| Antibacterial action of chitosan NR Sudarshan, DG Hoover, D Knorr Food biotechnology 6 (3), 257-272, 1992 | 1437 | 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 | 1097 | 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 | 1095 | 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 | 1005 | 2008 |
| Biological effects of high hydrostatic pressure on food microorganisms. DG Hoover, C Metrick, AM Papineau, DF Farkas, D Knorr | 875 | 1989 |
| 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 | 749 | 2010 |
| Use of chitinous polymers in food D Knorr Food technology (Chicago) 38 (1), 85-97, 1984 | 649 | 1984 |
| Effects of high-hydrostatic-pressure processes on food safety and quality D Knorr Food Technology (Chicago) 47 (6), 156-161, 1993 | 624 | 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 | 578 | 2002 |
| 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 | 568 | 2005 |
| 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 | 567 | 1995 |
| 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 (1), 203-235, 2011 | 547 | 2011 |
| 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 | 544 | 2006 |
| 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 | 517 | 2013 |
| Amaranth: composition, properties, and applications of a rediscovered food crop. RA Teutonico, D Knorr | 471 | 1985 |
| 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 | 470 | 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 | 458 | 2001 |
| Recovery and utilization of chitin and chitosan in food processing waste management D Knorr Food technology 45, 114-122, 1991 | 452 | 1991 |
| 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 | 450 | 2000 |
| 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 | 436 | 2006 |
Volker HeinzDILVerified email at dil-ev.de
