Publikationen
Peer reviewed journals
2020
Meyer S, Schaefer L, Roehrig J, Maheshwari G, Most E, Zorn H, Ringseis R, Eder K, Gessner DK (2020) Supplementation of sulfur-containing amino acids or essential amino acids does not reverse the hepatic lipid-lowering effect of protein-rich insect meal in obese Zucker rats. Nutrients 12:987; doi:10.3390/nu12040987
Hammer AK, Albrecht F, Hahne F, Jordan P, Fraatz MA, Ley J, Geissler T, Schrader J, Zorn H, Buchhaupt M (2020) Biotechnological production of odor-active methyl-branched aldehydes by a novel α‑dioxygenase from Crocosphaera subtropica. J Agric Food Chem; accepted
Meyer S, Gessner DK, Braune MS, Friedhoff T, Most E, Liebisch G, Zorn H, Eder K, Ringseis R (2020) Comprehensive evaluation of the metabolic effects of insect meal from Tenebrio molitor L. in growing pigs by transcriptomics, metabolomics and lipidomics. J Anim Sci Biotechno 11:20
2019
Gessner DK, Schwarz A, Meyer S, Wen G, Most E, Zorn H, Ringseis R, Eder K (2019) Biochemical, molecular, and genetic mechanisms in nutrition insect meal as alternative protein source exerts pronounced lipid-lowering effects in hyperlipidemic obese Zucker rats. J. Nutr.; doi.org/10.1093/jn/nxy256
Sabbatini A, Jurnatan Y, Fraatz MA, Govori S, Haziri A, Millaku F, Zorn H, Zhang Y (2019) Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry. Food Res Int 120:514-522
Meyer S, Gessner DK, Wen G, Most E, Liebisch G, Zorn H, Ringseis R, Eder K (2019) The antisteatotic and hypolipidemic effect of insect meal in obese Zucker rats is accompanied by profound changes in hepatic phospholipid and 1-carbon metabolism. Mol Nutr Food Res 63:1801305 (1-14)
Trapp T, Kirchner T, Birk F, Fraatz MA, Zorn H (2019) Biosynthesis of stereoisomers of dill ether and wine lactone by Pleurotus sapidus. J Agric Food Chem 67:13400-13411
Rigling M, Fraatz MA, Trögel S, Sun J, Zorn H, Zhang Y (2019) Aroma evaluation of Chios mastic gum (Pistacia lentiscus var. Chia) using headspace gas chromatography combined with olfactory detection and chiral analysis. J Agric Food Chem 67:13420-13429
Birk F, Fraatz MA, Esch P, Heiles S, Pelzer R, Zorn H (2019) Industrial riboflavin fermentation broths represent a diverse source of natural saturated and unsaturated lactones. J Agric Food Chem 67:13460-13469
Brandt M, Scheidweiler M, Rauhut D, Patz C-D, Zorn H, Stoll M, Will F (2019) Heat berry: The influence of abiotic factors on phenols in berry skin and maturity parameters of Vitis vinifera L. cv. Riesling. OENO One 288:287-302
Rusch M, Spielmeyer A, Zorn H, Hamscher G (2019) Degradation and transformation of fluoroquinolones by microorganisms with special emphasis on ciprofloxacin. Appl Microbiol Biotechnol 103:6933-6948
Ahlborn J, Stephan A, Meckel T, Maheshwari G, Rühl M, Zorn H (2019) Upcycling of food industry side streams by basidiomycetes for production of a vegan protein source. Int J Recycl Org Waste Agricult 8:447–455
2018
Fraatz MA, Goldmann M, Geissler T, Gross E, Backes M, Hilmer J-M, Ley J, Rost J, Francke A, Zorn H (2018) Biotechnological production of methyl-branched aldehydes. J Agric Food Chem 66:2387-2392
Trapp T, Zajul M, Ahlborn J, Stephan A, Zorn H, Fraatz MA (2018) Submerged cultivation of Pleurotus sapidus with molasses: aroma dilution analyses by means of solid phase microextraction and stir bar sorptive extraction. J Agric Food Chem 66:2393-2402
Trapp T, Jäger D, Fraatz MA, Zorn H (2018) Development and validation of a novel method for aroma dilution analysis by means of stir bar sorptive extraction. Eur Food Res Technol 244:949-957
Stephan A, Ahlborn J, Zajul M, Zorn H (2018) Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: Functionality and sensory tests in comparison to commercial proteins and meat sausages. Eur Food Res Technol 244:913-924
Rühl V, Lotz-Winter H, Neuss A, Piepenbring M, Zorn H, Rühl M (2018) Comprehensive analysis of the volatilome of Scytinostroma portentosum. Mycol Progr; DOI 10.1007/s11557-017-1367-0
Avram A, Sengupta A, Pfromm PH, Zorn H, Lorenz P, Schwarz T, Nguyen KQ, Czermak P (2018) Novel DyP from the basidiomycete Pleurotus sapidus: substrate screening and kinetics. Biocatalysis 4:1-13
Zhang Y, Fraatz MA, Birk F, Rigling M, Hammer A, Zorn H (2018) Enantiomeric ratios of 2-methylbutanoic acid and its methyl ester: elucidation of novel biogenetic pathways towards (R)-methyl 2-methylbutanoate in a beverage fermented with shiitake. Food Chem 266:475-482
Morales EM, Zajul M, Goldman M; Zorn H; de Franceschi de Angelis D (2018) Effects of solid-state fermentation and the potential use of cassava by-products as fermented food. Waste Biomass Valori; DOI https://doi.org/10.1007/s12649-018-0479-3
Rusch M, Spielmeyer A, Zorn H, Hamscher G (2018) Biotransformation of ciprofloxacin by Xylaria longipes: structure elucidation and residual antibacterial activity of metabolites. Appl Microbiol Biotechnol 102:8573-8584
2017
Zorn H, Li QX (2017) Trends in Food Enzymology. J Agric Food Chem 65:4-5
Rusch M, Spielmeyer A, Meißner J, Kietzmann M, Zorn H, Hamscher G (2017) Efficient reduction of antibacterial activity and cytotoxicity of fluoroquinolones by fungal-mediated N-Oxidation; J Agric Food Chem 65:3118−3126
Özdemir S, Heerd D, Weidner T, Quitmann H, Zhang Y, Fraatz MA, Zorn H, Czermak P (2017) Process parameters affecting the synthesis of natural flavours by shiitake (Lentinula edodes) during the production of a non-alcoholic beverage. Beverages 3, 20; doi:10.3390/beverages3020020
Stahl T, Falk S, Rohrbeck A, Georgii S, Herzog C, Wiegand A, Hotz S, Zorn H, Brunn H (2017) Migration of aluminum from food contact materials to food – a health risk for consumers? Part I of III: Exposure to aluminum, release of aluminum, Tolerable Weekly Intake (TWI), toxicological effects of aluminum. Environ Sci Eur 29:19; DOI 10.1186/s12302-017-0116-y
