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TU Berlin

Inhalt des Dokuments

Publikationen

  • 2018
  • 2017
  • 2016
  • 2015
  • 2014
  • 2013
  • 2012
  • 2011
  • 2010
  • 2009
  • 2008
  • 2007
  • 2006
  • 2005
  • 2004
  • 2003
  • 1971-2002

2018

Bovi, G. G., Caleb, O. J., Ilte, K., Rauh, C. & Mahajan, P. V. (2018). Impact of modified atmosphere and humidity packaging on the quality, off-odour development and volatiles of 'Elsanta' strawberries. Food Packaging and Shelf Life, 16, 204-210.

Bovi, G. G., Caleb, O. J., Klaus, E., Tintchev, F., Rauh, C. & Mahajan, P. V. (2018). Moisture absorption kinetics of FruitPad for packaging of fresh strawberry. Journal of Food Engineering, 223, 248-254.

McHardy, C., Horneber, T. & Rauh, C. (2018). Spectral simulation of light propagation in participating media by using a lattice Boltzmann method for photons. Applied Mathematics and Computation, 319, 59-70.

McHardy, C., Luzi, G., Lindenberger, C., Agudo, J. R., Delgado, A. & Rauh, C. (2018). Numerical analysis of the effects of air on light distribution in a bubble column photobioreactor. Algal Research-Biomass Biofuels and Bioproducts, 31, 311-325.

Sytar, O., Hemmerich, I., Zivcak, M., Rauh, C. & Brestic, M. (2018). Comparative analysis of bioactive phenolic compounds composition from 26 medicinal plants. Saudi Journal of Biological Sciences, 25(4), 631-641.

Sytar, O., Zivcak, M., Bruckova, K., et al. (2018). Shift in accumulation of flavonoids and phenolic acids in lettuce attributable to changes in ultraviolet radiation and temperature. Scientia Horticulturae, 239, 193-204.

2017

Agudo, J. R., Park, J., Luzi, G., et al. (2017). Experimental Simulation of Methane Hydrate Extraction at High Pressure Conditions: Influence of the Sediment Bed. Journal of Physics: Conference Series, 950(4), 042043.

Cubeddu, A., Rauh, C. & Ulrich, V. (2017). Simulations of bubble growth and interaction in high viscous fluids using the lattice Boltzmann method. International Journal of Multiphase Flow, 93, 108-114.

Hertwig, C., Leslie, A., Meneses, N., Reineke, K., Rauh, C. & Schluter, O. (2017). Inactivation of Salmonella Enteritidis PT30 on the surface of unpeeled almonds by cold plasma. Innovative Food Science & Emerging Technologies, 44, 242-248.

Hertwig, C., Reineke, K., Rauh, C. & Schluter, O. (2017). Factors involved in Bacillus spore's resistance to cold atmospheric pressure plasma. Innovative Food Science & Emerging Technologies, 43, 173-181.

Klopsch, R., Bussler, S. & Rauh, C. (2017). Sprossenbrot & Co. -Alternative für gesunde Ernährung. e&m Ernährung und Medizin, 31, 131-133.

Meinlschmidt, P., Brode, V., Sevenich, R., et al. (2017). High pressure processing assisted enzymatic hydrolysis - An innovative approach for the reduction of soy immunoreactivity. Innovative Food Science & Emerging Technologies, 40, 58-67.

Pathak, N., Caleb, O. J., Geyer, M., Herppich, W. B., Rauh, C. & Mahajan, P. V. (2017). Photocatalytic and Photochemical Oxidation of Ethylene: Potential for Storage of Fresh Produce-a Review. Food and Bioprocess Technology, 10(6), 982-1001.

Pathak, N., Caleb, O. J., Rauh, C. & Mahajan, P. V. (2017). Effect of process variables on ethylene removal by vacuum ultraviolet radiation: Application in fresh produce storage. Biosystems Engineering, 159, 33-45.

2016

Bovi, G. G., Caleb, O. J., Linke, M., Rauh, C. & Mahajan, P. V. (2016). Transpiration and moisture evolution in packaged fresh horticultural produce and the role of integrated mathematical models: A review. Biosystems Engineering, 150, 24-39.

Gladbach, K., Delgado, A. & Rauh, C. (2016). Modelling and Simulation of Food Foams. Proceedings in Applied Mathematics and Mechanics, 16(1), 595-596.

Gonzalez-Arenzana, L., Sevenich, R., Rauh, C., Lopez, R., Knorr, D. & Lopez-Alfaro, I. (2016). Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology. Food Control, 59, 188-195.

Hartung, S., Rauh, C., Rachow, T., et al. (2016). Comparative analysis of the in vitro immune response against Aspergillus fumigatus conidia in healthy blood donors versus patients after allogeneic haematopoietic stem cell transplantation. Bone Marrow Transplantation, 51, S33-S33.

Horneber, T., Rauh, C. & Delgado, A. (2016). Transport of Mass, Momentum and Energy through Periodic Open Cell Metal Foams Applied in Catalysis. Proceedings in Applied Mathematics and Mechanics, 16(1), 601-602.

Iqbal, N. & Rauh, C. (2016). Coupling of discrete element model (DEM) with computational fluid mechanics (CFD): A validation study. Applied Mathematics and Computation, 277, 154-163.

McHardy, C., Horneber, T. & Rauh, C. (2016). New lattice Boltzmann method for the simulation of three-dimensional radiation transfer in turbid media. Optics Express, 24(15), 16999-17017.

Sevenich, R., Rauh, C. & Knorr, D. (2016). A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: A review. Innovative Food Science & Emerging Technologies, 38, 65-75.

Song, K., Jovanovic, J. R., Al-Salaymeh, A., Rauh, C. & Delgado, A. (2016). Relaminarization of Wall Turbulence by High-Pressure Ramps at Low Reynolds Numbers. Thermal Science, 20, S93-S102.

Wolf, A., Rauh, C. & Delgado, A. (2016). Dynamics and long-time behavior of a small bubble in viscous liquids with applications to food rheology. Archive of Applied Mechanics, 86(6), 979-1002.

Zoheidi, L., Chin, H., Rauh, C. & Delgado, A. (2016). Flow Characterization of Milk Protein Foam Transport in Horizontal Channels. Journal of Food Process Engineering, 40(3), e12450.

2015

Georget, E., Sevenich, R., Reineke, K., et al. (2015). Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review. Innovative Food Science & Emerging Technologies, 27, 1-14.

Hertwig, C., Reineke, K., Ehlbeck, J., Erdogdu, B., Rauh, C. & Schluter, O. (2015). Impact of remote plasma treatment on natural microbial load and quality parameters of selected herbs and spices. Journal of Food Engineering, 167, 12-17.

Hertwig, C., Steins, V., Reineke, K., et al. (2015). Impact of surface structure and feed gas composition on Bacillus subtilis endospore inactivation during direct plasma treatment. Frontiers in Microbiology, 6.

Iqbal, N., Rauh, C. & Delgado, A. (2015). Numerical Simulations of Particle-laden jet/spout Flows Using Eulerian-Lagrangian Approach. Procedia Engineering, 102, 867-876.

Nagel, M., Wierschem, A., Rauh, C. & Delgado, A. (2015). Optical measurement of the pH value of intransparent samples under high pressure. High Pressure Research, 35(2), 162-169.

Sevenich, R., Reineke, K., Hecht, P., et al. (2015). Impact of different water activities (a(w)) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores. Frontiers in Microbiology, 6.

Zhou, L., Rauh, C. & Delgado, A. (2015a). Multifractal-cascade model for inertial and dissipation ranges based on the wavelet reconstruction method. Physical Review E, 92(1).

Zhou, L., Rauh, C. & Delgado, A. (2015b). Wavelet synthetic method for turbulent flow. Physical Review E, 92(1).

2014

Anderl, D., Bauer M., Rauh, C., Rüde, U. & Delgado, A. (2014). Numerical simulation of adsorption and bubble interaction in protein foams using a lattice Boltzmann method. In: Food and Function, Royal Society of Chemistry, 5, Nr. 4, S.755-763.

Anderl, D., Bauer M., Rauh, C., Rüde, U. & Delgado, A. (2014). Numerical Simulation of Bubbles in Shear Flow. In: Proceedings in Applied Mathematics and Mechanics, WILEY-VCH Verlag GmbH & Co. KGaA, 14, Nr. 1, S.667-668.

Anderl, D., Bogner, S., Rauh, C., Rüde, U. & Delgado, A. (2014). Free surface lattice Boltzmann with enhanced bubble model. In: Computers & Mathematics with Applications, Elsevier, 67, Nr. 2, S.331-339.

Baier, M., Görgen, M., Ehlbeck, J., Knorr, D., Herppich, W. & Schlüter, O. (204). Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce. In: Innovative Food Science & Emerging Technologies, Elsevier, 22, S.147-157.

Cubeddu, A., Rauh, & Delgado, A. (2014). Hybrid Artificial Neural Network for prediction and control of process variables in Food Extrusion. In: Innovative Food Science & Emerging Technologies, Elsevier, 21, S.142-150.

Cubeddu, A., Rauh, & Delgado, A. (2014). 3D Thermo-Fluid Dynamic Simulations of High-Speed-Extruded Starch Based Products. In: Open Journal of Fluid Dynamics, Scientific Research Publishing, 4, Nr. 1, S.103-114.

Delgado, A., Rauh, C., Gladbach, K., Anderl, D., Diez, L. Rüde, U. & Bauer, M. (2014). Experimentell validierte Simulation strömungsinduzierter Effekte auf Proteinschäume mittels Lattice-Boltzmann-Methoden. In: Proteinschäume in der Lebensmittelproduktion: Mechanismenaufklärung, Modellierung und Simulation. Bonn: Bonner Universitätsdruckerei, S. 103-124.

Gladbach, K., Delgado, A. & Rauh, C. (2014) Modeling and Simulation of the Transport of Protein Foams. In: Proceedings in Applied Mathematics and Mechanics, WILEY-VCH Verlag GmbH & Co. KGaA, 14, Nr. 1, S.859-860.

Horneber, T., Rauh, C. & Delgado, A. (2014). Numerical simulations of fluid dynamics in carrier structures for catalysis: characterization and need for optimization. In: Chemical Engineering Science, Elsevier, Nr. 117, S.229-238.

Masood, R.M.A.; Rauh, C. & Delgado, A. (2014). CFD simulation of bubble column flows: An explicit algebraic Reynolds stress model approach. In: International Journal of Multiphase Flow, Elsevier, 66, S.11-25.

Reineke, K., Sevenich, R., Hertiwg, C., Janßen, T., Fröhling, A., Knorr, D., Wieler, L. & Schlüter, O. (2014) Comparative study on the high pressure inactivation behavior of the Shiga toxin-producing E. coli O104:H4 and O157:H7 outbreak strains and a non-pathogenic surrogate. In: Food Microbiology, Elsevier, 46 S.184-194.

Rumpold, B.A., Fröhling, A., Reineke, K., Knorr, D., Boguslawski, S., Ehlbeck, J. & Schlüter, O. (2014). Comparison of volumetric and surface decontamination techniques for innovative processing of mealworm larvae (Tenebrio molitor). In: Innovative Food Science & Emerging Technologies, Elsevier, 26, S.232-241.

Sevenich, R., Kleinstueck, E., Crews, C., Anderson, W., Pye, C., Riddellova, K., Hradecky, J., Moravcova, E., Reineke, K. & Knorr, D. (2014). High Pressure Thermal Sterilization: Food safety and food quality of baby food puree. In: Journal of Food Science, Wiley, 79, Nr. 2, S.230-237.

Surowsky, B., Fröhling, A., Gottschalk, N., Schlüter, O. & Knorr, D. (2014). Impact of cold plasma on Citrobacter freundii in apple juice: Inactivation kinetics and mechanisms. In: International Journal of Food Microbiology, Elsevier, 174, S.63-71.

Sytar, O., Borankulova, A., Hemmerich, I., Rauh, C. & Smetanska, I. (2014). Effect of chlorocholine chlorid on phenolic acids accumulation and polyphenols formation of buckwheat plants. In: Biological Research, BioMed Central Ltd, 47, Nr. 19, S.1-7.

