1. A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: A review. (December 2016) Authors: Sevenich, R.; Rauh, C.; Knorr, D. Journal: Innovative food science & emerging technologies Issue: Volume 38:Part A(2016) Page Start: 65 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Food processing needs, advantages and misconceptions. (February 2021) Authors: Knorr, D.; Augustin, M.A. Journal: Trends in food science & technology Issue: Volume 108(2021) Page Start: 103 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. From value chains to food webs: The quest for lasting food systems. (April 2021) Authors: Knorr, D.; Augustin, M.A. Journal: Trends in food science & technology Issue: Volume 110(2021) Page Start: 812 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. High pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity. (April 2017) Authors: Meinlschmidt, P.; Brode, V.; Sevenich, R.; Ueberham, E.; Schweiggert-Weisz, U.; Lehmann, J.; Rauh, C.; Knorr, D.; Eisner, P. Journal: Innovative food science & emerging technologies Issue: Volume 40(2017) Page Start: 58 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of high pressure treatment on the available glucose content of various starch types: A case study on wheat, tapioca, potato, corn, waxy corn and resistant starch (RS3). (August 2015) Authors: Papathanasiou, M.M.; Reineke, K.; Gogou, E.; Taoukis, P.S.; Knorr, D. Journal: Innovative food science & emerging technologies Issue: Volume 30(2015) Page Start: 24 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review. (February 2015) Authors: Georget, E.; Sevenich, R.; Reineke, K.; Mathys, A.; Heinz, V.; Callanan, M.; Rauh, C.; Knorr, D. Journal: Innovative food science & emerging technologies Issue: Volume 27(2015) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes. (October 2016) Authors: Raso, J.; Frey, W.; Ferrari, G.; Pataro, G.; Knorr, D.; Teissie, J.; Miklavčič, D. Journal: Innovative food science & emerging technologies Issue: Volume 37:Part C(2016) Page Start: 312 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The impact of high pressure thermal sterilization on the microbiological stability and formation of food processing contaminants in selected fish systems and baby food puree at pilot scale. (April 2015) Authors: Sevenich, R.; Bark, F.; Kleinstueck, E.; Crews, C.; Pye, C.; Hradecky, J.; Reineke, K.; Lavilla, M.; Martinez-de-Maranon, I.; Briand, J.C.; Knorr, D. Journal: Food control Issue: Volume 50(2015:Apr.) Page Start: 539 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