CURRICULUM VITAE

NAME Dietrich Knorr

ADDRESS Department of Food Biotechnology and Food Process Engineering Berlin University of Technology Königin-Luise-Str. 22 D-14195 Berlin Telephone +49 (0)30 314 71 250, Fax +49 (0)30 832 76 63 E-Mail: Dietrich.Knorr@TU-Berlin.de www.foodtech.tu-berlin.de

CITIZENSHIP Austria

EDUCATIONAL BACKGROUND

Dipl.-Ing. (Certified Engineer), Food and Fermentation Technology, University of Agriculture, Vienna, Austria, 1971.

Dr. rer. nat. techn. (Ph. D.), Food and Fermentation Technology, University of Agriculture, Vienna, Austria, 1974 (cum laude).

PROFESSIONAL EXPERIENCE

Professor (Food Technology and Food Biotechnology) and Head, Department of Food Technology (1987-1999), Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin, Germany, 1999 to present.

Director Institute of Food Technology and Food Chemistry, Berlin University of Technology, Berlin, Germany, 2003 to present.

Adjunct Professor (Food Process Engineering), Department of Food Science, Cornell University, Ithaca, NY, USA, 2002 to present.

Research Professor (Food Processing and Biotechnology), Department of Food Science 1994-98, Department of Animal Science & Food Science, University of Delaware, Newark, DE, USA, 1989 to present.

Acting Chair, Department of Food Science, University of Delaware, Newark, DE, USA, 1987.

Full Professor (Food Processing and Biotechnology), Department of Food Science, University of Delaware, Newark, DE, USA, 1984-89.

Visiting Professor (Food Biotechnology), Association for Biotechnological Research (GBF) Braun-schweig, Germany, 1983 (summer) and 1985-86.

Associate Professor (Food Processing), Department of Food Science & Human Nutrition, University of Delaware, Newark, DE, USA, 1980-84.

Visiting Scientist, Department of Food Science, University of Reading, Reading, UK, 1979 (summer).

Visiting Associate Professor, Department of Food Science and Human Nutrition, University of Delaware, Newark, DE, USA, 1978-80.

Visiting Scientist, Department of Food Science, New York State College of Agriculture & Life Sciences, Cornell University, Ithaca, NY, USA, 1978.

Visiting Scientist, Western Regional Research Center, ARS, USDA, Berkeley, CA, USA, 1976-77.

Research Associate, Department of Food Technology, University of Agriculture, Vienna, Austria, 1971-73.

HONORS AND AWARDS

ISI Highly Cited Researcher, 2007 to present

Scientific Lectureship Award, IFT Engineering Division 2006

EFFoST Outstanding Research Scientist Award, 2004

Marcel Loncin Research Prize, Institute of Food Technologists (IFT) Cornell University, USA, 2004

Alfred-Mehlitz-Medaille, Award of the German Association of Food Technologists, 2004

Member of the International Academy of Food Science and Technology, 2003

Nicolas Appert Award, Institute of Food Technologists, 2003

Scientific Lectureship Award, IFT Non-thermal Division, 2000.

Scientific Lectureship Award, IFT Biotechnology Division, 1992.

Visiting Professor Award, Gesellschaft Biotechnologische Forschung, Braunschweig, FRG, 1985-1986.

Research Fellowship, German Academic Exchange Service, summer 1983.

Research Fellowship, Austrian Ministry of Science and Research, 1976-1977.

SOCIETIES

American Association for the Advancement of Science

American Chemical Society

Association of Austrian Food and Biotechnologists

Association of German Engineers (VDI)

Dechema (German Assoc. Chem. Engineering & Biotechnology)

German Association of Food Technologists (GDL)

Institute of Food Technologists (Professional Member)

New York Academy of Sciences

German National Comittee (DFG)

International Union of Food Science & Technology

German Federation of Food Science & Technology (GEFoST)

European Federation of Chemical Engineers (EFCE)

OTHER PROFESSIONAL ACTIVITIES

Editor, Innovative Food Science and Emerging Technologies, 2000 to present.

Co-Editor, Food and Bioproducts Processing (FBP), Official journal of the European Federation of Chemical Engineering: Part C, 2009 to present

Guest Editor, Current options in Biotechnology, 2009/2010

Editorial Board, Beneficial Aspect of Microbes, 2008 to present.

Editor Food Biotechnology, 1985 to 2000.

Editorial Board, International Journal of Food Microbiology, 2008 to present.

Editorial Board, Annual Review Food Science & Technology, 2007 to present.

Editorial Board, Comprehensive Reviews of Food Science and Food Safety (IFT), 2000 to present.

Editorial Board, Food Biophysics, 2006 to present.

Board Member, Encyclopedia of Biotechnology in Agriculure and Food, 2006 to present

Advisory Editorial Board, Trends Food Science & Technology, 1993 to present.

Editorial Board, Food Biophysics, 2005 to present.

Editorial Board, International Journal of Food Properties, 1996 to present.

Editorial Board, The European Food & Drink review, 2004 to present.

Editorial Board, High Pressure research, 2004 to present.

Editorial Board, The World of Ingredients, 1994 to present.

Advisory and Editorial Board, Journal of Food Science and Technology, 1993 to present.

Editorial Board, Food Technology (Turkey), 1995 to 2000.

European Federation of Food Science & Technology, President elect 2009-2010 (President 2010 to 2014).

European Federation of Chemical Engineering, Chair of Section Food, 2007 to present.

Expert to the European Comission (EC-DGXII), 1992 to present.

Expert to International Life Science Institute (ILSI), 1997 to present.

European Technology Platform: Food for Life, Board Member and Chair Working Group Food Quality and Manufacturing, 2006 to present.

European Federation Food Science & Technology Science, coordinator, 2004 to present.

European Network of Ecxellence (HITECH Europe), chair of the Science Adviory Board, 2009 to present.

