Roman Buckow

High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

Netsanet Shiferaw Terefe, Ya Hong Yang, Kai Knoerzer et al. · Innovative Food Science & Emerging Technologies · 2009 · 264 citations

Food Chemistry, Chemical Engineering, Engineering +7

High-Pressure-Mediated Survival of <i>Clostridium botulinum</i> and <i>Bacillus amyloliquefaciens</i> Endospores at High Temperature

Dirk Margosch, Matthias A. Ehrmann, Roman Buckow et al. · Applied and Environmental Microbiology · 2006 · 213 citations · Full text

Pressure and Temperature Effects on Degradation Kinetics and Storage Stability of Total Anthocyanins in Blueberry Juice

Roman Buckow, Anja Kastell, Netsanet Shiferaw Terefe et al. · Journal of Agricultural and Food Chemistry · 2010 · 168 citations

Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains

Roman Buckow, Dietrich Knorr · Innovative Food Science & Emerging Technologies · 2009 · 152 citations

Food Chemistry, Biochemistry, Inactivation Kinetics +4

Energy Requirements for Alternative Food Processing Technologies—Principles, Assumptions, and Evaluation of Efficiency

O. Rodríguez-González, Roman Buckow, Tatiana Koutchma et al. · Comprehensive Reviews in Food Science and Food Safety · 2015 · 121 citations

Ultraviolet Radiation, Engineering, Energy Efficiency +23