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Biotechnology of flavours—the next generation.
- Published in:
- Biotechnology Letters, 2009, v. 31, n. 11, p. 1651, doi. 10.1007/s10529-009-0083-5
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- Article
Functional expression of the lipase gene Lip2 of Pleurotus sapidus in Escherichia coli.
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- Biotechnology Letters, 2009, v. 31, n. 3, p. 395, doi. 10.1007/s10529-008-9870-7
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- Article
PfaH2: A novel hydrophobin from the ascomycete Paecilomyces farinosus.
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- Biotechnology & Applied Biochemistry, 2013, v. 60, n. 2, p. 147, doi. 10.1002/bab.1077
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Volatile Release from Liquids: A Comparison of In Vivo APCI-MS, In-mouth Headspace Trapping and In vitro Mouth Model Data.
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- Chemical Senses, 2004, v. 29, n. 2, p. 163, doi. 10.1093/chemse/bjh021
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- Article
In vitro Study of the Influence of Physiological Parameters on Dynamic In-mouth Flavour Release from Liquids.
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- Chemical Senses, 2004, v. 29, n. 2, p. 153, doi. 10.1093/chemse/bjh020
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- Article
The secretome of Pleurotus sapidus.
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- Proteomics, 2005, v. 5, n. 18, p. 4832, doi. 10.1002/pmic.200500015
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- Article
BadGluc, a β-glucosidase from Bjerkandera adusta with anthocyanase properties.
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- Bioprocess & Biosystems Engineering, 2018, v. 41, n. 9, p. 1391, doi. 10.1007/s00449-018-1966-4
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- Article
A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries.
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- Applied Microbiology & Biotechnology, 2018, v. 102, n. 3, p. 1269, doi. 10.1007/s00253-017-8637-2
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- Article
A labeling study on the formation of perillene by submerged cultured oyster mushroom, Pleurotus ostreatus.
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- Applied Microbiology & Biotechnology, 2008, v. 78, n. 3, p. 533, doi. 10.1007/s00253-007-1335-8
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- Article
Novel peroxidases of Marasmius scorodonius degrade β-carotene.
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- Applied Microbiology & Biotechnology, 2008, v. 77, n. 6, p. 1241, doi. 10.1007/s00253-007-1261-9
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- Article
Characterization of a hydrophobin of the ascomycete Paecilomyces farinosus.
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- Journal of Basic Microbiology, 2011, v. 51, n. 4, p. 404, doi. 10.1002/jobm.201000305
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- Article
Co-Immobilization of RizA Variants with Acetate Kinase for the Production of Bioactive Arginyl Dipeptides.
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- Molecules, 2022, v. 27, n. 14, p. N.PAG, doi. 10.3390/molecules27144352
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- Article
Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of Pleurotus sapidus Grown on Citrus Side Streams.
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- Molecules, 2022, v. 27, n. 3, p. 651, doi. 10.3390/molecules27030651
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- Article
A DyP-Type Peroxidase of Pleurotus sapidus with Alkene Cleaving Activity.
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- Molecules, 2020, v. 25, n. 7, p. 1536, doi. 10.3390/molecules25071536
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- Article
A Three-Enzyme-System to Degrade Curcumin to Natural Vanillin.
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- Molecules, 2015, v. 20, n. 4, p. 6640, doi. 10.3390/molecules20046640
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- Article
Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites.
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- Microorganisms, 2022, v. 10, n. 7, p. N.PAG, doi. 10.3390/microorganisms10071379
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- Article
A Prolyl Endopeptidase from Flammulina velutipes Degrades Celiac Disease-Inducing Peptides in Grain Flour Samples.
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- Catalysts (2073-4344), 2023, v. 13, n. 1, p. 158, doi. 10.3390/catal13010158
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- Article
Mutagenesis of the l-Amino Acid Ligase RizA Increased the Production of Bioactive Dipeptides.
