Publications by authors named "Stefan Toepfl"

Claim this Profile
B
Bio-refinery of Chlorella sorokiniana with pulsed electric field pre-treatment.
Lars Leonhardt, Anna Käferböck, Sergiy Smetana, Ronald de Vos, Stefan Toepfl

Bioresour Technol· April 2020

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
P
Pulsed electric field and mild heating for milk processing: a review on recent advances.
Kazem Alirezalu, Paulo E S Munekata, Oleksii Parniakov, Francisco J Barba, Julian Witt, Stefan Toepfl

J Sci Food Agric· January 2020

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
I
Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti.
Oleksii Parniakov, Stefan Toepfl, Francisco J Barba, Daniel Granato, Sol Zamuz

J Food Sci Technol· July 2018

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls.
Tomas Bolumar, Utte Bindrich, Stefan Toepfl, Fidel Toldrá, Volker Heinz

Meat Sci· December 2014

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effect of non-thermal hurdles in extending shelf life of cut apples.
Shima Shayanfar, O P Chauhan, Stefan Toepfl, Volker Heinz

J Food Sci Technol· December 2014

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
N
New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review.
Tomas Bolumar, Mathias Enneking, Stefan Toepfl, Volker Heinz

Meat Sci· December 2013

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
P
Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability.
Roman Buckow, Sieh Ng, Stefan Toepfl

Compr Rev Food Sci Food Saf· September 2013

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
H
High hydrostatic pressure/temperature modeling of frankfurter batters.
Filip Tintchev, Ute Bindrich, Stefan Toepfl, Ulf Strijowski, Volker Heinz

Meat Sci· July 2013

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
M
Molecular effects of high-pressure processing on food studied by resonance Raman.
Filip Tintchev, Hainer Wackerbarth, Uwe Kuhlmann, Stefan Toepfl, Dietrich Knorr

Ann N Y Acad Sci· February 2010

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
C
Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation.
Susanne Schilling, Sandra Schmid, Henry Jäger, Michael Ludwig, Helmut Dietrich, Stefan Toepfl

J Agric Food Chem· June 2008

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis