| Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety K Aganovic, C Hertel, RF Vogel, R Johne, O Schlüter, U Schwarzenbolz, ... Comprehensive Reviews in Food Science and Food Safety 20 (4), 3225-3266, 2021 | 173 | 2021 |
| Influence of iota carrageenan addition on the properties of soya protein meat analogues M Palanisamy, S Töpfl, K Aganovic, RG Berger Lwt 87, 546-552, 2018 | 158 | 2018 |
| High‐pressure processing of meat: Molecular impacts and industrial applications T Bolumar, V Orlien, A Sikes, K Aganovic, KH Bak, C Guyon, AS Stübler, ... Comprehensive Reviews in Food Science and Food Safety 20 (1), 332-368, 2021 | 157 | 2021 |
| Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment K Aganovic, S Smetana, T Grauwet, S Toepfl, A Mathys, A Van Loey, ... Journal of cleaner production 141, 514-525, 2017 | 99 | 2017 |
| Black soldier fly, Hermetia illucens as a potential innovative and environmentally friendly tool for organic waste management: A mini-review KU Rehman, C Hollah, K Wiesotzki, R Rehman, AU Rehman, J Zhang, ... Waste Management & Research 41 (1), 81-97, 2023 | 96 | 2023 |
| Food supply chains as cyber-physical systems: a path for more sustainable personalized nutrition S Smetana, K Aganovic, V Heinz Food Engineering Reviews 13, 92-103, 2021 | 60 | 2021 |
| Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques U Tylewicz, K Aganovic, M Vannini, S Toepfl, V Bortolotti, M Dalla Rosa, ... Innovative Food Science & Emerging Technologies 37, 352-358, 2016 | 59 | 2016 |
| Bio-refinery of insects with pulsed electric field pre-treatment MC Alles, S Smetana, O Parniakov, I Shorstkii, S Toepfl, K Aganovic, ... Innovative Food Science & Emerging Technologies 64, 102403, 2020 | 55 | 2020 |
| Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart K Aganovic, U Bindrich, V Heinz Innovative food science & emerging technologies 45, 208-214, 2018 | 55 | 2018 |
| Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein-and polyphenol-rich juice systems AS Stübler, U Lesmes, A Juadjur, V Heinz, C Rauh, A Shpigelman, ... Innovative Food Science & Emerging Technologies 64, 102426, 2020 | 54 | 2020 |
| Insect-derived chitin and chitosan: A still unexploited resource for the edible insect sector K Rehman, C Hollah, K Wiesotzki, V Heinz, K Aganovic, R Rehman, ... Sustainability 15 (6), 4864, 2023 | 49 | 2023 |
| Optimization of pulsed electric field assisted drying process of black soldier fly (Hermetia illucens) larvae I Shorstkii, M Comiotto Alles, O Parniakov, S Smetana, K Aganovic, ... Drying Technology 40 (3), 595-603, 2022 | 46 | 2022 |
| Bacterial spore inactivation by ultra-high pressure homogenization E Georget, B Miller, K Aganovic, M Callanan, V Heinz, A Mathys Innovative Food Science & Emerging Technologies 26, 116-123, 2014 | 43 | 2014 |
| Product development and environmental impact of an insect-based milk alternative A Tello, K Aganovic, O Parniakov, A Carter, V Heinz, S Smetana Future Foods 4, 100080, 2021 | 41 | 2021 |
| Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes HW Woldemariam, M Kießling, SA Emire, PG Teshome, S Töpfl, ... Innovative Food Science & Emerging Technologies 67, 102588, 2021 | 35 | 2021 |
| Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments G Ozkan, AS Stübler, K Aganovic, G Dräger, T Esatbeyoglu, E Capanoglu Food Chemistry 360, 129918, 2021 | 34 | 2021 |
| Ultra high pressure homogenization (UHPH) inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline (PBS) and milk P Dong, ES Georget, K Aganovic, V Heinz, A Mathys Frontiers in Microbiology 6, 712, 2015 | 32 | 2015 |
| Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure FM Chian, L Kaur, T Astruc, A Vénien, AS Stübler, K Aganovic, O Loison, ... Food Chemistry 343, 128500, 2021 | 31 | 2021 |
| Emerging technologies of meat processing S Smetana, N Terjung, K Aganovic, AU Alahakoon, I Oey, V Heinz Sustainable meat production and processing, 181-205, 2019 | 30 | 2019 |
| Agri-food waste streams utilization for development of more sustainable food substitutes S Smetana, K Aganovic, S Irmscher, V Heinz Designing sustainable technologies, products and policies: From science to …, 2018 | 29 | 2018 |
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