Wolf, A., Masood Rao,  M.A., Delgado, A. & Rauh, C. (2014) Bubble dynamics: Long-time behavior and interaction in viscous liquids. In: Proceedings in Applied Mathematics and Mechanics, WILEY-VCH Verlag GmbH & Co. KGaA, 14, Nr. 1, S.861-862.

2013

Eichhorn, S., Baier, D., Horst, D., Schreiber, U., Lahm, H., Lange, R. & Krane, M. (2013). Pressure shift freezing as potential lternative for generation of decellularized  scaffolds. International Journal of Biomaterials, 01/2013; 2013:693793.

Luzi, G., Epple, P., Rauh, C. & Delgado, A. (2013). Study of the effects of inner pressure and surface tension on the fibre drawing process with the aid of an analytical asymptotic fibre drawing model and the numerical solution of the full N.–St. equations. Archive of Applied Mechanics, 83(11), 1607-1636 (DOI: 10.1007/s00419-013-0768-z).

Reineke, K., Ellinger, E., Berger, D., Baier, D., Mathys, A., Setlow, P. & Knorr, D. (2013). Structural analysis of high pressure treated Bacillus subtilis spores. Innovative Food  Science  &  Emerging  Technologies, 01/2013; 17:43-53.

Reineke K., Schlumbach, K., Baier, D., Mathys, A. & Knorr, D. (2013): The release of dipicolinic acid  -  The rate-limiting step of Bacillus endospore inactivation during  the  high pressure thermal sterilization process. International journal of food microbiology, 01/2013; 162(1):55-63.

Sevenich, R., Bark, F., Crews, C., Anderson, W., Pye, C., Riddellova, K., Hradecky, J., Moravcova, E., Reineke, K. & Knorr, D. (2013). “Effect of High Pressure Thermal Sterilization on the Formation of Food Processing Contaminants.” Innovative Food Science & Emerging Technologies, 20, 42–50.

2012

Barba, F. J., Jäger, H., Meneses, N., Esteve, M. J., Frigola, A. & Knorr, D. (2012). Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innovative Food Science & Emerging Technologies, 14(0), 18-24.

Cai, Z., Knorr, D. & Smetanska, I. (2012). Enhanced anthocyanins and resveratrol production in Vitis vinifera cell suspension culture by indanoyl-isoleucine, N-linolenoyl-L-glutamine and insect saliva. Enzyme and Microbial Technology, 50(1), 29-34.

Cai, Z. Z., Kastell, A., Knorr, D. & Smetanska, I. (2012). Exudation: an expanding technique for continuous production and release of secondary metabolites from plant cell suspension and hairy root cultures. Plant Cell Reports, 31(3), 461-477.

Durek, J., Bolling, J. S., Knorr, D., Schwagele, F. & Schluter, O. (2012). Effects of different storage conditions on quality related porphyrin fluorescence signatures of pork slices. Meat Science, 90(1), 252-258.

Fröhling, A., Baier, M., Ehlbeck, J., Knorr, D. & Schlüter, O. (2012). Atmospheric pressure plasma treatment of Listeria innocua and Escherichia coli at polysaccharide surfaces: Inactivation kinetics and flow cytometric characterization. Innovative Food Science & Emerging Technologies, 13(0), 142-150.

Jaeger, H., Schulz, M., Lu, P. & Knorr, D. (2012). Adjustment of milling, mash electroporation and pressing for the development of a PEF assisted juice production in industrial scale. Innovative Food Science & Emerging Technologies, 14(0), 46-60.

Monfort, S., Ramos, S., Meneses, N., Knorr, D., Raso, J. & Alvarez, I. (2012). Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg. Innovative Food Science & Emerging Technologies, 14(0), 1-10.

Moritz, J., Balasa, A., Jaeger, H., Meneses, N. & Knorr, D. (2012). Investigating the potential of polyphenol oxidase as a temperature-time-indicator for pulsed electric field treatment. Food Control, 26(1), 1-5.

Ravichandran, K., Ahmed, A. R., Knorr, D. & Smetanska, I. (2012). The effect of different processing methods on phenolic acid content and antioxidant activity of red beet. Food Research International, 48(1), 16-20.

Reineke, K., Doehner, I., Schlumbach, K., Baier, D., Mathys, A. & Knorr, D. (2012a). The different pathways of spore germination and inactivation in dependence of pressure and temperature. Innovative Food Science & Emerging Technologies, 13(0), 31-41.

Reineke, K., Doehner, I., Schlumbach, K., Baier, D., Mathys, A. & Knorr, D. (2012b). The different pathways of spore germination and inactivation in dependence of pressure and temperature. Innovative Food Science and Emerging Technologies, 13, 31-41.

Schossler, K., Jager, H. & Knorr, D. (2012). Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper. Journal of Food Engineering, 108(1), 103-110.

Syed, Q. A., Reineke, K., Saldo, J., Buffa, M., Guamis, B. & Knorr, D. (2012). Effect of compression and decompression rates during high hydrostatic pressure processing on inactivation kinetics of bacterial spores at different temperatures. Food Control, 25(1), 361-367.

Volkert, M., Puaud, M., Wille, H. J. & Knorr, D. (2012). Effects of High Pressure-Low Temperature treatment on freezing behavior, sensorial properties and air cell distribution in sugar rich dairy based frozen food foam and emulsions. Innovative Food Science & Emerging Technologies, 13, 75-85.

2011

Baier, D., Reineke, K., Doehner, I., Mathys, A. & Knorr, D. (2011). Fluorescence-based methods for the detection of pressure-induced spore germination and inactivation. High Pressure Research, 31(1), 110-115.

Cai, Z. Z., Riedel, H., Saw, N. M. M. T., et al. (2011). Effects of Pulsed Electric Field on Secondary Metabolism of Vitis vinifera L. cv. Gamay Fr,aux Suspension Culture and Exudates. Applied Biochemistry and Biotechnology, 164(4), 443-453.

Cai, Z. Z., Riedel, H., Saw, N. M. M. T., et al. (2011). Effects of elicitors and high hydrostatic pressure on secondary metabolism of Vitis vinifera suspension culture. Process Biochemistry, 46(7), 1411-1416.

Engel, K. H., Vogel, R. F., Knorr, D., Habermeyer, M., Kochte-Clemens, B. & Eisenbrand, G. (2011). The role of the concept of "history of safe use" in the safety assessment of novel foods and novel food ingredients. Opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG). Molecular Nutrition & Food Research, 55(6), 957-963.

Gueven, A. & Knorr, D. (2011). Isoflavonoid production by soy plant callus suspension culture. Journal of Food Engineering, 103(3), 237-243.

Janositz, A., Noack, A. K. & Knorr, D. (2011). Pulsed electric fields and their impact on the diffusion characteristics of potato slices. Lwt-Food Science and Technology, 44(9), 1939-1945.

Janositz, A., Semrau, J. & Knorr, D. (2011). Impact of PEF treatment on quality parameters of white asparagus (Asparagus officinalis L.). Innovative Food Science & Emerging Technologies, 12(3), 269-274.

Knorr, D., Froehling, A., Jaeger, H., Reineke, K., Schlueter, O. & Schoessler, K. (2011). Emerging Technologies in Food Processing. Annual Review of Food Science and Technology, Vol 2, 2, 203-235.

Meneses, N., Jaeger, H. & Knorr, D. (2011a). pH-changes during pulsed electric field treatments - Numerical simulation and in situ impact on polyphenoloxidase inactivation. Innovative Food Science & Emerging Technologies, 12(4), 499-504.

Meneses, N., Jaeger, H. & Knorr, D. (2011b). Minimization of Thermal Impact by Application of Electrode Cooling in a Co-linear PEF Treatment Chamber. Journal of Food Science, 76(8), E536-E543.

Meneses, N., Jaeger, H., Moritz, J. & Knorr, D. (2011). Impact of insulator shape, flow rate and electrical parameters on inactivation of E. coli using a continuous co-linear PEF system. Innovative Food Science & Emerging Technologies, 12(1), 6-12.

Moussa-Ayoub, T., Jaeger, H., Knorr, D., El-Samahy, S., Rohn, S. & Kroh, L. (2011). Impact of traditional and innovative technologies on some characteristics and bioactive compounds of Opuntia macrorhiza juice. Procedia Food Science, 1, 1410-1416.

Reineke, K., Doehner, I., Baier, D., Mathys, A. & Knorr, D. (2011). The different pahways of sopore germination and inactivatioln of Bacillus subtilis under high pressure and elevated temperatures. Procedia Food Science, 1, 792-799.

Reineke, K., Mathys, A. & Knorr, D. (2011a). The Impact of High Pressure and Temperature on Bacterial Spores: Inactivation Mechanisms of Bacillus subtilis above 500 MPa. Journal of Food Science, 76(3), M189-M197.

Reineke, K., Mathys, A. & Knorr, D. (2011b). Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods. International Journal of Food Properties, 14(4), 870-881.

Reineke, K., Weich, H. & Knorr, D. (2011). The influence of sugars on pressure induced starch gelatinization. Procedia Food Science, 1, 2040-2046.

Schreiner, M., Krumbein, A., Knorr, D. & Smetanska, I. (2011). Enhanced Glucosinolates in Root Exudates of Brassica rapa ssp rapa Mediated by Salicylic Acid and Methyl Jasmonate. Journal of Agricultural and Food Chemistry, 59(4), 1400-1405.

Schulz, M., Lu, P., Jaeger, H. & Knorr, D. (2011a). Abstimmung von Zerkleinerungsgrad, Elektroporation und Entsaftungssystem auf die Saftausbeute von Apfel- und Karottensaft / Teil 1. Flüssiges Obst, 78(6), 222-227.

Schulz, M., Lu, P., Jaeger, H. & Knorr, D. (2011b). Abstimmung von Zerkleinerungsgrad, Elektroporation und Entsaftungssystem auf die Saftausbeute von Apfel- und Karottensaft / Teil 2. Flüssiges Obst, 78(7), 268-272.

Sunny-Roberts, E. O. & Knorr, D. (2011). Cellular injuries on spray-dried Lactobacillus rhamnosus GG and its stability during food storage. Nutrition and Food Science, 41(3), 191-200.

Vogel, R. F., Hammes, W. P., Habermeyer, M., Engel, K. H., Knorr, D. & Eisenbrand, G. (2011). Microbial food cultures - opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG). Molecular Nutrition & Food Research, 55(4), 654-662.

2010

Buxmann, W., Bindrich, U., Heinz, V., Knorr, D. & Franke, K. (2010). Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus Part 1: Technological properties of incubated egg yolk. Colloids and Surfaces B-Biointerfaces, 76(1), 186-191.

Buxmann, W., Bindrich, U., Strijowski, U., Heinz, V., Knorr, D. & Franke, K. (2010). Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation. Colloids and Surfaces B-Biointerfaces, 76(1), 192-198.

Jaeger, H., Janositz, A. & Knorr, D. (2010). The Maillard reaction and its control during food processing. The potential of emerging technologies. Pathologie Biologie, 58(3), 207-213.

Jaeger, H., Meneses, N., Moritz, J. & Knorr, D. (2010). Model for the differentiation of temperature and electric field effects during thermal assisted PEF processing. Journal of Food Engineering, 100(1), 109-118.

Janositz, A. & Knorr, D. (2010). Microscopic visualization of Pulsed Electric Field induced changes on plant cellular level. Innovative Food Science & Emerging Technologies, 11(4), 592-597.

Johnson, P. E., Van der Plancken, I., Balasa, A., et al. (2010). High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens. Molecular Nutrition & Food Research, 54(12), 1701-1710.

Knorr, D. & Wacher, C. (2010). Microbial ecology, in foods and at the intestine. Current Opinion in Biotechnology, 21(2), 123-124.

Saldana, G., Puertolas, E., Alvarez, I., Meneses, N., Knorr, D. & Raso, J. (2010). Evaluation of a static treatment chamber to investigate kinetics of microbial inactivation by pulsed electric fields at different temperatures at quasi-isothermal conditions. Journal of Food Engineering, 100(2), 349-356.

Tintchev, F., Wackerbarth, H., Kuhlmann, U., et al. (2010). Molecular effects of high-pressure processing on food studied by resonance Raman. High-Pressure Bioscience and Biotechnology, 1189, 34-42.

van Boekel, M., Fogliano, V., Pellegrini, N., et al. (2010). A review on the beneficial aspects of food processing. Molecular Nutrition & Food Research, 54(9), 1215-1247.

