Dietrich Prof. Dr. Knorr

Dietrich Prof. Dr. Knorr's AcademicInfluence.com Rankings

Sociology

#1347

World Rank

#1534

Historical Rank

sociology Degrees

Download Badge

Sociology

Dietrich Prof. Dr. Knorr's Degrees

PhD Food Technology Technical University of Munich

Why Is Dietrich Prof. Dr. Knorr Influential?

(Suggest an Edit or Addition)

(See a Problem?)

Dietrich Prof. Dr. Knorr's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Antibacterial action of chitosan (1992) (885)
Applications and potential of ultrasonics in food processing (2004) (676)
Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison (2008) (641)
Biological effects of high hydrostatic pressure on food microorganisms (1989) (614)
Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing (2006) (394)
Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG (2005) (389)
Recent developments in osmotic dehydration: methods to enhance mass transfer (2002) (368)
Emerging technologies in food processing. (2011) (356)
Strategies for the improvement of secondary metabolite production in plant cell cultures (1995) (355)
High intensity pulsed electric fields applied for food preservation (2007) (316)
Preservation of liquid foods by high intensity pulsed electric fields-basic concepts for process design (2001) (314)
Food application of high electric field pulses (1994) (300)
High pressure application for food biopolymers. (2006) (286)
Impact of processing of red beet on betalain content and antioxidant activity (2013) (284)
Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment (2003) (280)
Potential food applications of high-pressure effects on ice-water transitions (1995) (269)
Antimicrobial effect of water‐soluble chitosans with high hydrostatic pressure (1991) (261)
Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated Carrots (1999) (245)
Effects of pulsed electric fields on bioactive compounds in foods: a review (2009) (243)
Effects of high pressures treatment on starches (1996) (234)
DRYING TECHNOLOGIES IN FOOD PROCESSING (2014) (233)
Technology aspects related to microorganisms in functional foods (1998) (231)
Cold plasma effects on enzyme activity in a model food system (2013) (229)
The Maillard reaction and its control during food processing. The potential of emerging technologies. (2010) (227)
Impact of high-intensity electric field pulses on plant membrane permeabilization (1998) (217)
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review (2015) (215)
Pressure Induced Inactivation of Selected Food Enzymes (1996) (203)
Interactions of Non-Thermal Atmospheric Pressure Plasma with Solid and Liquid Food Systems: A Review (2015) (202)
Impact of pulsed electric field treatment on the recovery and quality of plant oils (2005) (196)
Ultra high pressure treatments of foods (2001) (183)
Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods. (2003) (177)
Baroprotective Effects of High Solute Concentrations Against Inactivation of Rhodotorula rubra (1993) (173)
Electrophysiological Model of Intact and Processed Plant Tissues: Cell Disintegration Criteria (1999) (172)
Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods (2001) (170)
The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing (2005) (169)
Decontamination of whole black pepper using different cold atmospheric pressure plasma applications (2015) (167)
Application of pulsed electric fields at oil yield and content of functional food ingredients at the production of rapeseed oil (2007) (166)
Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes (2016) (163)
Cellular permeabilization of cultured plant tissues by high electric field pulses or ultra high pressure for the recovery of secondary metabolites (1993) (162)
Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon (2000) (162)
High-Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and Potatoes (1994) (155)
Impact of cold plasma on Citrobacter freundii in apple juice: inactivation kinetics and mechanisms. (2014) (153)
High electric field pulse pretreatment: potential for sugar beet processing (2002) (152)
Hydrostatic pressure treatment of food: microbiology (1995) (150)
Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper (2012) (147)
Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review (2015) (146)
Opinion on the use of ohmic heating for the treatment of foods (2016) (143)
Exudation: an expanding technique for continuous production and release of secondary metabolites from plant cell suspension and hairy root cultures (2012) (142)
Nutritional improvement of plant foods by non-thermal processing* (2002) (137)
Inactivation kinetics of apple polyphenol oxidase in different pressure-temperature domains. (2009) (135)
Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper (2003) (130)
Applications of Pulsed Electric Fields Technology for the Food Industry (2006) (129)
Mechanisms of endospore inactivation under high pressure. (2013) (128)
Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing (2012) (125)
Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry (2004) (125)
Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices (2001) (125)
Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices (2007) (124)
Pulsed electric fields and their impact on the diffusion characteristics of potato slices (2011) (118)
Processing concepts based on high intensity electric field pulses (2001) (118)
High pressure inactivation kinetics of bacillus subtilis cells by a three‐state‐model considering distributed resistance mechanisms (1996) (117)
Applications of high-pressure homogenization for food preservation : high-pressure homogenization can be used alone or combined with lytic enzyme or chitosan to reduce the microbial population and heat treatment damage in foods (1990) (114)
Effects of pulsed electric fields on inactivation and metabolic activity of Lactobacillus plantarum in model beer (2002) (113)
Impact of high hydrostatic pressure on phase transitions of foods (1998) (113)
Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos (2002) (112)
Novel contact ultrasound system for the accelerated freeze-drying of vegetables (2012) (110)
Impact of PEF treatment inhomogeneity such as electric field distribution, flow characteristics and temperature effects on the inactivation of E. coli and milk alkaline phosphatase (2009) (109)
Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures (2002) (104)
Numerical simulations of pulsed electric fields for food preservation: A review (2008) (103)
Direct non-thermal plasma treatment for the sanitation of fresh corn salad leaves: Evaluation of physical and physiological effects and antimicrobial efficacy (2013) (103)
Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics (2003) (102)
Cellular injuries upon exposure of Escherichia coli and Lactobacillus rhamnosus to high‐intensity ultrasound (2005) (101)
Polysaccharide elicitors enhance anthocyanin and phenolic acid accumulation in cell suspension cultures of Vitis vinifera (2012) (101)
Predictive Model for Inactivation of Feline Calicivirus, a Norovirus Surrogate, by Heat and High Hydrostatic Pressure (2007) (100)
Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration (2000) (100)
The protective effect of monosodium glutamate on survival of Lactobacillus rhamnosus GG and Lactobacillus rhamnosus E-97800 (E800) strains during spray-drying and storage in trehalose-containing powders (2009) (99)
Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg (2003) (99)
Impact of high pressure assisted thawing on the quality of fillets from various fish species 1 1 Presented in part at the 32nd Annual Meeting of the Western European Fish Technologists’ Association, May 12–15 2002, Galway, Ireland. (2003) (99)
Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation. (2008) (99)
Effects of pretreatments on the diffusion kinetics and some quality parameters of osmotically dehydrated apple slices. (2001) (96)
Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing (2000) (96)
Effects of High Pressure on Spores (2001) (96)
The effect of different processing methods on phenolic acid content and antioxidant activity of red beet (2012) (95)
High pressure phase transition kinetics of maize starch (2007) (94)
Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce (2014) (93)
Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment (2002) (92)
High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens. (2010) (92)
Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.) (2002) (90)
Potato Cubes Response to Water Blanching and High Hydrostatic Pressure (1993) (89)
Adjustment of milling, mash electroporation and pressing for the development of a PEF assisted juice production in industrial scale (2012) (87)
Impact of non-thermal processing on plant metabolites (2003) (85)
Inactivation of bacillus subtilis by high intensity pulsed electric fields under close to isothermal conditions (1999) (84)
Flow cytometric assessment of Bacillus spore response to high pressure and heat (2007) (83)
Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers (2003) (83)
Atmospheric pressure plasma treatment of Listeria innocua and Escherichia coli at polysaccharide surfaces: Inactivation kinetics and flow cytometric characterization (2012) (80)
The impact of high pressure and temperature on bacterial spores: inactivation mechanisms of Bacillus subtilis above 500 MPa. (2011) (79)
Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika (2001) (78)
Evaluation of Process‐Induced Dimensional Changes in the Membrane Structure of Biological Cells Using Impedance Measurement (2002) (78)
Rehydration Kinetics of High-Pressure Pretreated and Osmotically Dehydrated Pineapple (2000) (77)
Effects of Chitosan on Yield and Compositional Data of Carrot and Apple Juice (1988) (77)
Evaluation of Mass Transfer Mechanisms During Osmotic Treatment of Plant Materials (2000) (75)
High pressure–low temperature processing of foods: impact on cell membranes, texture, color and visual appearance of potato tissue (2005) (75)
Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective (2016) (73)
Comparison of inactivation pathways of thermal or high pressure inactivated Lactobacillus rhamnosus ATCC 53103 by flow cytometry analysis. (2009) (71)
Impact of Supercritical Carbon Dioxide and High Pressure on Lipoxygenase and Peroxidase Activity (2000) (71)
Biphasic Inactivation Kinetics of Escherichiacoli in Liquid Whole Egg by High Hydrostatic Pressure Treatments (2001) (71)
Effect of High-Pressure-Induced Ice I-to-Ice III Phase Transitions on Inactivation of Listeria innocua in Frozen Suspension (2004) (70)
High-pressure thermal sterilization: food safety and food quality of baby food puree. (2014) (68)
The release of dipicolinic acid--the rate-limiting step of Bacillus endospore inactivation during the high pressure thermal sterilization process. (2013) (68)
Effect of pH, ethanol addition and high hydrostatic pressure on the inactivation of Bacillus subtilis by pulsed electric fields (2000) (67)
Protective effect of milk constituents and sublethal injuries limiting process effectiveness during PEF inactivation of Lb. rhamnosus. (2009) (66)
Evaluation of elicitor- and high-pressure-induced enzymatic browning utilizing potato (Solanum tuberosum) suspension cultures as a model system for plant tissues (1997) (66)
High pressure–low temperature processing. Suggested definitions and terminology (2004) (66)
The different pathways of spore germination and inactivation in dependence of pressure and temperature (2012) (65)
Pressure‐shift freezing and its influence on texture, colour, microstructure and rehydration behaviour of potato cubes (1996) (65)
Effect of infrared heating on quality and microbial decontamination in paprika powder (2008) (64)
The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue (2015) (64)
Model for the differentiation of temperature and electric field effects during thermal assisted PEF processing (2010) (62)
Evaluation of a static treatment chamber to investigate kinetics of microbial inactivation by pulsed electric fields at different temperatures at quasi-isothermal conditions (2010) (61)
Characterization of High-Hydrostatic-Pressure Effects on Fresh Produce Using Chlorophyll Fluorescence Image Analysis (2009) (60)
Challenges and opportunities for metabolite production from plant cell and tissue cultures (1997) (59)
Sterilization of liquid foods by pulsed electric fields–an innovative ultra-high temperature process (2015) (59)
Isoflavonoid production by soy plant callus suspension culture (2011) (58)
Modification of cell structure and mass transfer in potato tissue by contact ultrasound (2012) (57)
