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Suchbegriffe: Pulsed electric field, . Treffer: 31

** = Publikationen gelistet in SCI/SSCI (veröffentlicht im Web of Science)
* = Publikationen in sonstigen peer-reviewten Journalen (ggf. noch nicht im WoS veröffentlicht)
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** Giancaterino, M; Fauster, T; Krottenthaler, A; Jager, H Effect of pulsed electric field pre-treatment on the debittering process of cherry kernels.

INNOV FOOD SCI EMERG. 2023; 83, 103234 WoS FullText FullText_BOKU


** Hoang, LT; Fauster, T; Haas, K; Jaeger, H Aqueous Extraction of Curcuminoids from Curcuma longa: Effect of Cell Disintegration Pre-treatment and Extraction Condition.

FOOD BIOPROCESS TECH. 2022; 15(6): 1359-1373. WoS FullText FullText_BOKU

** Zand, E; Schottroff, F; Schoenher, C; Zimmermann, KS; Zunabovic-Pichler, M; Jaeger, H Single-staining flow cytometry approach using SYTOXTM green to describe electroporation effects on Escherichia coli.

FOOD CONTROL. 2022; 132, 108488 WoS FullText FullText_BOKU


** Hoang, LT; Fauster, T; Vladic, J; Gerhardt, T; Haas, K; Jaeger, H Application of Emerging Cell Disintegration Techniques for the Accelerated Recovery of Curcuminoids from Curcuma longa.

APPL SCI-BASEL. 2021; 11(17), 8238 WoS FullText FullText_BOKU

** Ostermeier, R; Hill, K; Dingis, A; Topfl, S; Jager, H Influence of pulsed electric field (PEF) and ultrasound treatment on the frying behavior and quality of potato chips.

INNOV FOOD SCI EMERG. 2021; 67, 102553 WoS FullText FullText_BOKU

** Zand, E; Schottroff, F; Steinacker, E; Mae-Gano, J; Schoenher, C; Wimberger, T; Wassermann, KJ; Jaeger, H Advantages and limitations of various treatment chamber designs for reversible and irreversible electroporation in life sciences.

BIOELECTROCHEMISTRY. 2021; 141, 107841 WoS PubMed FullText FullText_BOKU


** Fauster, T; Giancaterino, M; Pittia, P; Jaeger, H Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials.

LWT-FOOD SCI TECHNOL. 2020; 121, 108937 WoS FullText FullText_BOKU

** Fauster, T; Philipp, C; Hanz, K; Scheibelberger, R; Teufl, T; Nauer, S; Scheiblhofer, H; Jaeger, H Impact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine.

EUR FOOD RES TECHNOL. 2020; 246(3): 609-620. WoS FullText FullText_BOKU

** Ostermeier, R; Parniakov, O; Topfl, S; Jager, H Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process.

FOODS. 2020; 9(4), 512 WoS PubMed FullText FullText_BOKU

** Schottroff, F; Johnson, K; Johnson, NB; Bedard, MF; Jaeger, H Challenges and limitations for the decontamination of high solids protein solutions at neutral pH using pulsed electric fields.

J FOOD ENG. 2020; 268, UNSP 109737 WoS FullText FullText_BOKU

** Schottroff, F; Kastenhofer, J; Spadiut, O; Jaeger, H; Wurm, DJ; Selective Release of Recombinant Periplasmic Protein From E. coli Using Continuous Pulsed Electric Field Treatment.

Front Bioeng Biotechnol. 2020; 8:586833 WoS PubMed PUBMED Central FullText FullText_BOKU

** Schottroff, F; Knappert, J; Eppmann, P; Krottenthaler, A; Horneber, T; McHardy, C; Rauh, C; Jaeger, H Development of a Continuous Pulsed Electric Field (PEF) Vortex-Flow Chamber for Improved Treatment Homogeneity Based on Hydrodynamic Optimization.

FRONT BIOENG BIOTECH. 2020; 8, 340 WoS PubMed FullText FullText_BOKU


** Schottroff, F; Gratz, M; Krottenthaler, A; Johnson, NB; Bedard, MF; Jaeger, H Pulsed electric field preservation of liquid whey protein formulations - Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients.

J FOOD ENG. 2019; 243: 142-152. WoS FullText FullText_BOKU


** Fauster, T; Schlossnikl, D; Rath, F; Ostermeier, R; Teufel, F; Toepfl, S; Jaeger, H Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production.

J FOOD ENG. 2018; 235: 16-22. WoS FullText FullText_BOKU

** Ostermeier, R; Giersemehl, P; Siemer, C; Topfl, S; Jager, H Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions.

J FOOD ENG. 2018; 237: 110-117. WoS FullText FullText_BOKU

** Schottroff, F; Frohling, A; Zunabovic-Pichler, M; Krottenthaler, A; Schluter, O; Jager, H Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes.