Falk S, Stahl T, Rohrbeck A, Georgii S, Herzog C, Wiegand A, Hotz S, Zorn H, Brunn H (2017) Migration of aluminum from food contact materials to food – a health risk for consumers? Part II of III: Migration of aluminum from drinking bottles and moka pots made of aluminum to beverages. Environ Sci Eur 29:18; DOI 10.1186/s12302-017-0118-9
Falk S, Brunn H, Rohrbeck A, Georgii S, Herzog C, Wiegand A, Hotz S, Zorn H, Stahl T (2017) Migration of aluminum from food contact materials to food – a health risk for consumers? Part III of III: Migration of aluminum to food from camping dishes and utensils made of aluminum. Environ Sci Eur 29:17; DOI 10.1186/s12302-017-0117-x
Martinez-Gutierrez F, Ratering S, Juarez-Flores B, Godinez-Hernandez C, Geissler-Plaum R, Prell F, Zorn H, Czermak P, Schnell S (2017) Potential use of Agave salmiana as a prebiotic that stimulates the growth of probiotic bacteria. LWT Food Sci Technol 84:151-159
Lauber C, Schwarz T, Nguyen QK, Lorenz P, Lochnit G, Zorn H (2017) Identification, heterologous expression and characterization of a dye decolorizing peroxidase of Pleurotus sapidus. AMB Express 7(1):1-15
2016
Imami A, Herold N, Spielmeyer A, Hausmann H, Dötzer R, Behnken HN, Leonhardt S, Weil A, Schoof S, Zorn H (2016) Biotransformation of Dimethenamid-P by the basidiomycete Irpex consors. Chemosphere 165:59-66
2015
Zhang Y, Hartung NM, Fraatz MA, Zorn H (2015) Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies. Food Res Int 70:23-30
Kleofas V, Popa F, Fraatz MA, Rühl M, Kost G, Zorn H (2015) Aroma profile of the anise-like odour mushroom Cortinarius odorifer. Flavour Fragrance J 30:381-386
Weidmann V, Kliewer S, Sick M, Bycinskij S, Kleczka M, Rehbein J, Griesbeck AG, Zorn H, Maison W (2015) Studies towards the synthetic applicability of biocatalytic allylic oxidations with the lyophilisate of Pleurotus sapidus. J Mol Catal B Enzym 121:15-21
Mika N, Zorn H, Rühl M (2015) Prolyl specific peptidases for applications in food biotechnology. Appl Microbiol Biotechnol 99:7837-7846
Zhang Y, Fraatz MA, Müller J, Schmitz H-J, Schrenk D, Zorn H (2015) Aroma analysis and safety assessment of a beverage fermented by Trametes versicolor. J Agric Food Chem 63:6915-6921
Rusch M, Kauschat A, Spielmeyer A, Römpp A, Hausmann H, Zorn H, Hamscher G (2015) Biotransformation of the antibiotic danofloxacin by Xylaria longipes leads to an efficient reduction of its antibacterial activity. J Agric Food Chem 63:6897-6904
Imami A, Riemer S, Schulze M, Amelung F, Gorshkov V, Rühl M, Ammenn J, Zorn H (2015) Depolymerization of lignosulfonates by submerged cultures of the basidiomycete Irpex consors and molecular characterization of a putative versatile peroxidase. Enzyme Microb Technol 81:8-15
Zhuk TS, Goldmann M, Hofmann J, Pohl JCS, Zorn H (2015) Preparative aerobic oxidations with basidiomycetous enzymes: CH-functionalization of adamantane. J Mol Catal B Enzym 122:87–92
Kleofas V, Popa F, Niedenthal E, Rühl M, Kost G, Zorn H (2015) Analysis of the volatilome of Calocybe gambosa. Mycol Prog 14:93 DOI 10.1007/s11557-015-1117-0
Shen T, Morlock G, Zorn H (2015) Production of cyathane type secondary metabolites by submerged cultured Hericium erinaceus and evaluation of their antibacterial activity by direct bioautography. BMC Fungal Biol Biotechnol 2:8; DOI 10.1186/s40694-015-0018-y
Mika N, Gorshkov V, Spengler B, Zorn H, Rühl Martin (2015) Characterization of novel insect associated peptidases for hydrolysis of food proteins. Eur Food Res Technol 240:431-439
2014
Schüttmann I, Bouws H, Szweda RT, Suckow M, Czermak P, Zorn H (2014) Induction, characterization, and heterologous expression of a carotenoid degrading versatile peroxidase from Pleurotus sapidus. J Mol Catal B: Enzym 103:79-84
Bhandari DR, Shen T, Römpp A, Zorn H, Spengler B (2014) Analysis of cyathane type diterpenoids from Cyathus striatus and Hericium erinaceus by high resolution MS Imaging. Anal Bioanal Chem 406:695-704
Fraatz MA, Naeve S, Hausherr V, Zorn H, Blank LM (2014) A minimal growth medium for the basidiomycete Pleurotus sapidus for metabolic flux analysis. Fungal Biol Biotechnol 1:9
Shen T, Hof LM, Hausmann H, Stadler M, Zorn H (2014) Development of an enzyme linked immunosorbent assay for detection of cyathane diterpenoids. BMC Biotechnology 14:98
Cierpka K, Mika N, Lange MC, Zorn H, Czermak P, Salzig D (2014) Cell detachment by prolyl-specific endopeptidase from Wolfiporia cocos. American J Biochem Biotechnol 10:14-21
Kleofas V, Sommer L, Fraatz MA, Zorn H, Rühl M (2014) Fruiting body production and aroma profile analysis of Agrocybe aegerita cultivated on different substrates. Natural Resources 5:233-240
Zhang Y, Fraatz MA, Horlamus F, Quitman H, Zorn H (2014) Identification of potent odorants in a novel non-alcoholic beverage produced by fermentation of wort with Shiitake (Lentinula edodes). J Agric Food Chem 62:4195-4203
Liers C, Aranda E, Strittmatter E, Piontek K, Plattner DA, Zorn H, Ullrich R, Hofrichter M (2014) Phenol oxidation by DyP-type peroxidases in comparison to fungal and plant peroxidases. J Mol Catal B: Enzym 103:41-46
2013
Liers C, Pecyna MJ, Kellner H, Worrich A, Zorn H, Steffen K, Hofrichter M, Ullrich R (2013) Substrate oxidation by dye-decolorizing peroxidases (DyPs) from wood- and litter-degrading agaricomycetes compared to other fungal and plant heme-peroxidases. Appl Microbiol Biotechnol 97:5839-5849
Linke D, Matthes R, Nimtz M, Zorn H, Bunzel M , Berger RG (2013) An esterase from the basidiomycete Pleurotus sapidus hydrolyzes feruloylated saccharides. Appl Microbiol Biotechnol 97:7241-7251
Szweda RT, Schmidt K, Zorn H (2013) Bleaching of colored whey and milk by a multiple enzyme system. Eur Food Res Technol 237:377–384
