Publikationen des Instituts für Lebensmittelchemie

F. Ersoy, Ph. Beinhorn, K. Schalk, K. A. Scherf, R. G. Berger, U. Krings (2023): A prolylpeptidase from Flammulina velutipes degrades celiac disease inducing peptides in grain flour samples,  Catalysts 2023, 13, 157-168
DOI: 10.3390/catal13010158

Sh. M. Afifi, E. M. Kabbash, R. G. Berger: U. Krings, T. Esatbeyoglu (2023): Comparative Untargeted Metabolic Profiling of Different Parts of Citrus sinensis Fruits via Liquid Chromatography–Mass Spectrometry Coupled with Multivariate Data Analyses to Unravel Authenticity,  Foods 2023, 12, 579
DOI: 10.3390/foods1203057

Berger, Ralf G.; Popper, Lutz (2022): Enzymatic degradation of bitter compounds in agroindustrial byproducts using Schizophyllum commune feruloyl esterase.,  EP3954777 A1 2022-02-16

F Bürger, M. Koch, M. A. Fraatz, A. B. Omarini, R. G. Berger, H. Zorn (2022): Production of an anise- and woodruff-like aroma by monokaryotic strains of Pleurotus sapidus grown on Citrus side streams,  Molecules 2022, 27, 651. doi.org/10.3390/molecules27030651

R. G. Berger, F. Ersoy (2022): Improved Foods using Enzymes from Basidiomycetes,  Processes 2022, 10, 726. doi.org/10.3390/pr10040726.

M. Grosse, V. Heuser, F. Ersoy, R. G. Berger, U. Krings (2022): Biogenesis of spiroketals by submerged cultured Trametes hirsuta,  Mycol. Prog. 2022, 21, 58-68. doi.org/10.1007/s11557-022-01798-w

S. Bordewick, R. G. Berger, F. Ersoy (2022): Co-Immobilization of RizA Variants with Acetate Kinase for the Production of Bioactive Arginyl Dipeptides,  Molecules 2022, 27, 4352-4365. doi.org/10.3390/molecules27144352

R. G. Berger, S. Bordewick, N.-K. Krahe, F. Ersoy (2022): Mycelium vs. Fruiting Bodies of Edible Fungi – A Comparison of Metabolites,  Microorganisms 2022, 10, 1379-1395. doi.org/10.3390/microorganisms10071379

P. Bergmann, M. Takenberg , C. Frank , M. Zschätzsch , A. Werner , R. G. Berger , F. Ersoy (2022): Cultivation of Inonotus hispidus in Stirred Tank and Wave Bag Bioreactors to Produce the Natural Colorant Hispidin,  Fermentation 2022, 8, 541-553. https://doi.org/10.3390/fermentation8100541

P. Bergmann, Ch. Frank, O. Reinhardt, M. Takenberg, A. Werner, R. G. Berger, F. Ersoy, M. Zschätzsch (2022): Pilot-scale Production of the Natural Colorant Laetiporic Acid, its Stability and Potential Applications,  Fermentation 2022, 8(12), 684-692
DOI: 10.3390/fermentation8120684

N.-K. Krahe; R.G. Berger; M. Witt; H. Zorn; A.B. Omarini; F. Ersoy (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. Int J Mol Sci 22(3):1363.

E. Rottmann; K. F. Hauke; U. Krings; R.G. Berger (2021): Enzymatic acrylamide mitigation in French fries – An industrial-scale case study. Food Control 123, 107739.

R. G. Berger, L. Popper (2021): Method for enzymatic degradation of bitter compounds in agroindustrial by-products,  EP 20190525.4 -1132.

L. Popper, R. G. Berger (2021): Verfahren zum Behandeln von Kaffeebohnen, sowie Kaffeebohne, die gemäß diesem Verfahren hergestellt wurde.,  DE 102019218199, A1 20210527, EP20209692.1-1105.

M. Siebert, U. Krings, T. Detering, A. Fragkalas, R. G. Berger (2021): Enzymatic Hydrolysis of Kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside), the Key Bitter Compound of Rapeseed (Brassica napus L.) Protein Isolate,  J. Sci. Food Agric. 2021, doi 10.1002/jsfa.11547

S. Bordewick, T.A. Mast, R.G. Berger, F. Ersoy (2021): Recombinant Production of Arginyl Dipeptides by L-Amino Acid Ligase RizA Coupled with ATP Regeneration,  Catalysts 2021, 11, 1290, doi.org/10.3390/catal11111290

N. Püth, F. Ersoy, U. Krings, R.G. Berger (2021): Sesquiterpene Cyclases from the Basidiomycete Cerrena unicolor.,  Catalysts 2021, 11, 1361, doi.org/10.3390/catal11111361

S. Bordewick, R.G. Berger, F. Ersoy (2021): Mutagenesis of the L-Amino Acid Ligase RizA Increased the Production of Bioactive Dipeptides.,  Catalysts 2021, 11, 1385, doi.org/10.3390/catal11111385

M. Zschätzsch, S. Steudler, O. Reinhardt, P. Bergmann, F. Ersoy, S. Stange, A. Wagenführ, Th. Walther, R. G. Berger, A. Werner (2021): Production of natural colorants by liquid fermentation with Chlorociboria aeruginascens and Laetiporus sulphureus and prospective applications,  Engineering in Life Sciences, 2021, doi: 10.1002/elsc.202000079.

E. Rottmann, K. Volkmann; J. Fohrer, U. Krings, R. G. Berger (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 2021, 4, 262–269, doi.org/10.1016/j.crfs.2021.04.005

F. Ersoy, R. G. Berger (2021): Blei zu Gold? Nebenströme der Lebensmittelindustrie zu Wertstoffen.,  Lebensmittelchemie 2021, 75, 42-45

T. Günther, L. Schoppe, F. Ersoy, R. G. Berger (2021): Alternative Routes for the Production of Natural 4-Vinylguaiacol from Sugar Beet Fiber Using Basidiomycetous Enzymes.,  Catalysts 2021, 11, 631. doi.org/10.3390/catal11050631

N.-K. Krahe, R. G. Berger, L. Kahlert, F. Ersoy (2021): Co-Oxidative Transformation of Piperine to Piperonal and 3,4-Methylenedioxycinnamaldehyde by a Lipoxygenase from Pleurotus sapidus,  ChemBioChem 2021, doi.org/10.1002/cbic.202100183

T. Detering; K. Mundry; R.G. Berger (2020): Generation of 4-vinylguaiacol through a novel high-affinity ferulic acid decarboxylase to obtain smoke flavours without carcinogenic contaminants. PLoS ONE 15(12): e0244290

N.-K. Krahe; R.G. Berger; F. Ersoy (2020): A DyP-Type Peroxidase of Pleurotus sapidus with Alkene Cleaving Activity. Molecules 25(7):1536.

