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Frontiers in Microbiology|May 23, 2015
Sterilization of liquid foods by pulsed electric fields-an innovative ultra-high temperature processKai Reineke, Felix Schottroff, Nicolas Meneses, et al.
Applied and Environmental Microbiology|August 4, 2019
The Copy Number of the spoVA2mob Operon Determines Pressure Resistance of Bacillus EndosporesZhen Li, Felix Schottroff, David J Simpson, et al.
Frontiers in Bioengineering and Biotechnology|February 26, 2021
Selective Release of Recombinant Periplasmic Protein From E. coli Using Continuous Pulsed Electric Field TreatmentFelix Schottroff, Jens Kastenhofer, Oliver Spadiut, et al.
Journal of Food Protection|January 6, 2026
BIOFILM PROPERTIES AND THEIR IMPLICATIONS FOR CLEANING PROCESSES IN THE FOOD INDUSTRY - A REVIEWCaroline Bachlechner, Elena Zand, Vincent Eisenrauch, et al.
Bioelectrochemistry (Amsterdam, Netherlands)|August 5, 2019
Mechanisms of enhanced bacterial endospore inactivation during sterilization by ohmic heatingFelix Schottroff, Taras Pyatkovskyy, Kai Reineke, et al.
Frontiers in Microbiology|December 6, 2018
Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal ProcessesFelix Schottroff, Antje Fröhling, Marija Zunabovic-Pichler, et al.
Foods (Basel, Switzerland)|January 25, 2025
Effect of High-Pressure Processing on Color, Texture and Volatile Profile During Sardine RefrigerationLama Ismaiel, Ancuta Nartea, Benedetta Fanesi, et al.
Frontiers in Bioengineering and Biotechnology|May 20, 2020
Development of a Continuous Pulsed Electric Field (PEF) Vortex-Flow Chamber for Improved Treatment Homogeneity Based on Hydrodynamic OptimizationFelix Schottroff, Justus Knappert, Pauline Eppmann, et al.
Bioelectrochemistry (Amsterdam, Netherlands)|June 7, 2021
Advantages and limitations of various treatment chamber designs for reversible and irreversible electroporation in life sciencesElena Zand, Felix Schottroff, Elisabeth Steinacker, et al.
Frontiers in Nutrition|April 8, 2021
Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality AttributesMaximilian Gratz, Robert Sevenich, Thomas Hoppe, et al.
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