Bosse AK, Fraatz MA, Zorn H (2013) Formation of complex natural flavors by biotransformation of apple pomace with basidiomycetes. Food Chem 141:2952–2959
Weidmann V, Schaffrath M, Zorn H, Rehbein J, Maison W (2013) Elucidation of the regio- and chemoselectivity of enzymatic allylic oxidations with Pleurotus sapidus – conversion of selected spirocyclic terpenoids and computational analysis. Beilstein J Org Chem 9:2233–2241
Prinz A, Hönig J, Schüttmann I, Zorn H, Zeiner T (2013) Purification and separation of laccases using aqueous two-phase extraction. Process Biochem 49: 335-346
2012
Basiewicz M, Weiß M, Kogel K-H, Langen G, Zorn H, Zuccaro A (2012) Molecular and phenotypic characterization of Sebacina vermifera strains associated with orchids, and the description of Piriformospora williamsii sp. nov. Fungal Biol 116:204-213
Rickert A, Krombach V, Hamers O, Zorn H, Maison W (2012) Enzymatic allylic oxidations with a lyophilisate of the edible fungus Pleurotus sapidus. Green Chem 14:639-644
Lenhart K, Bunge M, Ratering S, Neu TR, Schüttmann I, Greule M, Kammann C, Schnell S, Müller C, Zorn H, Keppler F (2012) Evidence for methane production by saprotrophic fungi. Nat Commun 3:2049/1-2049/8
Prinz A, Zeiner T, Vössing T, Schüttmann I, Zorn H, Górak A (2012) Experimental investigation of laccase purification using aqueous two-phase extraction. CET 27:349 – 354
2011
Merz J, Burghoff B, Zorn H, Schembecker G (2011) Continuous foam fractionation: Performance as a function of operating variables. Sep Purif Technol 82:10-18
2010
Krügener S, Krings U, Zorn H, Berger RG (2010) A dioxygenase of Pleurotus sapidus transforms (+)-valencene regio-specifically to (+)-nootkatone via a stereo-specific allylic hydroperoxidation. Bioresour Technol 101:457-462
Verheyden K, Noppe H, Zorn H, Van Immerseel F, Vanden Bussche J, Wille K, Bekaert K, Janssen CR, De Brabander HF, Vanhaecke L (2010) Endogenous boldenone-formation in cattle: Alternative invertebrate organisms to elucidate the enzymatic pathway and the potential role of edible fungi on cattle's feed. J Steroid Biochem Mol Biol 119:161–170
Merz J, Zorn H, Burghoff B, Schembecker G (2010) Purification of a fungal cutinase by adsorptive bubble separation: A statistical approach. Colloid Surface A 382:81-87
2009
Krügener S, Zelena K, Zorn H, Nimtz M, Berger RG (2009) Heterologous expression of an extracellular carboxylesterase from the basidiomycete Pleurotus sapidus. J Mol Catal B Enzym 57:16-21
Zelena K, Krügener S, Lunkenbein S, Zorn H, Berger RG (2009) Functional expression of the lipase gene Lip2 of Pleurotus sapidus in Escherichia coli. Biotechnol Lett 31:395–401
Zelena K, Zorn H, Nimtz M, Berger RG (2009) Heterologous expression of the MsP2 gene from Marasmius scorodonius. Arch Microbiol 191:397-402
Pühse M, Szweda RT, Ma Y, Jeworrek C, Winter R, Zorn H (2009) Marasmius scorodonius extracellular dimeric peroxidase – exploring its temperature and pressure stability. BBA-Proteins Proteom 1794:1091-1098
Fraatz MA, Berger RG, Zorn H (2009) Nootkatone – a biotechnological challenge. Appl Microbiol Biotechnol 83:35-41
Linke D, Nimtz M, Berger RG, Zorn H (2009) Separation of extracellular lipases from pellet cultures of the basidiomycete Pleurotus sapidus by foam fractionation. J Am Oil Chem Soc 86:437-444
Fraatz MA, Riemer SJL, Stöber R, Kaspera R, Nimtz M, Berger RG, Zorn H (2009) A novel oxygenase from Pleurotus sapidus transforms valencene to nootkatone. J Mol Catal B Enzym 61:202-207
Merz J, Schembecker G, Riemer S, Nimtz M, Zorn H (2009) Purification and identification of a novel cutinase from Coprinopsis cinerea by adsorptive bubble separation. Sep Purif Technol 69:57-62
Krings U, Lehnert N, Fraatz MA, Hardebusch B, Zorn H, Berger RG (2009) Autoxidation vs biotransformation of a-pinene to flavors with P. sapidus - Regio-selective hydroperoxidation of a-pinene and stereo-selective dehydrogenation of verbenol. J Agric Food Chem 57:9944-9950
Zelena K, Hardebusch B, Hülsdau B, Berger RG, Zorn H (2009) Generation of norisoprenoid flavors from carotenoids by fungal peroxidases. J Agric Food Chem 57:9951–9955
2008
Scheibner M, Hülsdau B, Zelena K, Nimtz M, de Boer L, Berger RG, Zorn H (2008) Novel peroxidases of Marasmius scorodonius degrade b-carotene. Appl Microbiol Biotechnol 77:1241-1250
Taupp D, Nimtz M, Berger RG, Zorn H (2008) Stress response of Nidula niveo-tomentosa to UV-A light. Mycologia 100:529-538
Bouws H, Wattenberg A, Zorn H (2008) Fungal Secretomes – Nature’s toolbox for white biotechnology. Appl Microbiol Biotechnol 80:381-388
2007
Linke D, Zorn H, Gerken B, Parlar H, Berger RG (2007) Laccase isolation by foam fractionation – new prospects of an old process. Enzyme Microb Technol 40:273-277
Wu S, Zorn H, Krings U, Berger RG (2007) Volatiles from submerged and surface cultured beefsteak fungus Fistulina hepatica. Flavour Fragrance J 22:53-60
Ruiz-Dueñas FJ, Aguilar A, Martinez MJ, Zorn H, Martinez AT (2007) Gene cloning, heterologous expression, in vitro activation and catalytic properties of a versatile peroxidase. Biocatal Biotrans 25:276-285
dos Prazeres JN, Simiquelli AP, Pastore GM, Linke D, Zorn H, Nimtz M, Berger RG (2007) Recovery of extracellular alkaline lipases of Fusarium spec. by foam fractionation. Fresenius Environ Bull 16:1503-1508
2006
Krings U, Johansson L, Zorn H, Berger RG (2006) In vitro DNA protective activity of roasted wheat germ and fractions thereof. Food Chem 97:712–718
Gerken BM, Nicolai A, Linke D, Zorn H, Berger RG, Parlar H (2006) Efficient enrichment of laccase C using continuous foam fractionation. Sep Purif Technol 49:291-294
Taskova RM, Zorn H, Krings U, Bouws H, Berger RG (2006) Disruption of basidiomycete cells. Z Naturforsch 61 c:347-350
2005
Zorn H, Neuser F, Berger RG (2004) Degradation of a-pinene oxide and [2H7]-2,5,6-trimethyl-hept-(2E)-enoic acid by Pseudomonas fluorescens NCIMB 11761.
