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Trends in Microbiology|April 2, 2013
Mechanisms of endospore inactivation under high pressureKai Reineke, Alexander Mathys, Volker Heinz, et al.Meat Science|May 11, 2013
New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A reviewTomas Bolumar, Mathias Enneking, Stefan Toepfl, et al.Bioresource Technology|July 31, 2021
Comparative life cycle assessment of a mesh ultra-thin layer photobioreactor and a tubular glass photobioreactor for the production of bioactive algae extractsMichael Sandmann, Sergiy Smetana, Volker Heinz, et al.Journal of Food Science and Technology|December 6, 2014
Effect of non-thermal hurdles in extending shelf life of cut applesShima Shayanfar, O P Chauhan, Stefan Toepfl, et al.Meat Science|August 14, 2014
Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bullsTomas Bolumar, Utte Bindrich, Stefan Toepfl, et al.Applied and Environmental Microbiology|December 25, 2007
Predictive model for inactivation of feline calicivirus, a norovirus surrogate, by heat and high hydrostatic pressureRoman Buckow, Sonja Isbarn, Dietrich Knorr, et al.Frontiers in Nutrition|May 20, 2015
(Ultra) high pressure homogenization for continuous high pressure sterilization of pumpable foods - a reviewErika Georget, Brittany Miller, Michael Callanan, et al.Journal of Food Protection|September 29, 2007
Predictive model for inactivation of Campylobacter spp. by heat and high hydrostatic pressureSeham Lori, Roman Buckow, Dietrich Knorr, et al.Journal of Food Protection|March 29, 2007
Inactivation of avian influenza virus by heat and high hydrostatic pressureSonja Isbarn, Roman Buckow, Anke Himmelreich, et al.Colloids and Surfaces. B, Biointerfaces|November 26, 2009
Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus Part 1: technological properties of incubated egg yolkWaldemar Buxmann, Ute Bindrich, Volker Heinz, et al.Pageof 8