• Publications
  • Influence
Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon
Abstract High pressure (HP) processing at low temperatures combined with modified atmosphere packaging (MA) was used for the preservation of salmon. A shelf life extension of 2 days was obtainedExpand
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Cold plasma effects on enzyme activity in a model food system
Abstract Polyphenoloxidase (PPO) and peroxidase (POD) are enzymes that need to be inactivated or inhibited in order to avoid undesirable browning reactions and the loss of sensorial or nutritionalExpand
  • 125
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Decontamination of whole black pepper using different cold atmospheric pressure plasma applications
Abstract Whole black pepper is a dry product, which is often naturally contaminated with bacterial endospores and sometimes also with human pathogens like Salmonella. Dry pepper itself is aExpand
  • 94
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Safety aspects of the production of foods and food ingredients from insects
At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insectsExpand
  • 61
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  • Open Access
Opinion on the use of plasma processes for treatment of foods.
The working group "Food technology and safety" of the DFG Senate Commission on Food Safety (SKLM) advises on new technologies concerning food processing. Treatment with plasma is a newly developedExpand
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Decontamination of Microbiologically Contaminated Specimen by Direct and Indirect Plasma Treatment
Gentle sanitation of fresh fruits and vegetables is highly demanded. Currently used methods lead to losses in product amounts and quality. Furthermore, these methods go along with high costs andExpand
  • 66
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The impact of different process gas compositions on the inactivation effect of an atmospheric pressure plasma jet on Bacillus spores
Abstract Atmospheric plasma provides the advantages of high microbial inactivation that can be performed under ambient conditions. It is consequently regarded as potential alternative to traditionalExpand
  • 31
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Surface morphology and chemical composition of lamb's lettuce (Valerianella locusta) after exposure to a low-pressure oxygen plasma.
The influence of a low-pressure oxygen glow discharge plasma on secondary metabolites of lamb’s lettuce was examined. After extraction and hydrolysis the compounds were analysed by means of RP-HPLC.Expand
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Indirect plasma treatment of fresh pork: Decontamination efficiency and effects on quality attributes
Abstract Atmospheric pressure plasma can facilitate microbiological inactivation while maintaining the product quality due to low temperature operation. Indirect plasma treatment offers newExpand
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