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15In vitro study of the carotenoid-cleavage enzyme from Staphylococcus pasteuri TS-82 revealed substrate specificities and generation of norisoprenoid flavors, Food Science and Biotechnology Following the Excited State Dynamics of ??-Apo-8?-Carotenal with Two-Dimensional Electronic-Vibrational Spectroscopy, Ultrafast Phenomena XIX Relaxation Paths and Dynamics of ??-apo-8?-carotenal: An Ultrafast Electronic and Vibrational Study, Ultrafast Phenomena XV ??ber das Vorkommen von ??-Apo-8u2032-carotinal im Saft und in der Schale von frischen Orangen, Naturwissenschaften Studies of photoconductivity in ??-Apo-8u2032 carotenal, Bulletin of Materials Science Determination of carotenoids by liquid chromatography/mass spectrometry: effect of several dopants, Analytical and Bioanalytical Chemistry High-resolution Orbitrap mass spectrometry for the analysis of carotenoids in tomato fruit: validation and comparative evaluation towards UV?VIS and tandem mass spectrometry, Analytical and Bioanalytical Chemistry Influence of solubility-enhancing fusion proteins and organic solvents on the in vitro biocatalytic performance of the carotenoid cleavage dioxygenase AtCCD1 in a micellar reaction system, Applied Microbiology and Biotechnology Biotransformation of carotenoids to retinal by carotenoid 15,15u2032-oxygenase, Applied Microbiology and Biotechnology HPLC and spectrophotometric determination of annatto in cheese, European Food Research and Technology