Evaluation of the response of Lactobacillus rhamnosus VTT E-97800 to sucrose-induced osmotic stress. (2008) (57)
Metastable States of Water and Ice during Pressure‐Supported Freezing of Potato Tissue (2004) (56)
Effects of Chitosan Treatments on the Clarity and Color of Apple Juice (1989) (56)
Effect of air freezing, spray freezing, and pressure shift freezing on membrane integrity and viability of Lactobacillus rhamnosus GG (2008) (56)
Food Processing at a Crossroad (2019) (56)
Impact of plasma processed air (PPA) on quality parameters of fresh produce (2015) (55)
Comparison of volumetric and surface decontamination techniques for innovative processing of mealworm larvae (Tenebrio molitor) (2014) (55)
Effect of high pressure thermal sterilization on the formation of food processing contaminants (2013) (54)
High pressure thermal sterilization – development and application of temperature controlled spore inactivation studies (2009) (53)
Adiabatic Heat Modelling for Pressure Build-up During High-pressure Treatment in Liquid-food Processing (2004) (52)
Evidence on the role of protein biosynthesis in the induction of heat tolerance of Lactobacillus rhamnosus GG by pressure pre-treatment. (2004) (52)
Impact of dissociation equilibrium shift on bacterial spore inactivation by heat and pressure (2008) (52)
High hydrostatic pressure/temperature modeling of frankfurter batters. (2013) (51)
Stability and catalytic activity of α‐amylase from barley malt at different pressure–temperature conditions (2007) (50)
Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment (2003) (50)
Generation of Colors and Flavors in Plant Cell and Tissue Cultures (1996) (49)
Electrical conductivity: a new tool for the determination of high hydrostatic pressure-induced starch gelatinisation (2004) (48)
Electronic nose investigation of Alicyclobacillus acidoterrestris inoculated apple and orange juice treated by high hydrostatic pressure (2013) (47)
Microscopic visualization of Pulsed Electric Field induced changes on plant cellular level (2010) (46)
Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice (2017) (46)
Effects of elicitors and high hydrostatic pressure on secondary metabolism of Vitis vinifera suspension culture (2011) (46)
Structural analysis of high pressure treated Bacillus subtilis spores (2013) (45)
Optical in situ analysis of starch granules under high pressure with a high pressure cell (2004) (45)
Comparative study of juice production by pulsed electric field treatment and enzymatic maceration of apple mash (2008) (45)
Monitoring the impact of high-pressure processing on the biosynthesis of plant metabolites using plant cell cultures (1998) (44)
High Pressure Germination and Inactivation Kinetics of Bacterial Spores (1998) (43)
Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation (2008) (43)
Rehydration Studies on Pretreated and Osmotically Dehydrated Apple Slices (2002) (42)
Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains (2020) (42)
EFFECTS of PULSED ELECTRIC FIELD ON QUALITY FACTORS and MASS TRANSFER DURING OSMOTIC DEHYDRATION of APPLES (2003) (41)
Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods (2011) (41)
Impact of terminology on consumer acceptance of emerging technologies through the example of PEF technology (2015) (41)
Effects of ferulic acid treatment on growth and flavor development of cultured vanilla planifolia cells (1988) (41)
Advantages, opportunities and challenges of high hydrostatic pressure application to food systems (1996) (40)
Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg (2012) (40)
4 – Overview of Pulsed Electric Field Processing for Food (2005) (40)
Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. Nantes) (2014) (40)
Effects of Pulsed Electric Field on Secondary Metabolism of Vitis vinifera L. cv. Gamay Fréaux Suspension Culture and Exudates (2011) (40)
Effects of pressure-shift freezing and conventional freezing on model food gels (2000) (39)
Impact of insulator shape, flow rate and electrical parameters on inactivation of E. coli using a continuous co-linear PEF system (2011) (39)
pH-changes during pulsed electric field treatments — Numerical simulation and in situ impact on polyphenoloxidase inactivation (2011) (39)
