Inhaltspezifische Aktionen

2025

Publikationen des Jahres 2025

2025

  • Juhrich LC, Lammersdorf I, Schmitt P, Tasto L, Speer F, Salzig D, Reineke K, Zorn H, Gand M (2025) Pleurotus djamor mycelium: sustainable production of a promising protein source from carrot side streams. J Agric Food Chem 73:33156-33166 

 

  • Bicas JL, Martins GA, Zorn H (2025) Surface fermentation without downstream processing as a strategy for the development of tempeh-like vegan patties. ACS Food Sci Technol 5:3254−3258

 

  • Calza L, Nikitenkova V, Albuquerque W, Zorn H, Zhuk  T (2025) Selective oxidation of a,b-unsaturated alcohols with lyophilisates of Bjerkandera adusta.  Chem Biodivers 0:e01127; https://doi.org/10.1002/cbdv.202501127

 

 

  • Broel N, Daumüller F, Ali Arslan, Lemanschick J, Maibach K, Mewe C, Bunk B, Spröer C, Baschien C, Zorn H, Schlüter H, Rühl M, Janssen S, Gand M (2025) Unravelling the enzymatic wood decay repertoire of Cerrena zonata: A multi-omics approach. Microbiol Res 298:128214

 

  • Kanter J-P, Ahlhorn M, Zorn H, Li B, Gand M (2025) Tailoring the regioselectivity of Lentinula edodes O-methyltransferases for precise O-methylation of flavonoids. J Agric Food Chem; https://doi.org/10.1021/acs.jafc.5c02429

 

  • Calvo-Baltanás V, Vilcinskas A, Brück T, Kloas W, Wilke T, Rufino M, Henkel M, Zorn H, Monje O, Asseng S (2025) The future potential of controlled environment agriculture. PNAS Nexus 4:pgaf078; https://doi.org/10.1093/pnasnexus/pgaf078

 

  • Happel K, Zeller L, Hammer AK, Zorn H (2025) Umami enhancing properties of enzymatically hydrolyzed mycelium of Flammulina velutipes cultured on potato pulp. Food Sci Nutr 13:e70128; https://doi.org/10.1002/fsn3.70128

 

  • Juhrich LC, Grosse M, Mörlein J, Zorn H, Gand M (2025) Nutritional and sensory properties of meat analogues: a current overview and future considerations. J Agric Food Chem 73:2236–2248

 

  • Seidel L, Eudenbach C, Albuquerque W, Gand M, Zorn H, Lee KZ, Will F, Schweiggert R (2025) Investigations into protein reduction in grape must and wine: Screening the efficacy of 21 peptidases and the effects of thermal treatments, ultrasound, and reducing agent. Eur Food Res Technol; https://doi.org/10.1007/s00217-025-04751-9