Novel Q Integrated EU Project (28 MM €), Science Coordinator, 2006 to present.

True Food, Integrated EU Project (20MM €), Technical Advisory Board, 2007 to present.

European Federation Chemical Engineering, Chair Section Food, 2007 to present.

Scientific Advisery Board, Leibnitz Institute “Agrartechnik”, 2004 to present

Science Council, Foundation Montpellier, Agronomie et Development Durable member, 2007 to present.

Expert Committee, International G. C. Hahn Prize member, 1997 to present, chair 2005 and 2007

Scientific Advisory Board, German Federal Institute for Health, Consumer Protection and Veterinary Medicine (BGVV), 1998 to 2007.

Member German Federation Food Science and Technology (GEFoST), 2006 to present

Expert to German Federal Environmental Foundation, 1996 to present.

Member of the Senate Committee on Food Safety of the German Research Foundation (DFG), 1997 to present.

Chair of Food Technology and Safety Group, German Research Foundation, 2005 to present.

Designated Scientific Reviewer for the German Research Foundation (DFG), 1998 to present.

Chair Bioprocessing Group, Association of German Engineers (VDI), 1994 to present.

Scientific Committee, German Industrial Research Foundation (AIF), Research Association on Foods (FEI), 1995 to present.

Member Scientific Committee German Fruit Juice Association, 1988 to present.

Chair of Senate Committee working park on Food Technology and Food Safety, German Research Foundation, 2001 to present.

Member, Scientific Technical Commission, International Federation of Fruit Juice Processors, 1995 to present.

Member Expert Committee on Food Engineering, Association of German Engineers (VDI), 1988 to present.

Institute of Food Technologists, Non-thermal Division, Member of the Excecutive Committee, 1999 to present.

Member Scientific Committee Food Science German Agricultural Association, 2006 to present.

Member of the Committee on Novel Foods, German Federal Institute for Health, Consumer Pro-tection and Veterinary Medicine (BGVV), 1999 to 2005.

Editor, Food Biotechnology, 1986 to 2000.

Board of Editors, Journal of Food Science, 1984-1987.

Board of Editors, Journal of Food Technology and Food Process Engineering, 1988-1996.

Chair Technology Group Functional Foods, International Life Science Institute, Europe, 1998-1999.

Coordinator European Comission project Low Temperature – Pressure processing of foods: Safety and Quality aspects, process parameters and consumer acceptance (SAFE ICE), 2002-2005.

Coordinator European Community-FAIR project, Nutritional enhancement of probiotics and prebi-otics: Technology aspects on microbial viability, stability, functionality and on prebiotic function (PROTECH), 2000-2004.

Coordinator European Community-FAIR project, High electric field pulses: food safety; quality; and critical parameters, 1997-2000.

Coordinator European Community-AIR project, High hydrostatic pressure treatment: It’s impact on spoilage organisms, biopolymer activity, functionality and nutrient composition of food systems, 1992-1996.

Member of the Senate Committee on Novel Foods of the German Research Foundation (DFG),, 1996 to 2001.

Scientific Advisory Board, German Association of Food Technologists, 1993-1998.

European Federation of Food Science and Technology, Member of Executive Board, 1997 to present, Secretary General, 1998-2001.

Member of the Comittee on Worldwide Interests of IFT, 2002-2005.

European Community – Copernicus Project, Steering Comittee Member, 1993-1998.

Member, Committee on the Inter-American Conference on Food Protection, U.S. National Academy of Sciences, Food and Nutrition Board, 1984-1986.

Chair, Institute of Food Technologists Biotechnology Division, 1983-85; Member of the Executive Committee, 1983-1986.

Member, Scientific Advisory Board, Verband der Lebensmitteltechnologen e.V., 1986-1988.

Member, Editorial Board, American Journal Alternative Agriculture, 1985-1990.

Member, Small Business Innovative Research Review Panel, U.S. National Science Foundation, 1985.

Member, U.S. Department of Agriculture Northeast Regional Cooperative Project, NE-123, Functional Properties of Proteins, 1982-1987.

Secretary 1971-1976, Member of the Presidency 1974-76, Association of Austrian Food and Bio-Technologists.

Volunteer Expert, League for International Food Education. Washington, DC, 1982-87.

Member, American Association Cereal Chemists Committee on Bread Firming Measurement, 1982-1986.

Member, Committee for Agricultural Research Policy Resource Group, University of Kentucky, Lexington, Kentucky, 1983-1987.

Consultant on Food Processing, U.S. Federal Trade Commission, Washington, DC, 1981-1982.

Member, Advisory Committee, Annual Conference on Food Science, University of Delaware and Food Engineering Publications, 1983-1987.

Member Newsletter Committee IFT Internat. Division, 1993-1994.

Reviewer for the National Science Foundation, U.S. National Academy of Sciences, Institute of Food Technologists, U.S. National Sea Grant Program, Austrian Foundation for the Promotion of Scientific Research. German Research Foundation, US Department of Agriculture, German Indu-strial Foundation, German Federal Environmental Foundation, German Ministry of Science & Technology, Finish Academy of Science, German Industrial Research Foundation, Irish Research Foundation, German–Israely Research Foundation, ANR France, Agropolis Foundation France, Wageningen University Graduate Program (VLAG) Netherlands.

External Advior for various PhD theses and promotion processes.

Reviewer for numerous scientific journals.

Reviewer, referee and evaluator for various universities and research institutions.

Member of the scientific advisory board of various food and biotechnology companies.

Reviewer of research programs of various international companies.

Consultant to various international and national food and biotechnology companies.

Member of scientific committee for various national and international conferences.

Member and chair of numerous research awards committees.

Organizer and co-organizer of numerous national and international meetings.

Scientific advisory board of numerous national and international meetings.

