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Annual Review of Food Science and Technology|January 7, 2020
Endospore Inactivation by Emerging Technologies: A Review of Target Structures and Inactivation MechanismsKai Reineke, Alexander MathysJournal of Food Science|May 4, 2011
The impact of high pressure and temperature on bacterial spores: inactivation mechanisms of Bacillus subtilis above 500 MPaKai Reineke, Alexander Mathys, Dietrich KnorrTrends in Microbiology|April 2, 2013
Mechanisms of endospore inactivation under high pressureKai Reineke, Alexander Mathys, Volker Heinz, et al.International Journal of Food Microbiology|January 29, 2013
The release of dipicolinic acid--the rate-limiting step of Bacillus endospore inactivation during the high pressure thermal sterilization processKai Reineke, Karl Schlumbach, Daniel Baier, et al.Food Microbiology|April 23, 2014
In situ investigation of Geobacillus stearothermophilus spore germination and inactivation mechanisms under moderate high pressureErika Georget, Shobhna Kapoor, Roland Winter, et al.Food Chemistry|February 18, 2020
Time-temperature-resolved functional and structural changes of phycocyanin extracted from Arthrospira platensis/SpirulinaLukas Böcker, Tom Hostettler, Michael Diener, et al.Frontiers in Nutrition|April 25, 2018
Perspective of Micro Process Engineering for Thermal Food TreatmentAlexander MathysComprehensive Reviews in Food Science and Food Safety|December 22, 2020
Continuous Versus Discontinuous Ultra-High-Pressure Systems for Food Sterilization with Focus on Ultra-High-Pressure Homogenization and High-Pressure Thermal Sterilization: A ReviewRobert Sevenich, Alexander MathysFrontiers in Microbiology|January 22, 2019
Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control StrategiesYifan Zhang, Alexander MathysFrontiers in Bioengineering and Biotechnology|November 5, 2019
Perspective on Pulsed Electric Field Treatment in the Bio-based IndustryLeandro Buchmann, Alexander MathysPageof 12