F. Bürger, A. Omarini, N.K. Krahe, M.A. Fraatz, R.G. Berger, H. Zorn (2020): Herstellung natürlicher Aromastoffe durch monokaryotische Stämme von Pleurotus sapidus unter Nutzung von Nebenströmen der Citrus‐verarbeitenden Industrie, Lebensmittelchemie, 73 S1, 121

M. Grosse, Sh Wu, U. Krings, and R. G. Berger (2020): Formation of Decatrienones with a Pineapple-like Aroma from 1-13C-Acetate by Cell Cultures of the Birch Polypore, Fomitopsis betulina, J. Agric. Food Chem. 68(6), 1678–1683

N.-K. Krahe, R. G. Berger, F. Ersoy (2020): A DyP-Type Peroxidase of Pleurotus sapidus with Alkene Cleaving Activity, Molecules 25(7), 1536

S. Khalighi, R. G. Berger, F. Ersoy (2020): Cross-Linking of Wheat Bran Arabinoxylan by Fungal Laccases Yields Firm Gels, Processes 8(1), 36

S. Khalighi, R. G. Berger, F. Ersoy (2020): Cross-linking of fibrex gel by fungal laccase: gel rheological and structural characteristics, Processes 8(1), 16

M. Siebert, T. Detering, R.G. Berger (2020): Verwendung einer immobilisierten p‐Cumarsäuresterase zur Chlorogensäurenminderung in aufgebrühtem Kaffee, Lebensmittelchemie 2020, 73 S1, 111

N.‐K. Krahe, A. Nieter, R. G. Berger (2020): Alkenspaltende Aktivität von Pleurotus sapidus zur Gewinnung von natürlichen Aromastoffen, Lebensmittelchemie 2020, 73 S1, 126

S. Kroll, D. Iliew, M Große, R. G. Berger, A. Siebert-Raths (2020): Thermoplastic biocomposites based on agro waste materials: Wheat straw fibres and their effect on reinforcement, filling and odour formation, Bio-fibre Magazine, 5-6/2020

N.-K. Krahe, A. B. Omarini, H. Zorn, R. G. Berger (2020): Alkene cleavage activity of Pleurotus sapidus to obtain natural flavors, Chem. Ing. Tech. (2020), 92(9), 1338-1339

T. Detering, R. G. Berger (2020): Formation of 2,6-DMBQ in anthocyanin-rich foods, Food Sci. & technol. LWT 2020

N. Mussmann, S. Wieland, I. Prueser, M. van Lier, C. Degering, R. G. Berger, Rottmann, E. (2020): Detergents laccase-containing with improved purification performance, Ger. Offen. (2020), DE 102018210570 A1 20200102.

N. Mussmann, S. Wieland, I. Prueser, M. van Lier, C. Degering, R. G. Berger, Rottmann, E.: (2020): Laccase-containing detergent having improved cleaning power, PCT Int. Appl. (2020), WO 2020002187 A1 20200102.

D. Linke, A. B. Omarini, M. Takenberg, S. Kelle, R. G. Berger (2019): Long-term monokaryotic cultures of Pleurotus ostreatus var. florida produce high and stable laccase activity capable to degrade ß-carotene Appl. Biochem. Biotechnol., 187(3), 894-912

M. Grosse, E. Strauss, U. Krings, R. G. Berger (2019): Response of the sesquiterpene synthesis in submerged cultures of the Basidiomycete Tyromyces floriformis to the medium composition, Mycologia 111(6), 885-894

M. Grosse, T. Pendzialek, J. Fohrer, R. G. Berger, U. Krings (2019): (5E/Z,7E,9)-Decatrien-2-ones, Pineapple-like Flavors from Fomitopsis betulina—Structure Elucidation and Sensorial Properties, J Agric. Food Chem.

M. Palanisamy, S. Toepfl, R. G., Berger, C. Hertel (2019): Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures, Eur. Food Res. Technol., 245(9), 1889-1898

M. Rafehi, F. Faltraco, J. Matthaei, T. Prukop, O. Jensen, A. Grytzmann, F. G. Blome, R. G. Berger, U. Krings, S. V. Vormfelde, M. V. Tzvetkov, J. Brockmöller (2019): Highly variable pharmacokinetics of tyramine in humans and polymorphisms in OCT1, CYP2D6, and MAO-A, Frontiers in Pharmacology

M. Siebert, R. G. Berger, F. Pfeiffer (2019): Hydrolysis of chlorogenic acid in apple juice using a p-coumaryl esterase of Rhizoctonia solani, J. Sci. Food Agric., 99(14), 6644-6648

M. Siebert, T. Detering, R. G. Berger (2019): An immobilized fungal chlorogenase rapidly degrades chlorogenic acid in a coffee beverage without altering its sensory properties, LWT- Food Science and Technology, 115, 108426

J. Kolwek, C. Behrens, D. Linke, U. Krings, R. G. Berger (2018): Cell-free one-pot conversion of (+)-valencene to (+)-nootkatone by a unique dye-decolorizing peroxidase combined with a laccase from Funalia trogii,  J. Ind. Microbiol. Biotechnol. 45, 89-101

C. J. Behrens, N.-K. Krahe, D. Linke, R. G. Berger (2018): BadGluc, a β-Glucosidase from Bjerkandera adusta with anthocyanase properties,  Bioproc. Biosys. Engin. doi.org/10.1007/s00449-018-1966-4

R. Bel-Rhlid, R. G. Berger, I. Blank (2018): Bio-Mediated Generation of Food Flavors – Towards Sustainable Flavor Production Inspired by Nature,  Trends Food Sci. Technol. 2018, 78, 134-143

D. Linke, A. B. Omarini, M. Takenberg, S. Kelle, R. G. Berger (2018): Long-term monokaryotic cultures of Pleurotus ostreatus var. florida produce high and stable laccase activity capable to degrade ß-carotene,  Appl. Biochem. Biotechnol., doi.org/10.1007/s12010-018-2860-x

K. Schulz, L. Giesler, D. Linke, R. G. Berger (2018): A prolyl endopeptidase from Flammulina velutipes for the possible degradation of celiac disease provoking toxic peptides in cereal proteins,  Proc. Biochem. DOI:10.1016/j.procbio.2018.07.019

M. Siebert, R. G. Berger, A. Nieter (2018): Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee,  Food Chemistry, 258, 124-128

Th. Detering, D. Linke, S. Gounel, N. Mano, R. G. Berger (2018): Laccase-catalysed cleavage of malvidin-3-O-galactoside to 2,6-dimethoxy-1,4-benzoquinone and a coumarin galactoside,  Mycological Progress, 17, 681 -690

M. Palanisamy, K. Franke, R. G. Berger, V. Heinz, S. Toepfl (2018): High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties, J. Sci. Food Agric, 99(5), 2175-2185

M. Palanisamy, S. Töpfl, K. Aganovic, R. G. Berger (2018): Influence of iota carrageenan addition on the properties of soya protein meat analogues.,  LWT - Food Sci Technol 87, 546-552

D. Sandner, U. Krings, R. G. Berger (2018): Volatiles from Cinnamomum cassia buds,  Zeitschrift für Naturforschung. C, Journal of biosciences, 73 (1 - 2), 67 - 75

K. Schulz; A. Nieter; A.-K. Scheu; J. L. Copa-Patiño; L. Popper; R. G. Berger (2018): A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries,  Applied Microbiology and Biotechnology, 102 (3), 1269 - 1279

M. Nakos, I. Pepelanova, S. Beutel, U. Krings, R. G. Berger, T. Scheper (2017): Isolation and analysis of vitamin B12 from plant samples,  Food Chem., 216, 301-308

Behrens, Christoph J.; Linke, Diana; Allister, Aldrige B.; Zelena, Katerina; Berger, Ralf G. (2017): Variants of PpuLcc, a multi-dye decolorizing laccase from Pleurotus pulmonarius expressed in Pichia pastoris,  Protein Expression and Purification, 137, 34-42

Linke, Diana; Riemer, Stephanie J. L.; Schimanski, Silke; Nieter, Annabel; Krings, Ulrich; Berger, Ralf G. (2017): Cold generation of smoke flavour by the first phenolic acid decarboxylase from a filamentous ascomycete - Isaria farinosa,  Fungal Bio. doi.org/10.1016/j.funbio.2017.05.006