TEACHING EXPERIENCE

Thermal Processing, graduate level

Food Biotechnology, graduate level

Introduction to Food Technology, undergraduate level

Food, Nutrition & Health, post graduate level

Technology of Fruit and Vegetable Processing, undergraduate and graduate level

Food Research Aspects, graduate level

Food Processing, undergraduate and graduate level

Food Engineering Technology, undergraduate and graduate level

Quality Control, undergraduate level

Experimental Food Technology, undergraduate level

Food Management for the Consumer, undergraduate level

Current Food Issues in the U.S., undergraduate level

Small Scale Food Processing, undergraduate level

Current Issues in Food Production and Food Processing, undergraduate level

PhD Examiner for national and international universities

SUPERVISION

Supervision of approx 250 MS/diplome theses and 60 PhD theses

PUBLICATIONS

Approx 450 scientific publications available upon request

AREAS OF EMPHASIS

Food Biotechnology

Functional foods (bioactive substances, stress responses of probiotics)

Process monitoring (stress responses, membrane permeabilization, endogenous enzymes of plant cells and tissues)

Plant cell culture model systems (plant food models, membrane effects, processing effects, metabolite production)

Secondary metabolite biosynthesis (flavours, pigments, pathways, stress and wound responses)

Biopolymers (antimicrobial enzymes, chitin, chitosan, polysaccharide gels, transglutaminase induced protein networks, coacervates)

Hydrocultures / Aeroponics (metabolite production, exudates)

Process ecology (interaction agricultural production-food processing, retention of key food ingredients, waste free and low energy technologies, plant bioreactors)

Food Process Engineering

Food Process-Function relationship (product modification, digestion models) HP, HELP, EX, SCH2O

Food safety (sterilization, pasteurization, low T inactivation, probiotics, surface decontamination) HP, HELP, US, DSI, SCCO2, T, IR, PL, CP

Inactivation kinetics and mechanisms: microorganisms (vegetative, spores, prions) and

enzymesHP, HELP, US, DSI, SCCO2, T, IR, PL, CP, HPH

Functional foods (stabilization of starter cultures, modification of prebiotics, retention of functional ingredients)T, HP, HELP, HPH, EX

Process/ product development (mass transfer, heat transfer, pretreatment) HP, HELP, SCCO2, DSI, US, EX, SCH2O and T in combinations

Equipment design (laboratory, pilot plant, industrial scale)HELP, US, HP, T, SCH2O

HP freezing/ thawing (phase transition, kinetics, models, process optimization) HP

Research collaboration, MS and PhD student placement (SIK, Sweden; DIL, Germany; ATB, Germany; Cornell University, USA) IR, SCH2O, CP, PL, HELP, HP

Industry liaison: process & product development (blanching, frying, drying, osmotic dehydration, extraction, expression, pasteurization, sterilization, freezing, thawing, modification etc.)

HP high hydrostatic pressure EX extrusion HELP high intensity electric field pulses SCH2O Subcritical water SCCO2 super critical carbon dioxide IR infrared T thermal processing PL pulsed light US ultrasonics CP cold plasma DSI direct steam injection HPH high pressure homogenization

Invited presentations and paper contributed

Workshop "Betriebstechnik", "Pressing device for working with vegetable raw materials on a laboratory scale", Vienna, Austria, January 1972

Workshop "Verfahrenstechnik, "The objective evaluation of the corrosion behaviour of lacquered tinplate cans", Vienna, Austria January 1974

International Confructa Symposium, "Results of investigations concerning the multiple influence of pressing time, pressure and layer thick-ness of pulp on juice yield and concentration of suspended solids in the case of preheated apricots", Baden/Vienna, Austria, May 1974

2nd International Packaging Congress of the International Association of Packaging Research Institutes (IAPRI), "The assessments of methods to test the degree of corrosion on internally lacquered cans", Munich, Germany, June 1976

Western Regional Research Center Seminar, "Protein fortification of bread", Berkeley, USA, May 1977

Western Regional Research Center Seminar, "Potato processing waste as a protein source", Berkeley, USA, June 1977

Dreiländer-Ernährungstagung, "Processes for the production of protein concentrates from plant material", Vienna, Austria, September 1977

Western Regional Research Center Seminar, "Functional properties of plant protein concentrates”, Berkeley, USA, September 1977

Seminar at the Department of Nutritional Sciences, "Influence of processing on composition and functionality of plant protein concentrates", Berkeley, USA, September 1977

Seminar at the Department of Food Science & Human Nutrition, "Influence of processing on composition and functionality of plant protein concentrates", Newark, USA, May 1978

IFOAM Conference "Agricultural Techniques", "Towards the development of quality criteria more appropriate for ecologically grown food", Montreal, Canada, October 1978

IFOAM-Teach-In on Agricultural Techniques, "Ecologically grown food: Towards the development of more appropriate quality criteria", Montreal, Canada, October 1978

Seminar at the Department of Food Science and Human Nutrition, University of Delaware, "Quality of ecologically grown food", Newark, USA, February 1979

Institute of Food Technologists, Meeting Philadelphia Section, "Recycling of nutrients from food wastes", Newark, USA, March 1979

Symposium "Food Science and Human Nutrition: The Decade Ahead", "Food from wastes", Newark, USA, April 1979

Symposium, "Food Production, Distribution and Rural Development", "Food technology and food quality", Vienna, Austria, August 1979

Science, Society and Sandwiches Luncheon Seminar, "Ecological approaches in food production", Newark, USA, October 1979

3rd Int. Congress on Ecological Agriculture, "Die Einflüsse der landwirtschaftlichen Produktionsmethoden auf die Lebensmittelqualität", Alpbach, Austria, June 1980

