Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability von Berger, Ralf Günter

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PsoP1, a Milk-Clotting Aspartic Peptidase from the Basidiomycete Fungus Piptoporus soloniensis von El-Baky, Hassan Abd, Linke, Diana, Nimtz, Manfred, Berger, Ralf Günter

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Improvement in the Stability and Enzymatic Activity of Pleurotus sapidus Lipoxygenase Dissolved in Natural Deep Eutectic Solvents (NADESs) von Garbe, Maria, Lehmann, Leander Tom, Berger, Ralf Günter, Ersoy, Franziska

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Hydrolysis of Wheat Gluten by Combining Peptidases of Flammulina velutipes and Electrodialysis von Giesler, Lucienne, Linke, Diana, Rabe, Swen, Appel, Daniel, Berger, Ralf Günter

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Production of natural colorants by liquid fermentation with Chlorociboria aeruginascens and Laetiporus sulphureus and prospective applications von Zschätzsch, Marlen, Steudler, Susanne, Reinhardt, Olena, Bergmann, Pia, Ersoy, Franziska, Stange, Stephanie, Wagenführ, André, Walther, Thomas, Berger, Ralf Günter, Werner, Anett

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Highly Variable Pharmacokinetics of Tyramine in Humans and Polymorphisms in OCT1, CYP2D6, and MAO-A von Rafehi, Muhammad, Faltraco, Frank, Matthaei, Johannes, Prukop, Thomas, Jensen, Ole, Grytzmann, Aileen, Blome, Felix G., Berger, Ralf Günter, Krings, Ulrich, Vormfelde, Stefan V., Tzvetkov, Mladen V., Brockmöller, Jürgen

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Heterologous expression of the msp2 gene from Marasmius scorodonius von Zelena, Kateryna, Zorn, Holger, Nimtz, Manfred, Berger, Ralf Günter

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Bio-mediated generation of food flavors – Towards sustainable flavor production inspired by nature von Bel-Rhlid, Rachid, Berger, Ralf Günter, Blank, Imre

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Chemoenzymatic Synthesis of Aroma Active 5,6-Dihydro- and Tetrahydropyrazines from Aliphatic Acyloins Produced by Baker's Yeast von Kurniadi, Toshinari, Rhlid, Rachid Bel, Fay, Laurent-Bernard, Juillerat, Marcel-Alexandre, Berger, Ralf Günter

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Hydrolysis of chlorogenic acid in apple juice using a p‐coumaryl esterase of Rhizoctonia solani von Siebert, Mareike, Berger, Ralf Günter, Pfeiffer, Franziska

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Cover Image, Volume 99, Issue 14 von Siebert, Mareike, Berger, Ralf Günter, Pfeiffer, Franziska

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Improvement in the Stability and Enzymatic Activity of IPleurotus sapidus/I Lipoxygenase Dissolved in Natural Deep Eutectic Solvents von Garbe, Maria, Lehmann, Leander Tom, Berger, Ralf Günter, Ersoy, Franziska

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Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing step von Mokoonlall, Aryama, Pfannstiel, Jens, Struch, Marlene, Berger, Ralf Günter, Hinrichs, Jörg

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Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels von Mokoonlall, Aryama, Hippich, Malin, Struch, Marlene, Berger, Ralf Günter, Weiss, Jochen, Hinrichs, Jörg

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Improved monoterpene biotransformation with Penicillium sp. by use of a closed gas loop bioreactor von Pescheck, Michael, Mirata, Marco Antonio, Brauer, Bianca, Krings, Ulrich, Berger, Ralf Günter, Schrader, Jens

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Vergleich analytischer und sensorischer Methoden zur Beurteilung der Geruchsminderungsleistung eines Festbettadsorbers von Täffner, Tim, Schlegelmilch, Mirko, Kleeberg, Kim, Schindler, Sabrina, Genske, Dieter, Krings, Ulrich, Stegmann, Rainer, Berger, Ralf Günter, Niemeyer, Bernd

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Scent and Chemistry. The Molecular World of Odors. By Günther Ohloff, Wilhelm Pickenhagen and Philip Kraft von Berger, Ralf Günter

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Initial dynamic flavour release from sodium chloride solutions von Rabe, Swen, Krings, Ulrich, Berger, Ralf G nter

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Comparison of Analytic and Sensoric Methods on Evaluation of the Performance according to Odor Reduction von Täffner, Tim, Schlegelmilch, Mirko, Kleeberg, Kim, Schindler, Sabrina, Genske, Dieter, Krings, Ulrich, Stegmann, Rainer, Berger, Ralf Günter, Niemeyer, Bernd

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Vergleich analytischer und sensorischer Methoden zur Beurteilung der Geruchsminderungsleistung eines Festbettadsorbers von Täffner, Tim, Schlegelmilch, Mirko, Kleeberg, Kim, Schindler, Sabrina, Genske, Dieter, Krings, Ulrich, Stegmann, Rainer, Berger, Ralf Günter, Niemeyer, Bernd

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