J Biotechnol 107:255-263
Wu S, Krings U, Zorn H, Berger RG (2005) Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr. Food Chem 92:221-226
Linke D, Zorn H, Gerken B, Parlar H, Berger RG (2005) Foam fractionation of exo-lipases from growing Pleurotus sapidus. Lipids 40:323-327
Wu S, Zorn H, Krings U, Berger RG (2005) Characteristic odorants from young and aged fruiting bodies of wild Polyporus sulphureus (Bull.:Fr.) Fr. J Agric Food Chem 53:4524-4528
Zorn H, Bouws H, Takenberg M, Nimtz M, Getzlaff R, Breithaupt D, Berger RG (2005) An extra-cellular carboxylesterase from the basidiomycete Pleurotus sapidus hydrolyses xanthophyll esters. Biol Chem 386:435-440
Zorn H, Peters T, Nimtz M, Berger RG (2005) The secretome of Pleurotus sapidus. Proteomics 5:4832-4838
Gerken BM, Wattenbach C, Linke D, Zorn H, Berger RG, Parlar H (2005) Tweezing-adsorptive bubble separation - a novel analytical method for the selective and high enrichment of metalloenzymes. Anal Chem 77:6113-6117
Linke D, Bouws H, Peters T, Nimtz M, Berger RG, Zorn H (2005) Laccases of Pleurotus sapidus: Characterisation and cloning. J Agric Food Chem 53:9498-9505
2004
Schüler M, Zorn H, Slawin AMZ, Berger RG (2004) Synthesis of a-hydroxy ketones from terpene aldehydes. Synth commun 34:1-10
Balasubramanian R, Zorn H, Papenbrock J (2004) Quantification and fatty acid profiles of sulfolipids in two halophytes and a glycophyte grown under different salt concentrations. Z Naturforsch 59c:835-842
Zorn H, Neuser F, Berger RG (2004) Degradation of a-pinene oxide and [2H7]-2,5,6-trimethyl-hept-(2E)-enoic acid by Pseudomonas fluorescens NCIMB 11761.
J Biotechnol 107:255-263
2003
Zorn H, Langhoff S, Scheibner M, Berger RG (2003) Cleavage of b,b-carotene to flavor compounds by fungi. Appl Microbiol Biotechnol 62:331-336
Zorn H, Fischer-Zorn M, Berger RG (2003) A labeling study to elucidate the biosynthesis of 4-(4-hydroxyphenyl)-butan-2-one (raspberry ketone) by Nidula niveo-tomentosa. Appl Environ Microbiol 69:367-372
Zorn H, Breithaupt DE, Takenberg M, Schwack W, Berger RG (2003) Enzymatic hydrolysis of carotenoid esters of marigold flowers (Tagetes erecta L.) and red paprika (Capsicum annuum L.) by commercial lipases and Pleurotus sapidus extracellular lipase. Enzyme Microb Technol 32:623-628
Zorn H, Langhoff S, Scheibner M, Nimtz M, Berger RG (2003) A peroxidase of L. irina cleaves b,b-carotene to flavour compounds. Biol Chem 384:1049-1056
Zorn H, Schüler M, Berger RG (2003) Pyruvate decarboxylase catalyzed formation of terpenoid a-hydroxy ketones. Biocatal Biotrans 21:341-347
Rabe S, Krings U, Zorn H, Berger RG (2003) Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions. Lipids 38:1075-1084
2000
Neuser F, Zorn H, Richter U, Berger RG (2000) Purification, characterisation and cDNA sequencing of pyruvate decarboxylase from Zygosaccharomyces bisporus. Biol Chem 381:349-353
Neuser F, Zorn H, Berger RG (2000) Formation of aliphatic and aromatic a-hydroxy ketones by Zygosaccharomyces bisporus. Z Naturforsch 55 c:560-568
Neuser F, Zorn H, Berger RG (2000) Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurence in sherry and soy sauce. J Agric Food Chem 48:6191-6195
1999
Jahn C, Zorn H, Petersen A, Schwack W (1999) Structure-specific detection of plant cuticle bound residues of chlorothalonil by ELISA. Pestic Sci 55:1167-1176
Submitted for publication
Meyer S, Gessner GK, Maheshwari G, Röhrig J, Friedhoff T, Most E, Zorn H, Ringseis R, Eder K (2020) Insect meal from Tenebrio molitor L. affects the gut microbiota of growing pigs; submitted to Animals
Fan R, Burghardt JP, Prell F, Zorn H, Czermak P (2020) Production and purification of fructo-oligosaccharide using an enzyme membrane bioreactor and subsequent fermentation with probiotic Bacillus coagulans; submitted to Sep Purif Technol
Books and book chapters
2017
Häseler J, Creydt M, Dingel A, Doert M, Fischer M, Humpf H-U, Kroh L, Matissek R, Pietzner V, Pischetsrieder M, Rühl M, Schnapka J, Schrenk D, Vilcinskas A, Zorn H (2017) Was Machen den eigentlich Lebensmittelchemikerinnen und –chemiker? Mahlzeit! Prost! Wohl bekomms! In: Lindhorst TK, Quadbeck-Seeger H-J (Eds) Unendliche Weiten – kreuz und quer durchs Chemie-Universum. Wiley-VCH, Weinheim, pp 146-155
2015
Heuger AH, Fraatz MA, Zorn H (2015) Biotechnological production of C8 aroma compounds by submerged cultures of shiitake (Lentinula edodes). In: Engel K-H, Takeoka G (Eds) Importance of chirality to flavor compounds. ACS Symposium Series; American Chemical Society, Washington, DC, pp 85-96
2014
Mika N, Zorn H, Rühl M (2014) Insect derived enzymes – a treasure for white biotechnology and food biotechnology. In: Vilcinskas A (Ed.) Yellow Biotechnology II. Adv Biochem Eng Biot; Springer, Heidelberg; pp 1-17
Fraatz MA, Rühl M, Zorn H (2014) Food & Feed Enzymes. In: Czermak P, Zorn H (Eds.) Biotechnology of food and feed additives. Adv Biochem Eng Biot; Springer, Heidelberg, pp 229-256
Zorn H, Czermak P (2014) Biotechnology of Food and Feed Additives, Springer, Heidelberg
Fraatz MA, Bosse AK, Hallberg M, Kunkel K, Zhang Y, Zorn H (2014) Production of complex bioflavor blends by fermentation with basidiomycetes. In: Hofmann T, Krautwurst D, Schieberle P (Eds) Current topics in flavor chemistry & biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, pp 115-122
