Unsere Publikationen
2021
Krahe, NK., Berger, R. G., Kahlert, L., & Ersoy, F. (2021). Co‐Oxidative Transformation of Piperine to Piperonal and 3,4‐Methylenedioxycinnamaldehyde by a Lipoxygenase from Pleurotus sapidus. CHEMBIOCHEM, 22(19), 2857-2861. https://doi.org/10.1002/cbic.202100183
Krahe, N.-K. (2021). Intraspezifische Variabilität alkenspaltender Enzymaktivitäten in monokaryotischen und dikaryotischen Stämmen von Pleurotus sapidus. [Dissertation, Gottfried Wilhelm Leibniz Universität Hannover]. Leibniz Universität Hannover. https://doi.org/10.15488/11610
Krahe, N. K., Berger, R. G., Witt, M., Zorn, H., Omarini, A. B., & Ersoy, F. (2021). Monokaryotic Pleurotus sapidus Strains with Intraspecific Variability of an Alkene Cleaving DyP-Type Peroxidase Activity as a Result of Gene Mutation and Differential Gene Expression. International Journal of Molecular Sciences, 22(3), Artikel 1363. https://doi.org/10.3390/ijms22031363
Püth, N., Ersoy, F., Krings, U., & Berger, R. G. (2021). Sesquiterpene Cyclases from the Basidiomycete Cerrena unicolor. CATALYSTS, 11(11), Artikel 1361. https://doi.org/10.3390/catal11111361
Rottmann, E. (2021). Analyse der Bildung und Wege zur Verminderung von Acrylamid in Kartoffelerzeugnissen. [Dissertation, Gottfried Wilhelm Leibniz Universität Hannover]. Leibniz Universität Hannover. https://doi.org/10.15488/11152
Rottmann, E., Krings, U., Berger, R. G., & Hauke, K. F. (2021). Enzymatic acrylamide mitigation in French fries: An industrial-scale case study. FOOD CONTROL, 123, Artikel 107739. https://doi.org/10.1016/j.foodcont.2020.107739
Rottmann, E., Fohrer, J., Krings, U., Berger, R. G., & Volkmann, K. (2021). Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying. Current Research in Food Science, 4, 262-269. https://doi.org/10.1016/j.crfs.2021.04.005
Schulze, H., Hornbacher, J., Wasserfurth, P., Reichel, T., Günther, T., Krings, U., Krüger, K., Hahn, A., Papenbrock, J., & Schuchardt, J. P. (2021). Immunomodulating effect of the consumption of watercress (Nasturtium officinale) on exercise-induced inflammation in humans. Foods, 10(8), Artikel 1774. https://doi.org/10.3390/foods10081774
