| 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 | 238 | 2015 |
| 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 | 171 | 2021 |
| Continuous versus discontinuous ultra‐high‐pressure systems for food sterilization with focus on ultra‐high‐pressure homogenization and high‐pressure thermal sterilization: a … R Sevenich, A Mathys Comprehensive Reviews in Food Science and Food Safety 17 (3), 646-662, 2018 | 108 | 2018 |
| High‐pressure thermal sterilization: food safety and food quality of baby food puree R Sevenich, E Kleinstueck, C Crews, W Anderson, C Pye, K Riddellova, ... Journal of Food Science 79 (2), M230-M237, 2014 | 92 | 2014 |
| Effect of high pressure thermal sterilization on the formation of food processing contaminants R Sevenich, F Bark, C Crews, W Anderson, C Pye, K Riddellova, ... Innovative Food Science & Emerging Technologies 20, 42-50, 2013 | 80 | 2013 |
| High pressure processing assisted enzymatic hydrolysis–An innovative approach for the reduction of soy immunoreactivity P Meinlschmidt, V Brode, R Sevenich, E Ueberham, U Schweiggert-Weisz, ... Innovative Food Science & Emerging Technologies 40, 58-67, 2017 | 63 | 2017 |
| The impact of high pressure thermal sterilization on the microbiological stability and formation of food processing contaminants in selected fish systems and baby food puree at … R Sevenich, F Bark, E Kleinstueck, C Crews, C Pye, J Hradecky, ... Food Control 50, 539-547, 2015 | 57 | 2015 |
| Fatty acids profile in canned tuna and sardine after retort sterilization and high pressure thermal sterilization treatment M Mesias, F Holgado, R Sevenich, JC Briand, G Márquez Ruiz, ... Science and Education Publishing, 2015 | 53 | 2015 |
| A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: A review R Sevenich, C Rauh, D Knorr Innovative Food Science & Emerging Technologies 38, 65-75, 2016 | 50 | 2016 |
| Inactivation of Brettanomyces bruxellensis by high hydrostatic pressure technology L González-Arenzana, R Sevenich, C Rauh, R López, D Knorr, ... Food Control 59, 188-195, 2016 | 39 | 2016 |
| Impact of different water activities (aw) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores R Sevenich, K Reineke, P Hecht, A Fröhling, C Rauh, O Schlüter, D Knorr Frontiers in microbiology 6, 689, 2015 | 35 | 2015 |
| Structure and adsorption behavior of high hydrostatic pressure-treated β-lactoglobulin H Kieserling, P Giefer, MJ Uttinger, V Lautenbach, T Nguyen, R Sevenich, ... Journal of Colloid and Interface Science 596, 173-183, 2021 | 31 | 2021 |
| Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin H Kieserling, IM Alsmeier, A Steffen-Heins, JK Keppler, R Sevenich, ... Food Hydrocolloids 119, 106746, 2021 | 30 | 2021 |
| Effects of high pressure on Bacillus licheniformis spore germination and inactivation K Borch-Pedersen, H Mellegård, K Reineke, P Boysen, R Sevenich, ... Applied and Environmental Microbiology 83 (14), e00503-17, 2017 | 28 | 2017 |
| Comparative study on the high pressure inactivation behavior of the Shiga toxin-producing Escherichia coli O104: H4 and O157: H7 outbreak strains and a non-pathogenic surrogate K Reineke, R Sevenich, C Hertwig, T Janßen, A Fröhling, D Knorr, ... Food Microbiology 46, 184-194, 2015 | 26 | 2015 |
| Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing H Gratz, M., Sevenich, R., Hoppe, T., Schottroff, F., Vlaskovic, N., Belkova ... Frontiers In, 2021 | 24* | 2021 |
| Food technological potentials of CO2 gas hydrate technology for the concentration of selected juices P Seidl, S Loekman, M Sardogan, E Voigt, T Claßen, J Ha, G Luzi, ... High Pressure Research 39 (2), 344-356, 2019 | 21 | 2019 |
| Present and future of high pressure processing: A tool for developing innovative, sustainable, safe and healthy foods FJ Barba, C Tonello-Samson, E Puértolas, M Lavilla Elsevier, 2020 | 18 | 2020 |
| Fatty acids profile in canned tuna and sardine after retort sterilization and high pressure thermal sterilization treatment M Morales, F Holgado, R Sevenich Journal of food and Nutrition Research 54 (2), 171-178, 2015 | 18 | 2015 |
| Processed foods: From their emergence to resilient technologies D Knorr, R Sevenich Comprehensive Reviews in Food Science and Food Safety 22 (5), 3765-3789, 2023 | 13 | 2023 |
