Authors: Krings, U Berger, RG

Citation: U. Krings et Rg. Berger, Antioxidant activity of some roasted foods, FOOD CHEM, 72(2), 2001, pp. 223-229

Authors: Krings, U Pilawa, S Theobald, C Berger, RG

Citation: U. Krings et al., Phenyl propenoic side chain degradation of ferulic acid by Pycnoporus cinnabarinus - elucidation of metabolic pathways using [5-H-2]-ferulic acid, J BIOTECH, 85(3), 2001, pp. 305-314

Authors: Gehrke, M Krings, U Berger, RG

Citation: M. Gehrke et al., Selective recovery of volatile flavour compounds using reversed-phase polystyrene adsorbents, FLAV FRAG J, 15(2), 2000, pp. 108-114

Authors: Krings, U El-Saharty, YS El-Zeany, BA Pabel, B Berger, RG

Citation: U. Krings et al., Antioxidant activity of extracts from roasted wheat germ, FOOD CHEM, 71(1), 2000, pp. 91-95

Authors: Taubert, J Krings, U Berger, RG

Citation: J. Taubert et al., A comparative study on the disintegration of filamentous fungi, J MICROB M, 42(3), 2000, pp. 225-232

Authors: Berger, RG De Bont, JAM Eggink, G Da Fonseca, MM Gehrke, M Gros, JB Van Keulen, F Krings, U Larroche, C Leak, DJ Van der Werf, MJ

Citation: Rg. Berger et al., Biotransformations in the flavour industry, CURRENT TOPICS IN FLAVOURS AND FRAGRANCES, 1999, pp. 139-170