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Meat Science|May 22, 2012
Quality considerations with high pressure processing of fresh and value added meat productsBajo Bajovic, Tomas Bolumar, Volker HeinzBiotechnology Progress|December 3, 2005
Catalytic activity of beta-amylase from barley in different pressure/temperature domainsVolker Heinz, Roman Buckow, Dietrich KnorrMeat Science|November 8, 2020
The dry aged beef paradox: Why dry aging is sometimes not better than wet agingNino Terjung, Franziska Witte, Volker HeinzFrontiers in Nutrition|June 28, 2019
Nutritional Sustainability Inside-Marketing Sustainability as an Inherent IngredientSabine Bornkessel, Sergiy Smetana, Volker HeinzBiotechnology Progress|June 8, 2002
Evaluation of process-induced dimensional changes in the membrane structure of biological cells using impedance measurementAlexander Angersbach, Volker Heinz, Dietrich KnorrBiochimica Et Biophysica Acta|March 17, 2006
High pressure application for food biopolymersDietrich Knorr, Volker Heinz, Roman BuckowFrontiers in Nutrition|April 30, 2019
A Path From Sustainable Nutrition to Nutritional Sustainability of Complex Food SystemsSergiy M Smetana, Sabine Bornkessel, Volker HeinzBiotechnology 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.Meat Science|July 27, 2020
High-pressure processing of usually discarded dry aged beef trimmings for subsequent processingFranziska Witte, Sergiy Smetana, Volker Heinz, et al.Frontiers in Endocrinology|October 31, 2022
Modeling obesity in complex food systems: Systematic reviewAnita Bhatia, Sergiy Smetana, Volker Heinz, et al.Pageof 8