V. Heinz - Concepedia

Author

V. Heinz

German Institute of Food Technologies ORCID

Also Known As

V Heinz, V. Heinz, Viktor Heinz, Volker Heinz

Publications

4.1K

Citations

H-Index

Concepts

All Affiliations

German Institute of Food Technologies Technische Universität Berlin Fraunhofer Institute for Production Systems and Design Technology Technische Universität Braunschweig Leibniz University Hannover

About

V. Heinz is an author at German Institute of Food Technologies specializing in health sciences, engineering, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	16	2.2K
2	Engineering	14	16	1.4K
3	Medicine	3	3	234
4	Public Health	3	3	125
5	Biochemistry	2	2	57

V. Heinz

Publications

3.5K

Citations

H-Index

Page 1

	Year	Citations
Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing Stefan Toepfl, Alexander Mathys, V. Heinz, Food Reviews International High Hydrostatic PressureEngineeringElectrohydrodynamicsHigh Voltage Electrical FieldsEnergy Biotechnology	2006	465
High intensity pulsed electric fields applied for food preservation Stefan Toepfl, V. Heinz, Dietrich Knorr Chemical Engineering and Processing - Process Intensification High IntensityElectrical EngineeringHealth SciencesElectric FieldsPulsed Electric Field	2006	354
Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design V. Heinz, Ignacio Ãlvarez, A. Angersbach, Trends in Food Science & Technology Process DesignElectrical EngineeringBiomanufacturingHigh IntensityLiquid Foods	2001	341
Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment V. Heinz, Stefan Toepfl, Dietrich Knorr Innovative Food Science & Emerging Technologies BiomanufacturingApple Juice PasteurizationHealth SciencesEnergy EfficiencyPulsed Electric Field	2003	306
Electrophysiological Model of Intact and Processed Plant Tissues: Cell Disintegration Criteria A. Angersbach, V. Heinz, Dietrich Knorr Biotechnology Progress	1999	198
Application of Ultrasound-Assisted Thermal Processing for Preservation and Quality Retention of Liquid Foods M. Zenker, V. Heinz, Dietrich Knorr Journal of Food Protection Quality RetentionLiquid FoodsFood PreservationUltrasound-assisted Thermal ProcessingFood Engineering	2003	175
Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry Edwin Ananta, V. Heinz, Dietrich Knorr Food Microbiology Flow CytometryHigh Hydrostatic PressureLactobacillus Rhamnosus GgHigh PressureFood Microbiology	2004	126
Effects of pulsed electric fields on inactivation and metabolic activity of Lactobacillus plantarum in model beer Helge M. Ulmer, V. Heinz, Michael G. Gänzle, Journal of Applied Microbiology	2002	119
Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg D.U. Lee, V. Heinz, Dietrich Knorr Innovative Food Science & Emerging Technologies Biomedical AcousticsMedical UltrasoundEngineeringSonoelectrochemistryPower Ultrasound	2003	104
Impact of high hydrostatic pressure on phase transitions of foods Dietrich Knorr, O. Schlueter, V. Heinz Food technology High Hydrostatic PressureFood PhysicAgricultural EconomicsFood MicrostructureFood Processing	1998	100

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