Kleofas V, Heuger A, Fraatz MA, Rühl M, Zorn H (2014) Aroma profile of the mushroom Agrocybe aegerita. In: Hofmann T, Krautwurst D, Schieberle P (Eds) Current topics in flavor chemistry & biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, pp 422-425
Fraatz MA, Rost J, Zorn H (2014) Solvent-free screening techniques for the online analysis of odor-active compounds by means of HRGC-MS/MS-O. In: Hofmann T, Krautwurst D, Schieberle P (Eds) Current topics in flavor chemistry & biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, pp 391-394
2013
Schmidt K, Kunkel K, Szweda RT, Portz A, Fraatz MA, Zorn H (2013) Biotechnological production of norisoprenoid aroma compounds. In: Winterhalter P, Eberle SE (Eds) Carotenoid Cleavage Products. ACS Symposium Series 1134; American Chemical Society, Washington, DC, pp 157-168
2011
Schmidt K, Fraatz MA, Riemer SJL, Zelena K, Linke D, Berger RG, Zorn H (2011) A novel oxygenase from the basidiomycete Pleurotus sapidus oxidizes valencene to nootkatone. In: Hofmann T, Meyerhof W, Schieberle P (Eds) Advances and challenges in flavor chemistry & biology. Deutsche Forschungsanstalt für Lebensmittelchemie, München, pp 235-241
2010
Zelena K, Hardebusch B, Hülsdau B, Berger RG, Zorn H (2010) Generation of norisoprenoid flavours from carotenoids by fungal peroxidases. In: Blank I, Wüst M, Yeretzian C (Eds) Expression of Multidisciplinary Flavour Science, Proc.12th Weurman Flavour Symposium. ZHAW, Zürich, pp 336-339
Berger RG, Krings U, Zorn H (2010) Biotechnological flavour generation. In: Taylor A, Linforth RST (Eds) Food Flavour Technology, Wiley-Blackwell, Chichester, pp 89-126
Fraatz MA, Zorn H (2010) Fungal flavors. In: Esser K, Hofrichter M (Eds) The Mycota X: Industrial applications, Springer, Heidelberg, pp 249–268
2008
Berger RG, Zorn H (2008) Biotechnology of flavours – recent progress. In: Koutinas A, Pandey A, Larroche C (Eds) Current topics on bioprocesses in food industry, Vol II. Asiatech Publishers, New Dehli, pp 30-42
Zorn H, Taupp DE, Hülsdau B, Scheibner M, Fraatz MA, Berger RG (2008) “Bioflavours” – an excursion from the garlic mushroom to raspberry aroma. In: Hofmann T, Meyerhof W, Schieberle P (Eds) Recent highlights in flavor chemistry and biology. Deutsche Forschungsanstalt für Lebensmittelchemie, München, pp 203-209
Fleischmann P, Zorn H (2008) Enzymic pathways for formation of carotenoid cleavage products. In: Britton G, Liaaen-Jensen S, Pfander H (Eds) Carotenoids, Vol. 4: Natural Functions. Birkhäuser, Basel, pp 341-366
2007
Becker T, Breithaupt D, Doelle HW, Fiechter A, Griensven M, Kasper C, Luetz S, Poertner R, Schlegel H-G, Sell D, Shimizu S, Stahl F, Suck K, Ulber R, Wegener J, Wuerges K, Yamada H, Zorn H (2007) Biotechnology. In: Ullmann's Biotechnology and Biochemical Engineering. Wiley-VCH, Weinheim, Volume 1, pp 3-155
2006
Zorn H, Fischer-Zorn M (2006) Lebensmittelhygiene und –toxikologie. In: Jenik H, Kraft M, Miko M, Schulz R-J (Eds) Leitfaden Ernährungsmedizin. Urban & Fischer, München, pp 147-181
Krings U, Zorn H, Berger RG (2006) Innovative mass spectrometric tools for the structural elucidation of flavour compounds. In: Bredie WLP, Petersen MA (Eds) Flavour Science – recent advances and trends. Elsevier, Amsterdam, pp 573-576
2005
Berger RG, Krings U, Zorn H (2005) Biotechnology Solutions to Flavour Production. In: Hofmann T, Rothe M, Schieberle P (Eds) State-of-the-Art in Flavour Chemistry and Biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp 223-233
2004
Berger RG, Zorn H (2004) Flavors and Fragrances. In: Tkacz J, Lange L (Eds) Advances in fungal biotechnology for industry, agriculture, and medicin. Kluwer Academic/Plenum Publishers, New York, pp 341-358
2002
Zorn H, Berger RG (2002) Flavors and fragrances from plants. In: Oksman-Caldentey K-M, Barz WH (Eds) Plant Biotechnology and Transgenic Plants. Marcel Dekker, New York, pp 323-346
Berger RG, Krings U, Zorn H (2002) Biotechnological flavour generation. In: Taylor A (Ed) Food Flavour Technology. Sheffield Academic Press, Sheffield, pp 60-104
1997
Zorn H (1997) Verhalten und Reaktivität des Fungicids Chlorothalonil auf Fruchtoberflächen unter besonderer Beachtung der photochemischen Bildung gebundener Rückstände. Berichte aus der Chemie, Shaker Verlag, Herzogenrath
Patents
2019
Zorn H, Sommer S, Sella N, Schlering C, Rühl M, Fraatz MA, Büttner J (2019) Biotechnologische Herstellung von Aromen durch Biotransformation von Nebenströmen der schwarzen Johannisbeere (Ribes nigrum) mit Pilzen der Abteilung Basidiomycota; patent filed
Birk F, Fraatz M, Zorn H (2019) Fermentative production of pyrazines using microorganisms of the genus Pasteurellaceae; patent filed
2017
Frettlöh M, Haag T, Zajul M, Ahlborn J, Zorn H (2017) Vitamin B12 und Vitamin D2 enthaltende Proteine nicht tierischen Ursprungs für die Verwendung in Fleischersatzprodukten als Baustein einer gesunden Ernährungsweise; patent filed
Zorn H, Kreuter N, Weichhard E, Fleischner W, Manhard J (2017) Lipasen aus Basidiomycten für den Einsatz in der Käserei; patent filed
2015
Zorn H, Fraatz MA, Goldmann M, Rost J, Hentschel F, Gross E, Ley J, Geißler K, Geißler T, Backes E, Hilmer J-M (2015) Verfahren zur Herstellung verzweigter Aldehyde; PCT/EP2015/077992
2011
Quitmann H, Czermak P, Zorn H, Fraatz MA, Bosse A, Stemme K (2011) Verfahren zur Herstellung eines Getränks oder einer Getränkebase. DE 10 2011 053 469.5.
