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List of works by Stefan Töpfl

Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process

scientific article published on 19 April 2020

Bio-refinery of Chlorella sorokiniana with pulsed electric field pre-treatment

scientific article published on 07 January 2020

Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation

scientific article published on 22 May 2008

Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls

scientific article

Effect of non-thermal hurdles in extending shelf life of cut apples

scientific article published on 5 March 2013

Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques

article by Urszula Tylewicz et al published October 2016 in Innovative Food Science and Emerging Technologies

Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice

High hydrostatic pressure/temperature modeling of frankfurter batters

scientific article published in March 2013

High moisture extrusion of lupin protein: Influence of extrusion parameters on extruder responses and product properties

article

Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice

Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

scientific article published on 02 May 2018

Influence of oil content and droplet size of an oil-in-water emulsion on heat development in an Ohmic heating process

scientific article published in 2021

Molecular effects of high-pressure processing on food studied by resonance Raman

scientific article published in February 2010

New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review.

scientific article published on 23 April 2013

Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability

scientific article published on 01 September 2013

Pulsed electric field and mild heating for milk processing: a review on recent advances

scientific article published on 31 August 2019

Redox processes in pressurised smoked salmon studied by resonance Raman spectroscopy

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