2009

Ananta, E. & Knorr, D. (2009). Comparison of inactivation pathways of thermal or high pressure inactivated Lactobacillus rhamnosus ATCC 53103 by flow cytometry analysis. Food Microbiology, 26(5), 542-546.

Bahtz, J., Knorr, D., Tedeschi, C., Leser, M. E., Valles-Pamies, B. & Miller, R. (2009). Adsorption of octanoic acid at the water/oil interface. Colloids and Surfaces B-Biointerfaces, 74(2), 492-497.

Buckow, R., Jankowiak, L., Knorr, D. & Versteeg, C. (2009). Pressure-Temperature Phase Diagrams of Maize Starches with Different Amylose Contents. Journal of Agricultural and Food Chemistry, 57(24), 11510-11516.

Buckow, R., Weiss, U. & Knorr, D. (2009). Inactivation kinetics of apple polyphenol oxidase in different pressure-temperature domains. Innovative Food Science & Emerging Technologies, 10(4), 441-448.

Isbarn, S., Buckow, R., Mathys, A., Heinz, V., Knorr, D. & Lehmacher, A. (2009). Rotavirus inactivation by high pressure processing. Applied and Environmental Microbiology, (in preperation).

Jaeger, H., Meneses, N. & Knorr, D. (2009). Impact of PEF treatment inhomogeneity such as electric field distribution, flow characteristics and temperature effects on the inactivation of E. coli and milk alkaline phosphatase. Innovative Food Science and Emerging Technologies, 10(4), 470-480 

Jaeger, H., Schulz, A., Karapetkov, N. & Knorr, D. (2009). Protective effect of milk constituents and sublethal injuries limiting process effectiveness during PEF inactivation of Lb. rhamnosus. International Journal of Food Microbiology, 134(1-2), 154-161.

Mathys, A. & Knorr, D. (2009). The Properties of Water in the Pressure-Temperature Landscape. Food Biophysics, 4(2), 77-82.

Mathys, A., Reineke, K., Heinz, V. & Knorr, D. (2009). High pressure thermal sterilization - development and application of temperature controlled spore inactivation studies. High Pressure Research, 29(1), 3-7.

Raschke, D. & Knorr, D. (2009). Rapid monitoring of cell size, vitality and lipid droplet development in the oleaginous yeast Waltomyces lipofer. Journal of Microbiological Methods, 79(2), 178-183.

Schlueter, O., Foerster, J., Geyer, M., Knorr, D. & Herppich, W. B. (2009). Characterization of High-Hydrostatic-Pressure Effects on Fresh Produce Using Chlorophyll Fluorescence Image Analysis. Food and Bioprocess Technology, 2(3), 291-299.

Schreiner, M., Krumbein, A., Smetanska, I. & Knorr, D. (2009). Pflanzen als Bio-Fabriken. Forschungsreport Ernährung – Landwirtschaft – Verbraucherschutz 1/2009, 19-21.

Soliva-Fortuny, R., Balasa, A., Knorr, D. & Martín-Belloso, O. (2009). Effects of pulsed electric fields on bioactive compounds in foods: A review Trends in Food Science and Technology, 20(11-12), 544-556.

Sunny-Roberts, E. O. & Knorr, D. (2009). The protective effect of monosodium glutamate on survival of Lactobacillus rhamnosus GG and Lactobacillus rhamnosus E-97800 (E800) strains during spray-drying and storage in trehalose-containing powders. International Dairy Journal, 19(4), 209-214.

Tintchev, F., Kuhlmann, U., Wackerbarth, H., et al. (2009). Redox processes in pressurised smoked salmon studied by resonance Raman spectroscopy. Food Chemistry, 112(2), 482-486.

2008

Buckow, R., Isbarn, S., Knorr, D., Heinz, V. & Lehmacher, A. (2008). Predictive model for inactivation of feline Calicivirus, a norovirus surrogate, by heat and high hydrostatic pressure. Applied and Environmental Microbiology, 74(4), 1030-1038.

Corrales, M., Toepfl, S., Butz, P., Knorr, D. & Tauscher, B. (2008). Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison. Innovative Food Science and Emerging Technologies, 9(1), 85-91.

Gerlach, D., Alleborn, N., Baars, A., Delgado, A., Moritz, J. & Knorr, D. (2008). Numerical simulations of pulsed electric fields for food preservation: A review. Innovative Food Science and Emerging Technologies, 9(4), 408-417.

Knorr, D., Engel, K. H., Vogel, R., Kochte-Clemens, B. & Elsenbrand, G. (2008). Statement on the Treatment of Food using a Pulsed Electric Field Opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG). Molecular Nutrition and Food Research, 52(12), 1539-1542.

Knorr, D. & Mathys, A. (2008). Ultrahochdrucktechnik für innovative Behandlungsverfahren von Lebensmitteln. Chemie Ingenieur Technik, 80(8), 1069-1080.

Mathys, A., Heinz, V. & Knorr, D. (2008a). New pressure and temperature effects on bacterial spores. Journal of Physics: Conference Series, 121, 142004.

Mathys, A., Heinz, V. & Knorr, D. (2008b). New pressure and temperature effects on bacterial spores. Journal of Physics: Conference Series, 121.

Mathys, A., Kallmeyer, R., Heinz, V. & Knorr, D. (2008). Impact of dissociation equilibrium shift on bacterial spore inactivation by heat and pressure. Food Control, 19(12), 1165-1173.

Mathys, A., Reineke, K. & Knorr, D. (2008). Kurzer Prozess - Schonende Sterilisation durch Hochdruckbehandlung. Lebensmitteltechnik, 4, 68-69.

Reineke, K., Mathys, A., Heinz, V. & Knorr, D. (2008). Temperature control for high pressure processes up to 1400 MPa. Journal of Physics: Conference Series, 121, 142012.

Schilling, S., Schmid, S., Jaeger, H., et al. (2008). Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation. Journal of Agricultural and Food Chemistry, 56(12), 4545-4554.

Schilling, S., Toepfl, S., Ludwig, M., et al. (2008). Comparative study of juice production by pulsed electric field treatment and enzymatic maceration of apple mash. European Food Research and Technology, 226(6), 1389-1398.

Staack, N., Ahrne, L., Borch, E. & Knorr, D. (2008a). Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation. Journal of Food Engineering, 89(3), 319-324.

Staack, N., Ahrne, L., Borch, E. & Knorr, D. (2008b). Effect of infrared heating on quality and microbial decontamination in paprika powder. Journal of Food Engineering, 86(1), 17-24.

Sunny-Roberts, E. O. & Knorr, D. (2008). Evaluation of the response of Lactobacillus rhamnosus VTT E-97800 to sucrose-induced osmotic stress. Food Microbiology, 25(1), 183-189.

Volkert, M., Ananta, E., Luscher, C. & Knorr, D. (2008). Effect of air freezing, spray freezing, and pressure shift freezing on membrane integrity and viability of Lactobacillus rhamnosus GG. Journal of Food Engineering, 87(4), 532-540.

2007

Bonfig, W., Bechtold, S., Schmidt, H., Knorr, D. & Schwarz, H. P. (2007). Reduced final height outcome in congenital adrenal hyperplasia under prednisone treatment: Deceleration of growth velocity during puberty. Journal of Clinical Endocrinology and Metabolism, 92(5), 1635-1639.

Buckow, R., Heinz, V. & Knorr, D. (2007). High pressure phase transition kinetics of maize starch. Journal of Food Engineering, 81(2), 469-475.

de Vries, H., Knorr, D. & Lelieveld, H. L. M. (2007). Consortium researches novel processing methods. Food Technology, 61(11), 34-39.

Guderjan, M., Elez-Martinez, P. & Knorr, D. (2007). Application of pulsed electric fields at oil yield and content of functional food ingredients at the production of rapeseed oil Innovative Food Science and Emerging Technologies, 8(1), 55-62 

Jaeger, H. & Knorr, D. (2007). Einsatzmöglichkeiten gepulster elektrischer Felder zur Haltbarmachung hitzeempfindlicher Produkte in der Milchindustrie – Teil 1 und 2. deutsche Molkerei Zeitung – dmz, 24(22-25).

Kuldiloke, J., Eshtiaghi, M., Zenker, M. & Knorr, D. (2007). Inactivation of Lemon Pectinesterase by Thermosonication. International Journal of Food Engineering, 3(2).

Lori, S., Buckow, R., Knorr, D., Heinz, V. & Lehmacher, A. (2007). Predictive model for inactivation of Campylobacter spp. by heat and high hydrostatic pressure. Journal of Food Protection, 70(9), 2023-2029.

Mathys, A., Chapman, B., Bull, M., Heinz, V. & Knorr, D. (2007). Flow cytometric assessment of Bacillus spore response to high pressure and heat. Innovative Food Science and Emerging Technologies, 8(4), 519-527.

Mathys, A., Heinz, V. & Knorr, D. (2007). Hochdruckunterstützte Sterilisationsprozesse - Grundlagen, Mechanismen und Herausforderungen. Chemie Ingenieur Technik, 79(9), 1422.

Mathys, A., Heinz, V., Schwartz, F. H. & Knorr, D. (2007). Impact of agglomeration on the quantitative assessment of Bacillus stearothermophilus heat inactivation. Journal of Food Engineering, 81(2), 380-387.

Rastogi, N. K., Raghavarao, K. S. M. S., Balasubramaniam, V. M., Niranjan, K. & Knorr, D. (2007). Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47(1), 69-112.

Schilling, S., Alber, T., Toepfl, S., et al. (2007). Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices. Innovative Food Science & Emerging Technologies, 8(1), 127-134.

Smetanska, I., Krumbein, A., Schreiner, M. & Knorr, D. (2007). Influence of salicylic acid and methyl jasmonate on glucosinolate levels in turnip. Journal of Horticultural Science and Biotechnology, 82(5), 690-694.

Sunny-Roberts, E. O. & Knorr, D. (2007). Physiological analysis of lactobacillus rhamnosus VTT E-97800 - Adaptive response to osmotic stress induced by trehalose. British Food Journal, 109(9), 735-748.

Sunny-Roberts, E. O., Knorr, D. & Ananta, E. (2007). Flow cytometry assessment of Laxtobacillus rhamnosus GG (ATCC 53103) response to non-electrolytes stress. Nutrition and Food Science, 37(3), 184-200.

Toepfl, S., Heinz, V. & Knorr, D. (2007). High intensity pulsed electric fields applied for food preservation. Chemical Engineering and Processing, 46(6), 537-546.

Urrutia-Benet, G., Arabas, J., Autio, K., et al. (2007). SAFE ICE: Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance. Journal of Food Engineering, 83(2), 293-315.

Urrutia-Benet, G., Balogh, T., Schneider, J. & Knorr, D. (2007). Metastable phases during high-pressure-low-temperature processing of potatoes and their impact on quality-related parameters. Journal of Food Engineering, 78(2), 375-389.

2006

Balasa, A., Guderjan, M., Janositz, A., Volkert, M. & Knorr, D. (2006). Keine Qualitätsverluste- Schonende Aufbereitung und Verarbeitung von bioaktiven Inhaltsstoffen. dei- die Ernährungsindustrie, 1(1), 10-13.

Buckow, R., Heinz, V. & Knorr, D. (2006). High pressure application for food biopolymers. Biochimica et Biophysica Acta, 1764, 619-631.

Buckow, R., Weiss, U., Heinz, V. & Knorr, D. (2006). Stability and catalytic activity of alpha-amylase from barley malt at different pressure-temperature conditions. Biotechnology and Bioengineering, 97(1), 1-11.

Knorr, D. (2006). Division Lecture: High pressure assisted processes: Opportunities and challenges for food engineering. Institute of Food Technologiests 2006 IFT Annual Meeting Technical Program, 138.

Schwarzbach, A., Schreiner, M. & Knorr, D. (2006). Effect of cultivars and deep freeze storage on saponin content of white asparagus spears (Asparagus officinalis L.). European Food Research and Technology, 222(1-2), 32-35.

Toepfl, S., Jaeger, H., Heinz, V. & Knorr, D. (2006). Neues Verfahren zur Haltbarmachung von Milch. Deutsche Molkerei Zeitung – dmz, 127(2), 24-28.