3rd Int. Congress on Ecological Agriculture, "Die Beeinflussung der Nahrungsmittelqualität durch die verschiedenen gewerblichen und industriellen Verarbeitungsformen und durch die Nahrungsmittelzubereitung", Alpbach, Austria, June 1980

Annual Meeting Institute of Food Technologists, "Quality of Natural/organic/health foods", New Orleans, USA, June 1980

The McCarrison Society Annual Conference, "Influence of food processing on the nutritional quality of food", Oxford, England, July 1980

University of Agriculture, "Ernährungsseminar", Vienna, Austria, January 1981

72nd Annual Meeting, American Home Economics Association's, "Quality of natural/organic/health foods",.Atlantic City, USA, June1981

91st Symposium, Protein Separation, "Effects of recovery methods on the functionality of protein concentrates from food processing wastes", Detroit, USA, August 1981

XII International Congress of Nutrition, "Unit operations for the production of minimally processed foods", San Diego, USA, August 1981

3rd Annual Symposium of the International Association for the Advancement of Appropriate Tech-nology in Developing Countries, "Feasibility of a circular chromatographic method for protein determination", Greenvale, USA, November 1981

Seminar, Deptartment of Food Science, Cornell University, "Distinguishing 'highly' and 'minimally' processed foods by unit operations", Ithaca, USA, February 1982

Macromolecular Symposium, "Functional properties of biologically functional polymers", Amherst, USA, July 1982

Annual Meeting, Amer. Oil Chem. Society, "Effect of recovery methods on the functionality of vegetable protein", Toronto, Canada, May 1982

Annual Meeting, Symposium, Engineering the utilization of food wastes for food use through reprocessing, "Recovery of functional proteins from process wastestreams", Las Vegas, USA, June 1982

Workshop on Food Security in the United States, "Safety aspects of processed foods", Lexington, USA, September 1982

Annual Meeting, USDA Northeast Cooperative Regional Project NE-123 on Functional properties of protein, "Functional proteins from food process wastes", Ithaca, USA, October 1982

Multidisciplinary Conference, Agriculture, Change and Human Values, "Human values in the production and processing of foods", Gainesville, USA, October 1982

Annual Meeting, American Oil Chemist Society, "Effect of protein recovery methods on emulsifying properties of tomato seed protein concentrate", Chicago, USA, May 1983

Annual Meeting, Institute of Food Technologists, New Orleans, "Designing of functional protein concentrates through recovery process modification", New Orleans, USA, June 1983

Annual Meeting, Institute of Food Technologists, New Orleans, "Plant tissue cultures for the reduction of nutritional stress factors”, New Orleans, USA, June 1983

Third International Congress on Engineering and Food (ICEF3), "Engineering of functional properties during the recovery and processing of plant proteins", Dublin, Ireland, September 1983

Annual Meeting, USDA Northeast Cooperative Regional Project NE-123 on Functional properties of proteins, Eastern Regional Research Center, “Interactions of recovery process variables and protein functionality", Philadelphia, USA, September 1983

Seminar Faculty of Chemical Engineering, University of Karlsruhe, "Recovery and utilization of functional polymers from food processing wastes", Karlsruhe, Germany, February 1984

Sea Grant Seminar, Biotechnology of Marine Polysaccharides, "Utilization of chitinous polymers in food processing and biomass recovery", Cambridge, USA, April 1984

American Association of Cereal Chemists, Chesapeake Section Meeting, “Potential of food processing wastes as bread ingredients", Newark, USA, April 1984

Seminar, Genex Corporation, Science and Technology Center, "Chitin, Chitosan and Chitinase", Gaithersburg, USA, May 1984

Seminar, Miles Laboratories, Biotechnology Research and Development, "A research update on the use of chitosan in foods", Elkhart, USA, July 1984

Seminar, McCormick and Co., Inc., Research and Development Laboratories, "Food Application of Chitin and Chitosan", Hunt Valley, USA, July 1984

Fifth IFOAM Conference, "Effect of nitrogen source on nitrate and oxalate content of amaranth leaves and cultured cells", Witzenhausen, Germany, August 1984

Symposium, Agricultural Sources of Industrial Material, International Chemical Congress of Pacific Basin Societies, "Determination of proteolytic activity in freely suspended and immobilized plant cell cultures of Asclepias syriaca" Honolulu, USA, December 1984

3rd International Chitin/Chitosan Conference, "Chitosan gels for entrapment of cultured plant cells", Ancona, Italy, April 1985

Symposium, Biotechnology of Plant Foods. Annual IFT Meeting, "Immobilization and permeabilization of cultured plant cells", Atlanta, USA, June 1985

Seminar, Gesellschaft für Biotechnologische Forschung Braunschweig, "Recovery and utilization of biopolymers in the food industry", Braunschweig, Germany, November 1985

Workshop Biomedical aspects of marine biotechnology "Applications of chitinous biopolymers", Hoboken, USA, September 1986

Biotechnica, "Biotechnological processes in basis food production" , Hannover, Gremany, September 1986

Seminar Campbell Research Institute, "Application of plant cell culture in the food processing industry", Camden, USA, October 1986

Seminar, FMC Corporation, "Food and biotechnology applications of chitin and chitosan" Riceland, USA, November 1986

Biotech San Francisco, International Conference and Exhibition, "Biotechnological processes in food production and processing", San Francisco, USA, November 1986

MIT Marine Industry Collegium Workshop, "The use of chitin in food production and processing", Cambridge, USA, March 1987

Second Annual American Society of Microbiology Conference on Biotechnology, "Immobilization and permeabilization of cultured plant cells", San Diego, USA, June 1987

International Symposium Biotechnology and Food Industry, "Production of food ingredients from immobilized plant cells", Budapest, Hungary, October 1987

International Conference Novel Biotechniques & Processes for the Food Industry, "Effects of immobilization and permeabilization procedures on gel bead stability and viability of plant cell", London, Great Britain, October 1987

