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Ulrich Krings

Showing results (1-10 of 50) with videos related to

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Natural Product Communications|October 7, 2010
Terpene bioconversion--how does its future look?Ulrich Krings, Ralf Guenter Berger
Biotechnology Letters|April 17, 2008
In situ recovery of the aroma compound perillene from stirred-tank cultured Pleurotus ostreatus using gas stripping and adsorption on polystyreneUlrich Krings, Ralf G Berger
Food Chemistry|December 4, 2013
Dynamics of sterols and fatty acids during UV-B treatment of oyster mushroomUlrich Krings, Ralf G Berger
Bioresource Technology|January 24, 2012
Functional expression of a valencene dioxygenase from Pleurotus sapidus in E. coliKateryna Zelena, Ulrich Krings, Ralf G Berger
Natural Product Communications|September 28, 2011
Analysis of car-3-en-5-hydroperoxideNicole Lehnert, Ulrich Krings, Ralf G Berger
Zeitschrift Fur Naturforschung. C, Journal of Biosciences|May 31, 2014
Isolation and characterization of wild-type lipoxygenase LOX(Psa)1 from Pleurotus sapidusIna Plagemann, Ulrich Krings, Ralf G Berger
Applied Microbiology and Biotechnology|January 16, 2008
A labeling study on the formation of perillene by submerged cultured oyster mushroom, Pleurotus ostreatusUlrich Krings, Darius Hapetta, Ralf G Berger
Journal of Agricultural and Food Chemistry|August 9, 2003
Dynamic flavor release from sucrose solutionsSwen Rabe, Ulrich Krings, Ralf G Berger
Zeitschrift Fur Naturforschung. C, Journal of Biosciences|November 18, 2017
Volatiles from Cinnamomum cassia budsDaniel Sandner, Ulrich Krings, Ralf G Berger
Chemical Senses|February 24, 2004
In vitro study of the influence of physiological parameters on dynamic in-mouth flavour release from liquidsSwen Rabe, Ulrich Krings, Ralf G Berger
Pageof 5

Showing results (1-10 of 50) with videos related to

Sort By:
Pageof 5
Natural Product Communications|October 7, 2010
Terpene bioconversion--how does its future look?Ulrich Krings, Ralf Guenter Berger
Biotechnology Letters|April 17, 2008
In situ recovery of the aroma compound perillene from stirred-tank cultured Pleurotus ostreatus using gas stripping and adsorption on polystyreneUlrich Krings, Ralf G Berger
Food Chemistry|December 4, 2013
Dynamics of sterols and fatty acids during UV-B treatment of oyster mushroomUlrich Krings, Ralf G Berger
Bioresource Technology|January 24, 2012
Functional expression of a valencene dioxygenase from Pleurotus sapidus in E. coliKateryna Zelena, Ulrich Krings, Ralf G Berger
Natural Product Communications|September 28, 2011
Analysis of car-3-en-5-hydroperoxideNicole Lehnert, Ulrich Krings, Ralf G Berger
Zeitschrift Fur Naturforschung. C, Journal of Biosciences|May 31, 2014
Isolation and characterization of wild-type lipoxygenase LOX(Psa)1 from Pleurotus sapidusIna Plagemann, Ulrich Krings, Ralf G Berger
Applied Microbiology and Biotechnology|January 16, 2008
A labeling study on the formation of perillene by submerged cultured oyster mushroom, Pleurotus ostreatusUlrich Krings, Darius Hapetta, Ralf G Berger
Journal of Agricultural and Food Chemistry|August 9, 2003
Dynamic flavor release from sucrose solutionsSwen Rabe, Ulrich Krings, Ralf G Berger
Zeitschrift Fur Naturforschung. C, Journal of Biosciences|November 18, 2017
Volatiles from Cinnamomum cassia budsDaniel Sandner, Ulrich Krings, Ralf G Berger
Chemical Senses|February 24, 2004
In vitro study of the influence of physiological parameters on dynamic in-mouth flavour release from liquidsSwen Rabe, Ulrich Krings, Ralf G Berger
Pageof 5