dietrich Knorr
dietrich Knorr
Professor Food Process Engineering, Technische U. Berlin
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Antibacterial action of chitosan
NR Sudarshan, DG Hoover, D Knorr
Food Biotechnology 6 (3), 257-272, 1992
Applications and potential of ultrasonics in food processing
D Knorr, M Zenker, V Heinz, DU Lee
Trends in Food Science & Technology 15 (5), 261-266, 2004
Opportunities and challenges in high pressure processing of foods
NK Rastogi, K Raghavarao, VM Balasubramaniam, K Niranjan, D Knorr
Critical reviews in food science and nutrition 47 (1), 69-112, 2007
Biological effects of high hydrostatic pressure on food microorganisms
DG Hoover, C Metrick, AM Papineau, DF Farkas, D Knorr
Food technology (Chicago) 43 (3), 99-107, 1989
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
Use of chitinous polymers in food: a challenge for food research and development
D Knorr
Food Technology (USA), 1984
Effects of high-hydrostatic-pressure processes on food safety and quality
D Knorr
Food technology (Chicago) 47 (6), 156-161, 1993
Developments of nonthermal processes for food preservation
B Mertens, D Knorr
Food technology (Chicago) 46 (5), 124-133, 1992
Recent developments in osmotic dehydration: methods to enhance mass transfer
NK Rastogi, K Raghavarao, K Niranjan, D Knorr
Trends in Food Science & Technology 13 (2), 48-59, 2002
Strategies for the improvement of secondary metabolite production in plant cell cultures
H Dörnenburg, D Knorr
Enzyme and microbial technology 17 (8), 674-684, 1995
Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG
E Ananta, M Volkert, D Knorr
International dairy journal 15 (4), 399-409, 2005
Recovery and utilization of chitin and chitosan in food processing waste management
D Knorr
Food technology (Chicago) 45 (1), 114-122, 1991
Amaranth: composition, properties, and applications of a rediscovered food crop
RA Teutonico, D Knorr
Food technology (Chicago) 39 (4), 49-61, 1985
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
Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design
V Heinz, I Álvarez, A Angersbach, D Knorr
Trends in food science & technology 12 (3-4), 103-111, 2001
A review on the beneficial aspects of food processing
M van Boekel, V Fogliano, N Pellegrini, C Stanton, G Scholz, S Lalljie, ...
Molecular nutrition & food research 54 (9), 1215-1247, 2010
Antimicrobial effect of water‐soluble chitosans with high hydrostatic pressure
AM Papineau, DG Hoover, D Knorr, DF Farkas
Food Biotechnology 5 (1), 45-57, 1991
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
Food application of high electric field pulses
D Knorr, M Geulen, T Grahl, W Sitzmann
Trends in food science & technology 5 (3), 71-75, 1994
High pressure application for food biopolymers
D Knorr, V Heinz, R Buckow
Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics 1764 (3), 619-631, 2006
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