Erika S. Georget
Erika S. Georget
Adresse e-mail validée de
Citée par
Citée par
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
Bacterial spore inactivation by ultra-high pressure homogenization
E Georget, B Miller, K Aganovic, M Callanan, V Heinz, A Mathys
Innovative Food Science & Emerging Technologies, 2014
(Ultra) high pressure homogenization for continuous high pressure sterilization of pumpable foods-a review
E Georget, B Miller, M Callanan, V Heinz, A Mathys
Nutrition and Food Science Technology 1 (15), 10.3389/fnut.2014.00015, 2014
Residence time distributions in a modular micro reaction system
E Georget, JL Sauvageat, A Burbidge, A Mathys
Journal of Food Engineering 116 (4), 910-919, 2013
In situ investigation of Geobacillus stearothermophilus spore germination and inactivation mechanisms under moderate high pressure
E Georget, S Kapoor, R Winter, K Reineke, Y Song, M Callanan, E Ananta, ...
Food Microbiology 41, 8-18, 2014
Life cycle assessment of emerging technologies: The case of milk ultra-high pressure homogenisation
L Valsasina, M Pizzol, S Smetana, E Georget, A Mathys, V Heinz
Journal of Cleaner Production 142, 2209-2217, 2017
Ultra high pressure homogenization (UHPH) inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline (PBS) and milk
P Dong, ES Georget, K Aganovic, V Heinz, A Mathys
Frontiers in microbiology 6, 712, 2015
High pressure processing (HPP) of foods and its combination with electron beam processing
T Bolumar, E Georget, A Mathys
Electron beam pasteurization and complementary food processing technologies …, 2014
Spore Inactivation Mechanisms during Industrial Food and Equipment Sterilization
E Georget, K Reineke, V Heinz, D Knorr, E Ananta, A Mathys
Encyclopedia of Biotechnology in Agriculture and Food, 2013
Geobacillus stearothermophilus ATCC 7953 spore chemical germination mechanisms in model systems
E Georget, A Kushman, M Callanan, E Ananta, V Heinz, A Mathys
Food Control 50, 141–149, 2014
Inactivation of Bacillus amyloliquefaciens spores by continuous high-pressure-assisted thermal sterilization in an oil-in-water (o/w) emulsion with 10% soybean oil
P Dong, E Georget, K Aganovic, V Heinz, A Mathys
European Food Research and Technology 242 (6), 935-942, 2016
Environmental assessment of ultra-high pressure homogenisation for milk and fresh cheese production
L Valsasina, M Pizzol, S Smetana, E Georget, A Mathys, V Heinz
EXPO 2015 conference, LCA for “Feeding the planet and energy for life …, 2015
Environmental sustainability of ultra high pressure homogenization application for liquid foods (milk case study)
S Smetana, L Valsasina, M Pizzol, E Georget, V Heinz, A Mathys
29th EFFoST International Conference Proceedings, 144-148, 2015
Sustainability of emerging processing technologies: environmental aspects of ultra high pressure homogenisation
S Smetana, L Valsasina, M Pizzol, ES Georget, A Mathys, V Heinz
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2016, 2016
Spore inactivation by novel multi-hurdle approaches: New hopes for the sterilization of sensitive products
E Georget, V Heinz, A Mathys
eFOOD-Lab International magazine 2015 (1), 18-21, 2015
Schonende Sterilisation für hochqualitative Nahrungsmittel
A Mathys, E Georget, V Heinz
RFL: Rundschau für Fleischhygiene und Lebensmittelüberwachung 65 (12), 450-452, 2013
pressure sterilization of pumpable foods–a review
E Georget, B Miller, M Callanan, V Heinz, A Mathys
Le système ne peut pas réaliser cette opération maintenant. Veuillez réessayer plus tard.
Articles 1–17