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

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Generation of 4-vinylguaiacol through a novel high-affinity ferulic acid decarboxylase to obtain smoke flavours without carcinogenic contaminants von Detering, Thorben, Mundry, Katharina, Berger, Ralf G

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High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties von Palanisamy, Megala, Franke, Knut, Berger, Ralf G, Heinz, Volker, Töpfl, Stefan

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Influence of iota carrageenan addition on the properties of soya protein meat analogues von Palanisamy, Megala, Töpfl, Stefan, Aganovic, Kemal, Berger, Ralf G.

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Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures von Palanisamy, Megala, Töpfl, Stefan, Berger, Ralf G., Hertel, Christian

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Dynamics of sterols and fatty acids during UV-B treatment of oyster mushroom von Krings, Ulrich, Berger, Ralf G.

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Biotechnology of flavours—the next generation von Berger, Ralf G

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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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A DyP-Type Peroxidase of Pleurotus sapidus with Alkene Cleaving Activity von Krahe, Nina-Katharina, Berger, Ralf G, Ersoy, Franziska

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Co-Immobilization of RizA Variants with Acetate Kinase for the Production of Bioactive Arginyl Dipeptides von Bordewick, Sven, Berger, Ralf G., Ersoy, Franziska

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A three-enzyme-system to degrade curcumin to natural vanillin von Esparan, Vida, Krings, Ulrich, Struch, Marlene, Berger, Ralf G

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Mycelium vs. Fruiting Bodies of Edible Fungi-A Comparison of Metabolites von Berger, Ralf G, Bordewick, Sven, Krahe, Nina-Katharina, Ersoy, Franziska

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An immobilized fungal chlorogenase rapidly degrades chlorogenic acid in a coffee beverage without altering its sensory properties von Siebert, Mareike, Detering, Thorben, Berger, Ralf G.

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Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee von Siebert, Mareike, Berger, Ralf G., Nieter, Annabel

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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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Feruloyl esterases from Schizophyllum commune to treat food industry side-streams von Nieter, Annabel, Kelle, Sebastian, Linke, Diana, Berger, Ralf G.

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Enzymatic hydrolysis of kaempferol 3‐O‐(2‴‐O‐sinapoyl‐β‐sophoroside), the key bitter compound of rapeseed (Brassica napus L.) protein isolate von Siebert, Mareike, Krings, Ulrich, Günther, Thorben, Fragalas, Apostolos, Berger, Ralf G

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Single-run analysis of vitamin D photoproducts in oyster mushroom (Pleurotus ostreatus) after UV-B treatment von Wittig, Maximilian, Krings, Ulrich, Berger, Ralf G.

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Salt Taste Enhancing l‑Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota von Harth, Lisa, Krah, Ulrike, Linke, Diana, Dunkel, Andreas, Hofmann, Thomas, Berger, Ralf G

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Monokaryotic Pleurotus sapidus Strains with Intraspecific Variability of an Alkene Cleaving DyP-Type Peroxidase Activity as a Result of Gene Mutation and Differential Gene Expressi... von Krahe, Nina-Katharina, Berger, Ralf G, Witt, Martin, Zorn, Holger, Omarini, Alejandra B, Ersoy, Franziska

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