Toepfl, S. & Knorr, D. (2006). Pulsed electric fields as a pre-treatment technique in drying processes. Stewart Postharvesting Review, Stewart Postharvest Solutions, 2(4), 1-6.

Toepfl, S., Mathys, A., Heinz, V. & Knorr, D. (2006a). Review: Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. Food Reviews International, 22(4), 405-423.

Toepfl, S., Mathys, A., Heinz, V. & Knorr, D. (2006b). Potential of emerging technologies for energy efficient and environmentally friendly food processing. Food Review International, 22(4), 405-423.

Urrutia Benet, G., Chapleau, N., Lille, M., Le Bail, A., Autio, K. & Knorr, D. (2006). Quality related aspects of high pressure low temperature processed whole potatoes. Innovative Food Science and Emerging Technologies, 7(1-2), 32-39.

2005

Ananta, E., Bauer, B., Volkert, M. & Knorr, D. (2005). Sprühtrocknung von probiotischen Bakterien. Deutsche Molkerei Zeitung – dmz, 2, 52-55.

Ananta, E., Voigt, D., Zenker, M., Heinz, V. & Knorr, D. (2005). Cellular injuries upon exposure of Escherichia coli and Lactobacillus rhamnosus to high-intensity ultrasound. Journal of Applied Microbiology, 99(2), 271-278.

Ananta, E., Volkert, M. & Knorr, D. (2005). Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. International Dairy Journal, 15(4), 399-409.

Bauer, B. A. & Knorr, D. (2005). The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing. Journal of Food Engineering, 68(3), 329-334.

Bauer, B. A., Wiehle, T. & Knorr, D. (2005). Impact of high hydrostatic pressure treatment on the resistant starch content of wheat starch. Starch-Starke, 57(3-4), 124-133.

Buckow, R., Heinz, V. & Knorr, D. (2005a). Effect of high hydrostatic pressure-temperature combinations on the activity of beta-glucanase from barley malt. Journal of the Institute of Brewing, 111(3), 282-289.

Buckow, R., Heinz, V. & Knorr, D. (2005b). Two fractional model for evaluating the activity of glucoamylase from Aspergillus niger under combined pressure and temperature conditions. Food and Bioproducts Processing, 83(C3), 220-228.

Guderjan, M., Toepfl, S., Angersbach, A. & Knorr, D. (2005). Impact of pulsed electric field treatment on the recovery and quality of plant oils. Journal of Food Engineering, 67(3), 281-287.

Heinz, V., Buckow, R. & Knorr, D. (2005). Catalytic activity of beta-amylase from barley in different pressure/temperature domains. Biotechnology Progress, 21(6), 1632-1638.

Kowalczyk, W., Hartmann, C., Luscher, C., Pohl, M., Delgado, A. & Knorr, D. (2005). Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach. Innovative Food Science and Emerging Technologies, 6(3), 318-326.

Luscher, C., Schlueter, O. & Knorr, D. (2005). High pressure-low temperature processing of foods: impact on cell membranes, texture, color and visual appearance of potato tissue. Innovative Food Science and Emerging Technologies, 6(1), 59-71.

Rumpold, B. A. & Knorr, D. (2005). Effect of salts and sugars on pressure-induced gelatinisation of wheat, tapioca, and potato starches. Starch-Starke, 57(8), 370-377.

Shen, T., Benet, G. U., Brul, S. & Knorr, D. (2005). Influence of high-pressure-low-temperature treatment on the inactivation of Bacillus subtilis cells. Innovative Food Science and Emerging Technologies, 6(3), 271-278.

2004

Ananta, E., Birkeland, S.-E., Corcoran, B., et al. (2004). Processing effects on the nutritional advancement of probiotics and prebiotics. Microbial Ecology in Health and Disease, 16(2-3), 113-124.

Ananta, E., Heinz, V. & Knorr, D. (2004). Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry. Food Microbiology, 21(5), 567-577.

Ananta, E. & Knorr, D. (2004). Evidence on the role of protein biosynthesis in the induction of heat tolerance of Lactobacillus rhamnosus GG by pressure pre-treatment. International Journal of Food Microbiology, 96(3), 307-313.

Ardia, A., Knorr, D. & Heinz, V. (2004). Adiabatic heat modelling for pressure build-up during high-pressure treatment in liquid-food processing. Food and Bioproducts Processing, 82(C1), 89-95.

Bauer, B. A., Hartmann, C., Sommer, K. & Knorr, D. (2004). Optical In-situ Analysis of Starch Granules under High Pressure with a High Pressure Cell. Innovative Food Science and Emerging Technologies, 5(4), 293-298.

Bauer, B. A. & Knorr, D. (2004). Electrical conductivity: A new tool for the determination of high hydrostatic pressure-induced starch gelatinisation. Innovative Food Science and Emerging Technologies, 5(4), 437-442.

Engel, R. & Knorr, D. (2004a). Production of liquid, water-dispersible phytosterol formulations for increased dose response in food systems. Engineering in Life Sciences, 4(4), 374-377.

Engel, R. & Knorr, D. (2004b). Herstellung flüssiger, wasserdispergierbarer Phytosterol-Formulierungen zur Verbesserung der Dosiswirkung in Lebensmittelsystemen. Chemie Ingenieur Technik, 76(4), 451-453 

Knorr, D., Zenker, M., Heinz, V. & Lee, D. U. (2004). Applications and ultrasonics in food potential of processing. Trends in Food Science & Technology, 15(5), 261-266.

Luscher, C., Balasa, A., Frohling, A., Ananta, E. & Knorr, D. (2004). Effect of high-pressure-induced ice I-to-Ice III phase transitions on inactivation of Listeria innocua in frozen suspension. Applied and Environmental Microbiology, 70(7), 4021-4029.

Luscher, C. & Knorr, D. (2004). Bakterieninaktivierung in gefrorenen Lebensmitteln durch hochdruckinduzierte Eiskristall – Phasenübergänge. Chemie Ingenieur Technik, 76(12), 1869-1872.

Schlueter, O., Benet, G. U., Heinz, V. & Knorr, D. (2004). Metastable states of water and ice during pressure-supported freezing of potato tissue. Biotechnology Progress, 20(3), 799-810.

Urrutia Benet, G., Schlüter, O. & Knorr, D. (2004). High pressure-low temperature processing. Suggested definitions and terminology. Innovative Food Science & Emerging Technologies, 5(4), 413-427.

2003

Ade-Omowaye, B. I. O., Rastogi, N. K., Angersbach, A. & Knorr, D. (2003). Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper. Journal of Food Engineering, 60(1), 89-98.

Ade-Omowaye, B. I. O., Taiwo, K. A., Eshtiaghi, N. M., Angersbach, A. & Knorr, D. (2003). Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers. Innovative Food Science and Emerging Technologies, 4(2), 177-188.

Ade-Omowaye, B. I. O., Talens, P., Angersbach, A. & Knorr, D. (2003). Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment. Food Research International, 36(5), 475-483.

Ananta, E. & Knorr, D. (2003). Pressure-induced thermotolerance of Lactobacillus rhamnosus GG. Food Research International, 36(9-10), 991-997.

Angersbach, A., Heinz, V., Schlueter & Knorr, D. (2003). Einsatz einer elektrophysikalischen Messmethode zur Charakterisierung des prozessbedingten Zustandes bei der technologischen Verarbeitung zellulärer Lebensmittel. Proceedings GDL-Kongress Lebensmitteltechnologie 2001.

Angersbach, A., Heinz, V., Schlueter, O., Ananta, E., Knorr, D. & Bunin, V. (2003). Sicherung der Reproduzierbarkeit von Populationszuständen bei der Untersuchungen von Mikroorganismen unter Nutzung einer elektro-optischen Messmethode. Proceedings GDL-Kongress Lebensmitteltechnologie 2001.

Ardia, A., Knorr, D., Ferrari, G. & Heinz, V. (2003). Kinetic studies on combined high-pressure and temperature inactivation of Alicyclobacillus acidoterrestris spores in orange juice. Applied Biotechnology. Food Science and Policy 1(3), 169-173.

Heinz, V., Toepfl, S. & Knorr, D. (2003a). Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment. Innovative Food Science and Emerging Technologies, 4(2), 167-175.

Heinz, V., Toepfl, S. & Knorr, D. (2003b). Optimization of heat decontamination of liquid media using pulsed electric fields. Proceedings of the IEEE European Pulsed Power Symposium 2002, 21/1-21/6.

Howlett, J., Edwards, D. G., Cockburn, A., et al. (2003). The safety assessment of Novel Foods and concepts to determine their safety in use. International Journal of Food Sciences and Nutrition, 54, S3-S32.

Knorr, D. (2003). Impact of non-thermal processing on plant metabolites. Journal of Food Engineering, 56(2-3), 131-134.

Lee, D.-U., Heinz, V. & Knorr, D. (2003). Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg. Innovative Food Science and Emerging Technologies, 4, 387-393.

Rosch, D., Bergmann, M., Knorr, D. & Kroh, L. W. (2003). Structure-antioxidant efficiency relationships of phenolic compounds and their contribution to the antioxidant activity of sea buckthorn juice. Journal of Agricultural and Food Chemistry, 51(15), 4233-4239.

Scheer, C., Schonhof, I., Bruckner, B., Schreiner, M. & Knorr, D. (2003). Effect of short-term storage on asparagus quality. Journal of Applied Botany-Angewandte Botanik, 77(5-6), 177-180.

Schubring, R., Meyer, C., Schlueter, O., Boguslawski, S. & Knorr, D. (2003). Impact of high pressure assisted thawing on the quality of fillets from various fish species. Innovative Food Science and Emerging Technologies, 4, 257-267.

Taiwo, K. A., Angersbach, A. & Knorr, D. (2003). Effects of pulsed electric field on quality factors and mass transfer during osmotic dehydration of apples. Journal of Food Process Engineering, 26(1), 31-48.

Taiwo, K. A., Eshtiaghi, M. N., Ade-Omowaye, B. I. O. & Knorr, D. (2003). Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics. International Journal of Food Science and Technology, 38(6), 693-707.

Zenker, M., Heinz, V. & Knorr, D. (2003). Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods. Journal of Food Protection, 66(9), 1642-1649.

1971-2002

Schaller, A., Knorr, D. & Schmid, H. (1971). Pressvorrichtung für das Arbeiten mit pflanzlichen Rohstoffen im Laboratoriumsmaßstab (Pressing device for working with vege-table raw materials on a laboratory scale). Confructa, Internat. Journal Technol. Fruit and Vegetable Process., 16, 281-288.

Knorr, D. & Schaller, A. (1972). Ergebnisse von Untersuchungen bezüglich des multiplen Einflusses von Presszeit, pektolytischer Abbauzeit und Pressdruck auf die Saftausbeute von zerkleinerten Zwiebeln (Results of investigations relating to the multiple influence of pressing time, pectolytic degradation time and pressure on the juice yield of comminuted onions). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 17, 274-280.

Schaller, A. & Knorr, D. (1972). Ergebnisse von Untersuchungen hinsichtlich des Einflusses der pektolytischen Abbauzeit auf die Saftausbeute durch Abtropfen und Pressen von zerkleinerten Zwiebeln (Results of investigations regarding the influence of pectolytic degradation time on juice yield by draining and pressing of comminuted onions). Confructa, Internat. Journal Technol. Fruit and Vegetable Process., 17, 77-83.

Weiss, J., Willisch, E., Knorr, D. & Schaller, A. (1972). Ergebnisse von Untersuchungen bezüglich der differenzierenden Wirkung einer sensorischen bewertenden Prüfmethode gegenüber einer sensorischen Rangordnungs-Prüfmethode am Beispiel von Apfelsaft und Birnennektar (Results of methodological investigations relating to the differentiating effect of a sensory rating test method with unstructured scale versus a sensory ranking test method on the example of apple juice and pear nectar). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 17(237-250).

Schaller, A. & Knorr, D. (1973). Ergebnisse methodologischer Untersuchungen zur Schätzung der Fließgrenze und plastischen Viskosität am Beispiel von Aprikosenpüree (Results of methodological investigations on the estimation of yield stress and plastic viscosity of apricot puree on the basis of an idealplastic flow behavior). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 18, 169-176.