Scientific Advisory Board Meeting FMC Bioproducts, "Copolymers for the immobilization and permeabilization of cultured plant cells" Rockland, USA, November 1987

12th Annual Congress Association of German Food Technologists, "Biotechnology and Nutrition", Hamburg, Germany, November 1987

Scientific Colloquium ‘Food Technology between markets and nutrition’, "New aspects for the production of plant foods", Berlin, Germany, December 1987

10th International Fruit Juice Convention, "Impact of plant biotechnology on fruit juice production", Orlando, USA, Fubruary 1988

Seminar ’American Society for Microbiology’, "Immobilization and permeabilization of cultured plant cells", Newark, USA, February 1988

Gesellschaft Deutscher Chemiker Seminar, "Application of nonconventional polysaccharides in food technology and biotechnology", Berlin, Germany, March 1988

Workshop Biotechnology, "Immobilization of cultured plant cells", Karlsruhe, Germany, March 1988

Leipzig Exhibition, "Application and potential of plant cell cultures in food biotechnology", Leipzig, Germany, March 1988

VDI-Bioprozesse in der Lebensmitteltechnik Workshop, "Polysaccharidcopolymermembranes as bioreactors for plant cell cultures", Brussles, Belgium, April 1988

Seminar of the Max von Pettenkofer-Institut, "Use of nonconventional biopolymers in food technology biopolymers in food technology and biotechnology", Berlin April 1988

Seminar of the Institut für Lebensmitteltechnologie, Universität Hohenheim, "Immobilization and permeabilization of plant cell cultures"Universität Hohenheim, Stuttgart-Hohenheim, Germany, May 1988

Third North American Chemical Congress, "Immobilization of plant cells for secondary metabolite production", Toronto, USA, June 1988

Annual Meeting, Institute of Food Technologists, New Orleans "Direct heat transfer for quality preservation in fruit juice processing", New Orleans, USA, June 1988

Annual Meeting, Institute of Food Technologists, New Orleans, "Chitosan as immobilizing and permeabilizing agent for microbial and cultured plant cells", New Orleans, USA, June 1988

Annual Meeting, Institute of Food Technologists, New Orleans, "Effects of culture conditions on growth and flavour development of cultured cells of Vanilla planifolia", New Orleans, USA, June 1988

Conference, Sektion Nahrungsgüterwirtschaft und Lebensmitteltechnologie, "Immobilized plant cells in food technology", Berlin, Germany, June 1988

Fourth International Conference on chitin and chitosan, "Application of chitin and chitosan in biotechnology", Trondheim, Norway, August 1988

Gesellschaft für Biotechnologische Forschung mbH und Hochschule Bremerhaven, "Research aspects of a future food technology", Braunschweig, Germany, October 1988

Lebensmittel – Mittel zum Leben – Forschungsaspekte einer zukünftigen Lebensmitteltechnologie (Food – means of life), "Application of enzymes in food technology: State of the art in the USA and Europe", Berlin, Germany, February 1989

FMC Bioproducts, "Immobilization of plant cell cultures", Rockland, USA, April 1989

Novel Applications of Marine Biopolymers Colloquium, “Complex marine biopolymer coacervate capsules in plant biotechnology", Cambridge, USA, April 1989

Conference New Business Opportunities from Nature, "Biotechnology and new food opportunities", Vlaardingen, Netherlands, April 1988

,Academy of Sciences, GDR & Central Institute for Nutrition Seminar "Production of food ingredients by plant cell culture", Bergholz-Rehbrücke, Germany, May 1989

5th International Congress on Engineering and Food, "Plant cell culture for food processing and the production of food components", Cologne, Germany, May 1989

Annual Meeting, Institute of Food Technologists, "Food biotechnology: History, structure, and its role in plant metabolite production", Chicago, USA, June 1989

Annual Meeting, Institute of Food Technologists, "Novel antimicrobial systems and processes at ambient temperatures", Chicago, USA, June 1989

Annual Meeting, Institute of Food Technologists, "Effect of water-soluble chitosan and high hydrostatic pressure on Saccharomyces cerevisiae, Staphylococcus aureus and Escherichia coli", Chicago, USA, June 1989

Annual Meeting, Institute of Food Technologists, "Induction of plasma membrane bound glucan synthase", Chicago, USA, June 1989

Annual Meeting, Institute of Food Technologists, "Effects of water-soluble chitosan as elicitor of plant cells and tissues", Chicago, USA, June 1989

Annual Meeting, Institute of Food Technologists, "Diffusion characteristics and properties of chitosan coacervate capsules", Chicago, USA, June 1989

Miles Laboratories Seminar, "Secondary metabolites from plant cell cultures", Elkhart, USA, June 1989

Seminar, Dept. Food Science & Technology, University of California Davis, "Non-thermal preservation processes and biopolymers in food biotechnology", California, USA, March 1990

Arbeitssitzung VDI-GVC-Fachausschuß ‚Lebensmittelverfahrenstechnik’, "Hochdruckhomogenisation in Verbindung mit lytischen Enzymen oder kationischen Biopolymeren zur Reduzierung der Keimzahl in Lebensmitteln”, Würzburg, Germanc, March 1990

Schlesinger-Seminar, "Non-thermal food preservation systems", Haifa, Israel, May 1990

50th Annual Meeting, Institute of Food Technologists, "Effect of chitosan on glucan synthesis in plant cell suspension cultures", Chicago, USA, June 1990

50th Annual Meeting, Institute of Food Technologists, "Enzymatic activity of Vanilla planifolia plant cell cultures", Chicago, USA, June 1990

50th Annual Meeting, Institute of Food Technologists, "A two-stage system for in vitro biomass and flavor production using Vanilla planifolia cluster cultures", Chicago, USA, June 1990

