Knorr D - Search Results

1

Effects of different encapsulation agents and drying process on stability of betalains extract.

Ravichandran K, Palaniraj R, Saw NM, Gabr AM, Ahmed AR, Knorr D, Smetanska I. Ravichandran K, et al. Among authors: knorr d. J Food Sci Technol. 2014 Sep;51(9):2216-21. doi: 10.1007/s13197-012-0728-6. Epub 2012 May 12. J Food Sci Technol. 2014. PMID: 25190886 Free PMC article.

2

Effects of pulsed electric field on secondary metabolism of Vitis vinifera L. cv. Gamay Fréaux suspension culture and exudates.

Cai Z, Riedel H, Thaw Saw NM, Kütük O, Mewis I, Jäger H, Knorr D, Smetanska I. Cai Z, et al. Among authors: knorr d. Appl Biochem Biotechnol. 2011 Jun;164(4):443-53. doi: 10.1007/s12010-010-9146-2. Epub 2010 Dec 29. Appl Biochem Biotechnol. 2011. PMID: 21190090

3

Enhanced glucosinolates in root exudates of Brassica rapa ssp. rapa mediated by salicylic acid and methyl jasmonate.

Schreiner M, Krumbein A, Knorr D, Smetanska I. Schreiner M, et al. Among authors: knorr d. J Agric Food Chem. 2011 Feb 23;59(4):1400-5. doi: 10.1021/jf103585s. Epub 2011 Jan 25. J Agric Food Chem. 2011. PMID: 21265537

4

Exudation: an expanding technique for continuous production and release of secondary metabolites from plant cell suspension and hairy root cultures.

Cai Z, Kastell A, Knorr D, Smetanska I. Cai Z, et al. Among authors: knorr d. Plant Cell Rep. 2012 Mar;31(3):461-77. doi: 10.1007/s00299-011-1165-0. Epub 2011 Oct 11. Plant Cell Rep. 2012. PMID: 21987121 Review.

5

Enhanced anthocyanins and resveratrol production in Vitis vinifera cell suspension culture by indanoyl-isoleucine, N-linolenoyl-L-glutamine and insect saliva.

Cai Z, Knorr D, Smetanska I. Cai Z, et al. Among authors: knorr d. Enzyme Microb Technol. 2012 Jan 5;50(1):29-34. doi: 10.1016/j.enzmictec.2011.09.001. Epub 2011 Sep 16. Enzyme Microb Technol. 2012. PMID: 22133437

6

Emerging technologies in food processing.

Knorr D, Froehling A, Jaeger H, Reineke K, Schlueter O, Schoessler K. Knorr D, et al. Annu Rev Food Sci Technol. 2011;2:203-35. doi: 10.1146/annurev.food.102308.124129. Annu Rev Food Sci Technol. 2011. PMID: 22129381 Review.

7

Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods.

Zenker M, Heinz V, Knorr D. Zenker M, et al. Among authors: knorr d. J Food Prot. 2003 Sep;66(9):1642-9. doi: 10.4315/0362-028x-66.9.1642. J Food Prot. 2003. PMID: 14503719 Free article.

8

Evidence on the role of protein biosynthesis in the induction of heat tolerance of Lactobacillus rhamnosus GG by pressure pre-treatment.

Ananta E, Knorr D. Ananta E, et al. Among authors: knorr d. Int J Food Microbiol. 2004 Nov 15;96(3):307-13. doi: 10.1016/j.ijfoodmicro.2004.04.012. Int J Food Microbiol. 2004. PMID: 15454321

9

Comparison of inactivation pathways of thermal or high pressure inactivated Lactobacillus rhamnosus ATCC 53103 by flow cytometry analysis.

Ananta E, Knorr D. Ananta E, et al. Among authors: knorr d. Food Microbiol. 2009 Aug;26(5):542-6. doi: 10.1016/j.fm.2009.01.008. Epub 2009 Feb 9. Food Microbiol. 2009. PMID: 19465252

10

Protective effect of milk constituents and sublethal injuries limiting process effectiveness during PEF inactivation of Lb. rhamnosus.

Jaeger H, Schulz A, Karapetkov N, Knorr D. Jaeger H, et al. Among authors: knorr d. Int J Food Microbiol. 2009 Aug 31;134(1-2):154-61. doi: 10.1016/j.ijfoodmicro.2009.06.007. Epub 2009 Jun 27. Int J Food Microbiol. 2009. PMID: 19589610

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