Knorr, D. & Schaller, A. (1974a). Ergebnisse von Untersuchungen hinsichtlich des multiplen Einflusses von Presszeit und Pressgut-Schichtdicke auf Saftausbeute und Trubstoff-Konzentration des Pressaftes aufbereiteter schwarzer Johannisbeeren (Results of investigations on the multiple influence ofpressing time and layer-thickness of pulp on juice yield and concentration of suspended solids in the juice obtained from pretreated black currants). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 19, 220-226.

Knorr, D. & Schaller, A. (1974b). Ergebnisse methodologischer Untersuchungen zur Schätzung der Anzahl und Fläche von Korrosionsstellen bei lackierten Konservendosen (Results of methodological investigations to estimate the number and the area of corrosion spots in lacquered cans). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 19, 299-305.

Knorr, D., Schaller, A., Schoen, C. & Herrmann, W. (1974). Ergebnisse von Untersuchungen über die Beurteilung des Korrosionsverhaltens von innenschutzlackierten und innenschutzunlackierten Weißblech-Konservendosen für Tomatenpürree-Konzentrat als Füllgut (Results of investigations on the evaluation of corrosion behavior of lacquered and unlacquered tinplate cans with tomato puree concentrate as filling material). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 19, 5-75.

Schaller, A. & Knorr, D. (1974). Ergebnisse von Untersuchungen hinsichtlich des multiplen Einflusses von Presszeit, Pressdruck und Pressgut-Schichtdicke auf Saftausbeute und Trubstoff-Konzentration des Pressaftes aufbereiteter, teilentsafteter schwarzer Johannisbeeren (Results of investigations concerning the multiple influence of pressing time, pressure and layer-thickness of pulpon juice yield and concentration of suspended solids in the juice obtained from pretreated and partially dejuiced black currants). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 19, 207-215.

Knorr, D. (1975). Tinresorption, peroral toxicity and maximum admissable concentration in foods. Food Science and Technology, 8, 51-56.

Knorr, D. & Kleemair, F. (1975). Messgeräte zur Erfassung und Beurteilung der Textureigenschaften von Brot (Measuring devices for identifying and evaluating bread texture). Food Science and Technology, 8, 141-146.

Knorr, D. & Schaller, A. (1975a). Ergebnisse von Untersuchungen bezüglich des Zusammenhanges zwischen Saftausbeute durch Abtropfen und Saftausbeute durch Pressen bei aufbereiteten Küchenzwiebeln, Schwarzen Johannisbeeren und Aprikosen (Results of investigations on correlation between juice yield by draining and juice yield by pressing of prepared onions, black currants and apricots). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 20, 10-16.

Knorr, D. & Schaller, A. (1975b). Ergebnisse von Untersuchungen hinsichtlich des multiplen Einflusses von Presszeit, Pressdruck und Pressgut-Schichtdicke auf die Saftausbeute und die Trubstoff-Konzentration des Pressaftes von aufbereiteten Aprikosen (Results of investigations concerning the multiple influence of pressing time, pressure and layer-thickness of pulp on juice yield and concentration of suspended solids in juice obtained from pretreated apricots). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 20, 112-116.

Schaller, A. & Knorr, D. (1975). Ergebnisse von Untersuchungen bezüglich allfälliger Unterschiede im Korrosionsverhalten von Deckel, Rumpf, Naht und bodenlackierter Weissblech-Konservendosen (Results of investigations regarding possible differences in the corrosion behavior of lid, seam, body and bottom of lacquered tinplate cans). Confructa Internat. Journal Technol. Fruit and Vegetable Process, 20, 178-192.

Schaller, A., Knorr, D. & Weiss, J. (1975). Ergebnisse bezüglich des Einflusses einiger Prozessvariablen auf Saftausbeute und Trubstoff-Konzentration beim Entsaften aufbereiteter roter Johannisbeeren durch Taumelsieben (Results concerning the influence of certain process variables on juice yield and concentration of suspended solids with dejuicing of prepared red currants by tumblescreening). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 20, 98-106.

Zaussinger, A., Knorr, D. & Weiss, J. (1975). Lagerungszeitabhängige Veränderungen von Kapazität und Leitfähigkeit bei Weißbrotkrume (Storage time development changes of capacity and conductivity of wheat bread crumbs). Starch, 27, 419-423.

Knorr, D. (1976). Texturmessungen an Weißbrot 3. Ergebnisse multivariater Analysen für Weichheit, Deformationsarbeit, Elastizitätsmodul, Schalthäufigkeit und relative Elastizität bei maximalem Prüfdruck und variabler Lagerungszeit (Texture measurements of white bread 3. Results of multivariate analyses of softness, deformation work, modulus of elasticity, switch frequency and relative elasticity at various initial thickness of bread pieces, different maximum pressure and different storage time). Food Science and Technology, 3, 333-337.

Knorr, D., Klaushofer, H. & Höss, W. (1976). Ergebnisse von Untersuchungen zur Verminderung von Geruch und Geschmack bei handelsüblichem, durch Hitzekoagulation aus Kartoffelfruchtwasser gewonnenem Protein Trockenprodukt (Results of investigations to reduce flavor and taste of commercial protein product recovered from potato fruit juice by heat coagulation). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 21, 166-180.

Knorr, D., Klaushofer, H. & Kleemair, F. (1976a). Texturmessungen an Weißbrot 1. Die lagerungszeitabhängige Veränderung von Festigkeit, Weichheit und Elastizität von Weisßbrotkrume (Texture measurements on white bread 1. The time dependent changes of firmness, softness and elasticity of white bread crumb). Food Science and Technology, 9, 59-65.

Knorr, D., Klaushofer, H. & Kleemair, F. (1976b). Texturmessungen an Weißbrot 2. Der multiple Einfluss von Lagerungszeit, Prüfdruck, Anfangsschichtdicke des Messgegenstandes sowie Dauer der Druckbelastung bzw. Zeit nach Wegnahme der Druckbelastung auf Weichheit bzw. Elastizität von Weißbrotkrume (Texturemeasurement on white bread 2. The multiple influence of storage time, pressure, initial thickness of crumb and duration of test pressure and time after releasing pressure on softness and elasticity of white bread crumb). Food Science and Technology, 9, 66-71.

Knorr, D., Zenz, H. & Zaussinger, A. (1976). Lagerungszeitabhängige Veränderungen von Weißbrot: Zusammenhang zwischen einigen chemischen, elektrischen und texturalen Merkmalen (Storage time dependent changes of white bread: Correlation between some chemical, electrical and textural properties). Getreide, Mehl und Brot, 30, 131-134.

Schaller, A. & Knorr, D. (1976). Vergleich einer instrumentellen und einer sensorischen Methode zur Bewertung des Korrosionszustandes von lackierten Konservendosen (Comparison of an instrumental method and a sensory method to evaluate the corrosion status of lacquered tinplate cans). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 21, 88-92.

Knorr, D. (1977a). Protein Recovery from Waste Effluents of Potato Processing Plants. Journal of Food Technology, 12(6), 563-580.

Knorr, D. (1977b). Potato Protein as Partial Replacement of Wheat-Flour in Bread. Journal of Food Science, 42(6), 1425-1427.

Knorr, D., Kohler, G. O. & Betschart, A. A. (1977). Potato protein concentrates: The influence of various methods of recovery upon yield, composition and functional characteristics. Journal of Food Processing and Preservation, 1, 235-247.

Schaller, A. & Knorr, D. (1977). Methodological investigations regarding the evaluation of the corrosion status of lacquered tinplate cans. Lebensmittel und Ernährung, 30, 1-2.

Knorr, D. (1978). Protein Quality of Potato and Potato Protein-Concentrates. Lebensmittel-Wissenschaft and Technologie, 11(3), 109-115.

Knorr, D. & Betschart, A. A. (1978). Relative Effect of an Inert Substance and Protein-Concentrates Upon Loaf Volume of Breads. Lebensmittel-Wissenschaft and Technologie, 11(4), 198-201.

Knorr, D. & Steyrer, W. (1978). Verfahren zur Gewinnung proteinreicher Produkte pflanzlicher Herkunft (Processes for the recovery of high protein products from plants). Ernährung/Nutrition, 2, 389-396.

Knorr, D. (1979a). Recycling Food Wastes. Compost Science-Land Utilization, 20(6), 22-23.

Knorr, D. (1979b). Quality of Ecologically Grown Food. Lebensmittel-Wissenschaft and Technologie, 12(6), 350-356.

Knorr, D. (1979c). Fortification of Bread with Potato Products. Starke, 31(7), 242-246.

Knorr, D., Shetty, K. J., Hood, L. F. & Kinsella, J. E. (1979). Enzymatic Method for Yeast Autolysis. Journal of Food Science, 44(5), 1362-1365.

Knorr, D., Shetty, K. J. & Kinsella, J. E. (1979). Enzymatic Lysis of Yeast-Cell Walls. Biotechnology and Bioengineering, 21(11), 2011-2021.

Knorr, D. (1980a). Functional-Properties of Potato Protein-Concentrates. Lebensmittel-Wissenschaft and Technologie, 13(6), 297-301.

Knorr, D. (1980b). Effect of Recovery Methods on Yield, Quality and Functional-Properties of Potato Protein-Concentrates. Journal of Food Science, 45(5), 1183-1186.

Carlson, B. L., Knorr, D. & Watkins, T. R. (1981). Influence of Tomato Seed Addition on the Quality of Wheat-Flour Breads. Journal of Food Science, 46(4), 1029.

Knorr, D. & Betschart, A. A. (1981). Water-Absorption and Loaf Volume of Protein-Fortified Breads. Lebensmittel-Wissenschaft and Technologie, 14(6), 306-308.

Knorr, D., Watkins, T. R. & Carlson, B. L. (1981). Enzymatic Reduction of Phytate in Whole Wheat Breads. Journal of Food Science, 46(6), 1866-1869.

Bidlingmaier, F., Eisenmenger, W., Kuhnle, U. & Knorr, D. (1982). Testicular and Epididymal Concentrations of Testosterone (T) and Androstenedione (a) During Infancy. Pediatric Research, 16(10), 886-886.

Knorr, D. (1982a). Functional-Properties of Chitin and Chitosan. Journal of Food Science, 47(2), 593-595.

Knorr, D. (1982b). Natural and Organic Foods - Definitions, Quality, and Problems. Cereal Foods World, 27(4), 163-168.

Knorr, D. (1982c). Effect of Recovery Methods on the Functionality of Vegetable Proteins. Journal of the American Oil Chemists Society, 59(4), A302-A302.

Knorr, D. (1982d). Use of a circular chromatographic method for the distinction of collard plants grown under different fertilizing conditions. Biological Agriculture and Horticulture, 1, 29-38.

Knorr, D. (1982e). Feasibility of a circular chromatographic method for protein determination. Nutrition and Health, 1, 14-19.

Knorr, D. (1983a). Recovery of Functional Proteins from Food-Processing Wastes. Food Technology, 37(2), 71-76.

Knorr, D. (1983b). Dye Binding-Properties of Chitin and Chitosan. Journal of Food Science, 48(1), 36-37.

Knorr, D. & Betschart, A. A. (1983). Effect of Dehydration Methods on the Functionality of Plant Protein-Concentrates. Starke, 35(1), 23-28.

Knorr, D. & Regenstein, J. M. (1983a). A Simple Method for Evaluating Textural Changes of Frozen Fish Minces. Journal of Food Science, 48(1), 292-293.

Knorr, D. & Regenstein, J. M. (1983b). Textural changes during storage of frozen red hake (Urophysis chuss) minces. Food Science and Technology, 48, 292-293.

Latlief, S. & Knorr, D. (1983a). Effect of Protein Recovery Methods on Emulsifying Properties of Tomato Seed Protein-Concentrate. Journal of the American Oil Chemists Society, 60(4), 741-741.

Latlief, S. J. & Knorr, D. (1983b). Tomato Seed Protein-Concentrates - Effects of Methods of Recovery Upon Yield and Compositional Characteristics. Journal of Food Science, 48(6), 1583-1586.

Latlief, S. J. & Knorr, D. (1983c). Effect of Chitin as Coagulating Aid on Protein Yield, Composition and Functionality of Tomato Seed Protein-Concentrates. Journal of Food Science, 48(6), 1587-1590.

Watkins, T. R. & Knorr, D. (1983). Invivo Dye Binding of Chitin and Its Effect on Gerbil Growth and Gut Function. Nutrition Reports International, 27(1), 189-197.

Knorr, D. (1984a). Use of Chitinous Polymers in Food - a Challenge for Food Research and Development. Food Technology, 38(1), 85-&.

Knorr, D. (1984b). Feasibility of analytical procedures and unit operations for the distinction between organic, natural or conventional foods. Biological Agriculture and Horticulture, 2, 183-194.

Teutonico, R. & Knorr, D. (1984). Plant-Tissue Culture - Food Applications and the Potential Reduction of Nutritional Stress Factors. Food Technology, 38(2), 120-127.

Knorr, D., Miazga, S. M. & Teutonico, R. A. (1985). Immobilization and Permeabilization of Cultured Plant-Cells. Food Technology, 39(10), 135-142.

Knorr, D. & Sinskey, A. J. (1985). Biotechnology in Food-Production and Processing. Science, 229(4719), 1224-1229.

Knorr, D. & Tomlins, R. I. (1985). Effect of Carbon-Dioxide Modified Atmosphere on the Compressibility of Stored Baked Goods. Journal of Food Science, 50(4), 1172-1173.

Knorr, D., Wampler, T. P. & Teutonico, R. A. (1985). Formation of Pyrazines by Chitin Pyrolysis. Journal of Food Science, 50(6), 1762-1763.

Sinskey, A. J., Knorr, D. & Stevens, A. (1985). Report of the Workshop Session on Biotechnology. Food Technology, 39(6), 23R-24R.

Teutonico, R. A. & Knorr, D. (1985a). Impact of Biotechnology on Nutritional Quality of Food Plants. Food Technology, 39(10), 127-134.

Teutonico, R. A. & Knorr, D. (1985b). Amaranth - Composition, Properties, and Applications of a Rediscovered Food Crop. Food Technology, 39(4), 49.

Teutonico, R. A. & Knorr, D. (1985c). Nondestructive Method for Determination of Water-Soluble Oxalate in Cultured Amaranthus-Tricolor Cells. Journal of Agricultural and Food Chemistry, 33(1), 60-62.

Knorr, D. (1986a). Nutritional Quality, Food-Processing, and Biotechnology Aspects of Chitin and Chitosan - a Review. Process Biochemistry, 21(3), 90-92.

Knorr, D. (1986b). Biotechnology in food production and processing. Biotechnica Journal, 3(2).

Knorr, D. (1986c). Biotechnology in food production and processing. Genetic Engineering and Biotechnology Monitor, 17, 5-9.

Knorr, D. & Klein, J. (1986). Bioconversion of chitin to chitosan by Phycomyces blakesleeanus and Mucor rouxii. Bio-technology Letters, 8, 691-694.

Knorr, D. & Teutonico, R. A. (1986). Chitosan Immobilization and Permeabilization of Amaranthus-Tricolor Cells. Journal of Agricultural and Food Chemistry, 34(1), 96-97.

Teutonico, R. A. & Knorr, D. (1986). Plant tissue culture of Amaranthus tricolor: Methodology and growth rates. Amaranth Newsletter, 1, 4-8.

Beaumont, M. D. & Knorr, D. (1987). Effects of Immobilizing Agents and Procedures on Viability of Cultured Celery (Apium-Graveolens) Cells. Biotechnology Letters, 9(6), 377-382.

Knorr, D. (1987a). Compressibility of Baked Goods after Carbon-Dioxide Atmosphere Processing and Storage. Cereal Chemistry, 64(3), 150-153.

Knorr, D. (1987b). Food Biotechnology - Its Organization and Potential. Food Technology, 41(4), 95-100.

Knorr, D. (1987c). Biotechnological processes in food production. Food Biotechnology, 1, 225-248.

Knorr, D. & Berlin, J. (1987a). Effects of Immobilization and Permeabilization Procedures on Growth of Chenopodium-Rubrum Cells and Amaranthin Concentration. Journal of Food Science, 52(5), 1397-1400.

Knorr, D. & Berlin, J. (1987b). Effect of permeabilization and immobilization procedures on the release of pigments from cultured Chenopodium rubrum cells. Journal of Food Science, 52, 1397-1400.

Knorr, D. & Miazga, S. M. (1987). Production of Protease from Cell-Cultures of Common Milkweed (Asclepias-Syriaca-L). Journal of Agricultural and Food Chemistry, 35(4), 621-624.

Daly, M. M. & Knorr, D. (1988). Chitosan-Alginate Complex Coacervate Capsules - Effects of Calcium-Chloride, Plasticizers, and Poly-Electrolytes on Mechanical Stability. Biotechnology Progress, 4(2), 76-81.

Imeri, A. G. & Knorr, D. (1988). Effects of Chitosan on Yield and Compositional Data of Carrot and Apple Juice. Journal of Food Science, 53(6), 1707-1709.

Knorr, D. (1988). Einfluß biotechnologischer Verfahren auf die ernährungsphysiologische Qualität von pflanzlichen Lebensmittel. (Impact of biotechnology on the nutritional quality of plant foods). Lebensmitteltechnik, 20, 92-98.

Knorr, D. & Daly, M. (1988). Mechanics and Diffusional Changes Observed in Multi-Layer Chitosan Alginate Coacervate Capsules. Process Biochemistry, 23(2), 48-50.

Romagnoli, L. G. & Knorr, D. (1988). Effects of ferulic acid treatment on growth and flavor development of cultured Vanilla planifolia cells. Food Biotechnology, 2, 93-104.

Beaumont, M. D., Pandya, Y. & Knorr, D. (1989). Chitosan immobilization and permeabilization of cultured Apium graveolens, Chenopodium rubrum amd Daucus carota cells. Food Biotechnology, 3, 71-87.

Hoover, D. G., Metrick, C., Papineau, A. M., Farkas, D. F. & Knorr, D. (1989a). Biological Effects of High Hydrostatic-Pressure on Food Microorganisms. Food Technology, 43(3), 99-107.

Hoover, D. G., Metrick, E., Papineau, A. M., Farkas, D. F. & Knorr, D. (1989b). Application of high hydrostatic pressure on foods to inactivate pathogenic and spoilage organisms for extension of shelf-life. Food Technology, 43(3), 99-107.

Sotoperalta, N. V., Muller, H. & Knorr, D. (1989). Effects of Chitosan Treatments on the Clarity and Color of Apple Juice. Journal of Food Science, 54(2), 495-496.

Boguslawski, S., Bunzeit, M. K. & Knorr, D. (1990). Einfluß der Behandlung mit Chitosan auf Klarheit und Keimzahl von Apfelsaft (Effects of chitosan treatment on clarity and microbial counts of apple juice). ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 41(7/8), 42-44.

Klein, T. & Knorr, D. (1990). Oxygen Absorption Properties of Powdered Iron. Journal of Food Science, 55(3), 869-870.

Knorr, D., Beaumont, M. D., Caster, C. S., et al. (1990). Plant-Tissue Culture for the Production of Naturally Derived Food Ingredients. Food Technology, 44(6), 71-79.

Knorr, D., Pandya, Y. & Dornenburg, H. (1990). Immobilization of Plant-Cell Cultures in Complex Coacervate Capsules for Secondary Metabolite Production. Food Biotechnology, 4(1), 409-420.

Kuehne, K. & Knorr, D. (1990). Der Einfluß von komprimiertem Kohlendioxid auf die Keimzahl-Reduzierung in frischem Sellerie (Effects of high pressure carbon dioxide on the reduction of microorganisms in fresh celery). ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 41(10), 55-57.

Popper, L. & Knorr, D. (1990). Applications of High-Pressure Homogenization for Food Preservation. Food Technology, 44(7), 84-&.

Raasch, A. & Knorr, D. (1990). Extraktion von Aromakomponenten aus Schalen von Passionsfrüchten (Passiflora eduliys Sims) mit überkritischem Kohlendioxid (Supercritical Fluidextraction of flavour compounds from peels of passion fruits). ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 41(3), 8-12.

Zache, U., List, D. & Knorr, D. (1990). Vergleich von Analysenbildern von konventionell gepreßtem und durch Verflüssigung gewonnenem Apfelsaft (Comparative analyses of conventionally pressed and of enzymatically liquefied apple juice). Flüssiges Obst, 57(8), 529-533.

Davidonis, G. & Knorr, D. (1991). Callus Formation and Shoot Regeneration in Vanilla-Planifolia. Food Biotechnology, 5(1), 59-66.

Eshtiaghi, M., Messerschmidt, K. & Knorr, D. (1991). Extraktion von Orangenschalenpigmenten mittels überkritischem Kohlendioxid. ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 42(11), 61-64.

Knorr, D. (1991). Recovery and Utilization of Chitin and Chitosan in Food-Processing Waste Management. Food Technology, 45(1), 114-122.

Pandya, Y. & Knorr, D. (1991). Diffusion Characteristics and Properties of Chitosan Coacervate Capsules. Process Biochemistry, 26(2), 75-81.

Papineau, A. M., Hoover, D. G., Knorr, D. & Farkas, D. F. (1991). Antimicrobial Effect of Water-Soluble Chitosans with High Hydrostatic-Pressure. Food Biotechnology, 5(1), 45-57.

Prauser, A., Speidel, K. & Knorr, D. (1991). Einfluss der direkten Dampfinjektion auf Keimzahl und Qualität von Karotten- und Rote-Bete-Saft (Effects of direct steam injection on total counts and quality of carrot juice and red beet juice). ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 42(9), 48-55.

Rober, M., Pydde, E. & Knorr, D. (1991). Storage Time-Dependent Accumulation of Furanocoumarins in Polysaccharide Gel Coated Celery Tubers. Food Science and Technology-Lebensmittel-Wissenschaft and Technologie, 24(5), 466-468.

Teichgraeber, P., Popper, L. & Knorr, D. (1991). Chitosan as an elicitor for the production of chitinase, an antifungal enzyme from soybean seeds. Agro-Industry Hi-Tech, 2(3), 11-14.

Colantuoni, D., Popper, L. & Knorr, D. (1992). Purification of chitinase from soybean seed by affinity chromatography on chitin. Agro-Industry Hi-Tech, 3(2), 24-25.

Dornenburg, H. & Knorr, D. (1992). Release of Intracellularly Stored Anthraquinones by Enzymatic Permeabilization of Viable Plant-Cells. Process Biochemistry, 27(3), 161-166.

Haßelbeck, U., Ruholl, T., Popper, L. & Knorr, D. (1992). Pasteurization of fruit juices with reduced thermal impact (Fruchtsaftpasteurisation mit reduzierter thermischer Belastung). Flüssiges Obst, 59(10), 592-593.

Knorr, D. & Riebe, K. D., C. (1992). Mikrobieller Nitratabbau mit Paracoccus denitrificans. Lebensmitteltechnik, 24(12), 44-51.

Mertens, B. & Knorr, D. (1992). Developments of Nonthermal Processes for Food Preservation. Food Technology, 46(5), 124.

Richwin, A., Raasch, A., Teichgraeber, P. & Knorr, D. (1992). Effects of combined temperature and high pressure treatment on the functionality of egg white proteins (Einflüsse kombinierter Temperatur-Hochdruck-Behandlung auf die Funktionalität von Hühnereiweiß). ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 43(7/8), 27-31.

Seyderhelm, I. & Knorr, D. (1992). Reduction of Bacillus stearothermophilus spores by combined high pressure and temperature treatments. ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 43(4), 17-20.

Sudarshan, N. R., Hoover, D. G. & Knorr, D. (1992). Antibacterial Action of Chitosan. Food Biotechnology, 6(3), 257-272.

Cho, Y. H. & Knorr, D. (1993). Development of a Gel and Foam Matrix as Immobilization System for Cells for Microbial Denitrification of Water. Food Biotechnology, 7(2), 115-126.

Dornenburg, H. & Knorr, D. (1993). Cellular Permeabilization of Cultured Plant-Tissues by High Electric-Field Pulses or Ultra High-Pressure for the Recovery of Secondary Metabolites. Food Biotechnology, 7(1), 35-48.

Eshtiaghi, M. N. & Knorr, D. (1993). Potato Cubes Response to Water Blanching and High Hydrostatic-Pressure. Journal of Food Science, 58(6), 1371-1374.

Knorr, D. (1993). Effects of High-Hydrostatic-Pressure Processes on Food Safety and Quality. Food Technology, 47(6), 156-161.

