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Robert Sevenich

technical university berlin

H指数:18

被引数:1,279

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Fermentation—A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives

发酵——植物基奶油奶酪替代品开发中的潜在变革者

IF5.1

2026-08-010

OA

From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing

从石器到（非常）高压：基于压力的食物加工演化

Food Engineering Reviews

IF7.6

2025-08-160

OAAI

From Concept to Commercialization: Unlocking the Potential of High-Pressure Thermal Processing

从概念到商业化：解锁高压热处理的潜力

Food Engineering Reviews

IF7.6

2025-06-120

OAAI

Comparison of ultrasound, pulsed electric fields, and high pressure on cricket protein extraction and concentrate characteristics

超声波、脉冲电场和高压力对蟋蟀蛋白提取及浓缩物特性的比较

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-05-010

OAAI

Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts

IF4.6

2024-12-110

OAAI

Combined effect of pulse electric field and probe ultrasound technologies for obtaining phenolic compounds from orange by-product

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-04-016

OAAI

Influence of elevated temperature and high pressure treatments on structural changes of soy protein concentrate

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-01-013

PRE

Processed foods: From their emergence to resilient technologies

加工食品: 从它们的出现到弹性技术

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-07-088

PRE

Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting

FRONTIERS IN NUTRITION

IF5.1

2023-02-144

OAAI

Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin

高静水压处理的 β-乳球蛋白的界面膜形成和膜稳定性

FOOD HYDROCOLLOIDS

IF12.4

2021-10-0124

PREAI

Structure and adsorption behavior of high hydrostatic pressure-treated β-lactoglobulin

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2021-08-0120

PREAI

Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

高静压食品加工的各个方面: 技术和食品安全的观点

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2021-05-30107

OAAI

Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes

FRONTIERS IN NUTRITION

IF5.1

2021-03-1822

OAAI

Continuous Versus Discontinuous Ultra-High-Pressure Systems for Food Sterilization with Focus on Ultra-High-Pressure Homogenization and High-Pressure Thermal Sterilization: A Review

用于食品灭菌的连续与不连续超高压系统，重点是超高压均质化和高压热灭菌: 综述

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2018-04-1679

OAAI

Effects of High Pressure on Bacillus licheniformis Spore Germination and Inactivation (vol 83, e00503-17, 2017)

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2017-12-010

OAAI

Effects of High Pressure on Bacillus licheniformis Spore Germination and Inactivation

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2017-07-1524

OAAI

High pressure processing assisted enzymatic hydrolysis - An innovative approach for the reduction of soy immunoreactivity

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2017-04-0143

PREAI

A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: A review

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2016-12-0132

PREAI

Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

IF6.3

2016-01-0125

PREAI

Impact of different water activities (aw) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores

FRONTIERS IN MICROBIOLOGY

IF4.5

2015-07-0625

OAAI