Alexander Mathys
Alexander Mathys
Professor of Sustainable Food Processing, ETH Zurich
Adresse e-mail validée de hest.ethz.ch - Page d'accueil
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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
3992006
Meat alternatives: life cycle assessment of most known meat substitutes
S Smetana, A Mathys, A Knoch, V Heinz
The International Journal of Life Cycle Assessment 20 (9), 1254-1267, 2015
2082015
Multi-indicator sustainability assessment of global food systems
A Chaudhary, D Gustafson, A Mathys
Nature communications 9 (1), 1-13, 2018
1872018
Sustainability of insect use for feed and food: Life Cycle Assessment perspective
S Smetana, M Palanisamy, A Mathys, V Heinz
Journal of Cleaner Production 137, 741-751, 2016
1662016
Trends in microalgae incorporation into innovative food products with potential health benefits
MP Caporgno, A Mathys
Frontiers in nutrition 5, 58, 2018
1602018
Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review
E Georget, R Sevenich, K Reineke, A Mathys, V Heinz, M Callanan, ...
Innovative Food Science & Emerging Technologies 27, 1-14, 2015
1282015
Mechanisms of endospore inactivation under high pressure
K Reineke, A Mathys, V Heinz, D Knorr
Trends in microbiology 21 (6), 296-304, 2013
1212013
Decomposition of biowaste macronutrients, microbes, and chemicals in black soldier fly larval treatment: A review
M Gold, JK Tomberlin, S Diener, C Zurbrügg, A Mathys
Waste Management 82, 302-318, 2018
972018
Flow cytometric assessment of Bacillus spore response to high pressure and heat
A Mathys, B Chapman, M Bull, V Heinz, D Knorr
Innovative Food Science & Emerging Technologies 8 (4), 519-527, 2007
892007
Sustainable use of Hermetia illucens insect biomass for feed and food: Attributional and consequential life cycle assessment
S Smetana, E Schmitt, A Mathys
Resources, Conservation and Recycling 144, 285-296, 2019
882019
The Impact of High Pressure and Temperature on Bacterial Spores: Inactivation Mechanisms of Bacillus subtilis above 500 MPa
K Reineke, A Mathys, D Knorr
Journal of Food Science 76 (3), M189-M197, 2011
782011
Cold atmospheric pressure plasma and low energy electron beam as alternative nonthermal decontamination technologies for dry food surfaces: a review
C Hertwig, N Meneses, A Mathys
Trends in Food Science & Technology 77, 131-142, 2018
722018
The different pathways of spore germination and inactivation in dependence of pressure and temperature
K Reineke, I Doehner, K Schlumbach, D Baier, A Mathys, D Knorr
Innovative Food Science & Emerging Technologies 13, 31-41, 2012
612012
The release of dipicolinic acid—the rate-limiting step of Bacillus endospore inactivation during the high pressure thermal sterilization process
K Reineke, K Schlumbach, D Baier, A Mathys, D Knorr
International journal of food microbiology 162 (1), 55-63, 2013
562013
High pressure thermal sterilization–development and application of temperature controlled spore inactivation studies
A Mathys, K Reineke, V Heinz, D Knorr
High Pressure Research 29 (1), 3-7, 2009
562009
Impact of dissociation equilibrium shift on bacterial spore inactivation by heat and pressure
A Mathys, R Kallmeyer, V Heinz, D Knorr
Food Control 19 (12), 1165-1173, 2008
492008
Structural analysis of high pressure treated Bacillus subtilis spores
K Reineke, N Ellinger, D Berger, D Baier, A Mathys, P Setlow, D Knorr
Innovative Food Science & Emerging Technologies 17, 43-53, 2013
422013
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
412017
Inactivation mechanisms of Geobacillus and Bacillus spores during high pressure thermal sterilization
A Mathys
412008
Impact of agglomeration on the quantitative assessment of Bacillus stearothermophilus heat inactivation
A Mathys, V Heinz, FH Schwartz, D Knorr
Journal of food engineering 81 (2), 380-387, 2007
412007
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