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- Catalysts (2073-4344), 2021, v. 11, n. 11, p. 1385, doi. 10.3390/catal11111385
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- Article
Sesquiterpene Cyclases from the Basidiomycete Cerrena unicolor.
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- Catalysts (2073-4344), 2021, v. 11, n. 11, p. 1361, doi. 10.3390/catal11111361
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- Article
Recombinant Production of Arginyl Dipeptides by l-Amino Acid Ligase RizA Coupled with ATP Regeneration.
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- Catalysts (2073-4344), 2021, v. 11, n. 11, p. 1290, doi. 10.3390/catal11111290
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- Article
Alternative Routes for the Production of Natural 4-Vinylguaiacol from Sugar Beet Fiber Using Basidiomycetous Enzymes.
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- Catalysts (2073-4344), 2021, v. 11, n. 5, p. 631, doi. 10.3390/catal11050631
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- Article
Enzymatic hydrolysis of kaempferol 3‐O‐(2‴‐O‐sinapoyl‐β‐sophoroside), the key bitter compound of rapeseed (Brassica napus L.) protein isolate.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 5, p. 2179, doi. 10.1002/jsfa.11547
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- Article
High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 5, p. 2175, doi. 10.1002/jsfa.9410
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- Article
Volatile flavours in raw egg yolk of hens fed on different diets.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 11, p. 2061, doi. 10.1002/jsfa.4420
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- Article
Influence of emulsion properties on dynamic flavour release.
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- Journal of the Science of Food & Agriculture, 2003, v. 83, n. 11, p. 1124, doi. 10.1002/jsfa.1513
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- Article
Long-Term Monokaryotic Cultures of Pleurotus ostreatus var. florida Produce High and Stable Laccase Activity Capable to Degrade ß-Carotene.
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- Applied Biochemistry & Biotechnology, 2019, v. 187, n. 3, p. 894, doi. 10.1007/s12010-018-2860-x
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- Article
The taste enhancer divanillin: a review on sources and enzymatic generation.
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- Flavour & Fragrance Journal, 2015, v. 30, n. 5, p. 362, doi. 10.1002/ffj.3251
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- Article
Isotope labelling experiments on the formation pathway of 3-hydroxy-4,5-dimethyl-2(5 H)-furanone from l-isoleucine in cultures of Laetiporus sulphureus.
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- Flavour & Fragrance Journal, 2014, v. 29, n. 4, p. 233, doi. 10.1002/ffj.3200
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- Article
Volatiles from submerged and surface-cultured beefsteak fungus, Fistulina hepatica.
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- Flavour & Fragrance Journal, 2007, v. 22, n. 1, p. 53, doi. 10.1002/ffj.1758
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- Article
Selective recovery of volatile flavour compounds using reversed-phase polystyrene adsorbents.
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- Flavour & Fragrance Journal, 2000, v. 15, n. 2, p. 108, doi. 10.1002/(SICI)1099-1026(200003/04)15:2<108::AID-FFJ876>3.0.CO;2-4
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- Article
Cell-free one-pot conversion of (+)-valencene to (+)-nootkatone by a unique dye-decolorizing peroxidase combined with a laccase from <italic>Funalia trogii</italic>.
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- Journal of Industrial Microbiology & Biotechnology, 2018, v. 45, n. 2, p. 89, doi. 10.1007/s10295-017-1998-9
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- Article
Generation of 4-vinylguaiacol through a novel high-affinity ferulic acid decarboxylase to obtain smoke flavours without carcinogenic contaminants.
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- PLoS ONE, 2020, v. 15, n. 12, p. 1, doi. 10.1371/journal.pone.0244290
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- Article
Front Cover: Co‐Oxidative Transformation of Piperine to Piperonal and 3,4‐Methylenedioxycinnamaldehyde by a Lipoxygenase from Pleurotus sapidus (ChemBioChem 19/2021).
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- ChemBioChem, 2021, v. 22, n. 19, p. 2821, doi. 10.1002/cbic.202100282
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- Article
Co‐Oxidative Transformation of Piperine to Piperonal and 3,4‐Methylenedioxycinnamaldehyde by a Lipoxygenase from Pleurotus sapidus.
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- ChemBioChem, 2021, v. 22, n. 19, p. 2857, doi. 10.1002/cbic.202100183
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- Article
Squalene production under oxygen limitation by Schizochytrium sp. S31 in different cultivation systems.
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- Applied Microbiology & Biotechnology, 2024, v. 108, n. 1, p. 1, doi. 10.1007/s00253-024-13051-3
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- Article
Squalene production under oxygen limitation by Schizochytrium sp. S31 in different cultivation systems.
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- Applied Microbiology & Biotechnology, 2024, v. 108, n. 1, p. 1, doi. 10.1007/s00253-024-13051-3
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- Article
Improved Foods Using Enzymes from Basidiomycetes.
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- Processes, 2022, v. 10, n. 4, p. N.PAG, doi. 10.3390/pr10040726
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- Article
Cross-Linking of Wheat Bran Arabinoxylan by Fungal Laccases Yields Firm Gels.
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- Processes, 2020, v. 8, n. 1, p. 36, doi. 10.3390/pr8010036
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- Article
Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics.
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- Processes, 2020, v. 8, n. 1, p. 16, doi. 10.3390/pr8010016
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- Article
In situ recovery of the aroma compound perillene from stirred-tank cultured Pleurotus ostreatus using gas stripping and adsorption on polystyrene.
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- Biotechnology Letters, 2008, v. 30, n. 8, p. 1347, doi. 10.1007/s10529-008-9690-9
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- Article
Pilot-Scale Production of the Natural Colorant Laetiporic Acid, Its Stability and Potential Applications.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 684, doi. 10.3390/fermentation8120684
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- Article
Cultivation of Inonotus hispidus in Stirred Tank and Wave Bag Bioreactors to Produce the Natural Colorant Hispidin.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 541, doi. 10.3390/fermentation8100541
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- Article
The Nitrogen Content in the Fruiting Body and Mycelium of Pleurotus Ostreatus and Its Utilization as a Medium Component in Thraustochytrid Fermentation.
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- Bioengineering (Basel), 2024, v. 11, n. 3, p. 284, doi. 10.3390/bioengineering11030284
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- Article
Lebensmittelchemie 2012.
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- Nachrichten aus der Chemie, 2013, v. 61, n. 3, p. 345, doi. 10.1002/nadc.201390092
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- Article
Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures.
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- European Food Research & Technology, 2019, v. 245, n. 9, p. 1889, doi. 10.1007/s00217-019-03298-w
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- Article
Thin layer high vacuum distillation to isolate the flavor of high-fat food.
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- European Food Research & Technology, 2003, v. 217, n. 1, p. 70
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- Article
Adsorbents for the recovery of aroma compounds in fermentation processes.
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- Journal of Chemical Technology & Biotechnology, 1993, v. 58, n. 3, p. 293, doi. 10.1002/jctb.280580314
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- Article
Raspberry Ketone from Submerged Cultured Cells of the Basidiomycete Nidula niveo-tomentosa.
- Published in:
- Biotechnology Progress, 2001, v. 17, n. 3, p. 568, doi. 10.1021/bp010011b
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- Article
An extracellular carboxylesterase from the basidiomycete Pleurotus sapidus hydrolyses xanthophyll esters.
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- Biological Chemistry, 2005, v. 386, n. 5, p. 435, doi. 10.1515/BC.2005.052
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- Article
A Peroxidase from Lepista irina Cleaves β, β-Carotene to Flavor Compounds.
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- Biological Chemistry, 2003, v. 384, n. 7, p. 1049, doi. 10.1515/BC.2003.117
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- Article