2008
Zorn H, Szweda R, Wilms J, Kumar M (2008) Method for modifying non-starch carbohydrate material. Eur Pat Appl 26485/EP/P0
Linke D, Krings U, Zorn H, Rabe S, Ulmer H (2008) Production of gluten-specific peptidases from basidiomycetes and their use in hydrolysis of proteins for food industry applications. WO 2008131938
Fraatz MA, Kopp SJL, Takenberg M, Krings U, Marx S, Berger RG, Zorn H (2008) Enzymatic synthesis of the grapefruit flavour nootkatone. EP 08.1711483
2006
Zorn H, Scheibner M, Hülsdau B, Berger RG, de Boer L, Meima RB (2006) Novel enzymes for use in enzymatic bleaching of food products. Eur Pat Appl EP 64132 20060712
2004
Zorn H, Langhoff S, Berger RG (2004) Use of carotene-degrading oxidoreductase of Lepista irina in dishwashing or laundry detergents for treatment of stains. Eur Pat Appl EP 1398381
Zorn H, Takenberg M, Berger RG (2004) Characterization of carotene-specific lipase from Pleurotus sapidus and its use for preparation of carotenoids, in detergents and stain removers. Eur Pat Appl EP 1398373
Miscellaneous
2019
Rühl M, Pietzner V, Vilcinskas A, Zorn H (2019) Insekten und Schimmelpilze als Bioressource; Chem Unserer Zeit 53:342-348
Rigling M, Fraatz MA, Trögel S, Sun J, Zorn H, Zhang Y (2019) Aromaprofilanalyse von chiotischem Mastix mittels Gaschromatographie-Olfaktometrie und chiraler Analyse. Lebensmittelchemie 3/2019:72-73
Schrader J, Zorn H, von Wallbrunn C (2019) Bioflavour Conference 2018 - Biotechnology for Flavors, Fragrances, and Functional Ingredients. J Agric Food Chem 67: 13363−13366
2018
Ahlborn J, Stephan A, Zajul M, Trapp T, Köhler P, Zorn H (2018) Herstellung einer alternativen Proteinquelle auf Basis von Basidiomyceten und technofunktionelle Applikation in glutenfreiem Brot. Lebensmittelchemie 72:5
Stahl T, Falk S, Georgii S, Zorn H, Brunn H (2018) Übergang von Aluminium in Lebensmittel aus Lebensmittelkontaktmaterialien – ein gesundheitliches Risiko für den Verbraucher? Lebensmittelchemie 72:2
Stephan A, Zorn H (2018) Alternative Proteinquelle - Neue Entwicklung auf Basis von Basidiomyceten und Applikation von Pilzmyzel im veganen System nach Art einer Bratwurst von Pleurotus sapidus. Fleischwirtschaft 7/2018:92-97
Stephan A, Zorn H (2018) Eine alternative Proteinquelle aus Pleurotus sapidus. LVT Lebensmittelindustrie 7-8/2018:16-20
Stephan A, Ahlborn J, Martina Zajul, Mayer F, Koehler P, Zorn H (2018) Techno-functional effects of mycelia of Pleurotus sapidus and Lentinula edodes in a gluten-free bread system. Cereal Technology 03/2018:154-165
2017
Brandt M, Rauhut D, Patz CD, Zorn H, Scheidweiler M, Stoll M (2017) Projektvorstellung: Beerenreife unter erhöhten Temperaturen. Das deutsche Weinmagazin 4:26-27
Kreuter N, Manhard J, Fleischner W, Weichhard E, Zorn H (2017) Entwicklung von Lipasen aus Speisepilzen für den Einsatz in der Käseindustrie. Lebensmittelchemie 71:3
Förstner M, Möller J, Zorn H (2017) Bleichung von Melanin mittels einer Manganperoxidase aus dem Basidiomyceten Irpex consors und deren Anwendung zur Farbstabilisierung von Fruchtzubereitungen. Lebensmittelchemie 71:98
Bunjes F, Fleischmann P, Pietzner V, Rühl M, Zorn H (2017) Natural experiments: chemistry with mushrooms. Science in School 42:36-41
2016
Bunjes F, Rühl M, Fleischmann P, Zorn H, Pietzner V (2016) Chemie der Pilze im Chemieunterricht der Sekundarstufen I und II. Lebensmittelchemie 70:4-5
Kleofas V, Rühl M, Fraatz MA, Zorn H (2016) Basidiomyceten - Kultivierung und Analyse des Volatiloms. DLR 112:16-18
Rusch M, Kauschat A, Spielmeyer A, Römpp A, Hausmann H, Zorn H, Hamscher G (2016) Biotransformation von Fluorchinolonen durch Xylaria longipes. Lebensmittelchemie 70:21
Rühl M, Zorn H (2016) Speisepilze – wertvolle Lebensmittel seit der Steinzeit. Wissenschaftlicher Pressedienst 3:2016
Rusch M, Kauschat A, Spielmeyer A, Römpp A, Hausmann H, Zorn H, Hamscher G (2016) Effektive Reduktion der antibakteriellen Aktivität des Fluorchinolons Danofloxacin durch die Biotransformation mit dem Ascomyceten Xylaria longipes. Mitt Umweltchem Ökotox 2016/2:40-43
Mika N, Rühl M, Zorn H (2016) Klein , aber oho – mit Insekten zu besseren Lebensmitteln. Labor&more 06.16:34-37
2015
Gaida B, Schüttmann I, Mahro B, Zorn H (2015) Bestandsaufnahme zum biogenen Reststoffpotenzial der deutschen Lebensmittel- und Biotechnik-Industrie. Chem-Ing-Tech 84:1191
Mahro B, Gaida B, Schüttmann I, Zorn H (2015) Bestandsaufnahme zu Aufkommen und Nutzung biogener Reststoffe in der deutschen Lebensmittel- und Biotechnikindustrie. Chem-Ing-Tech 87:537-542
Kleofas V, Rühl M, Fraatz MA, Zorn H (2015) Kultivierung und Aromaprofilanalyse von Speisepilzen. Lebensmittelchemie 69:149
2014
Heuger A, Zorn H, Pietzner V (2014) Lebensmittelzusatzstoff Riboflavin. Unterricht Chemie 25:18-23
Zorn H, Hamscher G, Rühl M, Rusch M, Brunn H (2014) Deutscher Lebensmittelchemikertag 2014 in Gießen – der „Geburtsort“ der Lebensmittelchemie lädt ein. Lebensmittelchemie 68:49-50
Zorn H, Hamscher G (2014) Der Geburtsort der Lebensmittelchemie. Grußwort zum Deutschen Lebensmittelchemikertag 2014. Labor&more 6.14:6-7
Zhang Y, Fraatz MA, Quitmann H, Czermak P, Zorn H (2014) Determination of key odor-active compounds of a novel beverage fermented by shiitake using headspace solid phase microextraction. Lebensmittelchemie 68:66-67
Mika N, Rühl M, Zorn H (2014) Charakterisierung von neuartigen insektenassoziierten Peptidasen für die Lebensmittelbiotechnologie. Lebensmittelchemie 68:104
