Michael Merz

发表

A fusion protein consisting of the exopeptidases PepN and PepX—production, characterization, and application

L. Fischer, T. Stressler, S. Lutz-Wahl, 2016, Applied Microbiology and Biotechnology.

A Novel Glutamyl (Aspartyl)-Specific Aminopeptidase A from Lactobacillus delbrueckii with Promising Properties for Application

L. Fischer, A. Kuhn, H. Schmidt, 2016, PloS one.

Sensory and antigenic properties of enzymatic wheat gluten hydrolysates produced in an enzyme membrane reactor in comparison with batch

L. Fischer, I. Blank, T. Stressler, 2017, European Food Research and Technology.

Thermostability of peptidases secreted by microorganisms associated with raw milk

L. Fischer, J. Hinrichs, S. Scherer, 2016 .

Impact of Peptidase Activities on Plant Protein Hydrolysates Regarding Bitter and Umami Taste.

L. Fischer, D. Appel, Michael Merz, 2020, Journal of agricultural and food chemistry.

Optimization of an enzymatic wheat gluten hydrolysis process in an enzyme membrane reactor using a design of experiment approach

L. Fischer, Swen Rabe, I. Blank, 2016, European Food Research and Technology.

Characterization of commercially available peptidases in respect of the production of protein hydrolysates with defined compositions using a three-step methodology

L. Fischer, Swen Rabe, I. Blank, 2016 .

Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes.

L. Fischer, Swen Rabe, I. Blank, 2015, Journal of agricultural and food chemistry.

A fast and novel approach to evaluate technical enzyme preparations for an efficient protein hydrolysis

L. Fischer, D. Appel, Michael Merz, 2019, European Food Research and Technology.

Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility

L. Fischer, Swen Rabe, I. Blank, 2016, European Food Research and Technology.

Production of wheat gluten hydrolysates with reduced antigenicity employing enzymatic hydrolysis combined with downstream unit operations.

L. Fischer, I. Blank, T. Stressler, 2016, Journal of the science of food and agriculture.

Wheat gluten hydrolysis using isolated Flavourzyme peptidases: Product inhibition and determination of synergistic effects using response surface methodology

L. Fischer, I. Blank, Jacob Ewert, 2015 .

A fusion protein consisting of the exopeptidases PepN and PepX—production, characterization, and application

L. Fischer, T. Stressler, S. Lutz-Wahl, 2016, Applied Microbiology and Biotechnology.

Novel cellobiose 2-epimerases for the production of epilactose from milk ultrafiltrate containing lactose.

L. Fischer, J. Hinrichs, M. Krewinkel, 2015, Journal of dairy science.

Continuous long-term hydrolysis of wheat gluten using a principally food-grade enzyme membrane reactor system

L. Fischer, Swen Rabe, T. Eisele, 2015 .

New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products.

L. Fischer, D. Appel, Michael Merz, 2021, Food chemistry.