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Citation: D. Knorr et al., Processing concepts based on high intensity electric field pulses, TRENDS FOOD, 12(3-4), 2001, pp. 129-135

Authors: Tedjo, W Eshtiaghi, MN Knorr, D

Citation: W. Tedjo et al., Impact of supercritical carbon dioxide and high pressure on lipoxygenase and peroxidase activity, J FOOD SCI, 65(8), 2000, pp. 1284-1287

Authors: Rastogi, NK Eshtiaghi, MN Knorr, D

Citation: Nk. Rastogi et al., Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes, FOOD BIOTEC, 13(2), 1999, pp. 195-208

Authors: Rastogi, NK Eshtiaghi, MN Knorr, D

Citation: Nk. Rastogi et al., Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots, J FOOD SCI, 64(6), 1999, pp. 1020-1023