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5 matching references were found.

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]

Zorn, H.; Schüler, M.; Berger, R.G., Pyruvate decarboxylase catalysed formation of terpenoid α-hydroxy ketones, Biocatal. Biotransform., 2003, 21, 6, 341-347, https://doi.org/10.1080/10242420310001630173 . [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]

Neuser, F.; Zorn, H.; Berger, R.G., Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurence in sherry and soy sauce, J. Agric. Food Chem., 2000, 48, 12, 6191-6195, https://doi.org/10.1021/jf000535b . [all data]