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8 matching references were found.

Krings U.; Hardebusch B.; Albert D.; Berger R.G.; Marostica M.Jr.; Pastore G.M., Odor-active alcohols from the fungal transformation of alpha-farnesene, J. Agric. Food Chem., 2006, 54, 24, 9079-9084, https://doi.org/10.1021/jf062089j . [all data]

Mitova, M.; Taskova, R.; Popov, S.; Berger, R.G.; Krings, U.; Handjieva, N., GC/MS Analysis of some bioactive constituents from Carthamus lanatus L., Z. Naturforsch. C:, 2003, 58c, 697-703. [all data]

Wu, S.; Krings, U.; Zorn, H.; Berger, R.G., Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr., Food Chem., 2005, 92, 2, 221-226, https://doi.org/10.1016/j.foodchem.2004.07.013 . [all data]

Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Characteristic Volatiles from Young and Aged Fruiting Bodies of Wild Polyporus sulfureus (Bull.:Fr.) Fr., J. Agric. Food Chem., 2005, 53, 11, 4524-4528, https://doi.org/10.1021/jf0478511 . [all data]

Wu, S.; Zorn, H.; Krings, U.; Berger, R.G., Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica, Flavour Fragr. J., 2007, 22, 1, 53-60, https://doi.org/10.1002/ffj.1758 . [all data]

Krings, U.; Banavara, D.S.; Berger, R.G., Thin layer high vacuum distillation to isolate the flavor of high-fat food, Eur. Food Res. Technol., 2003, 217, 1, 70-73, https://doi.org/10.1007/s00217-003-0700-9 . [all data]

Krings, U.; Zelena, K.; Wu, S.; Berger, R.G., Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder, Eur. Food Res. Technol., 2006, 223, 5, 675-681, https://doi.org/10.1007/s00217-006-0252-x . [all data]

Krings, U.; Brauer, B.; Kaspera, R.; Berger, R.G., Biotransformation of gamma-terpinene using Stemphylium botryosum (Wallroth) yields p-mentha-1,4-dien-9-ol, a novel odorous monoterpenol, Biocatal. Biotransform., 2005, 23, 6, 457-463, https://doi.org/10.1080/10242420500444267 . [all data]