| Applications and potential of ultrasonics in food processing D Knorr, M Zenker, V Heinz, DU Lee Trends in Food Science & Technology 15 (5), 261-266, 2004 | 1079 | 2004 |
| Meat alternatives: life cycle assessment of most known meat substitutes S Smetana, A Mathys, A Knoch, V Heinz The International Journal of Life Cycle Assessment 20, 1254-1267, 2015 | 594 | 2015 |
| Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing S Toepfl, A Mathys, V Heinz, D Knorr Food Reviews International 22 (4), 405-423, 2006 | 503 | 2006 |
| High intensity pulsed electric fields applied for food preservation S Toepfl, V Heinz, D Knorr Chemical engineering and processing: Process intensification 46 (6), 537-546, 2007 | 455 | 2007 |
| Sustainability of insect use for feed and food: Life Cycle Assessment perspective S Smetana, M Palanisamy, A Mathys, V Heinz Journal of cleaner production 137, 741-751, 2016 | 451 | 2016 |
| Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design V Heinz, I Álvarez, A Angersbach, D Knorr Trends in food science & technology 12 (3-4), 103-111, 2001 | 439 | 2001 |
| Effects of pulsed electric fields on cell membranes in real food systems A Angersbach, V Heinz, D Knorr Innovative Food Science & Emerging Technologies 1 (2), 135-149, 2000 | 432 | 2000 |
| High pressure application for food biopolymers D Knorr, V Heinz, R Buckow Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics 1764 (3), 619-631, 2006 | 426 | 2006 |
| Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment V Heinz, S Toepfl, D Knorr Innovative Food Science & Emerging Technologies 4 (2), 167-175, 2003 | 365 | 2003 |
| Quality considerations with high pressure processing of fresh and value added meat products B Bajovic, T Bolumar, V Heinz Meat science 92 (3), 280-289, 2012 | 335 | 2012 |
| Autotrophic and heterotrophic microalgae and cyanobacteria cultivation for food and feed: life cycle assessment S Smetana, M Sandmann, S Rohn, D Pleissner, V Heinz Bioresource technology 245, 162-170, 2017 | 311 | 2017 |
| Nitrate and nitrite in the diet: how to assess their benefit and risk for human health M Habermeyer, A Roth, S Guth, P Diel, KH Engel, B Epe, P Fürst, V Heinz, ... Molecular nutrition & food research 59 (1), 106-128, 2015 | 282 | 2015 |
| High-Pressure-Mediated Survival of Clostridium botulinum and Bacillus amyloliquefaciens Endospores at High Temperature D Margosch, MA Ehrmann, R Buckow, V Heinz, RF Vogel, MG Gänzle Applied and environmental microbiology 72 (5), 3476-3481, 2006 | 276 | 2006 |
| Food preservation by high pressure V Heinz, R Buckow Journal für Verbraucherschutz und Lebensmittelsicherheit 5, 73-81, 2010 | 260 | 2010 |
| Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods M Zenker, V Heinz, D Knorr Journal of food protection 66 (9), 1642-1649, 2003 | 239 | 2003 |
| Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review E Georget, R Sevenich, K Reineke, A Mathys, V Heinz, M Callanan, ... Innovative Food Science & Emerging Technologies 27, 1-14, 2015 | 237 | 2015 |
| Electrophysiological model of intact and processed plant tissues: cell disintegration criteria A Angersbach, V Heinz, D Knorr Biotechnology Progress 15 (4), 753-762, 1999 | 237 | 1999 |
| Pulsed electric fields technology for the food industry J Raso, V Heinz, I Alvarez, S Toepfl Springer International Publishing, 2022 | 236 | 2022 |
| Safety aspects of the production of foods and food ingredients from insects O Schlüter, B Rumpold, T Holzhauser, A Roth, RF Vogel, W Quasigroch, ... Molecular nutrition & food research 61 (6), 1600520, 2017 | 230 | 2017 |
| Opinion on the use of ohmic heating for the treatment of foods H Jaeger, A Roth, S Toepfl, T Holzhauser, KH Engel, D Knorr, RF Vogel, ... Trends in Food Science & Technology 55, 84-97, 2016 | 230 | 2016 |
dietrich KnorrProfessor Food Process Engineering, Technische U. BerlinEmail verificata su tu-berlin.de