Nieter, Annabel; Kelle, Sebastian; Linke, Diana; Berger, Ralf G. (2017): A p-coumaroyl esterase from Rhizoctonia solani with a pronounced chlorogenic acid esterase activity,  New Biotechnology, 37(Part_B), 153-161

M. Struch, N.-K. Krahe, D. Linke, A., Mokoonlall, J. Hinrichs, R. G. Berger (2016): Dose dependent effects of a milk ion tolerant laccase on yoghurt gel structure,  LWT - Food Science and Technology
DOI: 10.1016/j.lwt.2015.10.004

A. Mokoonlall, M. Hippich, M. Struch, R. G. Berger, J. Weiss, J. Hinrichs (2016): Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels International Dairy Journal (2016), Ahead of Print.,  International Dairy Journal, Ahead of Print

R.-H. Leonhardt, U. Krings, R. G. Berger, D. Linke (2016): Heterologous production of the stain solving peptidase PPP1 from Pleurotus pulmonarius Bioprocess and Biosystems Engineering ,  Bioprocess and Biosystems Engineering, Ahead of Print

C. Behrens, K. Zelena, R. G. Berger (2016): Comparative cold shock expression and characterization of fungal dye decolorizing peroxidases,  Appl. Biochem. Biotechnol., 179(8), 1404-1417

A. Nieter; S. Kelle; D. Linke; Ralf G. Berger (2016): Feruloyl esterases from Schizophyllum commune to treat food industry side-streams,  Biores. Technol., 220, 38-46

L. Harth, U. Krah, D. Linke, A. Dunkel, T. Hofmann, R. G. Berger (2016): Salt Taste Enhancing L-Arginyl-Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota,  J. Agric. Food Chem., DOI: 10.1021/acs.jafc.6b02716

A. Nieter, S. Kelle, M. Takenberg, D. Linke, M. Bunzel, L. Popper, R. G. Berger (2016): Heterologous production and characterization of a chlorogenic acid esterase from Ustilago maydis with a potential use in baking,  Food Chemistry, 209, 1-9

R. G. Berger (2015): Biotechnology as a source of natural volatile flavours,  Curr. Opin. Food Sci. 2015, 1, 38-43

V. Esparan, U. Krings, M. Struch, R. G. Berger (2015): A Three-Enzyme-System to Degrade Curcumin to Natural Vanillin,  Molecules 2015, 20, 6640-6653

M. Struch, D. Linke, A. Mokoonlall, J. Hinrichs, R. G. Berger (2015): Laccase catalyzed crosslinking of skimmed milk yoghurt enhanced by food-grade mediators,  Intl.J. Dairy Sci. 2015, doi:10.1016/j.idairyj.2015.04.002

U. Krings, V. Esparan, R. G. Berger (2015): The taste enhancer divanillin: a review on sources and enzymatic generation,  Flav. Fragr. J. 2015, DOI 10.1002/ffj.3251

A. Nieter, P. Haase-Aschoff, S. Kelle, D. Linke, U. Krings, L. Popper, R. G. Berger (2015): A chlorogenic acid esterase from Ustilago maydis with a unique substrate specificity,  Appl. Environm. Microbiol. 2015, 81(5), 1679-1688

I. Lanfermann, D. Linke, M. Nimtz, R. G. Berger (2015): Manganese peroxidases from Ganoderma applanatum degrade β-carotene under alkaline conditions,  Appl. Biochem. Biotechnol.
DOI: DOI 10.1007/s12010-015-1548-8

R.-H. Leonhardt, R. G. Berger (2015): Nootkatone,  Ed. J. Schrader, Adv Biochem Eng Biotechnol 2015, 148: 391 – 404
DOI: 10.1007/10_2014_279

S. Kelle, Annabel Nieter, Ulrich Krings, Katerina Zelena, Diana Linke, Ralf G. Berger (2015): Heterologous production of a feruloyl esterase from Pleurotus sapidus synthesizing feruloyl-saccharide esters,  Biotechnol Appl. Biochem. , Ahead of Print

A. Mokoonlall, J. Pfannstiel, M. Struch, R. G. Berger, Jörg Hinrichs (2015): Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing step,  Innovative Food Science & Emerging Technologies , 33, 563-570.

V. Esparan, R. G. Berger, U. Krings (2015): Laccase catalyzed generation of lignans in a biphasic system,  Adv. Food Sci., 37(4), 169-176

D. Linke, R. Leonhardt, N. Eisele, L. M. Petersen, S. Riemer, M. Nimtz, R. G. Berger (2015): Carotene-degrading activities from Bjerkandera adusta possess an application in detergent industries,  Bioprocesses and Biosystem Engineering, 38: 1191-1199

D. Linke (2015): Enzymatic prevention of health risks in food,  Curr. Opin. Food Sci. 2015, 1, 21–27

U. Krings, R. G. Berger (2014): Dynamics of sterols and fatty acids during UV-B treatment of oyster mushroom,  Food Chemistry 2014, 149, 10–14

R.-H. Leonhardt, R. G. Berger (2014): Nootkatone,  Advances in Biochemical Engineering/Biotechnology 2014, Ed. J. Schrader, DOI 10.1007/10_2014_279

A. Nieter, P. Haase-Aschoff, D. Linke, M. Nimtz, R.G. Berger (2014): A halotolerant type A feruloyl esterase from Pleurotus eryngii,  Fungal Biol, 118, 348-357

S. Kelle, K. Zelena, U. Krings, D. Linke, R.G. Berger (2014): Expression of soluble recombinant lipoxygenase from Pleurotus sapidus in Pichia pastoris,  Protein Express. Purif., 95, 233–239

S. Hartwig, T. Frister, S. Alemdar, Z. Li, U. Krings, R.G. Berger, T. Scheper, S. Beutel (2014): Expression, purification and activity assay of a patchoulol synthase cDNA variant fused to thioredoxin in Escherichia coli. .,  Protein Expression and Purification, 97, 61-71

I. Plagemann, U. Krings, R.G. Berger (2014): Isolation and characterization of wild-type LOXPsa1 from Pleurotus sapidus. ,  Z. Naturforsch C, 69, 149-154

I. Lanfermann, U. Krings, S. Schopp, R.G. Berger (2014): Isotope labelling experiments on the formation pathway of 3-hydroxy-4,5-dimethyl-2(5H)-furanone from L-isoleucine in cultures of Laetiporus sulphureus.,  Flav. Fragr. J., 29, 233-239

L. Giesler, D. Linke, R.G. Berger (2014): Factors limiting the enzymatic hydrolysis of wheat gluten. ,  J. Agric. Food Chem., 62, 4762-4768

D. Linke, N. Lehnert, M. Nimtz, R.G. Berger (2014): An alcohol oxidase of Phanerochaete chrysosporium with a distinct glycerol oxidase side-activity,  Enzyme Microbial Technol, 61-62, 7-12

A.B. Omarini, I. Plagemann, S. Schimanski, U. Krings, R.G. Berger (2014): Crosses between monokaryons of Pleurotus sapidus or Pleurotus florida show an improved biotransformation of (+)-valencene to (+)-nootkatone,  Biores. Technol. 2014, 171, 113-119

K. Zelena, N. Eisele, R.G. Berger (2014): Escherichia coli as a production host for novel enzymes from Basidiomycota. ,  Biotech. Adv., 32, 1382-1395

Th. Weber, M. Merkel, I. Prueser, N. Mussmann, T. O'Connell, H. Hellmuth, D. Linke, R.G. Berger (2014): Peroxidases having activity for carotenoids, PCT Int. Appl., WO 2014187719 A1 20141127

R.G. Berger (2014): Biotechnology as a source of natural volatile flavours. ,  Curr. Opin. Food Sci. 2015, 1, 38-43.