FRONT MICROBIOL. 2018; 9: WoS PubMed PUBMED Central FullText FullText_BOKU


** Moussa-Ayoub, TE; Jager, H; Knorr, D; El-Samahy, SK; Kroh, LW; Rohn, S Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice.

LWT-FOOD SCI TECHNOL. 2017; 79: 534-542. WoS FullText FullText_BOKU


** Moussa-Ayoub, TE; Jaeger, H; Youssef, K; Knorr, D; El-Samahy, S; Kroh, LW; Rohn, S Technological characteristics and selected bioactive compounds of Opuntia dillenii cactus fruit juice following the impact of pulsed electric field pre-treatment.

FOOD CHEM. 2016; 210: 249-261. WoS PubMed FullText FullText_BOKU


** Jaeger, H; Knorr, D; Szabo, E; Hamori, J; Banati, D Impact of terminology on consumer acceptance of emerging technologies through the example of PEF technology.

INNOV FOOD SCI EMERG. 2015; 29: 87-93. WoS FullText FullText_BOKU


** Meneses, N; Saldana, G; Jaeger, H; Raso, J; Alvarez, I; Cebrian, G; Knorr, D Modelling of polyphenoloxidase inactivation by pulsed electric fields considering coupled effects of temperature and electric field.

INNOV FOOD SCI EMERG. 2013; 20: 126-132. WoS FullText FullText_BOKU


** Jaeger, H; Schulz, M; Lu, P; Knorr, D Adjustment of milling, mash electroporation and pressing for the development of a PEF assisted juice production in industrial scale.

INNOV FOOD SCI EMERG. 2012; 14: 46-60. WoS FullText FullText_BOKU

** Moritz, J; Balasa, A; Jaeger, H; Meneses, N; Knorr, D Investigating the potential of polyphenol oxidase as a temperature-time-indicator for pulsed electric field treatment.

FOOD CONTROL. 2012; 26(1): 1-5. WoS FullText FullText_BOKU


** Cai, ZZ; Riedel, H; Saw, NMMT; Kutuk, O; Mewis, I; Jager, H; Knorr, D; Smetanska, I Effects of Pulsed Electric Field on Secondary Metabolism of Vitis vinifera L. cv. Gamay Fr,aux Suspension Culture and Exudates.

APPL BIOCHEM BIOTECH. 2011; 164(4): 443-453. WoS FullText FullText_BOKU

** Knorr, D; Froehling, A; Jaeger, H; Reineke, K; Schlueter, O; Schoessler, K Emerging Technologies in Food Processing..

ANNU REV FOOD SCI T. 2011; 2: 203-235. WoS FullText FullText_BOKU

** Meneses, N; Jaeger, H; Knorr, D Minimization of Thermal Impact by Application of Electrode Cooling in a Co-linear PEF Treatment Chamber.

J FOOD SCI. 2011; 76(8): E536-E543. WoS FullText FullText_BOKU

** Meneses, N; Jaeger, H; Knorr, D pH-changes during pulsed electric field treatments - Numerical simulation and in situ impact on polyphenoloxidase inactivation.

INNOV FOOD SCI EMERG. 2011; 12(4): 499-504. WoS FullText FullText_BOKU

** Meneses, N; Jaeger, H; Moritz, J; Knorr, D Impact of insulator shape, flow rate and electrical parameters on inactivation of E. coli using a continuous co-linear PEF system.

INNOV FOOD SCI EMERG. 2011; 12(1): 6-12. WoS FullText FullText_BOKU


** Jaeger, H; Janositz, A; Knorr, D The Maillard reaction and its control during food processing. The potential of emerging technologies.

PATHOL BIOL. 2010; 58(3): 207-213. WoS FullText FullText_BOKU

** Jaeger, H; Meneses, N; Moritz, J; Knorr, D Model for the differentiation of temperature and electric field effects during thermal assisted PEF processing.

J FOOD ENG. 2010; 100(1): 109-118. WoS FullText FullText_BOKU


** Jaeger, H; Meneses, N; Knorr, D Impact of PEF treatment inhomogeneity such as electric field distribution, flow characteristics and temperature effects on the inactivation of E. coli and milk alkaline phosphatase.

INNOV FOOD SCI EMERG. 2009; 10(4): 470-480. WoS FullText FullText_BOKU


** Schilling, S; Schmid, S; Jaeger, H; Ludwig, M; Dietrich, H; Toepfl, S; Knorr, D; Neidhart, S; Schieber, A; Carlet, R Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation.

J AGR FOOD CHEM. 2008; 56(12): 4545-4554. WoS FullText FullText_BOKU

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