dietrich Knorr

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Volker HeinzDILAdresse e-mail validée de dil-ev.de
Oliver K. SchlüterLeibniz-Institut für Agrartechnik PotsdamAdresse e-mail validée de atb-potsdam.de
Kai ReinekeGNT Europa GmbHAdresse e-mail validée de gnt-group.com
Stefan ToepflProfessor, Osnabrueck University of Applied SciencesAdresse e-mail validée de hs-osnabrueck.de
Alexander MathysProfessor of Sustainable Food Processing, ETH ZurichAdresse e-mail validée de hest.ethz.ch
Navin Kumar RastogiCentral Food Tech Res InsAdresse e-mail validée de cftri.res.in
Mohammad Naghi EshtiaghiMahidol University, Faculty of EngineeringAdresse e-mail validée de mahidol.ac.th
SmetanskaHSWTAdresse e-mail validée de hswt.de
Beatrice I. O. Ade-OmowayeProfessor of Food Technology, Ladoke Akintola University of Technology, OgbomosoAdresse e-mail validée de lautech.edu.ng
Roman BuckowLa Trobe UniversityAdresse e-mail validée de sydney.edu.au
Robert SevenichDepartment of food biotechnology and food process engineering, Technical University of BerlinAdresse e-mail validée de tu-berlin.de
kehinde TaiwoProfessor of Food Engineering, Gender studies, Industrial technology management issues,Adresse e-mail validée de oauife.edu.ng
Daniel BaierUniversity of Bayreuth, Chair of Marketing & InnovationAdresse e-mail validée de uni-bayreuth.de
Ignacio AlvarezUniversidad de ZaragozaAdresse e-mail validée de unizar.es
Javier RasoProfessor of Food Technology, Univeristy of ZaragozaAdresse e-mail validée de unizar.es

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dietrich Knorr

Professor Food Process Engineering, Technische U. Berlin

Adresse e-mail validée de tu-berlin.de

food biotechnology emerging technologies process engineering sustainable food systems


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
Antibacterial action of chitosan NR Sudarshan, DG Hoover, D Knorr Food biotechnology 6 (3), 257-272, 1992	1336	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	1041	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	1005	2007
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	918	2008
Biological effects of high hydrostatic pressure on food microorganisms. DG Hoover, C Metrick, AM Papineau, DF Farkas, D Knorr	863	1989
Use of chitinous polymers in food: a challenge for food research and development D Knorr Food Technology (USA) 38 (1), 1984	637	1984
Effects of high-hydrostatic-pressure processes on food safety and quality D Knorr Food technology (USA) 47 (6), 1993	625	1993
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	610	2010
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	551	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	531	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	522	2005
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	492	2006
Emerging technologies in food processing D Knorr, A Froehling, H Jaeger, K Reineke, O Schlueter, K Schoessler Annual review of food science and technology 2, 203-235, 2011	481	2011
Amaranth: composition, properties, and applications of a rediscovered food crop. RA Teutonico, D Knorr	442	1985
Recovery and utilization of chitin and chitosan in food processing waste management D Knorr Food Technology 45, 114-122, 1991	437	1991
Impact of processing of red beet on betalain content and antioxidant activity K Ravichandran, NMMT Saw, AAA Mohdaly, AMM Gabr, A Kastell, ... Food research international 50 (2), 670-675, 2013	433	2013
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	427	2007
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	427	2001
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	413	2006
Effects of pulsed electric fields on cell membranes in real food systems A Angersbach, V Heinz, D Knorr Innovative Food Science & Emerging Technologies 1 (2), 135-149, 2000	407	2000

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