Author/Creator: Gratz, Maximilian - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Gratz, Maximilian

1. Advantages of ohmic cooking in the kilohertz range – Part II: Impact on textural changes and approaches to improve heating uniformity. (January 2021)

Authors:: Gratz, Maximilian; Schottroff, Felix; Gall, Lara; Zejma, Benedikt; Simon, Florian; Jaeger, Henry
Journal:: Innovative food science & emerging technologies
Issue:: Volume 67(2021)
Page Start:
Record Type:: Journal Article
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2. Advantages of ohmic cooking in the kilohertz-range - part I: Impact of conductivity and frequency on the heating uniformity of potatoes. (January 2021)

Authors:: Gratz, Maximilian; Schottroff, Felix; Gall, Lara; Zejma, Benedikt; Simon, Florian; Jaeger, Henry
Journal:: Innovative food science & emerging technologies
Issue:: Volume 67(2021)
Page Start:
Record Type:: Journal Article
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3. Inactivation of vegetative microorganisms by ohmic heating in the kilohertz range – Evaluation of experimental setups and non-thermal effects. (July 2020)

Authors:: Schottroff, Felix; Biebl, Dominik; Gruber, Manuel; Burghardt, Nicole; Schelling, Joane; Gratz, Maximilian; Schoenher, Christoph; Jaeger, Henry
Journal:: Innovative food science & emerging technologies
Issue:: Volume 63(2020)
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Record Type:: Journal Article
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4. Pulsed electric field preservation of liquid whey protein formulations – Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients. (February 2019)

Authors:: Schottroff, Felix; Gratz, Maximilian; Krottenthaler, Anna; Johnson, Nicholas B.; Bédard, Matthieu F.; Jaeger, Henry
Journal:: Journal of food engineering
Issue:: Volume 243(2019)
Page Start:: 142
Record Type:: Journal Article
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