Rusch M, Rühl M, Zorn H, Hamscher G (2014) Lebensmittelchemie an der Justus-Liebig-Universität Gießen. Lebensmittelchemie 68:96-99
Tippkötter N, Duwe A, Rais D, Zibek S, Zorn H (2014) Optimierung und Scale‐up der enzymatischen Hydrolyse inkl. Ligninabbau. Chem-Ing-Tech 846:1515
Mika N, Rühl M, Zorn H (2014) Hydrolyse von Pflanzenproteinen mittels insektenassoziierter Peptidasen. Lebensmittelchemie 68:134
Heuger A, Fraatz MA, Zorn H (2014) Biotechnologische Herstellung von Pilzaromen mit Lentinula edodes (Shiitake). Lebensmittelchemie 68:149-150
Kauschat A, Rusch M, Zorn H, Hamscher G (2014) Biotransformation von Danofloxacin durch Pilze. Lebensmittelchemie 68:150
Oezdemir S, Quitmann H, Zhang Y, Fraatz MA, Zorn H, Czermak P (2014) Einfluss verschiedener Prozessparameter auf die natürliche Aromaproduktion mit Lentinula edodes (Shiitake) für neuartige fermentierte alkoholfreie Getränke. Lebensmittelchemie 68:151
Kleofas V, Sommer L, Fraatz MA, Zorn H, Rühl M (2014) Kultivierung des Basidiomyceten Agrocybe aegerita unter Berücksichtigung des Einflusses von Reststoffströmen auf Wachstum und Aroma. Lebensmittelchemie 68:150-151
Schindler T, Rühl M, Zorn H (2014) Insektenassoziierte ligninolytische Enzyme für die industrielle Biotechnologie. Lebensmittelchemie 68:152
Zhang Y, Fraatz MA, Hartung NM, Quitmann H, Czermak P, Zorn H (2014) Quantification of key odor-active compounds of a novel non-alcoholic beverage produced by fermentation of wort using shiitake (Lentinula edodes) and aroma reconstitution studies. Lebensmittelchemie 68:154
2013
Fraatz MA, Kunkel K, Zorn H (2013) Lösungsmittelfreie Techniken zur Analyse geruchsaktiver Verbindungen mittels HRGC/MS/MS/O. Lebensmittelchemie 67:6
Berger RG, Schrader J, Schwab W, Wüst M, Zorn H (2013) Trendbericht Lebensmittelchemie 2012. Nachrichten aus der Chemie 61:345-351
Schindler T, Mika N, Zorn H, Rühl M (2013) Characterization of insect associated ligninolytic enzymes for the industrial biotechnology. Mitt Dtsch Ges allg angew Ent 19:31-35
Czermak P, Zorn H (2013) Biotechnologie von morgen - DECHEMA-Fachgruppe „Lebensmittelbiotechnologie“. BIOspektrum 05.13:572-573
Fraatz MA. Zorn H (2013) Speisepilze generieren natürliche Aromen. Journal Culinaire 17:76-80
Rusch M, Mohring SAI, Zorn H, Hamscher G (2013) Biotransformation von Sulfadiazin durch Basidiomyceten. Lebensmittelchemie 67:169
2012
Cierpka K, Salzig D, Mika N, Zorn H, Czermak P (2012) Optimierung der Zellablösung von hMSC im Expansionsprozess. Chem-Ing-Tech 84:1200
Duwe A, Tippkötter N, Leipold D, Riemer S, Zorn H, Ulber R (2012) Holzhydrolyse als Feststoffreaktion: Charakterisierung von Inhibitoren und Erhöhung der Ausbeute durch den Einsatz lignolytischer Enzyme. Chem-Ing-Tech 84:1307
Zorn H, Lauber C, Lorenz P, Schüttmann I, Rühl M (2012) Entwicklung eines Zwei-Enzym-Systems aus einer Peroxidase und einer Arylalkoholoxidase zum Aufschluss von Lignocellulosen. Chem-Ing-Tech 84:1330
Schüttler A, Zorn H, Rauhut D, Darriet P (2012) Identifizierung von Minorkomponenten in Weinaroma mittels sensorikgeleiteter präparativer Fraktionierung und anschließender Applikation von GC-GC-O/TOF-MS. Lebensmittelchemie 66:157-158
Bosse AK, Köhler I, Lauber C, Fraatz MA, Honermeier B, Zorn H (2012) Charakterisierung von geruchsaktiven Inhaltsstoffen von Origanum vulgare Subspezien nach Extraktion mittels Solvent Assisted Flavor Evaporation Unit Lebensmittelchemie 66:117
2011
Bosse AK, Fraatz MA, Berger RG, Zorn H (2011) Biotransformation lignocellulosehaltiger Substrate zu natürlichen Aromastoffen durch Basidiomyceten. Lebensmittelchemie 65:32
Schmidt K, Fraatz MA, Riemer SJL, Berger RG, Zorn, H (2011) Charakterisierung einer neuartigen Oxygenase aus Pleurotus sapidus. Lebensmittelchemie 65:32
Kunkel K, Fraatz MA, Berger RG, Zorn H (2011) Biotransformation carotinoidhaltiger Substrate zu natürlichen Aromastoffen mit Hilfe von Basidiomyceten. Lebensmittelchemie 65:32-33
Zorn H (2011) Bedeutung der Biotechnologie in der Lebensmittelproduktion. Biospektrum 03/2011:356-357
Zorn H, Rühl M (2011) Unterschätzte Riesen – Neue Biokatalysatoren aus Basidiomyceten. labor&more 2.11:10-13
Kunkel K, Bosse AK, Fraatz MA, Berger RG, Zorn H (2011) Biotransformation lignocellulose- und carotinoidhaltiger Substrate zu natürlichen Aromastoffen durch Basidiomyceten. Lebensmittelchemie 65:169
Zorn H (2011) Institut für Lebensmittelchemie und Lebensmittelbiotechnologie an der Justus-Liebig-Universität Gießen. ChemBioTec Review 1/2011:4-5
Kunkel K, Bosse AK, Fraatz MA, Zorn H (2011) Produktion natürlicher Aromen mit Basidiomyceten. RFL 63:383-384
Zorn H, Berger RG, Kunkel K, Bosse A, Fraatz MA (2011) Biotechnologische Nutzung von Produktionsnebenströmen: Basidiomyceten als Aromaproduzenten. In: Industrielle Gemeinschaftsforschung: Instrument des innovativen Mittelstands. Forschungskreis der Ernährungsindustrie, Bonn, pp 75 - 84
2010
Zorn H, Riemer SJL, Szweda R, Fraatz MA (2010) Neue enzymatische Verfahren für die Lebensmittel- und Aromabiotechnolgie. Lebensmittelchemie 64:18
Szweda R, Berger RG, Zorn H (2010) Pilzperoxidasen – effiziente Werkzeuge für die Lebensmittelbiotechnologie. Lebensmittelchemie 64:7
Fraatz MA, Riemer SJL, Berger RG, Zorn H (2010) Enzymatische Synthese von Nootkaton. Lebensmittelchemie 64:86-87
Szweda RT, Seum P, Zorn H (2010) DyP-Typ-Peroxidasen als neue Werkzeuge für die Lebensmittelbiotechnologie. Chem-Ing-Tech 82:1508-1509