D. Linke, R. Matthes, M. Nimtz, H. Zorn, M. Bunzel, R. G. Berger (2013): An esterase from the basidiomycetes Pleurotus sapidus hydrolyzes feruloylated saccharides,  Appl. Microbiol. Biotechnol. 2013, 97, 7241-7251

P. Haase-Aschoff, D. Linke, R. G. Berger (2013): Detection of feruloyl- and cinnamoyl esterases from basidiomycetes in the presence of interfering laccase,  Biores. Technol. 2013, 130, 231-238

R. G. Berger, J. Schrader, W. Schwab, M. Wüst, H. Zorn (2013): Trendbericht Lebensmittelchemie,  Nachr. a. d. Chemie 2013, 61, 345-352

S. Schimanski, U. Krings, R. G. Berger (2013): Rapid analysis of volatiles in fat-containing matrices for monitoring bioprocesses,  Eur. Food Res. Technol. 2013, 237, 739-746

L. Giesler, D. Linke, S. Rabe, D. Appel, R. G. Berger (2013): Hydrolysis of wheat gluten by combining peptidases of Flammulina velutipes and electrodialysis,  J. Agric. Food Chem. 2013, 61, 8641-8649

M. Wittig, U. Krings, R. G. Berger (2013): Single-run analysis of vitamin D photoproducts in oyster mushroom (Pleurotus ostreatus) after UV-B treatment,  J. Food Comp. Anal. 2013, 31, 266-274

P. Haase-Aschoff, D. Linke, M. Nimtz, R.G. Berger (2013): An enzyme from Auricularia auricula-judae combining both benzoyl and cinnamoyl esterase activity,  Proc. Biochem. 2013, 48, 1872-1878

P. Jonczyk, M. Takenberg, S. Hartwig, S. Beutel, R. G. Berger, Th. Scheper (2013): Cultivation of Shear Stress Sensitive Microorganisms in Disposable Bag Reactor Systems,  J. Biotechnol. 2013, 167, 370-376

R.-H. Leonhardt, I. Plagemann, D. Linke, K. Zelena, R. G. Berger (2013): Orthologous lipoxygenases of Pleurotus spp. – A comparison of substrate specificity and sequence homology,  J. Mol Cat. B: Enzym. 2013, 97, 189-195

K. Zelena, M. Takenberg, S. Lunkenbein, S. K. Woche, M. Nimtz, and R. G. Berger (2013): PfaH2 − a novel hydrophobin from the ascomycete Paecilomyces farinosus,  Appl. Biochem. Biotechnol. 2013, 60,147-154.

I. Plagemann, K. Zelena, P. Arendt, P. D. Ringel, U. Krings, R. G. Berger (2013): LOXPsa1, the first recombinant lipoxygenase from a basidiomycete fungus,  J Mol. Cat. B: Enzymatic 2013, 87, 99– 104.

R. G. Berger, S. Lunkenbein, A. Ströhle, A. Hahn (2012): Antioxidants in Food – Mere Myth or Magic Medicine?,  Crit. Rev. Food Sci., 52(2), 162-171.

S. Schindler, M. Wittig, K. Zelena, U. Krings, J. Bez, P. Eisner, R. G. Berger (2012): Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation,  Food Biotechnol., 26, 58–74.

G. Schmidt, U. Krings, M. Nimtz, R. G. Berger (2012): A surfactant tolerant laccase of Meripilus giganteus. ,  World J. Microbiol. Biotechnol., 28(4), 1623-1632.

K. Zelena, U. Krings, R. G. Berger (2012): Functional expression of a Valencene Dioxygenase from Pleurotus sapidus in E. coli. ,  Biores. Technol., 108, 231–239.

I. Plagemann, U. Krings, R. G. Berger, M. R. Marostica Jr (2012): Volatile constituents of Jabuticaba (Myrciaria cauliflora (Vell) O. Berg),  J. Ess. Oil Res., 24(1), 45-51.

P. Berends, S. Rabe, L. Fischer, R. G. Berger, D. Linke (2012): Plant protein hydrolysates,  PCT Int. Appl. (2012), WO 2012085114 A1 20120628.

N. Lehnert, U. Krings, D. Sydes, M. Wittig, R. G. Berger (2012): Bioconversion of car-3-ene by a dioxygenase of Pleurotus sapidus,  J. Biotechnol., 159, 329-335.

N. Eisele, D. Linke, K. Bitzer, S. Na’amnieh, M. Nimtz, R. G. Berger (2011): The First Characterized Asparaginase from a Basidiomycete, Flammulina velutipes,  Biores. Technol., 102, 3316–3321.

A. Grimrath, P. Berends, S. Rabe, R. G. Berger, D. Linke (2011): Koji fermentation based on extracellular peptidases of Flammulina velutipes,  Eur. J. Food Res. Technol. 2011, 232(3), 415-423

K. Schmidt, M. A. Fraatz, S. J. L. Riemer, R. G. Berger, H. Zorn (2011): Charakterisierung einer neuartigen Oxygenase aus Pleurotus sapidus.,  Lebensmittelchemie 2011, 65, 32

A. K. Bosse, M. A. Fraatz, R. G. Berger, H. Zorn (2011): Biotransformation lignocellulosehaltiger Substrate zu natürlichen Aromastoffen durch Basidiomyceten,  Lebensmittelchemie 2011, 65, 32-33

K. Kunkel, M. A. Fraatz, R. G. Berger, H. Zorn (2011): Biotransformation carotinoidhaltiger Substrate zu natürlichen Aromastoffen mit Hilfe von Basidiomyceten,  Lebensmittelchemie 2011, 65, 32

T. Täffner, M. Schlegelmilch, K. Kleeberg, S. Schindler, D. Genske, U. Krings, R. Stegmann, R. G. Berger, B. Niemeyer (2011): Comparison of Analytic and Sensoric Methods on Evaluation of the Performance according to Odor Reduction,  Chem. Ing. Tech. 2011, 83(6), 840-850

I. Schneider, G. Kressel, A. Meyer, U. Krings, R. G. Berger, A. Hahn (2011): Lipid lowering effects of oyster mushroom (Pleurotus ostreatus) in human,  J. Funct. Food 2011, 3, 17-24

D. Linke and R. G. Berger (2011): Foaming of proteins: New prospects for enzyme purification processes,  J. Biotechnol. 2011, 152(4), 125-131

S. Lunkenbein, M. Takenberg, M. Nimtz, R. G. Berger (2011): Characterization of a hydrophobin of the ascomycete Paecilomyces farinosus,  J. Basic Microbiol. 2011, 51(4), 404-414

U. Krings, A. Grimrath, D. Linke, S. Schindler, R. G. Berger (2011): Volatiles Responsible for the Seasoning-like Flavour of Cell Cultures of Laetiporus sulphureus,  Flav. Fragr. J. 2011 , 26(3), 174-179

H. Abd El-Baky, D. Linke, M. Nimtz, R. G. Berger (2011): PsoP1, a milk clotting aspartic peptidase from the basidiomycete fungus Piptoporus soloniensis,  J. Agric. Food Chem. 2011, 59(18), 10311-10316

N. Lehnert, U. Krings, R. G. Berger (2011): Analysis of Car-3-en-5-hydroperoxide,  Nat. Prod. Comm. 2011, 6(9), 1217-1220

N. Eisele, D. Linke, M. Nimtz, R. G. Berger (2011): Heterologous expression, refolding and characterization of a salt activated subtilase from Pleurotus ostreatus,  Process Biochem. 2011, 46(9), 1840-46

