38 results on '"Berger, R.G."'
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2. Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams
3. FERMENTATION (INDUSTRIAL) | Production of Colors and Flavors
4. A labeling study to elucidate the biosynthesis of 4-(4-hydroxyphenyl)-butan-2-one (Raspberry Ketone) by Nidula niveo-tomentosa
5. From fermentation to white biotechnology: how microbial catalysts generate flavours
6. Contributor contact details
7. Verwendung einer immobilisierten p ‐Cumarsäuresterase zur Chlorogensäurenminderung in aufgebrühtem Kaffee
8. Herstellung natürlicher Aromastoffe durch monokaryotische Stämme von Pleurotus sapidus unter Nutzung von Nebenströmen der Citrus‐verarbeitenden Industrie
9. Microbial transformation of ?-caryophyllene and longifolene by wolfiporia extensa
10. Degradation of α-pinene oxide and [ [formula omitted]]-2,5,6-trimethyl-hept-(2 E)-enoic acid by Pseudomonas fluorescens NCIMB 11761
11. FERMENTATION (INDUSTRIAL) | Colours/Flavours Derived by Fermentation
12. GENESIS OF AROMA COMPOUNDS IN PHOTOTROPHIC CELL CULTURE OF GRAPEFRUIT, CITRUS PARADISI CV. WHITE MARSH
13. THE IMPACT OF DEALCOHOLIZATION ON THE FLAVOUR OF WINE-RELATING CONCENTRATION OF AROMA COMPOUNDS TO SENSORY DATA USING PLS ANALYSIS
14. Separation and determination of molecular masses of histone H1 subtypes from calf thymus
15. Antioxidant activity of some roasted foods
16. Phenyl propenoic side chain degradation of ferulic acid by Pycnoporus cinnabarinus — elucidation of metabolic pathways using [5- 2H]-ferulic acid
17. Effects of R-(+)-limonene on submerged cultures of the terpene transforming basidiomycete Pleurotus sapidus
18. Multiple male reproductive morphs in the invasive round goby (Apollonia melanostoma)
19. Microbial sources of flavour components
20. GENESIS OF AROMA COMPOUNDS IN PHOTOTROPHIC CELL CULTURE OF GRAPEFRUIT, CITRUS PARADISI CV. WHITE MARSH
21. Expression, purification and activity assay of a patchoulol synthase cDNA variant fused to thioredoxin in Escherichia coli
22. Determination of the rheologic behavior of fermentation broth in biogas plants
23. Performance of a Novel dioxygenase of pleurotus sapidus to generate terpene-derived flavours
24. GENETIC AND MOLECULAR ANALYSES OF KEY LOCI INVOLVED IN SELF INCOMPATIBILITY AND FLORAL SCENT IN ROSES
25. Degradation of α-pinene oxide and [2H7]-2,5,6-trimethyl-hept-(2E)-enoic acid by Pseudomonas fluorescens NCIMB 11761
26. A comparative study on the disintegration of filamentous fungi
27. Efficient generation of 2E-hexenal by a hydroperoxide lyase from mung bean seedlings
28. Chemical phosphorylation of the peptides GGXA (X = S, T, Y): an evaluation of different chemical approaches
29. Conversion of myrcene by submerged cultured basidiomycetes
30. Foaming of proteins: New prospects for enzyme purification processes
31. Re-examination of the fatty acid composition Biota orientalis seed oil by gas chromatograhy—mass spectrometry of the picolinyl ester derivatives
32. FUNGAL FORMATION OF RASPBERRY KETONE DIFFERS FROM THE PATHWAY IN PLANT CELL CULTURE.
33. A Two-Level Aggregation-Based Newton-Krylov-Schwarz Method for Hydrology
34. Retractable-magnet hybrid undulator
35. Efficient generation of 2 E-hexenal by a hydroperoxide lyase from mung bean seedlings
36. Degradation of α-pinene oxide and [<F>2H7</F>]-2,5,6-trimethyl-hept-(2E)-enoic acid by Pseudomonas fluorescens NCIMB 11761
37. Fruits and Vegetables of Modernate Climate
38. Zur Effizienz der Anreicherung und Isolierung von Oxidoreduktasen mit Hilfe der Zerschäumungsanalyse
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