Riemer SJL, Zorn H (2010) Molekulare Charakterisierung einer neuartigen Endo-b-glucanase aus dem Basidiomyceten Phanerochaete chrysosporium. Lebensmittelchemie 64:155
2009
Fraatz MA, Kopp SJL, Berger RG, Zorn H (2009) Enzymatische Synthese von Nootkaton. Lebensmittelchemie 63:130-131
Zorn H (2009) MNF Book review – Food safety of proteins in agricultural biotechnology. Mol Nutr Food Res 53:2
Krügener S, Krings U, Zorn H, Berger RG (2009) Gewinnung des Aromastoffs Nootkaton: Biokatalyse und Downstream-Processing. Chem-Ing-Tech 81:1071
Schüttmann I, Szweda R, Zorn H (2009) Pilzsekretome – Werkzeugkasten für die Biotechnologie Nachwachsender Rohstoffe. In: Gülzower Fachgespräche (Band 31) – Stoffliche Nutzung von Lignin. Fachagentur Nachwachsende Rohstoffe e.V., Gülzow
Dröttboom M, Müllner S, Hofrichter M, Zorn H (2009) Speisepilz-„Sekretome“ –
effizienter Aufschluss von Lignocellulosen. Laborwelt 6/2009:26-28
2008
Kopp SJL, Kissmann K, Berger RG, Zorn H (2008) Neuartige b-Glucanasen für die Wein- und Fruchtsaftherstellung. Lebensmittelchemie 62:139
Krügener S, Zelena K, Zorn H, Nimtz M, Berger RG (2008) Xanthophyllesterhydrolyse durch eine heterolog exprimierte Carboxylesterase aus Pleurotus sapidus. Lebensmittelchemie 62:149
Bouws H, Schüttmann I, Szweda R, Zorn H (2008) Sekretome von Basidiomyceten zum enzymatischen Aufschluss von Rapsstroh. Lebensmittelchemie 63:130
Weissenberger A, Zorn H (2008) Zukunftsmarkt nachhaltige Biotechnologie – Ökologische und ökonomische Vorteile biotechnologischer Verfahren. Going Public; Sonderausgabe Biotechnologie 2008:112
2007
Fraatz MA, Rinne S, Berger RG, Zorn H (2007) Terpenoide Aromen aus nachwachsenden Rohstoffen. Lebensmittelchemie 61:159-160
Linke D, Kopp SJL, Zorn H, Berger RG (2007) Enzyme aus Basidiomyceten – Biokatalysatoren der Zukunft. Lebensmittelchemie 61:135-136
Zelena K, Scheibner M, Hülsdau B, Nimtz M, Berger RG, Zorn H (2007) Neuartige Peroxidasen aus Marasmius scorodonius. Lebensmittelchemie 61:136
2006
Bouws H, Berger RG, Zorn H (2006) Cytochrom P450 Monooxygenasen aus Pleurotus sapidus zur biotechnologischen Oxyfunktionalisierung von a-Pinen. Lebensmittelchemie 60:64
Fraatz M, Hardebusch B, Krings U, Berger RG, Zorn H (2006) Biotechnologische Oxyfunktionalisierung von a-Pinen. Lebensmittelchemie 60:63-64
Wu S, Krings U, Zorn H, Berger RG (2006) Volatile compounds generated by wild mushroom Lentinus lepideus grown on chestnut trees. Adv Food Sci 28:54-60
Taupp D, Berger RG, Zorn H (2006) Natürliches Himbeerketon aus Nidula niveo-tomentosa. Lebensmittelchemie 60:98-99
Bouws H, Berger RG, Zorn H (2006) Cytochrom P450-katalysierte Biosynthese von Aromastoffen. Lebensmittelchemie 60:99
Zorn H, Taupp D, Berger RG (2006) From genes to flavours – a biochemical journey. Proceedings 2nd ICBF, Patras, Griechenland 1:90
Zorn H, Taupp D, Fischer-Zorn M, Berger RG (2006) Himbeerketon – Biotechnologische Wege zu einem Schlüsselaromastoff. Lebensmittelchemie 61:12
2005
Linke D, Zorn H, Gerken B, Hardebusch B, Parlar H, Berger RG (2005) Isolierung aktiver Enzyme mittels präparativer Zerschäumung. Lebensmittelchemie 59:16
Wu S, Zorn H, Krings U, Berger RG (2005) Flüchtige Sekundärmetabolite aus Fruchtkörpern von Fistulina hepatica. Lebensmittelchemie 59:11
Krings U, El Saharty YS, Johansson L, Zorn H, Berger RG (2005) Charakterisierung bioaktiver Verbindungen aus gerösteten Weizenkeimen. Lebensmittelchemie 59:81
Linke D, Zorn H, Gerken B, Parlar H, Berger RG (2005) Gewinnung extrazellulärer Pilzenzyme durch präparative Zerschäumung. Lebensmittelchemie 59:129
Zorn H, Bouws H, Peters T, Nimtz M, Berger RG (2005) Pleurotus sapidus – Edible mushroom and versatile enzyme factory. Proceedings EURO FOOD CHEM XIII, Hamburg 1:61-64
2004
Lang C, Zorn H (2004) Der Supermarkt als Apotheke – gesunder Genuss. Biotechnologie 2020 (DECHEMA-Schrift):33-37
Fischer-Zorn M, Zorn H (2004) Himbeerketon – Biogenesestudien mittels GC-AED und GC-MS. GIT 9/2004:808-811
Scheibner M, Zorn H, Langhoff S, Berger RG (2004) Blütendüfte aus dem Knoblauchschwindling. Lebensmittelchemie 58:67-68
Berger RG, Zorn H (2004) Fungal enzymes for flavor generation. Abstracts of Papers, 228th ACS National Meeting, Philadelphia, PA, United States, August 22-26, 2004
2003
Zorn H, Berger RG (2003) Omas Küchenweisheiten - wissenschaftlich hinterfragt. MNU 56:35-40
Zorn H, Takenberg M, Berger RG (2003) Hydrolyse von Carotinoidestern durch Speisepilzenzyme. Lebensmittelchemie 57:52
Peters T, Zorn H, Nimtz M, Berger RG (2003) Extrazelluläre Enzyme aus Basidiomyceten – effiziente Werkzeuge zur Gewinnung wertvoller Lebensmittelinhaltsstoffe. Lebensmittelchemie 57:93
Zorn H, Berger (2003) Biochemische und molekularbiologische Strategien zur Gewinnung von Aromen und Lebensmittelzusatzstoffen. Lebensmittelchemie 57:138
2002
Zorn H, Hanke T, Berger RG (2002) Biotechnologische Gewinnung lignolytischer Enzyme. Lebensmittelchemie 56:26
Zorn H (2002) Tücken der Stereochemie. Lebensmittelchemie 56:66
2001
Jahn C, Zorn H, Petersen A, Schwack W (2001) Analytik cuticulagebundener Rückstände des Fungicids Chlorthalonil. Lebensmittelchemie 55:41
2000
Zorn H, Neuser F, Latza E, Berger RG (2000) Wie "natürlich" kann ein "Bioflavor" sein? Lebensmittelchemie 54:91
Zorn H, Neuser F, Berger RG (2000) cDNA-Sequenzierung der Pyruvatdecarboxylase aus Zygosaccharomyces bisporus. Lebensmittelchemie 54:149
1999
Berger RG, Zorn H (1999) Biochemische Lebensmittelanalytik. Lebensmittelchemie 53:139-140