K. Zelena, N. Lehnert, U. Krings, G. Horváth, P. Molnár, E. Turcsi, J. Deli, R. G. Berger (2011): Degrading of carotenoids by the DyP peroxidase MsP2 from Marasmius scorodonius,  16th Intl. Symp. Carotenoids 17th to 22nd July 2011 Kraków. Acta Biol. Cracoviensia 2011, 53, 60

I. Plagemann, K. Zelena, U. Krings, R. G. Berger (2011): Carry-over of Volatile Flavors from the Feed into the Raw Yolk of Hen‘s Egg,  J. Sci. Food Agric. 2011, 91, 2061–2065

S. Schimanski, M. Rheinheimer, U. Krings, R. G. Berger (2011): Mikrobiologische Erzeugung von Raucharomen bei Raumtemperatur,  Lebensmittelchemie 2011, 65,69

M. Wittig, U. Krings, R. G. Berger (2011): Identifizierung und Anreicherung bioaktiver Sterole in Speisepilzen,  Lebensmittelchemie 2011, 65,50

S. Schindler, M. Wittig, K. Zelena, U. Krings, J. Bez, P. Eisner, R. G. Berger (2011): Lactic fermentation to improve the aroma of protein isolates of sweet lupin (Lupinus angustifolius,  Food Chem. 2011, 128(2), 330-337

R. G. Berger (2011): Essential Oils from Fungi? ,  J. Ess. Oil Res. 2011, Special Issue, 2

H. Abd El-Baky, D. Linke, O. El-Demerdash,W. A. Metry, R G. Berger (2011): Submerged cultured basidiomycete fungi secrete peptidases with distinct milk clotting properties,  Adv. Food Sci. 2011, 33, 109 - 115

H. Abd El-Baky, D. Linke, M. Nimtz, W. Metry, O. El-Demerdash, R. G. Berger (2011): The extracellular aspartic peptidase of basidiomycete Wolfiporia cocos is a highly efficient milk clotting enzyme,  Milchwissenschaft 2011, 66(4), 406-409

H. Zorn, M. A. Fraatz, S. J. L. Riemer, M. Takenberg, U. Krings, R. G. Berger, S. Marx (2010): Enzymatic synthesis of nootkatone by oxidation of valencene,  PCT Int. Appl. (2010), WO 2010060898 A1 20100603

S. Schindler, U. Krings, R. G. Berger, V. Orlien (2010): Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated,  Meat Sci., 86(2), 317-323

U. Krings, R. G. Berger (2010): Terpene bioconversion – How does its future look like? ,  Nat. Prod. Commun. 5(9), 1507-1522.

D. Linke and R. G. Berger (2010): Foaming of proteins: New prospects for enzyme purification processes,  , J. Biotechnol. 10.1016/j.jbiotec.2010.07.022.

M. Fraatz, S. Riemer, R. Berger, H. Zorn (2010): Synthese von Nootkaton, ,  Lebensmittelchemie, 64, 86-87.

R. T. Szweda, R. G. Berger, H. Zorn (2010): Pilzperoxidasen – effiziente Werkzeuge für die Lebensmittelbiotechnologie,  Lebensmittelchemie, 64, 7

M. Spiller, R. G. Berger, Th. Debener (2010): Genetic dissection of scent metabolic profiles in diploid rose populations,  Theor Appl Genet., 120(7), 1461-1471

S. Krügener, U. Krings, H Zorn, R. G. Berger (2010): A dioxygenase of Pleurotus sapidus transforms (+)-valencene regio-specifically to (+)-nootkatone via a stereo-specific allylic hydroperoxidation, ,  Bioresour. Technol., 101, 457–462.

M.A. Fraatz, S.J.L. Kopp, R. G. Berger, H. Zorn: (2009): Enzymatische Synthese von Nootkaton. ,  Lebensmittelchemie , 63, 130-131.

Ch. Meyer, G. Schmidt, S. Lunkenbein, U. Krings, R. G. Berger, P. Köhler: (2009): Enzymatische Oxidation von Pentosanen mit Laccasen aus Speisepilzen,,  Lebensmittelchemie , 63, 142.

S. Karrasch, U. Krings, R. G. Berger: (2009): Carotinoid abbauende Enzyme aus Basidiomyceten für Lebensmittel und den technischen Einsatz,  Lebensmittelchemie, 63, 156.

G. Schmidt, Ch. Meyer, S. Lunkenbein,U. Krings, P. Köhler, R. G. Berger: (2009): Speisepilze als neue Quelle für Oxidoreduktasen zur Backwarenherstellung ,  Lebensmittelchemie, 63, 156.

C. Meyer, G. Schmidt, S. Lunkenbein, U. Krings, R. G. Berger, P. Köhler: (2009): Enzymatische Oxidation von Pentosanen mit Laccasen aus Speisepilzen,  Lebensmittelchemie, 63, 113.

U. Krings, N. Lehnert, M. A. Fraatz, B. Hardebusch, H. Zorn, R. G. Berger: (2009): Autoxidation vs biotransformation of α-pinene to flavors with Pleurotus sapidus - Regio-selective hydroperoxidation of α-pinene and stereo-selective dehydrogenation of verbenol,  J. Agric. Food Chem., 57, 9944–9950

K. Zelena, B. Hardebusch, B. Hülsdau, R. G. Berger, H. Zorn: (2009): Generation of norisoprenoid flavours from carotenoids by fungal peroxidases,  J. Agric. Food Chem. 57, 9951–9955.

M A. Fraatz, S. J. L. Kopp, R. Stöber, R. Kaspera, M. Nimtz, R. G. Berger, H. Zorn: (2009): A novel oxygenase from Pleurotus sapidus transforms valencene to nootkatone, ,  J. Mol. Cat. B 61, 202–207.

R. G. Berger (2009): Biotechnology of flavours – the next generation,  Biotech. Lett, 31, 1651-1659.

S. Krügener, U. Krings, H. Zorn, R .G. Berger (2009): Gewinnung des Aromastoffs Nootkaton: Biokatalyse und Downstream-Processing.,  Chem. Ing. Tech., 81(8), 1071.

M. Pescheck, M. A. Mirata, B. Brauer, U. Krings, R. G. Berger, J. Schrader (2009): Improved monoterpene biotransformation with Penicillium sp. by use of a closed gas loop bioreactor. ,  J. Ind. Microbiol. & Biotechnol, 36, 827–836.

D. Linke, M. Nimtz, R. G. Berger, H. Zorn (2009): Separation of extracellular esterases from pellet cultures of the basidiomycete Pleurotus sapidus by foam fractionation. ,  JAOCS, 86, 437–444.

K. Zelena, H. Zorn, M. Nimtz, R.G. Berger (2009): Heterologous expression of the MsP2 gene from Marasmius scorodonius.,  Arch. Microbiol, 191, 397-402.

M. A. Fraatz, R. G. Berger, Holger Zorn (2009): Nootkatone – a Biotechnological Challenge.,  Appl. Microbiol. Biotechnol., 83, 35-41.

S. Krügener, C. Schaper, U. Krings, R.G. Berger (2009): Pleurotus species convert monoterpenes to furanoterpenoids through 1,4-endoperoxides.,  Bioresour. Technol., 100, 2855–2860.

S. Krügener, K. Zelena, H. Zorn, M. Nimtz, R. G. Berger (2009): Heterologous expression of an extracellular lipase from the basidiomycete Pleurotus sapidus.,  J Mol. Cat. B: Enzymatic, 57, 16–21.

D. Linke, R. G. Berger (2009): Separation of catalytically active enzymes through foam fractionation,  III International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2009) Lisbon (Portugal), Book of Abstracts, 444.