Knorr, D., Caster, C., Dorneburg, H., et al. (1993). Biosynthesis and Yield Improvement of Food Ingredients from Plant-Cell and Tissue-Cultures. Food Technology, 47(12), 57-63.

Messerschmidt, K., Raasch, A. & Knorr, D. (1993). Farben aus Rückständen: Extraktion natürlicher Pflanzenfarbstoffe aus Sanddorn mit überkritischem Kohlendioxid. Lebensmitteltechnik 25(1/2), 37-40.

Oxen, P. & Knorr, D. (1993). Baroprotective Effects of High Solute Concentrations against Inactivation of Rhodotorula-Rubra. Food Science and Technology-Lebensmittel-Wissenschaft and Technologie, 26(3), 220-223.

Popper, L. & Knorr, D. (1993a). Nicht-thermische Inaktivierung von Mikroorganismen durch antimikrobielle Enzymsysteme. BioEngineering, 9(1), 27-34.

Popper, L. & Knorr, D. (1993b). Inactivation of yeast and filamentous fungi by lactoperoxidase-hydrogen peroxide-thiocyanat system. Nahrung, 41(1), 29-33.

Teichgraeber, P., Zache, U. & Knorr, D. (1993). Enzymes from Germinating-Seeds - Potential Applications in Food-Processing. Trends in Food Science and Technology, 4(5), 145-149.

Werrmann, U. & Knorr, D. (1993). Conversion of Menthyl Acetate or Neomenthyl Acetate into Menthol or Neomenthol by Cell-Suspension Cultures of Mentha-Canadensis and Mentha-Piperita. Journal of Agricultural and Food Chemistry, 41(3), 517-520.

Dornenburg, H. & Knorr, D. (1994a). Elicitation of Chitinases and Anthraquinones in Morinda-Citrifolia Cell-Cultures. Food Biotechnology, 8(1), 57-65.

Dornenburg, H. & Knorr, D. (1994b). Effectiveness of Plant-Derived and Microbial Polysaccharides as Elicitors for Anthraquinone Synthesis in Morinda Citrifolia Cultures. Journal of Agricultural and Food Chemistry, 42(4), 1048-1052.

Dunkel, C. & Knorr, D. (1994). Enhancement of Chitin Deacetylase Activity in Mucor-Rouxii and Absidia-Coreluea with Chitin and Its Detection with a Nonradioactive Substrate. Food Biotechnology, 8(1), 67-74.

Eshtiaghi, M. N., Stute, R. & Knorr, D. (1994). High-Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and Potatoes. Journal of Food Science, 59(6), 1168-1170.

Heinz, V., Knorr, D., Lengsfeld, B., Neugebauer, A. & Popper, L. (1994). Optimierter Energieeinsatz, Energiewirtschaftliche Betrachtungen an einer Pilotanlage zur direkten Dampfinjektion mit Entspannungsverdampfung. Lebensmitteltechnik, 26, 38-45.

Knorr, D. (1994a). Plant-Cell and Tissue-Cultures as Model Systems for Monitoring the Impact of Unit Operations on Plant Foods. Trends in Food Science and Technology, 5(10), 328-331.

Knorr, D. (1994b). Novel processes for the production of fruit and vegetable fuices. Food Processing 4(10), 294-296.

Knorr, D., Geulen, M., Grahl, T. & Sitzmann, W. (1994). Food Application of High-Electric-Field Pulses. Trends in Food Science and Technology, 5(3), 71-75.

Schmitt, S., Knorr, D., Schwarz, H. P. & Kuhnle, U. (1994). Gonadotropin Regulation During Puberty in Complete Androgen Insensitivity Syndrome with Testicles in-Situ. Hormone Research, 42(6), 253-256.

Bierschenk, M., Schuz, F. & Hamatschek, J. K., D. (1995). Kontinuierliche Entsaftung von Apfelmaische im Dekanter mit gleichzeitiger Saftklärung durch natürliche Klärhilfsmittel (Continuous dejuicing of apple mash in decanter dentrifuges with concurrent clarification with natural fining agents). Flüssiges Obst, 62(552-557).

Dornenburg, H. & Knorr, D. (1995). Strategies for the Improvement of Secondary Metabolite Production in Plant-Cell Cultures. Enzyme and Microbial Technology, 17(8), 674-684.

Kalichevsky, M. T., Knorr, D. & Lillford, P. J. (1995). Potential Food Applications of High-Pressure Effects on Ice-Water Transitions. Trends in Food Science and Technology, 6(8), 253-259.

Knorr, D. (1995a). High-Pressure Treatment of Food - F-Fe-145/94. Italian Journal of Food Science, 7(2), 198-198.

Knorr, D. (1995b). Improving Food Biotechnology Resources and Strategies in Developing-Countries. Food Technology, 49(1), 91-93.

Lux-Pfister, C., Doernenburg, H. & Knorr, D. (1995). Bioreaktoren für pflanzliche Zellkulturen. Kultivierung von Galium vernum im Hubstrahlreaktor. BioTec, 7(3), 28-32.

Doernenburg, H. & Knorr, D. (1996). Einsatz von Chitosan bei der Kultivierung pflanzlicher Zellkulturen. BIOforum, 19, 52-62.

Dornenburg, H. & Knorr, D. (1996a). Semicontinuous processes for anthraquinone production with immobilized Cruciata glabra cell cultures in a three-phase system. Journal of Biotechnology, 50(1), 55-62.

Dornenburg, H. & Knorr, D. (1996b). Generation of colors and flavors in plant cell and tissue cultures. Critical Reviews in Plant Sciences, 15(2), 141-168.

Dornenburg, H. & Knorr, D. (1996c). Production of phenolic flavor compounds with cultured cells and tissues of vanilla species. Food Biotechnology, 10(1), 75-92.

Eshtiaghi, M. N. & Knorr, D. (1996). High hydrostatic pressure thawing for the processing of fruit preparations from frozen strawberries. Food Biotechnology, 10(2), 143-148.

Heinz, V. & Knorr, D. (1996a). High pressure inactivation kinetics of Bacillus subtilis cells by a three-state-model considering distributed resistance mechanisms. Food Biotechnology, 10(2), 149-161.

Heinz, V. & Knorr, D. (1996b). Beschreibung von Inaktivierungs- und Stofftransportvorgängen bei Bakterien während der Hochdruckbehandlung mittels eines vitalistischen Ansatzes. Chemie-Ingenieur-Technik 68(9), 1135.

Hiller, H., Doernenburg, H. & Knorr, D. (1996). Immobilisierung und Zwei-Phasen-Kultivierung pflanzlicher Zellkulturen – Biosynthese und Akkumulation von Anthrachinonen bei Galium vernum. BioTec, 8(2), 42-49.

Koch, H., Seyderhelm, I., Wille, P., Kalichevsky, M. T. & Knorr, D. (1996). Pressure-shift freezing and its influence on texture, colour, microstructure and rehydration behaviour of potato cubes. Nahrung-Food, 40(3), 125-131.

Raabe, E. & Knorr, D. (1996). Kinetics of starch hydrolysis with Bacillus amyloliquefaciens-alpha-amylase under high hydrostatic pressure. Starch-Starke, 48(11-12), 409-414.

Schreck, S., Dornenburg, H. & Knorr, D. (1996). Evaluation of hydrogen peroxide production in tomato (Lycopersicon esculentum) suspension cultures as a stress reaction to high pressure treatment. Food Biotechnology, 10(2), 163-171.

Seyderhelm, I., Boguslawski, S., Michaelis, G. & Knorr, D. (1996). Pressure induced inactivation of selected food enzymes. Journal of Food Science, 61(2), 308-310.

Stute, R., Eshtiaghi, M. N., Boguslawski, S. & Knorr, D. (1996). High pressure treatment of Vegetable. High Pressure Chemical Engineering, 271-275.

Stute, R., Klingler, R. W., Boguslawski, S., Eshtiaghi, M. N. & Knorr, D. (1996). Effects of high pressures treatment on starches. Starch-Starke, 48(11-12), 399-408.

Angersbach, A. & Knorr, D. (1997). High intensity electric field pulses as pretreatment for affecting dehydration characteristics and rehydration properties of potato cubes. Nahrung-Food, 41(4), 194-200.

Angersbach, A., Heinz, V. & Knorr, D. (1997). Elektrische Leitfähigkeit als Maß des Zellaufschlußgrades von zellularen Materialien durch Verarbeitungsprozesse. Lebensmittelverfahrenstechnik 42, 195-200.

Angersbach, A., Eshtiaghi, M. N. & Knorr, D. (1997). Impact of high intensity field pulses on plant cell and tissue. In: New Frontiers in Food Engineering. In G. V. Barbosa-Carnovas, G. Narsimhan, S. Lombardo & M. R. Okos. Proceeding of the 5th Conference of Food Engineering (CoFE‘ 97) (pp.). American Institut of Chemical Engineers, New York. 

Dornenburg, H. & Knorr, D. (1997a). Challenges and opportunities for metabolite production from plant cell and tissue cultures. Food Technology, 51(11), 47-54.

Dornenburg, H. & Knorr, D. (1997b). Evaluation of elicitor- and high-pressure-induced enzymatic browning utilizing potato (Solanum tuberosum) suspension cultures as a model system for plant tissues. Journal of Agricultural and Food Chemistry, 45(10), 4173-4177.

Knorr, D. (1997). Non-thermal processing methods. European Food and Drink Review, Summer 97, 44-45.

Koch, H. & Knorr, D. (1997). Nur kleine Eiskristalle – mit Druckwechsel schonend gefrieren. Lebensmitteltechnik, 29(4), 37-41.

Moench, S., Doernenburg, H. & Knorr, D. (1997). Continuous anthaquinone production with plant cells. Bioforum 6(97), 290-294.

Dornenburg, H. & Knorr, D. (1998). Monitoring the impact of high-pressure processing on the biosynthesis of plant metabolites using plant cell cultures. Trends in Food Science and Technology, 9(10), 355-361.

Knorr, D. (1998). Technology aspects related to microorganisms In functional foods. Trends in Food Science and Technology, 9(8-9), 295-306.

Knorr, D. & Angersbach, A. (1998). Impact of high-intensity electric field pulses on plant membrane permeabilization. Trends in Food Science and Technology, 9(5), 185-191.

Knorr, D., Schlueter, O. & Heinz, V. (1998a). Impact of high hydrostatic pressure on phase transitions of foods. Food Technology, 52(9), 42-45.

Knorr, D., Schlueter, O. & Heinz, V. (1998b). Hochdruckbehandlung von Lebensmitteln. Spektrum der Wissenschaft, November, 132-136.

Angersbach, A., Heinz, V. & Knorr, D. (1999). Electrophysiological model of intact and processed plant tissues: Cell disintegration criteria. Biotechnology Progress, 15(4), 753-762.

Heinz, V., Phillips, S. T., Zenker, M. & Knorr, D. (1999). Inactivation of Bacillus subtilis by high intensity pulsed electric fields under close to isothermal conditions. Food Biotechnology, 13(2), 155-168.

Knorr, D. (1999). Novel approaches in food-processing technology: new technologies for preserving foods and modifying function. Current Opinion in Biotechnology, 10(5), 485-491.

Knorr, D., Heinz, V., Schlueter, O. & Zenker, M. (1999). The potential and impact of high pressure as unit operation for food processing. High pressure food science, bioscience and chemistry.

Lee, D. U., Heinz, V. & Knorr, D. (1999). Evaluation of processing criteria for the high pressure treatment of liquid whole egg: Rheological study. Food Science and Technology, 32(5), 299-304.

Moench, S., Heinz, V., Guttmann, P. & Knorr, D. (1999). X-ray microscopy in food sciences. In. Proceedings of the VIth International Conference on X-Ray Microscopy-XRM 99 (pp.). University of California, Berkeley, USA. 

Rastogi, N. K., Eshtiaghi, M. N. & Knorr, D. (1999a). Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64(6), 1020-1023.

Rastogi, N. K., Eshtiaghi, M. N. & Knorr, D. (1999b). Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes. Food Biotechnology, 13(2), 195-208.

Scheruhn, E., Wille, P. & Knorr, D. (1999). Studies of acid binding properties of chitosan in coffee beverages. Nahrung-Food, 43(2), 100-104.

