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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 KnorrFrontiers 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.Trends 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.Frontiers in Microbiology|July 21, 2015
High pressure thermal inactivation of Clostridium botulinum type E endospores - kinetic modeling and mechanistic insightsChristian A Lenz, Kai Reineke, Dietrich Knorr, et al.Applied and Environmental Microbiology|July 19, 2015
Involvement of Coat Proteins in Bacillus subtilis Spore Germination in High-Salinity EnvironmentsKatja Nagler, Peter Setlow, Kai Reineke, et al.Foods (Basel, Switzerland)|February 15, 2022
Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured BeverageSharmaine Atencio, Sarah H E Verkempinck, Kai Reineke, 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|July 29, 2015
Impact of different water activities (a w) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens sporesRobert Sevenich, Kai Reineke, Philipp Hecht, et al.Pageof 2