C. Luscher

High pressure–low temperature processing of foods: impact on cell membranes, texture, color and visual appearance of potato tissue

C. Luscher, Oliver Schlüter, Dietrich Knorr · Innovative Food Science & Emerging Technologies · 2005 · 73 citations

High-pressure Processing, Visual Appearance, Food Engineering +7

Effect of High-Pressure-Induced Ice I-to-Ice III Phase Transitions on Inactivation of <i>Listeria innocua</i> in Frozen Suspension

C. Luscher, Ana Balasa, Antje Fröhling et al. · Applied and Environmental Microbiology · 2004 · 69 citations · Full text

Effect of air freezing, spray freezing, and pressure shift freezing on membrane integrity and viability of Lactobacillus rhamnosus GG

Marcus Volkert, Edwin Ananta, C. Luscher et al. · Journal of Food Engineering · 2008 · 54 citations

Spray Freezing, Food Spoilage, Air Freezing +6

Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach

Wojciech Kowalczyk, Christoph Hartmann, C. Luscher et al. · Innovative Food Science & Emerging Technologies · 2005 · 22 citations

High Hydrostatic Pressure, Engineering, Food Physic +6

Research agenda for SMEs in electronic platforms for the European food industry

Georgina Holt, Maeve Henchion, Christian Reynolds et al. · foresight · 2007 · 14 citations

Logistics Processes, European Food Industry, Smart Manufacturing +30