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Foods (Basel, Switzerland)|January 28, 2026
Optimization of Non-Thermal Technology in Food ProcessingMilan Houška, Roman BuckowJournal of Agricultural and Food Chemistry|March 15, 2011
Conjugation of bovine serum albumin and glucose under combined high pressure and heatRoman Buckow, Johannes Wendorff, Yacine HemarCritical Reviews in Food Science and Nutrition|May 4, 2013
Effect of high pressure on physicochemical properties of meatRoman Buckow, Anita Sikes, Ron TumeBiochimica Et Biophysica Acta|March 17, 2006
High pressure application for food biopolymersDietrich Knorr, Volker Heinz, Roman BuckowCritical Reviews in Food Science and Nutrition|June 11, 2014
Quality-related enzymes in plant-based products: effects of novel food-processing technologies part 3: ultrasonic processingNetsanet Shiferaw Terefe, Roman Buckow, Cornelis VersteegBiotechnology Progress|December 3, 2005
Catalytic activity of beta-amylase from barley in different pressure/temperature domainsVolker Heinz, Roman Buckow, Dietrich KnorrComprehensive Reviews in Food Science and Food Safety|January 8, 2021
Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and StabilityRoman Buckow, Sieh Ng, Stefan ToepflCritical Reviews in Food Science and Nutrition|June 11, 2014
Quality-related enzymes in plant-based products: effects of novel food processing technologies part 2: pulsed electric field processingNetsanet Shiferaw Terefe, Roman Buckow, Cornelis VersteegBiotechnology and Bioengineering|October 3, 2006
Stability and catalytic activity of alpha-amylase from barley malt at different pressure-temperature conditionsRoman Buckow, Ulrike Weiss, Volker Heinz, et al.Critical Reviews in Food Science and Nutrition|November 6, 2013
Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processingNetsanet Shiferaw Terefe, Roman Buckow, Cornelis VersteegPageof 4