K. Zelena, S. Krügener, S. Lunkenbein, H. Zorn, R. G. Berger (2009): Functional expression of the lipase gene Lip2 of Pleurotus sapidus in Escherichia coli. ,  Biotech. Lett. 31, 395-401

D. E. Taupp, M. Nimtz, R. G. Berger, Holger Zorn (2008): Proteome response of Nidula niveo-tomentosa to UV light. ,  Mycologia, 100, 529-538.

S. Schindler, J. Bez, U. Krings, R. G. Berger (2008): Analytik technofunktioneller Proteinpräparate aus Leguminosenmehlen. ,  Lebensmittelchemie, 62, 149.

S. Krügener, K. Zelena, H. Zorn, M. Nimtz, R. G. Berger (2008): Xanthophyllesterhydrolyse durch eine heterolog exprimierte Carboxylesterase aus Pleurotus sapidus. ,  Lebensmittelchemie, 62, 149.

U. Krings, D. Hapetta, R. G. Berger (2008): Bioconversion of ß-myrcene to perillene by Pleurotus ostreatus. ,  Biocat. Biotrans., 26, 288-295

U. Krings, R. G. Berger, M. Andersen (2008): In vivo ESR spin trapping detection of carbon-centered a-farnesene radicals. ,  J. Agric. Food Chem., 56, 4333-43.

U. Krings, R. G. Berger (2008): In situ recovery of the aroma compound perillene from stirred-tank cultured Pleurotus ostreatus using gas stripping and adsorption on polystyrene. ,  Biotechnol Lett., 30, 1347-1351.

U. Krings, D. Hapetta, R. G. Berger (2008): A labeling study on the formation of perillene by submerged cultured oyster mushroom, Pleurotus ostreatus.,  Appl. Microbiol. Biotechnol., 78, 533-541.

M. Scheibner, B. Hülsdau, K. Zelena, M. Nimtz, L. de Boer, R. G. Berger, H. Zorn (2008): Novel peroxidases of Marasmius scorodonius degrade β-carotene. ,  Appl. Microbiol. Biotechnol., 77, 1241-1250.

D. Linke, H. Zorn, B. Gerken, H. Parlar, R. G. Berger (2007): Laccase isolation by foam fractionation – new prospects of an old process, Enzyme Microb. ,  Technol., 40, 273-277.

S. Wu, H. Zorn, U. Krings, R. G. Berger (2007): Volatiles from submerged and surface cultured beefsteak fungus Fistulina hepatica: ,  Flav. & Fragr. J., 22, 53-60.

H. Zorn, D. Taupp, M. Fischer-Zorn, R. G. Berger (2007): Himbeerketon – biotechnologische Wege zu einem Schlüsselaromastoff, ,  Lebensmittelchemie, 61, 12.

D. Linke, S.J. L. Kopp, H. Zorn, R. G. Berger (2007): Enzyme aus Basidiomyceten – Biokatalysatoren der Zukunft. ,  Lebensmitttelchemie, 61, 135-136.

K. Zelena, M. Scheibner, B. Hülsdau, M. Nimtz, R. G. Berger, H. Zorn (2007): Neuartige Peroxidasen aus Marasmius scorodonius.,  Lebensmittelchemie, 61, 136.

M. A. Fraatz, S. Rinne, R. G. Berger, H. Zorn (2007): Terpenoide Aromen aus nachwachsenden Rohstoffen. ,  Lebensmittelchemie, 61, 159-160.

J. N. dos Prazeres, A. P. Simiqueli, G. M. Pastore, D. Linke, H. Zorn, M. Nimtz, R. G. Berger (2007): Recovery of extracellular alkaline lipases of Fusarium sp. by foam fractionation. ,  Fresenius Environmental Bulletin, 16, 1503-1508.

U. Krings, B. Hardebusch, D. Albert, R. G. Berger, M. Marostica Jr., G. M. Pastore (2006): Odor-Active Alcohols from the Fungal Transformation of a-Farnesene. ,  J. Agric. Food Chem., 54, 9079-9084.

H. Bouws, R. G. Berger, H. Zorn (2006): Cytochrom-P450-Monooxygenasen aus Pleurotus sa-pidus zur biotechnologischen Oxyfunktionalisierung von a-Pinen. ,  Lebensmittelchemie, 60, 64.

R. M. Taskova, H. Zorn, U. Krings, H. Bouws, R. G. Berger (2006): A Comparison of Cell Wall Disruption Techniques for the Isolation of Intracellular Metabolites from Pleurotus and Lepista sp.,,  Z. Naturforsch., 61c, 347-350.

B. M. Gerken, A. Nicolai, D. Linke, H. Zorn, R. G. Berger, H. Parlar (2006): Efficient enrichment of laccase C using continuous foam fractionation. ,  Sep. Purif. Technol., 49, 291-294.

D.Taupp, R. G. Berger, H. Zorn (2006): Natürliches Himbeerketon aus Nidula niveo-tomentosa. ,  Lebensmittelchemie, 60, 98.

H. Bouws, R. G. Berger, H. Zorn (2006): Cytochrom P450-katalysierte Biosynthese von Aromastoffen.,  Lebensmittelchemie, 60, 99.

U. Krings, K. Zelena, S. Wu, R. G. Berger (2006): Thin Layer High Vacuum Distillation to Isolate Flavour Compounds of Cocoa Powder,,  Eur. Food Res. Technol., 223, 675-681.

U. Krings, L. Johansson, H. Zorn, R. G. Berger (2006): In vitro DNA protective activity of roasted wheat germ and fractions thereof. ,  Food Chem., 97, 712–718.

S. Wu, U. Krings, H. Zorn, R. G. Berger (2006): Volatile compounds of the wild mushroom Lentinus lepideus grown on chestnut trees. ,  Adv Food Sci., 28, 54-60.

M. Fraatz, B. Hardebusch, U. Krings, R.G. Berger, H. Zorn (2006): Biotechnologische Oxyfunktionalisierung von a-Pinen.,  Lebensmittelchemie, 60, 63.

R. G. Berger, T. Scheper, K. Schügerl (2005): Scale-up of natural product formation and isolation,,  Mol. Nutr. Food Res., 49, 732–743.

H. Zorn, H. Bouws, M. Takenberg, M. Nimtz, R. Getzlaff, D. E. Breithaupt, R. G. Berger (2005): An extracellular carboxylesterase from the basidiomycete Pleurotus sapidus hydrolyses xanthophyll esters,,  Biol. Chem., 386, 435–440.

D. Linke, H. Zorn, B. Gerken, H. Parlar, R. G. Berger (2005): Foam fractionation of exo-lipases from growing Pleurotus sapidus,,  Lipids, 40, 323–327.

R. Kaspera, U. Krings, M. Pescheck, D. Sell, J. Schrader, R. G. Berger (2005): Regio- and stereo-selective fungal oxyfunctionalisation of limonenes, ,  Z. Naturforsch.C, 60c, 459–466.

B. M. Gerken, C. Wattenbach, D. Linke, H. Zorn, R. G. Berger, H. Parlar (2005): Tweezing-adsorptive bubble separation. Analytical method for the selective and high enrichment of metalloenzymes, ,  Anal. Chem., 77, 6113–6117.

