Roman Buckow
Roman Buckow
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Zitiert von
Zitiert von
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
High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree
NS Terefe, YH Yang, K Knoerzer, R Buckow, C Versteeg
Innovative Food Science & Emerging Technologies 11 (1), 52-60, 2010
High-Pressure-Mediated Survival of Clostridium botulinum and Bacillus amyloliquefaciens Endospores at High Temperature
D Margosch, MA Ehrmann, R Buckow, V Heinz, RF Vogel, MG Gänzle
Applied and environmental microbiology 72 (5), 3476-3481, 2006
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
FJ Barba, NS Terefe, R Buckow, D Knorr, V Orlien
Food Research International 77, 725-742, 2015
Food preservation by high pressure
V Heinz, R Buckow
Journal für Verbraucherschutz und Lebensmittelsicherheit 5 (1), 73-81, 2010
Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing
NS Terefe, R Buckow, C Versteeg
Critical reviews in food science and nutrition 54 (1), 24-63, 2014
Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice
R Buckow, A Kastell, NS Terefe, C Versteeg
Journal of Agricultural and Food Chemistry 58 (18), 10076-10084, 2010
Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains
R Buckow, U Weiss, D Knorr
Innovative Food Science & Emerging Technologies 10 (4), 441-448, 2009
Pulsed electric field processing of orange juice: a review on microbial, enzymatic, nutritional, and sensory quality and stability
R Buckow, S Ng, S Toepfl
Comprehensive Reviews in Food Science and Food Safety 12 (5), 455-467, 2013
High pressure phase transition kinetics of maize starch
R Buckow, V Heinz, D Knorr
Journal of Food Engineering 81 (2), 469-475, 2007
Effect of high pressure on physicochemical properties of meat
R Buckow, A Sikes, R Tume
Critical reviews in food science and nutrition 53 (7), 770-786, 2013
Predictive model for inactivation of feline calicivirus, a norovirus surrogate, by heat and high hydrostatic pressure
R Buckow, S Isbarn, D Knorr, V Heinz, A Lehmacher
Applied and environmental microbiology 74 (4), 1030-1038, 2008
Energy requirements for alternative food processing technologies—principles, assumptions, and evaluation of efficiency
O Rodriguez‐Gonzalez, R Buckow, T Koutchma, VM Balasubramaniam
Comprehensive Reviews in Food Science and Food Safety 14 (5), 536-554, 2015
Advances in high-pressure processing of fish muscles
BQ Truong, R Buckow, CE Stathopoulos, MH Nguyen
Food Engineering Reviews 7 (2), 109-129, 2015
Simulation and evaluation of pilot-scale pulsed electric field (PEF) processing
R Buckow, S Schroeder, P Berres, P Baumann, K Knoerzer
Journal of Food Engineering 101 (1), 67-77, 2010
Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation
NS Terefe, A Delon, R Buckow, C Versteeg
Food Chemistry 188, 193-200, 2015
Nanostructure, morphology and functionality of cassava starch after pulsed electric fields assisted acetylation
J Hong, XA Zeng, R Buckow, Z Han, M Wang
Food Hydrocolloids 54, 139-150, 2016
High pressure processing–a database of kinetic information
R Buckow, V Heinz
Chemie Ingenieur Technik 80 (8), 1081-1095, 2008
Inactivation of avian influenza virus by heat and high hydrostatic pressure
S Isbarn, R Buckow, A Himmelreich, A Lehmacher, V Heinz
Journal of food protection 70 (3), 667-673, 2007
Adiabatic compression heating coefficients for high-pressure processing–a study of some insulating polymer materials
K Knoerzer, R Buckow, C Versteeg
Journal of Food Engineering 98 (1), 110-119, 2010
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