| 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 | 36 | 2017 |
| 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 26, 116-123, 2014 | 32 | 2014 |
| Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques U Tylewicz, K Aganovic, M Vannini, S Toepfl, V Bortolotti, M Dalla Rosa, ... Innovative Food Science & Emerging Technologies 37, 352-358, 2016 | 29 | 2016 |
| 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 | 23 | 2015 |
| Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice K Aganovic, T Grauwet, BT Kebede, S Toepfl, V Heinz, M Hendrickx, ... Innovative Food Science & Emerging Technologies 26, 431-444, 2014 | 19 | 2014 |
| Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart K Aganovic, U Bindrich, V Heinz Innovative food science & emerging technologies 45, 208-214, 2018 | 17 | 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 | 15 | 2018 |
| Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice K Aganovic, T Grauwet, C Siemer, S Toepfl, V Heinz, M Hendrickx, ... European Food Research and Technology 242 (5), 787-803, 2016 | 14 | 2016 |
| Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model AS Stübler, U Lesmes, V Heinz, C Rauh, A Shpigelman, K Aganovic European Food Research and Technology 245 (11), 2499-2514, 2019 | 8 | 2019 |
| Application of pulsed electric fields in food C Siemer, K Aganovic, S Toepfl, V Heinz Conventional and advanced food processing technologies, 645-672, 2014 | 7 | 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 | 6 | 2016 |
| A chemometrics approach comparing volatile changes during the shelf life of apple juice processed by pulsed electric fields, high pressure and thermal pasteurization B Kebede, PY Lee, SY Leong, V Kethireddy, Q Ma, K Aganovic, GT Eyres, ... Foods 7 (10), 169, 2018 | 5 | 2018 |
| Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein-and polyphenol-rich juice systems AS Stübler, U Lesmes, A Juadjur, V Heinz, C Rauh, A Shpigelman, ... Innovative Food Science & Emerging Technologies 64, 102426, 2020 | 4 | 2020 |
| Bio-refinery of insects with Pulsed electric field pre-treatment MC Alles, S Smetana, O Parniakov, I Shorstkii, S Toepfl, K Aganovic, ... Innovative Food Science & Emerging Technologies, 102403, 2020 | 4 | 2020 |
| Emerging Technologies of Meat Processing S Smetana, N Terjung, K Aganovic, AU Alahakoon, I Oey, V Heinz Sustainable Meat Production and Processing, 181-205, 2019 | 4 | 2019 |
| Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée (Daucus carota cv. Nantes) SY Leong, I Oey, D Clapperton, K Aganovic, S Toepfl International Journal of Food Science & Technology 50 (8), 1757-1763, 2015 | 4 | 2015 |
| Food Supply Chains as Cyber-Physical Systems: A Path for More Sustainable Personalized Nutrition S Smetana, K Aganovic, V Heinz Food Engineering Reviews, 1-12, 2020 | 2 | 2020 |
| Development of food products AS Stübler, V Heinz, K Aganovic Current Opinion in Green and Sustainable Chemistry, 100356, 2020 | 2 | 2020 |
| Agri-Food Waste Streams Utilization for Development of More Sustainable Food Substitutes S Smetana, K Aganovic, S Irmscher, V Heinz Designing Sustainable Technologies, Products and Policies, 145-155, 2018 | 2 | 2018 |
| Process for production of low fat oil-in-water emulsions K Aganovic, W Buxmann | 2 | 2014 |
Stefan ToepflProfessor, DIL German Institute of Food TechnologiesAdresse e-mail validée de dil-ev.de