U. Krings, Y. S. El-Saharty, L. Johansson, H. Zorn, R. G. Berger (2005): Charakterisierung bioaktiver Verbindungen aus gerösteten Weizenkeimen, ,  Lebensmittelchemie, 59, 81

D. Linke, H. Zorn, B. Gerken, H. Parlar, R. G. Berger (2005): Gewinnung extrazellulärer Pilzenzyme durch präparative Zerschäumung. ,  Lebensmittelchemie, 59, 129

H. Zorn, H. Bouws, T. Peters, M. Nimtz, R. G. Berger (2005): Pleurotus sapidus – Edible mush-room and versatile enzyme factory.,  In: Macromolecules and Their Degradation Products in Food, Proceedings EURO FOOD CHEM XIII, Hamburg, 1, 61–64

D. Linke, H. Bouws, T. Peters, M. Nimtz, R. G. Berger, H. Zorn (2005): Laccases of Pleurotus sapidus: Characterisation and cloning. ,  J. Agric. Food Chem., 53, 9498–9505

H. Zorn, Th. Peters, M. Nimtz, R. G. Berger (2005): The Secretome of Pleurotus sapidus,,  Proteomics, 5, 4832–4838

U. Krings, B. Brauer, R. Kaspera, R. G. Berger (2005): Biotransformation of a-terpinene using Stemphylium botryosum (Wallroth) yields p-mentha-1,4-dien-9-ol, a novel odorous monoterpenol. ,  Biocatal. Biotransform., 23, 457–463.

S. Wu, U. Krings, H. Zorn, R. G. Berger (2005): Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr.,,  Food Chem., 92, 221–226.

R. Kaspera, U. Krings, T. Nanzad, R. G. Berger (2005): Bioconversion of (+)-valencene in submerged cultures of the ascomycete Chaetomium globosum,,  Appl. Microbiol. Biotechnol., 67, 477–483.

S. Wu, H. Zorn, U. Krings, R. G. Berger (2005): Flüchtige Sekundärmetabolite aus Fruchtkörpern von Fistulina hepatica, ,  Lebensmittelchemie, 59, 11.

S. Wu, H. Zorn, U. Krings, R. G. Berger (2005): Characteristic odorants from young and aged fruiting bodies of wild Polyporus sulphureus (Bull.:Fr.) Fr., ,  J. Agric. Food Chem., 53, 4524–4528.

D. Linke, H. Zorn, B. Gerken, H. Parlar, R. G. Berger (2005): Isolierung aktiver Enzyme mittels präparativer Zerschäumung, ,  Lebensmittelchemie, 59, 16.

B. Brauer, U. Krings, R. G. Berger (2004): Biotechnologische Veredelung terpenhaltiger Reststoff-Fraktionen zu natürlichen Duft- und Aromastoffen, ,  Lebensmittelchemie, 58, 68.

M. Scheibner, H. Zorn, S. Langhoff, R. G. Berger (2004): Blütendüfte aus dem Knoblauchschwindling,  Lebensmittelchemie, 58, 67–68.

R. G. Berger (2015): Volatile flavours through enzyme catalysis,  Flavour Science, Proc. 14th Weurman Symposium, Cambridge 2014, Context Products Ltd., Packington UK, 169 – 176

R.G. Berger, U. Krings (2014): 113. Fermentation (Industrial): Production of Colors and Flavors.,  In: Batt, C.A., Tortorello, M.L. (Eds.), Encyclopedia of Food Microbiology, vol 1. Elsevier Ltd, Academic Press, pp. 785–791.ISBN: 9780123847300

R.G. Berger, R. Leonhardt, K. Zelena, U. Krings. S. Hartwig, S. Beutel, T. Scheper (2014): Terpene hydroperoxides – Neglected precursors of flavours,  Proc., 10th Wartburg Flavour Symposium 2013, DFA 2014, 146-151

S. Schimanski, U. Krings, R.G. Berger (2014): From Cabbage Cuttings to Pineapple Flavour: Ready to Use Flavours from Side Streams of the Food Industry,  Proc., 10th Wartburg Flavour Symposium 2013, DFA 2014, 426-429

U. Krings, I. Lanfermann, S. Schopp, R.G. Berger (2014): Enzymatic hydroxylation of l-leucine and l-isoleucine – A key step to natural lactones,  Proc. 10th Wartburg Flavour Symposium 2013, DFA 2014, 123-129.

R. G. Berger, Scent and Chemistry The Molecular World of Odors. By Guenther Ohloff, Wilhelm Pickenhagen and Philip Kraft (2012): Angewandte Chemie,  International Edition, 51(13),3058

R. G. Berger: Kevin Goodner and Russel Rouseff (Eds.) (2012): (2012): Practical analysis of flavor and fragrance materials ,  Anal. Bioanal. Chem., 403(1), 3 - 4

N. Eisele, D. Linke, R. G. Berger (2011): Asparaginase aus dem Speisepilz Flammulina velutipes, ein effizientes Werkzeug zur Lösung des Acrylamid-Problems ,  40. Dt. Lebensmittelchemikertag 2011, 31, ISBN 978-3-936028-68-3

H. Zorn, R.G.Berger, K. Kunkel, A. Bosse, M. A. Fraatz (2011): Biotechnologische Nutzung von Produktionsnebenströmen: Basidiomyceten als Aromaproduzenten in „Industrielle Gemeinschaftsforschung: Instrument des innovativen Mittelstands“,  Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 75-84, ISBN 978-3-925032-50-9

A. K. Bosse, M. A. Fraatz, R. G. Berger, H. Zorn (2011): Produktion natürlicher Aromen durch Biotransformation von Apfeltrester mit Tyromyces chioneus in in „Industrielle Gemeinschaftsforschung: Instrument des innovativen Mittelstands“,  Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 131-132, ISBN 978-3-925032-50-9

K. Kunkel, M. A. Fraatz, R. G. Berger, H. Zorn (2011): Maßstabsvergrößerung der biotechnologischen Darstellung natürlicher Aromen durch Fermentation von Karottenschalen mit dem Basidiomyceten Wolfiporia cocos in in „Industrielle Gemeinschaftsforschung: Instrument des innovativen Mittelstands“,  Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 133-134, ISBN 978-3-925032-50-9

M. Wittig, M. Rühl, U. Kües, U. Krings, R. G. Berger (2011): Belichtung von Speisepilzen zur Anreicherung von Vitamin D ,  Dt. Lebensmittelchemikertag 2011, 232, ISBN 978-3-936028-68-3

M. Rheinheimer, S. Schimanski, U. Krings, H. Zorn, R. G. Berger (2011): Biotransformation von Nebenströmen der Lebensmittelindustrie zu natürlichen Aromastoffen mittels Basidiomyceten ,  40. Dt. Lebensmittelchemikertag 2011, 127, ISBN 978-3-936028-68-3

K. Zelena, U. Krings, M. Rheinheimer, D. Linke, R. G. Berger (2011): Systems Biotechnology for Enhanced Flavour Yields,  9th Wartburg Symposium on Flavor Chemistry & Biology 2010, Eisenach, Germany, Eds. Th. Hofmann, W. Meyerhoff, P. Schieberle, DFA 2011, 217-224

K. Schmidt, M. A. Fraatz, S. J.L. Riemer, K. Zelena, D. Linke, R. G. Berger, H. Zorn (2011): Molecular biological characterization of a nootkatone generating oxygenase from the basidiomycete Pleurotus sapidus,  9th Wartburg Symposium on Flavor Chemistry & Biology 2010, Eisenach, Germany, Eds. Th. Hofmann, W. Meyerhoff, P. Schieberle, DFA 2011, 235-241

A. Grimrath, U. Krings, D. Linke, S. Schindler, R. G. Berger (2011): Formation of Sotolon – Enzyme Catalysis or Chemical Reaction?,  9th Wartburg Symposium on Flavor Chemistry & Biology 2010, Eisenach, Germany, Eds. Th. Hofmann, W. Meyerhoff, P. Schieberle, DFA 2011, 443-446

R. G. Berger (2010): Enzymes in Food Technology,  2nd Edn. R. J. Whitehurst and Maarten van Oort (Eds.) Wiley-Blackwell, 2009, pp. 384 ISBN-13: 978-1405183666. Molecular Nutrition & Food Research, 54(6), 870.

