A5026527103- Fungal Biology and Applications
- Plant biochemistry and biosynthesis
- Biochemical and biochemical processes
- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Enzyme-mediated dye degradation
- Microbial Metabolic Engineering and Bioproduction
- Microbial Natural Products and Biosynthesis
- Advanced Chemical Sensor Technologies
- Analytical Chemistry and Chromatography
- Microbial Metabolism and Applications
- Steroid Chemistry and Biochemistry
- Enzyme Catalysis and Immobilization
- Essential Oils and Antimicrobial Activity
- Biochemical Analysis and Sensing Techniques
- Oxidative Organic Chemistry Reactions
- Corporate Governance and Management
- Chemical synthesis and alkaloids
- Meat and Animal Product Quality
- Antioxidant Activity and Oxidative Stress
- GABA and Rice Research
- Historical and Religious Studies of Rome
- Olfactory and Sensory Function Studies
- Microbial Metabolites in Food Biotechnology
- Edible Oils Quality and Analysis
Leibniz University Hannover
2015-2025
University of Copenhagen
2008
Leibniz-Institute for Food Systems Biology at the Technical University of Munich
2006
Universidade Estadual de Campinas (UNICAMP)
2006
Huazhong Agricultural University
2005
The formation of a green or beany off-flavor during storage legume protein extracts limits their application in foods. Pea were submitted to lactic acid fermentations improve the flavor by either reducing masking undesirable notes. aroma profiles untreated pea extract (PPE) and fermented (PPEF) compared each other commercial whey as benchmark. Kinetic measurements n-hexanal n-hexanol used an indicator for progressing lipid oxidation stability. nonfermented showed shelf-life comparable...
Differences between seven authentic samples of Citrus sinensis var. Valencia peel (albedo and flavedo) juices from Spain Uruguay, in addition to a concentrate obtained Brazil, were investigated by untargeted metabolic profiling. Sixty-six metabolites detected nano-liquid chromatography coupled high-resolution electrospray-ionization quadrupole time-of-flight mass spectrometer (nLC-ESI-qTOF-MS) belonging phenolic acids, coumarins, flavonoid glycosides, limonoids, terpenes, fatty acids. Eleven...
Abstract Aflatoxin B 1 (AFB ) is a highly potent mycotoxin that poses serious threat to human and animal health. This study investigated the biodegradation of AFB by supernatant submerged cultured Trametes hirsuta , with focus on identifying characterizing responsible enzyme(s). The extracellular enzymes white-rot mushroom were extracted from pre-separated using anion exchange fast protein liquid chromatography (FPLC). To pinpoint specific enzyme, eluted fractions exhibiting highest...
The volatile compounds of fresh fruiting bodies wild Polyporus sulfureus (Bull.:Fr.) Fr. growing on oak trees were isolated by continuous liquid−liquid extraction (CLLE) and investigated high-resolution gas chromatography−mass spectrometry (HRGC-MS) two GC columns different polarity (DB-5 ZB-WAX), chromatography−olfactometry (GC−O). A total 40 major from the young samples identified semiquantified. Five odorous determined to be responsible for characteristic flavor sulfureus: 1-octen-3-one,...
Volatile flavor compounds of jabuticaba fruits (Myrciaria jaboticaba) were isolated using continuous liquid-liquid extraction and analyzed by various gas chromatographic techniques. Preparative chromatography was used to concentrate a fraction rich in potent compounds. A total 45 identified for the first time with 23 components imparting sensory impression. Among compounds, terpenes, organic acids alcohols found be major volatile components. Terpenes particular contributed fruits....
An extracellular chlorogenic acid esterase from Ustilago maydis (UmChlE) was purified to homogeneity by using three separation steps, including anion-exchange chromatography on a Q Sepharose FF column, preparative isoelectric focusing (IEF), and, finally, combination of affinity and hydrophobic interaction polyamide. SDS-PAGE analysis suggested monomeric protein ∼71 kDa. The enzyme showed maximal activity at pH 7.5 37°C active over wide range (3.5 9.5). Previously described esterases...
Abstract Properties of oil‐in‐water (O/W) emulsions affecting initial dynamic flavour release were studied in real time considering mouth conditions. Aroma molecules from different chemical classes at concentrations typically present beverages used. The emulsion droplet diameter showed no significant influence on the release. No barrier properties emulsifier found, as equilibrated flavoured via either oil phase or aqueous difference. Emulsifier above critical micelle concentration did not...
A fully computer-controlled apparatus was designed. It combines a glass reactor with temperature-controlled hood, in which headspace volatiles are captured. Flavored liquids can be introduced into the and exposed to conditions of temperature, air flow, shear rate, saliva flow as they occur mouth. As is completely filled before measurements started, creation just sampling start prevents untimely flavor release resulting real time data. In first 30 s concentrations measured up four times by...