R.G

“…The basidiomycete Laetiporus sulphureus (the edible ‘chicken mushroom') imparted a strong seasoning odour when grown on a substrate containing wheat gluten as…”
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Phenyl propenoic side chain degradation of ferulic acid by Pycnoporus cinnabarinus — elucidation of metabolic pathways using [5- 2H]-ferulic acid by Krings, U., Pilawa, S., Theobald, C., Berger, R.G.

“…The white-rot fungus Pycnoporous cinnabarinus (DMS-1184) was submerged cultured for 22 days under controlled conditions in a bioreactor. After 6, 9, and 15…”
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Genetic and molecular analyses of key loci involved in self incompatibility and floral scent in roses by Debener, T, Bretzke, M, Dreier, K, Spiller, M, Linde, M, Kaufmann, H, Berger, R.G, Krings, U

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A comparative study on the disintegration of filamentous fungi by Taubert, J, Krings, U, Berger, R.G

“…Different methods for cell disintegration were tested for their efficacy on filamentous fungi, including percussion grinding, homogenization using an…”
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Degradation of [ 2H]phenylalanine by the basidiomycete Ischnoderma benzoinum by Krings, Ulrich, Hinz, Martin, Berger, Ralf G.

“…The basidiomycete Ischnoderma benzoinum was submerged cultured for 14 days in a 21 bioreactor. After 4 days of cultivation the growth medium was supplemented…”
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Performance of a Novel dioxygenase of pleurotus sapidus to generate terpene-derived flavours by Krings, U., Berger, R.G.

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Bioconversion of (+)-valencene in submerged cultures of the ascomycete Chaetomium globosum by KASPERA, Rudiger, KRINGS, Ulrich, NANZAD, Tsevegsuren, BERGER, Ralf G

“…Submerged cultures of the ascomycete Chaetomium globosum oxidised the exogenous sesquiterpene (+)-valencene to nootkatone via the stereoselective generation of…”
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Influence of oil-in-water emulsion characteristics on initial dynamic flavour release by Rabe, Swen, Krings, Ulrich, Berger, Ralf G

“…Properties of oil‐in‐water (O/W) emulsions affecting initial dynamic flavour release were studied in real time considering mouth conditions. Aroma molecules…”
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In Vivo ESR Spin Trapping Detection of Carbon-Centered α-Farnesene Radicals by Krings, Ulrich, Andersen, Mogens L, Berger, Ralf G

“…Lyophilisates of the ascomycetes Penicillium solitum and Aspergillus niger converted α-farnesene to 7-hydroxyfarnesene as the major product. The radical…”
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Dynamic flavour release from Miglyol/water emulsions: modelling and validation by Rabe, Swen, Krings, Ulrich, Berger, Ralf G.

“…The initial dynamic flavour release from Miglyol/water emulsions was modelled. Modelling was merely based on theoretical physicochemical data of flavour…”
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Characteristic Volatiles from Young and Aged Fruiting Bodies of Wild Polyporus sulfureus (Bull.:Fr.) Fr by Wu, Shimin, Zorn, Holger, Krings, Ulrich, Berger, Ralf G

“…The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr. growing on oak trees were isolated by continuous liquid−liquid…”
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Odor-Active Alcohols from the Fungal Transformation of α-Farnesene by Krings, Ulrich, Hardebusch, Björn, Albert, Dieter, Berger, Ralf G, Maróstica, Mario, Pastore, Glaucia M

“…Submerged microbial cultures were screened for their potential to oxifunctionalize α-farnesene. The major oxidation product in all transforming cultures,…”
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Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr by Wu, Shimin, Krings, Ulrich, Zorn, Holger, Berger, Ralf G.

“…The volatile compounds from the fruiting bodies of wild Fistulina hepatica (Schaeffer: Fr.) Fr. were isolated by continuous liquid liquid extraction (CLLE),…”
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