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Robert Sevenich

Showing results (11-20 of 16) with videos related to

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Molecules (Basel, Switzerland)|January 8, 2025
Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace ExtractsDiana Plamada, Miriam Arlt, Daniel Güterbock, et al.
Journal of Food Science|February 20, 2014
High-pressure thermal sterilization: food safety and food quality of baby food pureeRobert Sevenich, Elke Kleinstueck, Colin Crews, et al.
Frontiers in Nutrition|March 3, 2023
Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprintingRobert Sevenich, Maximilian Gratz, Beverly Hradecka, 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.
Journal of Colloid and Interface Science|April 11, 2021
Structure and adsorption behavior of high hydrostatic pressure-treated β-lactoglobulinHelena Kieserling, Patrick Giefer, Maximilian J Uttinger, et al.
Comprehensive Reviews in Food Science and Food Safety|May 31, 2021
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safetyKemal Aganovic, Christian Hertel, Rudi F Vogel, et al.
Pageof 2

Showing results (11-20 of 16) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 16 results.
Molecules (Basel, Switzerland)|January 8, 2025
Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace ExtractsDiana Plamada, Miriam Arlt, Daniel Güterbock, et al.
Journal of Food Science|February 20, 2014
High-pressure thermal sterilization: food safety and food quality of baby food pureeRobert Sevenich, Elke Kleinstueck, Colin Crews, et al.
Frontiers in Nutrition|March 3, 2023
Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprintingRobert Sevenich, Maximilian Gratz, Beverly Hradecka, 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.
Journal of Colloid and Interface Science|April 11, 2021
Structure and adsorption behavior of high hydrostatic pressure-treated β-lactoglobulinHelena Kieserling, Patrick Giefer, Maximilian J Uttinger, et al.
Comprehensive Reviews in Food Science and Food Safety|May 31, 2021
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safetyKemal Aganovic, Christian Hertel, Rudi F Vogel, et al.
Pageof 2