50th Annual Meeting, Institute of Food Technologists, "Development of non-thermal food preservation processes", Chicago, USA, June 1990

50th Annual Meeting, Institute of Food Technologists, "Recovery and utilization of seafood processing byproducts", Chicago, USA, June 1990

Seminar Enzytech Inc., "Research on biopolymers in food biotechnology", Cambridge, USA, July 1990

Jahrestreffen ungarischer und österreichischer Lebensmitteltechnologen 1990, "Wissensaneignung", Linz, Austria, August 1990

International Conference on ‘The Industrial, Modified and Artificial Enzymes’, "Enzymes in food biotechnology", Pisa, Italy, September 1990

Biotechnologie mit immobilisierten Biokatalysatoren, "Sekundärmetaboliten mit immobilisierten Pflanzenzellen", Stuttgart-Hohenheim, Germany, September 1990

Symposium of the Technische Universität München, "Nicht-thermische Sterilisationsprozesse und Einsatz von Biopolymeren für die Lebensmitteltechnologie und -biotechnologie", Munich, Germany, October 1990

Scientific Advisory Board Meeting of the FMC Corporation, "Food preservation at ambient temperatures", Orlando, USA, December 1990

Annual Meeting, Institute of Food Technologists, "Influence of light on flavor components synthesis in Vanilla planifolia cluster cultures", Dallas, USA, June 1991

Annual Meeting, Institute of Food Technologists, "Mechanisms of antimicrobial activity of chitosan", Dallas, USA, June 1991

Annual Meeting, Institute of Food Technologists, "Influence of chitosan on enzymatic and antifungal activity of chitinase extract from soybean seeds", Dallas, UAS, June 1991

Annual Meeting, Institute of Food Technologists, "Cold adapted enzymes from germinated wheat for protein modification at low temperatures", Dallas, USA, June 1991

Arbeitssitzung VDI-GVC-Fachausschuß ‚Lebensmittelverfahrenstechnik’, "Hochdrucktechnik zur Prozess- und Produktentwicklung in der Lebensmitteltechnik", Lausanne, Switzerland, April 1992

COSEMI 93/1, "High pressure treatment of food materials", Karlsruhe, Germany, April 1992

8. Internationales Weiterbildungsprogramm der Technischen Universität Berlin, "Neuere Haltbarmachungsverfahrens bei pflanzlichen Lebensmitteln", Berlin, Germany, May 1992

Annual Meeting, Institute of Food Technologists, "Present status and future potential for the use of plant tissue culture in the production of food ingredients", New Orleans, USA, June 1992

Annual Meeting, Institute of Food Technologists, "Development in high pressure research", New Orleans, USA, June 1992

9th International Biotechnology Symposium and Exposition ‘Harnessing Biotechnology for the 21st Century’, "Plant cells for the production of food ingredients", Crystal City, USA, August 1992

5th Symposium on high pressure & food Science (Biotec 92), "High pressure effects on microorganisms enzyme activity and food functionality", Montpellier, France, September 1992

Hochschulkurs ‚Hochdruckpasteurisierung; Behandlung von Lebensmitteln, Pharmazeutika und Kosmetika mit Drücken bis 10000 bar’, "Entwicklung von Hochdruckverfahren zur Lebensmittelher-stellung", Heidelberg, Germany, September 1992

Seminar ‚Aktuelle Fragen zur Lebensmittelhaltbarmachung’, "Zukunftsperspektiven der Lebensmittelhaltbarmachung für das Jahr 2000“, Neumünster, Germany, October 1992

Institute of Food Technologists, International Union of Food Science and Technology and European Federation of Food Sciences and Technology, "High pressure processes for selected food items, The Hague, Netherlands, November 1992

International Union of Food Science and Technology and European Federation of Food Sciences and Technology, "High pressure used in combined processes for food preservation", The Hague, Netherlands, November 1992

GDL-Kongress Lebensmitteltechnologie, 15. Jahrestagung Deutscher Lebensmitteltechnologen, "Extraktion von Lebensmittelfarbstoffen aus Lebensmittelnebenprodukten", Düsseldorf, Germany, November 1992

396. DECHEMA-Kolloquium, "Anwendung hydrostatischen Hochdrucks in der Lebensmittelverarbeitung", Frankfurt am Main, Germany, October 1992

American Institute of Chemical Engineers, "Advances in high pressure food preservation methods", Chicago, USA, February 1993

Seminar food and feed for the 21st Century unit, "New & unique methods for food preservation", Missouri, USA, February 1993

Seminar der CPC Europe Consumer Foods Ltd., "Entwicklung nicht-thermischer Konservierungsverfahren", Heilbronn, Germany, September 1993

Arbeitssitzung VDI-GVC-Fachausschuß "Lebensmittelverfahrenstechnik", "Extrahieren von Aromakomponenten aus Vanilleschoten mit überkritischem Kohlendioxid: Verfahrenskonzepte zur Ausbeutesteigerung", Düsseldorf, Germany, March 1993

The Second Arab Conference and First Arab Exhibit on Perspectives of Modern Biotechnology, "Impact of biotechnology on food industries and processes”, United Nations Amman, April 1993

Internationales Fruit juice Symposium, "Non-thermal and moderate temperature concepts in fruit and vegetable juice production“, Budapest, Hungary, March 1993

Graduiertenkolleg, "Kinetik und Selektivität chemischer Prozesse in verdichteter fluider Phase", Göttingen, Germany, September 1993

Seminar of High Pressure in Food Science and Technology, “Destruction of microorganisms and inactivation of enzymes through high pressure processing”, Montpellier, France, June 1993

Annual Meeting, Institute of Food Technologists, “Biotechnology in the future of food science”; “Improvement of developing countries resources and strategies in food biotechnology”; “Effects of high-electric field pulse treatment on carrot juice yield“; “Control of microbial growth through combinations of lysozyme, glucose oxidase and lactoperoxidase“, Chicago, USA, July 1993

