Stefan Toepfl
Stefan Toepfl
Professor, Osnabrueck University of Applied Sciences
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Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison
M Corrales, S Toepfl, P Butz, D Knorr, B Tauscher
Innovative Food Science & Emerging Technologies 9 (1), 85-91, 2008
Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing
S Toepfl, A Mathys, V Heinz, D Knorr
Food Reviews International 22 (4), 405-423, 2006
High intensity pulsed electric fields applied for food preservation
S Toepfl, V Heinz, D Knorr
Chemical engineering and processing: Process intensification 46 (6), 537-546, 2007
Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment
V Heinz, S Toepfl, D Knorr
Innovative Food Science & Emerging Technologies 4 (2), 167-175, 2003
Impact of pulsed electric field treatment on the recovery and quality of plant oils
M Guderjan, S Töpfl, A Angersbach, D Knorr
Journal of Food Engineering 67 (3), 281-287, 2005
Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food-and Bioprocessing–Applications, Process and Equipment Design and Cost Analysis.
S Töpfl
Overview of pulsed electric fields processing for food
S Toepfl, C Siemer, G Saldaña-Navarro, V Heinz
Emerging technologies for food processing, 93-114, 2014
Pulsed electric field processing of orange juice: a review on microbial, enzymatic, nutritional, and sensory quality and stability
R Buckow, S Ng, S Toepfl
Comprehensive Reviews in Food Science and Food Safety 12 (5), 455-467, 2013
Energy-efficient biomass processing with pulsed electric fields for bioeconomy and sustainable development
A Golberg, M Sack, J Teissie, G Pataro, U Pliquett, G Saulis, T Stefan, ...
Biotechnology for biofuels 9 (1), 1-22, 2016
Applications of pulsed electric fields technology for the food industry
S Toepfl, V Heinz, D Knorr
Pulsed electric fields technology for the food industry, 197-221, 2006
Opinion on the use of ohmic heating for the treatment of foods
H Jaeger, A Roth, S Toepfl, T Holzhauser, KH Engel, D Knorr, RF Vogel, ...
Trends in Food Science & Technology 55, 84-97, 2016
Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices
S Schilling, T Alber, S Toepfl, S Neidhart, D Knorr, A Schieber, R Carle
Innovative Food Science & Emerging Technologies 8 (1), 127-134, 2007
Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation
S Schilling, S Schmid, H Jäger, M Ludwig, H Dietrich, S Toepfl, D Knorr, ...
Journal of Agricultural and Food Chemistry 56 (12), 4545-4554, 2008
New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review
T Bolumar, M Enneking, S Toepfl, V Heinz
Meat Science 95 (4), 931-939, 2013
Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production
T Fauster, D Schlossnikl, F Rath, R Ostermeier, F Teufel, S Toepfl, ...
Journal of Food Engineering 235, 16-22, 2018
Towards more sustainable meat alternatives: How technical parameters affect the sensory properties of extrusion products derived from soy and algae
S Grahl, M Palanisamy, M Strack, L Meier-Dinkel, S Toepfl, D Mörlein
Journal of Cleaner Production 198, 962-971, 2018
Influence of iota carrageenan addition on the properties of soya protein meat analogues
M Palanisamy, S Töpfl, K Aganovic, RG Berger
Lwt 87, 546-552, 2018
Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl
A Tamm, T Bolumar, B Bajovic, S Toepfl
Innovative Food Science & Emerging Technologies 36, 294-302, 2016
Structure design of insect-based meat analogs with high-moisture extrusion
S Smetana, NA Larki, C Pernutz, K Franke, U Bindrich, S Toepfl, V Heinz
Journal of Food Engineering 229, 83-85, 2018
Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment
K Aganovic, S Smetana, T Grauwet, S Toepfl, A Mathys, A Van Loey, ...
Journal of cleaner production 141, 514-525, 2017
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