R. G. Berger (2010): White Biotechnology: Sustainable Options for the Generation of Natural Volatile Flavours, Expression of Multidisciplinary Flavour Science,  Proc.12th Weurman Flavour Symposium, Eds. Imre Blank, Matthias Wüst, Chahan Yeretzian, ZHAW, Zurich, ISBN-13: 978-3-905745-19-1, 319-327.

U. Krings, S. Krügener, S. Rinne, R. G. Berger (2010): Bioconversion of β-Myrcene to Perillene –Metabolites, Pathways, and Enzymes, Expression of Multidisciplinary Flavour Science,  Proc.12th Weurman Flavour Symposium, Eds. Imre Blank, Matthias Wüst, Chahan Yeretzian, ZHAW, Zurich, ISBN-13: 978-3-905745-19-1, 328-331.

S. Karrasch, G. Schmidt, K. Zelena and R. G. Berger (2010): Redox Mechanisms to Modify the Textural and Sensory Properties of Food. ,  5th International Congress on Biocatalysis (BioCat2010) Hamburg (Germany), Book of Abstracts, 106.

A. Grimrath, N. Eisele, D. Linke, P. Berends, S. Rabe and R. G. Berger (2010): Potent Peptidases from Basidiomycete Fungi and Their Characterization Upon Heterologous Expression in E. coli.,  5th International Congress on Biocatalysis (BioCat2010) Hamburg (Germany), Book of Abstracts, 58.

U. Krings, N. Lehnert, M. Rheinheimer, R. G. Berger (2010): Mikroorganismen erzeugen hochwertige Aromen,  HIGHCHEM hautnah - Aktuelles aus der Lebensmittelchemie, Hrsg. GDCh, Frankfurt 2010

G. Schmidt, D. Linke, K. Zelena, Rene Matthes, U. Krings, R. G. Berger (2010): Basidiomycota als Quelle neuer Biokatalysatoren,  HIGHCHEM hautnah - Aktuelles aus der Lebensmittelchemie, Hrsg. GDCh, Frankfurt 2010

K. Zelena, S. Krügener, S. Lunkenbein and R. G. Berger (2010): Heterologous expression of biotechnologically important enzymes from basidiomycetes,  III International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2009) Lisbon (Portugal), Book of Abstracts, 2009, 755.

M. Rheinheimer, K. Zelena, U. Krings and R. G. Berger (2010): Basidiomycota, an Underestimated Source of Versatile Biocatalysts. ,  5th International Congress on Biocatalysis (BioCat2010) Hamburg (Germany), Book of Abstracts, 24.

K. Zelena, B. Hardebusch, B. Hülsdau, R. G. Berger, H. Zorn (2010): Generation of Norisoprenoid Flavours from Carotenoids by Fungal Peroxidases,  Expression of Multidisciplinary Flavour Science, Proc.12th Weurman Flavour Symposium, Eds. Imre Blank, Matthias Wüst, Chahan Yeretzian, ZHAW, Zurich, ISBN-13: 978-3-905745-19-1, 336-339.

R. G. Berger: (2009): Basidiomyceten – Biokatalysatoren für eine nachhaltigere Lebensmittelproduktion in „Erfolgsmodell Industrielle Gemeinschaftsforschung“,  ISBN 978-3-925032-47-9, Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 15-29

S. Hill, M. Rheinheimer, U. Krings, H. Zorn & R. G. Berger: (2009): Biotechnologische Erzeugung von hochwertigen Aromastoffen aus Nebenströmen der Lebensmittelindustrie in ,  „Erfolgsmodell Industrielle Gemeinschaftsforschung“, ISBN 978-3-925032-47-9, Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 96-98.

G. Schmidt, D. Linke, U. Krings, P. Köhler & R. G. Berger: (2009): Speisepilze als neue Quelle für Oxidoreduktasen zur Backwarenherstellung,  in „Erfolgsmodell Industrielle Gemeinschaftsforschung“, ISBN 978-3-925032-47-9, Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 99-100. | Datei |

H. Abdelbaky*, O. El-Demerdash, W. Metry, D. Linke, R. G. Berger: (2009): Milk Clotting Peptidases From Edible Basidiomycetes,  „Erfolgsmodell Industrielle Gemeinschaftsforschung“, ISBN 978-3-925032-47-9, Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 101-102

J. Bez, M. Menner, M. Schott, W. Back, B. Klotzbücher, R. G. Berger (2008): Fermentation mit Milchsäurebakterien zur sensorischen Verbesserung von Lupinen- und Erbsenproteinpräparaten,,  Tagungsband Fraunhofer IVV Jahrestagung 2008. Flavor – Neue Lebensmittel für den modernen Verbrauchergeschmack, Freising, 03.-05.06.2008, Fraunhofer IRB Verlag, ISBN 978-3-8167-7841-7, S. 63-69.

R. G. Berger, H. Zorn (2008): Biotechnology of Flavours – Recent Progress. ,  “Current Topics on Bioprocesses in Food Industry', Vol II“, Proc. 2nd ICBF, Patras, A. A. Koutinas, A. Pandey, C. Larroche (Eds.), Asiatech Publishers, New Dehli, pp 30-42.

R. G. Berger (Ed.) (2007): Flavours and Fragrances - Chemistry, Bioprocessing and Sustainability.,  Springer, Heidelberg, XVI, 648p. ISBN-13: 978-3-540-49338-9.

R. G. Berger (2007): From fermentation to white biotechnology: how microbial catalysts generate flavours,,  In: Modifying flavour in food, A. Taylor, J. Hort (Eds.), Woodhead, Cambridge, England, pp. 64-94, ISBN 978-1-84569-074-8.

U. Krings, D. S. Banavara, R. G. Berger (2007): The Flavour of Unroasted Cashew Nut. ,  In: Hofmann T, Meyerhof W, Schieberle P (Eds.) Recent Highlights in Flavor Chemistry and Biology, Proc 8th Wartburg Flavour Symposium 2007. Dt. Forschungsanstalt für Lebensmittelchemie, München, pp 135-141.

H. Zorn, D.E. Taupp, B. Hülsdau, M. Scheibner, M.A. Fraatz, R.G. Berger (2007): “Bioflavours” – an excursion from the garlic mushroom to raspberry aroma. ,  In: Hofmann T, Meyerhof W, Schieberle P (Eds.) Recent Highlights in Flavor Chemistry and Biology, Proc 8th Wartburg Flavour Symposium 2007. Dt. Forschungsanstalt für Lebensmittelchemie, München, pp 203-209

R. Kaspera, U. Krings, R. G. Berger (2006): Microbial Terpene Biotransformation In Current Topics on Bioprocesses in Food Industry, ,  Eds. Ch. Larroche, A. Pandey, C.-G. Dussap, Asiatech Publ., New Dehli, 54–69 ISBN 81-87680-14-8

U. Krings, H. Zorn, R. G. Berger (2006): Innovative mass spectrometric tools for the structural elucidation of flavour compounds, ,  Proc. 11th Weurman Symposium 2005, Eds. W. Bredie, M. A. Petersen, Elsevier, Amsterdam, The Netherlands, 573-576.

R. G. Berger, U. Krings and H. Zorn (2005): Biotechnology solutions to flavour production. ,  In: State-of-the-Art in Flavour Chemistry and Biology; Hofmann, T., Rothe, M. and Schieberle, P., Dt. Forschungsanstalt für Lebensmittelchemie, Garching, ISBN 3-00-015809-X, 223–233.