Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ralf Günter Berger"'
Publikováno v:
Life, Vol 14, Iss 2, p 271 (2024)
Natural deep eutectic solvents (NADESs) can serve as solvents for enzymes, are biodegradable, and have low toxicities. Eight NADESs with different hydrogen bond acceptors and donors were tested to improve the stability and activity of a lipoxygenase
Externí odkaz:
https://doaj.org/article/b30f879ac1c5400d8111333dfda831cc
Autor:
Marlen Zschätzsch, Susanne Steudler, Olena Reinhardt, Pia Bergmann, Franziska Ersoy, Stephanie Stange, André Wagenführ, Thomas Walther, Ralf Günter Berger, Anett Werner
Publikováno v:
Engineering in Life Sciences, Vol 21, Iss 3-4, Pp 270-282 (2021)
Abstract The replacement of potentially hazardous synthetic dyes with natural dyes and pigments are of great interest for a sustainable economy. In order to obtain cost‐efficient, environmentally friendly and competitive products, improvements in t
Externí odkaz:
https://doaj.org/article/ee1d6d32d77b45debfee1d736674b407
Autor:
Muhammad Rafehi, Frank Faltraco, Johannes Matthaei, Thomas Prukop, Ole Jensen, Aileen Grytzmann, Felix G. Blome, Ralf Günter Berger, Ulrich Krings, Stefan V. Vormfelde, Mladen V. Tzvetkov, Jürgen Brockmöller
Publikováno v:
Frontiers in Pharmacology, Vol 10 (2019)
Tyramine, formed by the decarboxylation of tyrosine, is a natural constituent of numerous food products. As an indirect sympathomimetic, it can have potentially dangerous hypertensive effects. In vitro data indicated that the pharmacokinetics of tyra
Externí odkaz:
https://doaj.org/article/f55790e222414a8e9795d76df9fa1ea9
Publikováno v:
Journal of the Science of Food and Agriculture. 99
Autor:
Ralf Günter Berger
This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for
Autor:
Ralf Günter Berger
Publikováno v:
Angewandte Chemie International Edition. 51:3058-3058
Publikováno v:
European Food Research & Technology; Dec2003, Vol. 218 Issue 1, p32-39, 8p