Zenker, M., Heinz, V. & Knorr, D. (1999). Einsatz akustisch erzeugter Wechseldrücke bei der direkten HTST- und UHT-Erhitzung flüssiger Lebensmittel. Lebensmittelverfahrenstechnik 44, 189-192.

Amanatidou, A., Schlueter, O., Lemkau, K., Gorris, L. G. M., Smid, E. J. & Knorr, D. (2000). Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic Salmon. Innovative Food Science and Emerging Technologies, 1, 87-98.

Angersbach, A., Heinz, V. & Knorr, D. (2000a). Effects of pulsed electric fields on cell membranes in real biological systems. Innovative Food Science and Emerging Technologies, 1, 120-128.

Angersbach, A., Heinz, V. & Knorr, D. (2000b). Effects of pulsed electric fields on cell membranes in real food systems. Innovative Food Science and Emerging Technologies, 1, 135-149.

Eshtiaghi, M. N. & Knorr, D. (2000). Anwendung elektrischer Hochspannungsimpulse zum Zellaufschluß bei der Saftgewinnung am Beispiel von Weintrauben. LVT (Food Engineering and Packaging Technology), 45, 23-27.

Heinz, V. & Knorr, D. (2000). Effect of pH, ethanol addition and high hydrostatic pressure on the inactivation of Bacillus subitlis by pulsed electric fields. Innovative Food Science and Emerging Technologies, 1, 151-159.

Kalichevsky-Dong, M. T., Ablett, S., Lillford, P. J. & Knorr, D. (2000). Effects of pressure-shift freezing and conventional freezing on model food gels. International Journal of Food Science and Technology, 35(2), 163-172.

Knorr, D., Heinz, V. & Angersbach, A. (2000). Entwicklung nicht-thermischer Prozesse zur Konservierung und Modifizierung von Lebensmitteln. Chemie Ingenieur Technik, 72(9), 932-926.

Lee, D. U., Schlueter, O., Heinz, V. & Knorr, D. (2000). High pressure treatment of liquid whole egg and advantages of low temperature application. High Pressure Research, 19(1-6), 521-526.

Meyer, R. S., Cooper, K. L., Knorr, D. & Lelieveld, H. L. M. (2000). High-pressure sterilization of foods. Food Technology, 54(11), 67.

Rastogi, N. K., Angersbach, A. & Knorr, D. (2000a). Evaluation of mass transfer mechanisms during osmotic treatment of plant materials. Journal of Food Science, 65(6), 1016-1019.

Rastogi, N. K., Angersbach, A. & Knorr, D. (2000b). Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. Journal of Food Engineering, 45(1), 25-31.

Rastogi, N. K., Angersbach, A. & Knorr, D. (2000c). Combined effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. In. Proceedings of 8th International Congress of Food and Engineering (ICEF‘8) (pp., Mexico. 

Rastogi, N. K., Angersbach, A., Niranjan, K. & Knorr, D. (2000). Rehydration kinetics of high-pressure pretreated and osmotically dehydrated pineapple. Journal of Food Science, 65(5), 838-841.

Schlueter, O., Heinz, V. & Knorr, D. (2000). Phasenübergänge bei hochdruckunterstützten Gefrier- und Auftauprozessen am Beispiel pflanzlicher Gewebe. Chemie Ingenieur Technik, 72, 1077.

Tedjo, W., Eshtiaghi, M. N. & Knorr, D. (2000). Impact of supercritical carbon dioxide and high pressure on lipoxygenase and peroxidase activity. Journal of Food Science, 65(8), 1284-1287.

Zenker, M., Heinz, V. & Knorr, D. (2000). Hydrostatischer Hochdruck zur Erhöhung der mikrobiellen Sicherheit streichfähiger Rohwürste. LVT (Food Engineering and Packaging Technology), 45, 89-92.

Ade-Omowaye, B. I. O., Angersbach, A., Eshtiaghi, N. M. & Knorr, D. (2001). Impact of high intensity electric field pulses on cell permeabilization and as pre-processing step in coconut processing. Innovative Food Science and Emerging Technologies, 1, 203-209.

Ade-Omowaye, B. I. O., Angersbach, A., Taiwo, K. A. & Knorr, D. (2001a). Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods. Trends in Food Science and Technology, 12(8), 285-295.

Ade-Omowaye, B. I. O., Angersbach, A., Taiwo, K. A. & Knorr, D. (2001b). The use of pulsed electric fields in producing juice from paprika (Capsicum annuum L.). Journal of Food Processing and Preservation, 25(5), 353-365.

Ade-Omowaye, B. I. O., Rastogi, N. K., Angersbach, A. & Knorr, D. (2001). Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika. Innovative Food Science and Emerging Technologies, 2, 1-7.

Ananta, E., Heinz, V., Schlueter, O. & Knorr, D. (2001). Kinetic studies on high pressure inactivation of Bacillus stearothermophilus spores suspended in cocoa mass and broccoli. Innovative Food Science and Emerging Technologies, 2, 261-272.

Angersbach, A., Heinz, V., Schlueter, O., Ananta, E., Knorr, D. & Bunin, V. (2001). Sicherung der Reproduzierbarkeit von Populationszuständen bei der Untersuchung von Mikroorganismen unter Nutzung einer elektro-optischen Messmethode. Lebensmitteltechnik, 233-238.

Cheung, C., Braeunig, J., Bartelt, E. & Knorr, D. (2001). Verhalten verotoxinogener Escherichia coli (VTEC) während der Herstellung von Joghurtprodukten. Lebensmitteltechnik, 207-211.

Heinz, V., Alvarez, I., Angersbach, A. & Knorr, D. (2001). Preservation of liquid foods by high intensity pulsed electric fields - basic concepts for process design. Trends in Food Science and Technology, 12(3-4), 103-111.

Heinz, V., Angersbach, A. & Knorr, D. (2001). Membrane Permeabilization in Biological Materials in Response to Pulsed Electric Fields – A Highly Efficient Process for Biotechnology. Proceedings of the International Conference on Pulsed Power Applications.

Knorr, D. (2001). Hydrostatischer Hochdruck – Grundlagen und industrielle Anwendung. Lebensmitteltechnologie 13-22.

Knorr, D., Angersbach, A. & Ade-Omowaye, B. I. O. (2001). Kombination von Hochspannungsimpulsen und Trocknung. Lebensmitteltechnik, 419-424.

Knorr, D., Angersbach, A., Eshtiaghi, M. N., Heinz, V. & Lee, D. U. (2001). Processing concepts based on high intensity electric field pulses. Trends in Food Science and Technology, 12(3-4), 129-135.

Lee, D. U., Heinz, V. & Knorr, D. (2001). Biphasic inactivation kinetics of Escherichia coli in liquid whole egg by high hydrostatic pressure treatments. Biotechnology Progress, 17(6), 1020-1025.

Nockler, K., Heinz, V., Lemkau, K. & Knorr, D. (2001). Inactivation of Trichinella spiralis by high pressure treatment. Fleischwirtschaft, 81(7), 85-88.

Schlueter, O., Heinz, V. & Knorr, D. (2001). Untersuchng metastabiler Zustandsgebiete bei hochdruckunterstützten Phasenumwandlungen (flüssig – fest) und deren Bedeutung für die Prozessauslegung. Lebensmitteltechnik, 291-298.

Schlueter, O. & Knorr, D. (2001). Projekte und Publikationen – Beispiele für Lebensmittelforschung in Berlin. Lebensmitteltechnik 5, 56-60.

Schlueter, O., Luscher, C. & Knorr, D. (2001). Experimentelle Bestimmung und mathematische Beschreibung der Phasengrenzlinien von Lebensmitteln bei Gefrier- und Auftauprozessen unter hohem hydrostatischem Druck bis 450 MPa. Lebensmitteltechnik, 283-289.

Taiwo, K. A., Angersbach, A., Ade-Omowaye, B. I. O. & Knorr, D. (2001). Effects of pretreatments on the diffusion kinetics and some quality parameters of osmotically dehydrated apple slices. Journal of Agricultural and Food Chemistry, 49(6), 2804-2811.

Zenker, M., Heinz, V. & Knorr, D. (2001). Anwendung der Ultraschalltechnik zur Optimierung und Weiterentwicklung thermischer Prozesse in der Lebensmittelverarbeitung. Lebensmitteltechnologie 137-146.

Ade-Omowaye, B. I. O., Rastogi, N. K., Angersbach, A. & Knorr, D. (2002a). Osmotic dehydration behavior of red paprika (Capsicum annuum L.). Journal of Food Science, 67(5), 1790-1796.

Ade-Omowaye, B. I. O., Rastogi, N. K., Angersbach, A. & Knorr, D. (2002b). Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment. Journal of Food Engineering, 54(1), 35-43.

Angersbach, A., Heinz, V. & Knorr, D. (2002). Evaluation of process-induced dimensional changes in the membrane structure of biological cells using impedance measurement. Biotechnology Progress, 18(3), 597-603.

Eshtiaghi, M. N. & Knorr, D. (2002). High electric field pulse pretreatment: potential for sugar beet processing. Journal of Food Engineering, 52(3), 265-272.

Heinz, V. & Knorr, D. (2002). Reduction of pathogenic microorganisms by high pressure and pulsed electric fields: theoretical and practical considerations. Nutrition, 26(3), 102-106.

Knorr, D. (2002a). Effect of non-thermal treatments and storage on bioactive compounds. Bioactive Compounds in Foods, 816, 14-33.

Knorr, D. (2002b). High pressure processing for preservation, modification and transformation of foods. High Pressure Research, 22(3-4), 595-599.

Knorr, D., Ade-Omowaye, B. I. O. & Heinz, V. (2002). Nutritional improvement of plant foods by non-thermal processing. Proceedings of the Nutrition Society, 61(2), 311-318.

Knorr, D., Angersbach, A., Eshtiaghi, M. N., Heinz, V. & Lee, D.-U. (2002). Processing concept based on high intensity electric field pulses. Trends in Food Science and Technology, 12(3-4), 129-135.

Knorr, D., Heinz, V., Angersbach, A. & Lee, D.-U. (2002). Membrane Permeabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies. Engineering and Food for the 21st Century, 42, 699-713.

Knorr, D., Hendrickx, M. & Finglas, P. (2002). Preface - EUROCAFT 2001 special issue. Trends in Food Science and Technology, 13(9-10), 290-290.

Luscher, C., Schlueter, O., Angersbach, A. & Knorr, D. (2002). Comparison of structural cell membrane changes induced by different High Pressure processes at low temperatures. Advances in High Pressure Bioscience and Biotechnology II, 351-354.

Mattila-Sandholm, T., Blaut, M., Daly, C. , De Vuyst, L., et al. (2002). Food, GI-tract Functionality and Human Health. Cluster: PROEUHEALTH. Microbial Ecology in Health and Disease, 14, 65-74.

Mermelstein, N. H., Fennema, O. R., Batt, C. A., et al. (2002). Food research trends - 2003 and beyond. Food Technology, 56(12), 30.

Rastogi, N. K., Raghavarao, K. S. M. S., Niranjan, K. & Knorr, D. (2002). Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends in Food Science and Technology, 13(2), 48-59.

Schlueter, O. & Knorr, D. (2002). Hochdruck–Tieftemperatur–Verfahren für die Lebensmittel- und Biotechnologie. KI Luft- u. Kältetechnik 3, 145-150.

Taiwo, K. A., Angersbach, A. & Knorr, D. (2002a). Rehydration studies on pretreated and osmotically dehydrated apple slices. Journal of Food Science, 67(2), 842-847.

Taiwo, K. A., Angersbach, A. & Knorr, D. (2002b). Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures. Journal of Food Engineering, 52(2), 185-192.

Tedjo, W., Eshtiaghi, M. N. & Knorr, D. (2002). Einsatz nicht-thermischer Verfahren zur Zellpermeabilisierung von Weintrauben und Gewinnung von Inhaltsstoffen. Flüssiges Obst, 9, 578-583.

Tedjo, W., Taiwo, K. A., Eshtiaghi, M. N. & Knorr, D. (2002). Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos. Journal of Food Engineering, 53(2), 133-142.

Ulmer, H. M., Heinz, V., Ganzle, M. G., Knorr, D. & Vogel, R. F. (2002). Effects of pulsed electric fields on inactivation and metabolic activity of Lactobacillus plantarum in model beer. Journal of Applied Microbiology, 93(2), 326-335.

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