2026

Publikationen des Jahres 2026

2026

Dorin M, Boesel S, Zorn H (2026) Quantification of Lentinus squarrosulus in fermentation processes using qPCR. Eur Food Res Technol; accepted

Metz JK, Brescia FF, Kodura D, Biafora A, Fraatz MA, Zorn H (2026) Formation of the aroma compound (Z)-3-hexenol by grass species. Phytochem Lett 74:104208

Albuquerque W, Ghezellou P, Sharweda M, Li B, Maheshwari G, Rühl M, Spengler B, Vilcinskas A, Zorn H, Gand M (2026) Exploring peptidases from the milkweed bug Spilostethus pandurus (Hemiptera: Lygaeidae) by proteomics, transcriptomics and gene expression analysis for the hydrolysis of food proteins. Comp Biochem Physiol Part D Genomics Proteomics 59:101855

Kanter J-P, Milke L, Harms C, Gross E-E, Schwarze E-C, Bartels J, Fraatz MA, Ley JP, Zorn H (2026) Biocatalytic production of odour-active fatty aldehydes via inherent rice seedling a-dioxygenase activity. J Biotechnol 415:107–113

Li T, Liu S, Jia Y, Li Z, Zorn H, Xin F (2026) Mycelial protein as a novel alternative protein: a comparative study on the nutritional, digestible and processing quality with soy and yeast proteins. Food Res Int 233:118978

HrazdilV-L, Hallmann P, Dresler J, Fraatz MA, Zorn H (2026) Fermentation of brewer’s spent grains by Pleurotus ostreatus – process optimization by response surface methodology. Bioresour Bioprocess; 13:72

Nikitenkova V, Albuquerque W, Gand M, Janssen S, Li B, Zorn H, Zhuk T (2026) Diamondoid ketones as structural probes for active sites of fungal enzymes. Mol Catal 592:115741

Dorin M, Krüger B, Hrazdil V-L, Zorn H (2026) A rapid and semi-automated method for the quantitation of chitin in basidiomycota. Food Anal. Methods 19:88

Nikitenkova VV, Sydorenko AM, Zorn H, Zhuk T (2026) Biocatalytic synthesis of diamondoid diols by the brown-rot fungus Wolfiporia cocos. ChemBioChem; 27:e202500930; https://doi.org/10.1002/cbic.202500930