Ulrich Krings


Institut für Lebensmittelchemie, Gottfried Wilhelm Leibniz Universität Hannover, 1989 Approbated Food Chemist 1994 Dr. rer. nat. 2010 Privatdozent (Associated Proffessor) 1983-1989 Food Chemistry, University of Wuppertal 1989-1990 Governmental Chemical Laboratories Hannover 1991-1994 PhD Study, Leibniz University of Hanover (LUH) 1994 Scientific Assistant, Habilitation 2010, Food Chemistry LUH 1994 Lecturer, laboratory head GC-/LC-MS, Food Chemistry LUH Main research Natural product analysis (HRGC-/LC MS2, nano LC-HRMS) Biotechnological production of natural flavour compounds Elucidation of metabolic pathways in fungi Publication and Patenting Records (-2018): Total number of peer-reviewed papers: >100 Total number of reviews and book contributions: > 10 Total number of patents / patent applications: 4 Supervised thesis > 20 PhD students, > 25 B.Sc. and M.Sc. students Five important publications (2012-2018): - Nakos M, Pepelanova I, Beutel S, Krings U, Berger, RG, Scheper T (2017) Isolation and analysis of vitamin B12 from plant samples. Food Chem. 216: 301-308. - Krings U, Esparan V, Berger RG (2015) The taste enhancer divanillin: a review on sources and enzymatic generation. Flav Fragr. J. 30: 362-365. - Esparan, V, Krings U, Berger RG (2015) A three-enzyme-system to degrade curcumin to natural vanillin. Molecules 20: 6640-6653. - Lanfermann I, Krings U, Schopp S, Berger, RG. (2014) Isotope labelling experiments on the formation pathway of 3-hydroxy-4,5-dimethyl-2(5H)-furanone from L-isoleucine in cultures of Laetiporus sulphureus. Flav. Fragr. J. 29: 233-239. - Lehnert N, Krings U, Sydes D, Wittig M, Berger RG. (2012) Bioconversion of car-3-ene by a dioxygenase of Pleurotus sapidus. J. Biotechnol. 159: 329-339.