Food processing needs, advantages and misconceptions (2020) (39)
Impact of agglomeration on the quantitative assessment of Bacillus stearothermophilus heat inactivation (2007) (39)
Rapid monitoring of cell size, vitality and lipid droplet development in the oleaginous yeast Waltomyces lipofer. (2009) (38)
Impact of PEF treatment on quality parameters of white asparagus (Asparagus officinalis L.) (2011) (38)
Influence of high-pressure–low-temperature treatment on the inactivation of Bacillus subtilis cells (2005) (37)
Pressure-induced thermotolerance of Lactobacillus rhamnosus GG (2003) (37)
Callus formation and shoot regeneration in vanilla planifolia (1991) (37)
Predictive model for inactivation of Campylobacter spp. by heat and high hydrostatic pressure. (2007) (36)
Evaluation of processing criteria for the high pressure treatment of liquid whole egg : Rheological study (1999) (36)
Inactivation of Shiga toxin-producing Escherichia coli O104:H4 using cold atmospheric pressure plasma. (2015) (36)
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. (2021) (36)
High Pressure Processing for Preservation, Modification and Transformation of Foods (2002) (35)
Food Industry Applications for Pulsed Electric Fields (2009) (33)
Enhanced anthocyanins and resveratrol production in Vitis vinifera cell suspension culture by indanoyl-isoleucine, N-linolenoyl-L-glutamine and insect saliva. (2012) (33)
Effect of Salts and Sugars on Pressure-induced Gelatinisation of Wheat, Tapioca, and Potato Starches (2005) (33)
Molecular effects of high‐pressure processing on food studied by resonance Raman (2010) (32)
High pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity (2017) (32)
Effectiveness of Plant-Derived and Microbial Polysaccharides as Elicitors for Anthraquinone Synthesis in Morinda citrifolia Cultures (1994) (31)
High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar (2015) (31)
Influence of high isostatic pressure on structural and functional characteristics of potato protein (2015) (30)
High pressure thermal inactivation of Clostridium botulinum type E endospores – kinetic modeling and mechanistic insights (2015) (30)
The impact of high pressure thermal sterilization on the microbiological stability and formation of food processing contaminants in selected fish systems and baby food puree at pilot scale (2015) (30)
Metastable phases during high-pressure–low-temperature processing of potatoes and their impact on quality-related parameters (2007) (30)
Inactivation of yeast and filamentous fungi by the lactoperoxidase-hydrogen peroxide-thiocyanate-system. (1997) (30)
THE USE OF PULSED ELECTRIC FIELDS IN PRODUCING JUICE FROM PAPRIKA (CAPSICUM ANNUUM L.) (2001) (29)
Effect of cultivars and deep freeze storage on saponin content of white asparagus spears (Asparagus officinalis L.) (2005) (29)
Effect of compression and decompression rates during high hydrostatic pressure processing on inactivation kinetics of bacterial spores at different temperatures (2012) (29)
Effect of high hydrostatic pressure-temperature combinations on the activity of β-glucanase from barley malt (2005) (28)
Production of phenolic flavor compounds with cultured cells and tissues of vanilla species (1996) (28)
Catalytic Activity of β‐Amylase from Barley in Different Pressure/Temperature Domains (2005) (28)
A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: A review (2016) (28)
Minimization of thermal impact by application of electrode cooling in a co-linear PEF treatment chamber. (2011) (28)
Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology (2015) (28)
Semicontinuous processes for anthraquinone production with immobilized Cruciata glabra cell cultures in a three-phase system (1996) (28)
Effects of different storage conditions on quality related porphyrin fluorescence signatures of pork slices. (2012) (27)
Pressure-temperature phase diagrams of maize starches with different amylose contents. (2009) (27)
Research report: Elicitation of chitinases and anthraquinones in Morinda citrifolia cell cultures (1994) (27)
Plant cell and tissue cultures as model systems for monitoring the impact of unit operations on plant foods (1994) (26)