Nato–Workshop ‘Process Optimization and Minimal processed foods’, “Non-thermal processes for food preservation”, Porto, Portugal, September 1993

Conference ‘Food Preservation 2000’ of the Food Research Program US Army Natich Research. Development and Engineering Center, “Concepts for non-thermal processing of food systems”, October 1993

Seminar ‘Progress on New Technology for Food Production’, “High pressure treatment of foods and ingredients”, Aarhus, Denmark, November 1993

Symposium ‘Food Technology’ of the German Association of Food Technologists (GDL), “High pressure for treatment and preservation of foods”, Berlin, Germany, November 1993

Course, “New Methods, New Products, New Quality Standards. Food Processing and Products of the 21st century, ohmic heating, irradiation and high pressure treatment of foods”, Reykjavik, Iceland, November 1993

Workshop GVC-VDI ‘Lebensmittelverfahrenstechnik’, “Development of gel in foam-matrix-system for cell immobilization”, Vlaardingen, Netherland, March 1994

Conference ‘High pressure treatment of foods’, “High pressure affects on plant derived foods”, Reading, United Kingdom, March 1993

34th International Fruit Juice Week, “New high-tech for preservation”, Karlsruhe, Germany, 1994

Japanese and European brainstorming meeting for development of high pressure bioscience, “Prospects of high pressure for food processing development”, Koyoto, Japan, May 1993

Annual meeting of the Institute of Food Technologists, “Inactivation of filamentous fungi and yeast by the lactoperoxidase-system in apple juice and salt solution”; “Storage dependent changes in high pressure treated fruits, fruit purees and vegetables”; “Unit operations in food biotechnology”; “Comparison of drying behavior and product quality of ultra high pressure treated or water blanched vegetables”, Atlanta, USA, June 1994

Seminar of the Nestlé Research Centre, „Non-thermal processing of foods“, Lausanne, Switzerland, September 1994

IOPP Packaging Technology Conference, „The packaging applications of ultra-high pressure, ambient temperature sterilization“, Chicago, USA, November 1994

International Food Tec-Congress ‘Food Technology Tomorrow’, “Process innovation with non-thermal processing”, Cologne, Germany, November 1994

European Symposium ‘Effects of High Pressure on Foods’, „High pressure assisted food processes“, Montpellier, France, Februray 1995

Flair Flow workshop ‘New Preservation Processes for food’, „High pressure treatment of foods“, Vienna, Austria, March 1995

Nordfood High Pressure Processing, Stearing Group Meeting, “The AIR-high pressure project“, Taastrup, Denmark, March 1995

Arbeitssitzung VDI-GVC Fachausschuß ‘Lebensmittelverfahrenstechnik’, „Effect of combination processes in connection with high pressure on the inactivational Bacillus subtilis endospores“, Stuttgart, Germany, March 1995

International Symposium New Shelflife Technologies and Safety Assessments, „Advantages and limitations of non-thermal preservation methods“,Helsinki, Finland, May 1995

Food Update 95 ‘New ways to achieve success in the market place’, „New food processes“, Phoenic, USA, April 1995

Nestlé New Technologies Workshop ‘Future trends in high pressure treatment and combined technologies’, Lausanne, Switzerland, May 1995

Annual meeting of the Institute of Food Technologists Anaheim, „Emerging technologies for food processing and preservation“; „Inactivation of Bacillus subtilis“ endospores by high hydrostatic pressure in combination with other treatments“Anaheim, USA, June 1995

9th World Congress in Food Science & Technology, „Pressure-supported unit operations for the food industry“,.Budapest, Hungary, July 1995

Seminar Tetra Pak Processing & Packaging Systems, “Current trends and future of new emerging and combination technologies in the food industry”, Lund, Sweden, August 1995

International Fruit Juice Union Workshop, „Challenges and opportunities of food biotechnology“, Weimar, Germany, September 1995

Joint XV AiRAPT & XXXII EHPRG International Conference High Pressure Science & Technology, „High hydrostatic pressure application in food science and technology“, Warsaw, Poland, September 1995

American Inst. Chem. Engineers 4th Conference of Food Engineering, „Pressure supported unit operations for the Food industry“, Chicago, USA, November 1995

Meeting Process Optimization and Minimal Processing of Foods, „Process assessment of high pressure applications“, Porto, Portugal, December 1995

Annual Meeting of the Association Austrian Food & Fermentation Technologists, „Innovations in food processing“, Vienna, Austria, February 1996

ISOPOW VI Meeting, „Food processing aspects on high pressure“, Santa Rosa, USA, March 1996

Seminar of Unilever Research, “High pressure effects on food enzyme systems”, Bedford, Great Britain, May 1996

Food Science/Bioscience Seminar, „High hydrostatic pressure effects on food enzymes“, Bedford, Great Britain, May 1996

Workshop on AIR-Projects in the Food Technologies Area, “High hydrostatic pressure treatment: its impact on spoilage organisms, biopolymer activity; functionality and nutrient composition of food systems”, Brussels, Belgium, June 1996

Annual Meeting of the Institute of Food Technologists, „Challenges and opportunities for metabolite production from plant cell and tissue cultures“; „Description of high pressure inactivation kinetics of Bacillus subtilis by a distribution function“, New Orleans, USA, June 1996

Seminar at Nestlé Research Center, „High hydrostatic processing of foods“, Lausanne, Switzerland, July 1996

Workshop ‘High pressure processing of foods’, „Fundamentals of high hydrostatic pressure treat-ment of foods“, Barcelona, Spain, July 1996

Seminar at Union Deutscher Lebensmittelwerke GmbH, “Novel food processing operations”, Hamburg, Germany, July 1996

