Antibacterial action of chitosan NR Sudarshan, DG Hoover, D Knorr Food biotechnology 6 (3), 257-272, 1992 | 1346 | 1992 |
Applications and potential of ultrasonics in food processing D Knorr, M Zenker, V Heinz, DU Lee Trends in Food Science & Technology 15 (5), 261-266, 2004 | 1048 | 2004 |
Opportunities and challenges in high pressure processing of foods NK Rastogi, K Raghavarao, VM Balasubramaniam, K Niranjan, D Knorr Critical reviews in food science and nutrition 47 (1), 69-112, 2007 | 1012 | 2007 |
Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison M Corrales, S Toepfl, P Butz, D Knorr, B Tauscher Innovative Food Science & Emerging Technologies 9 (1), 85-91, 2008 | 925 | 2008 |
Biological effects of high hydrostatic pressure on food microorganisms. DG Hoover, C Metrick, AM Papineau, DF Farkas, D Knorr | 867 | 1989 |
Use of chitinous polymers in food: a challenge for food research and development D Knorr Food Technology (USA) 38 (1), 1984 | 639 | 1984 |
A review on the beneficial aspects of food processing M van Boekel, V Fogliano, N Pellegrini, C Stanton, G Scholz, S Lalljie, ... Molecular nutrition & food research 54 (9), 1215-1247, 2010 | 631 | 2010 |
Effects of high-hydrostatic-pressure processes on food safety and quality D Knorr Food technology (USA) 47 (6), 1993 | 625 | 1993 |
Recent developments in osmotic dehydration: methods to enhance mass transfer NK Rastogi, K Raghavarao, K Niranjan, D Knorr Trends in Food Science & Technology 13 (2), 48-59, 2002 | 558 | 2002 |
Strategies for the improvement of secondary metabolite production in plant cell cultures H Dörnenburg, D Knorr Enzyme and microbial technology 17 (8), 674-684, 1995 | 537 | 1995 |
Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG E Ananta, M Volkert, D Knorr International dairy journal 15 (4), 399-409, 2005 | 527 | 2005 |
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 | 498 | 2006 |
Emerging technologies in food processing D Knorr, A Froehling, H Jaeger, K Reineke, O Schlueter, K Schoessler Annual review of food science and technology 2, 203-235, 2011 | 485 | 2011 |
Amaranth: composition, properties, and applications of a rediscovered food crop. RA Teutonico, D Knorr | 444 | 1985 |
Impact of processing of red beet on betalain content and antioxidant activity K Ravichandran, NMMT Saw, AAA Mohdaly, AMM Gabr, A Kastell, ... Food research international 50 (2), 670-675, 2013 | 440 | 2013 |
Recovery and utilization of chitin and chitosan in food processing waste management D Knorr Food Technology 45, 114-122, 1991 | 438 | 1991 |
High intensity pulsed electric fields applied for food preservation S Toepfl, V Heinz, D Knorr Chemical engineering and processing: Process intensification 46 (6), 537-546, 2007 | 431 | 2007 |
Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design V Heinz, I Álvarez, A Angersbach, D Knorr Trends in food science & technology 12 (3-4), 103-111, 2001 | 431 | 2001 |
High pressure application for food biopolymers D Knorr, V Heinz, R Buckow Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics 1764 (3), 619-631, 2006 | 416 | 2006 |
Effects of pulsed electric fields on cell membranes in real food systems A Angersbach, V Heinz, D Knorr Innovative Food Science & Emerging Technologies 1 (2), 135-149, 2000 | 411 | 2000 |