Effects of High Pressure–Low Temperature treatment on freezing behavior, sensorial properties and air cell distribution in sugar rich dairy based frozen food foam and emulsions (2012) (26)
High-Pressure-Induced Effects on Bacterial Spores, Vegetative Microorganisms, and Enzymes (2010) (26)
Pulsed electric fields as a pr etreatment technique in drying pr ocesses (2006) (25)
AN ENZYMATIC METHOD FOB YEAST AUTOLYSIS (1979) (25)
High hydrostatic pressure thawing for the processing of fruit preparations from frozen strawberries (1996) (24)
SAFE ICE: Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance (2007) (24)
Modelling of polyphenoloxidase inactivation by pulsed electric fields considering coupled effects of temperature and electric field (2013) (24)
Impact of high hydrostatic pressure treatment on the resistant starch content of wheat starch (2005) (23)
Impact of the metastable state of water on the design of high pressure supported freezing and thawing processes (2002) (23)
Evaluation of hydrogen peroxide production in tomato (Lycopersicon esculentum) suspension cultures as a stress reaction to high pressure treatment (1996) (23)
Impact of different water activities (aw) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores (2015) (23)
Impact of high pressure treatment on the available glucose content of various starch types: A case study on wheat, tapioca, potato, corn, waxy corn and resistant starch (RS3) (2015) (23)
Kinetics of Starch Hydrolysis with Bacillus amyloliquefaciens‐α‐Amylase Under High Hydrostatic Pressure (1996) (22)
Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach (2005) (22)
Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus Part 1: technological properties of incubated egg yolk. (2010) (22)
Food Technologies: Pulsed Electric Field Technology (2014) (22)
Two Fractional Model for Evaluating the Activity of Glucoamylase from Aspergillus Niger Under Combined Pressure and Temperature Conditions (2005) (22)
Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes (1999) (21)
Effects of high pressure carbon dioxide on the reduction of microorganisms in fresh celery. (1990) (21)
Redox processes in pressurised smoked salmon studied by resonance Raman spectroscopy. (2009) (21)
Quality related aspects of high pressure low temperature processed whole potatoes (2006) (21)
Comparative study on the high pressure inactivation behavior of the Shiga toxin-producing Escherichia coli O104:H4 and O157:H7 outbreak strains and a non-pathogenic surrogate. (2015) (19)
Changes in functionality of whey protein and micellar casein after high pressure – low temperature treatments (2015) (19)
High-Pressure-Assisted Heating as a Method for Sterilizing Foods (2004) (18)
Kinetic studies on combined high pressure and temperature inactivation of Alicyclobacillus acidoterrestris spores in orange juice (2003) (17)
Effects of High Pressure on Water-Ice Transitions in Foods (2001) (17)
Investigating the potential of polyphenol oxidase as a temperature-time-indicator for pulsed electric field treatment (2012) (17)
Oxygen Absorption Properties of Powdered Iron (1990) (16)
Inactivation of Lemon Pectinesterase by Thermosonication (2007) (16)
Impact of traditional and innovative technologies on some characteristics and bioactive compounds of Opuntia macrorhiza juice (2011) (16)
Emerging technologies: Back to the future (2018) (16)
Release of intracellularly stored anthraquinones by enzymatic permeabilization of viable plant cells (1992) (15)
Potential of high isostatic pressure and pulsed electric fields to improve mass transport in pea tissue (2015) (15)
Temperature control for high pressure processes up to 1400 MPa (2008) (15)
Effect of high pressure--low temperature treatments on structural characteristics of whey proteins and micellar caseins. (2015) (15)
Freezing of Potato Cylinders during High Pressure Treatment (1998) (14)
High pressure treatment of vegetables (1996) (13)
Effect of light on vanillin precursors formation by in vitro cultures of Vanilla planifolia (1996) (13)
Flow cytometry assessment of Lactobacillus rhamnosus GG (ATCC 53103) response to non‐electrolytes stress (2007) (12)
Pressure Assisted Thawing of Potato Cylinders (1999) (12)
The Properties of Water in the Pressure–Temperature Landscape (2009) (12)
Fluorescence-based methods for the detection of pressure-induced spore germination and inactivation (2011) (12)
Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: structural changes of egg yolk due to incubation. (2010) (11)
Electric Field Stress on Plant Systems (2010) (11)
2 – History of pulsed electric field treatment (2007) (11)
Membrane Permeabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies (2002) (10)
Computational Fluid Dynamics Applied in Pulsed Electric Field Preservation of Liquid Foods (2011) (10)
Pulsed electric fields on phenylalanine ammonia lyase activity of tomato cell culture (2016) (10)
Food Safety: Shelf Life Extension Technologies (2014) (10)
Effect of high pressure - low temperature processing on composition and colloidal stability of casein micelles and whey proteins (2015) (10)
Basics for Modeling of Pulsed Electric Field Processing of Foods (2011) (10)
Spore Inactivation Mechanisms during Industrial Food and Equipment Sterilization (2010) (10)
Effects of thermally treated broiler feed with different organic acid levels on resulting meat composition and parameters related to meat quality (2014) (9)
Microencapsulation of soybean oil by spray drying using oleosomes (2016) (9)
THE POTENTIAL AND IMPACT OF HIGH PRESSURE AS UNIT OPERATION FOR FOOD PROCESSING (1998) (9)
From value chains to food webs: The quest for lasting food systems (2021) (9)
Enzymesfrom germinating seeds — potential applications in food processing (1993) (8)
Advantages, possibilities and challenges of high pressure applications in food processing (1998) (8)
Emerging Technologies for Targeted Food Processing (2013) (7)
Cellular injuries on spray‐dried Lactobacillus rhamnosus GG and its stability during food storage (2011) (7)
Chitosan immobilization and permeabilization of cultured apium graveolens, chenopodium rubrum, and daucus carota cells (1989) (7)
The Effect Of Implemented Pulsed Electric Field(PEF) Treatment On The Dehydrogenase ActivityOf Activated Sludge (2006) (7)
Food preservation and the development of microbial resistance; past present and future. (2003) (6)
Physiological analysis of lactobacillus rhamnosus VTT E‐97800 (2007) (6)
Overview of Research Needs, Future and Potential Applications of High-Pressure Processing (2021) (6)
Pulsed Electric Fields (PEF) Processing of Meat (2006) (6)
The different pathways of spore germination and inactivation of Bacillus subtilis under high pressure and elevated temperatures (2011) (6)
Effects of hydrostatic high pressure on microbiological and technological characteristics of beer (2006) (5)
High pressure treatment of liquid whole egg and advantages of low temperature application (2000) (5)
Freezing Kinetics Due to Ice III Formation in Potato Tissue (2003) (5)
Pulsed Electric Fields Treatment in Food Technology: Challenges and Opportunities (2017) (5)
Thermal Processing of Foods: Technological Aspects (2007) (5)
Emerging and new technologies in food science and technology. (2010) (5)
Development of a gel and foam matrix as immobilization system for cells for microbial denitrification of water (1993) (4)
Energy cost of high electric field pulse treatment: reply (1994) (4)
New pressure and temperature effects on bacterial spores (2008) (4)
Effect of Non-Thermal Treatments and Storage on Bioactive Compounds (2002) (4)
Combined Application of Ultrasound and Temperature for Eenergy‐Saving and Mild Preservation of Liquid Foods (2001) (3)
Cell length alternations as a stress indicator for Lactobacillus johnsonii NCC 533 (2013) (3)
Phase transitions in model foods, induced by pressure-assisted freezing and pressure-assisted thawing. Discussion (2000) (3)
The Influence of Sugars on Pressure Induced Starch Gelatinization (2011) (3)
Alternative processing methods for functional foods (2009) (3)
Research report: Enhancement of chitin deacetylase activity in mucor rouxii and absidia coreluea with chitin and its detection with a non‐radioactive substrate (1994) (3)
Comparison of Structural Cell Membrane Changes Induced by Different High Pressure Processes at Low Temperatures (2003) (2)
Immobilization of plant cell cultures in complex coacervate capsules for secondary metabolite production (1990) (2)
Change of the pH-Value in Buffers under High Pressure (2005) (2)
NON-THERMAL PROCESSING | Ultrasonication (2014) (2)
Chapter 5 – Established Basic Methods for Water Decontamination (2013) (2)
Stress response of physiological active food products on high hydrostatic pressures up to 250 MPa (2008) (2)
Process‐Induced Minimization of Mass Transfer Barriers for Improved Drying (2014) (2)
Effects of Pulsed Electric Fields on Cell Membrane Permeabilisation and Mass Transfer in Food Processing (2001) (1)
Pulsed electric field for Escherichia coli inactivation in pumpkin juice and nectar (2022) (1)
Application of X-ray microscopy in food science investigation of high pressure affected bacterial spores (2000) (1)
A new Application of High Pressure Processing for Preservation of Fresh Salami-style Sausage (2005) (1)
Effect of compressed oxygen and carbon dioxide on microbial viability (1999) (1)
Exudation: an expanding technique for continuous production and release of secondary metabolites from plant cell suspension and hairy root cultures (2011) (1)
Processing concepts for non-thermal modification of foods (2006) (1)
Combined Pressure and Temperature Effects on the Catalytic Activity of Cellulase from Bacillus subtilis (2007) (1)
Effects of multiple high pressure-supported phase changes on potato tissue (2005) (1)
Biosynthesis and extraction of substances from cells (2009) (0)
Chapter 3 – Basic Principles of Water Decontamination in Disaster Areas (2013) (0)
090624 Effost Poster Isabelx (2009) (0)
Affecting the frying behaviour and quality characteristics of French fries by PEF pre-treatment (2011) (0)
ONLINE SUPPLEMENTAL MATERIAL Emerging Technologies in Food Processing (2011) (0)
Quality aspects and critical process parameters in plasma treatment of fresh produce (2011) (0)
COMPREH ENS IVE REVIEWS IN FOOD SC IENCE AND FOOD SAFETY Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety (2021) (0)
Chapter 2 – The Need of Water Decontamination in Disaster Areas and Areas with a Deficiency in Clean Drinking Water (2013) (0)
High pressure processing - a method for the production of healthy low-allergen grains! (2015) (0)
Book review: Food Biotechnology (1987) (0)
Inactivation of Brettanomyces bruxellensis with non-thermal technologies (2016) (0)
Effect of Complex Multi-Phase Changes During Pressure-Supported Thawing of Plant Tissue (2004) (0)
a Method for Sterilizing Foods (2005) (0)
Reduction of soybean immunoreactivity by enzymatic hydrolysis under high hydrostatic pressure conditions. (2015) (0)
Chapter 7 – Conditions and Requirements for a Successful PEF System Implementation and Resulting Advantages of This Method in Comparison to Established Methods (2013) (0)
Non-thermal food preservation and its potential in meat processing. (2003) (0)
Physiological analysis oflactobacillus rhamnosusVTT E‐97800 (2007) (0)
Safety Aspects of Processed Foods (2021) (0)
Spore Control in Food by Pressure Assisted Heating (2001) (0)
High‐Pressure Processing (2008) (0)
Microbial ecology, in foods and at the intestine. (2010) (0)
Influence of ultrasound-assisted par-frying on crust formation and browning during the production of French fries (2011) (0)
Food sterilisation under high pressure-Fundamentals , new insights and challenges (2007) (0)
Non-thermal processing methods (1997) (0)
Storage time dependent accumulation of furanocoumarins in polysaccharide gel coated celery tubers (1991) (0)
High hydrostatic pressure technology-Bringing the deep sea to the table (2008) (0)
Chapter 4 – Key Facts About Implementing Home Water Treatment (HWT) 23 (2013) (0)
Chapter 6 – Comparison of Systems Available on the Market (2013) (0)
Use of granular cold-swelling starches in cosmetic emulsions and methods for preparing suitable for this use strengths (2003) (0)
Whether pulsed electric field processing be used to blanch vegetables: study on quality and nutritional properties of broccoli (Brassica oleracea cv. italica) (2008) (0)

This paper list is powered by the following services:

What Schools Are Affiliated With Dietrich Prof. Dr. Knorr?

Dietrich Prof. Dr. Knorr is affiliated with the following schools:

University of Delaware