EU Workshop on Major Technological Challenges for the Food and Drink Industries in Europe, „Novel technologies with application in food & drink manufacture“, Nutley, USA, October 1996

EFFoST/GDL Symposium on Minimal Processing of Foods, „Non-thermal processes“, Cologne, Germany, November 1996

FLAIR-Flow Europe Symposium High Pressure Processing of Foods, „Processing aspects of high pressure“, Cologne, Germany, November 1996

Seminar of FAO CIAA-GMA at the World Food Summit, „Modern food processing techniques“, Rome, Italy, November 1996

High Pressure Processing of Foods Meeting of the Society of Chemical Industry and Ministery of Agriculture ‘Fisheries and Food’, “Pressure shift freezing and other applications of High Pressure Processing”, London, Great Britain, January 1997

Seminar of the Technische Universtät München, „Einsatz von Hochdruck zur Entwicklung nicht-thermischer Prozesse“, February 1997

Annual Meeting of the Geman Industial Research Foundation, “Hochdruckbehandlung von Lebensmitteln”, Detmold, Germany, March 1997

7th International Congress on Engineering and Food, “Engineering aspects of novel non-thermal food processes”, Brighton, Great Britain, April 1997

IFT Annual Meeting, “Emerging Technologies in Food Procesing. „Processing aspects of high pressure“, Orlando, USA, June 1997

European High Pressure Research Group Conference, „The potential and impact of high pressure as unit operation for food processing“, Reading, Great Britain, September 1997

Symposium New Technologies in Food Processing, „Development and Application of non-thermal processes in the food industry“, Bonn, Germany, September 1997

Round Table Meeting of the Ecology Commission, Bavarian Academy of Sciences, „Non-thermal technologies for the processing of foods“, Munich, Germany, October 1997

EU Seminar on Collaborative EU research projects, „Overview of the high pressure area of the Copernicus Project on Process Optimation and Minimal Processing of Foods“; „High electrical field pulses: food safety, quality and critical parameters“, Leuven, Belgium, October 1997

Copernicus 3rd Main Meeting, „High pressure for minimal processing of foods“, Leuven, Belgium, October 1997

Seminar at General Mills Inc., „Recent trends in food processing“, Minneapolis, USA, October 1997

Scientific Symposium, Food & Science, 25th Anniversary CPC Euro R & D Center, „Food technology – advantages and trends“, Heilbronn, Germany, November 1997

International Symposium on Novel Foods Regulation in the European Union, – Integrity of the Process and Safety Evaluation, „New food processing technologies“, Berlin, Germany, November 1997

International Congress Biotechnology in the Food Chain: New tools and applications for future foods, „Novel food technologies: new product concepts“, Helsinki, Finland, January 1998

Conference Progress Science of Foods, „Challenges and opportunities of novel preservation tech-nology“, Bedford, February 1998

Annual meeting Industrievereinigung für Lebensmitteltechnologie und Verpackung, „Pasteurisierung und Sterilisation durch Hochdruck“, Munich, Germany, March 1998

German Organization for Food Law and Food Technology Expert meeting on ‘Food Allergies and Food Intolerances’, “Novel Technologies”, Bonn, Germany, Apri 1998

International Symposium ‘Fresh Novel Foods by High Pressure’, “High pressure processing of Foods: Introduction”, Helsinki, Finland, September 1998

Scientific Colloquium at Emsland Staerke, „Modern Technologies in Food Science“, Emlichheim, Germany, September 1998

3rd Karlsruhe Nutrition Symposoum, „Europe Research Towards Safer and Better Foods“; „Electric Field Pulses“, Karlsruhe, Germany, October 1998

3rd Plenary Meeting of EC concerted Action on Functional Food Science in Europe, “Consensus for the Future Food Technology”, Madrid, Spain, October 1998

Workshop Neue Techniken – Neue Risiken? Lebensmittelsicherheit und Verbraucherverhalten, „Neue Technologien – Eine Übersicht“, Bonn, Germany, October 1998

Kolloquium über die Probleme der lebensmitteltechnologischen Praxis, „Einsatz nicht-thermischer Prozesse in der Lebensmitteltechnologie“, Hohenheim, Germany, November 1998

European Forum on Functional Foods, „New Food Technologies and Functional Food“, Strasbourg, France, December 1998

Presentation of European Comission FAIR projects „High electric field pulses: Food safety, quality and critical process parameters”, Brussels, Belgium, December 1998

DECHEMA Sitzung, „Verarbeitung von Functional Foods“, Frankfurt, Germany, February 1999

DECHEMA Colloquium, “Sterilization with non-thermal processes”, Frankfurt, Germany, February 1999

Scientific Colloquium, „Hochdruck- und Elektroimpuls-Verfahren zur Verarbeitung von Lebens-mitteln“, Karlsruhe, Germany, February 1999

EU Conference Opening of 5th Framework, „Improvement of Quality, Safety and Nutritional Value of Foods“, Essen, Germany, February 1999

Lecture Series ‚Spezielle Kapitel der Lebensmittelchemie und –technologie’, „Hochdruck-Technologie“, Graz, Austria, June 1999

Annual Meeting Austrian Assoc. for Biotechnology, Biotechnologie im ‚Food’ und ‚Nonfood’-Bereich, „Einsatz nicht-thermischer Prozesse zur Verarbeitung und Modifizierung von Lebensmitteln“, Seggauberg, Austria, March 1999

Seminar of the Universität Jena, “Nicht-thermische Prozesse in der Lebensmitteltelverarbeitung“, Jena, Germany, Mai 1999

Seminar of the Swiss Federal Technical University, “Non-thermal Processes”, Zurich, Switzerland, June 1999

European Union EC high pressure joint project meeting, “High pressure effects on spores”, Leuven, Belgium, July 1999

Plenary lecture of the European High Pressure Research Group, “Recent advances in high pressure technology for food application”, Montpellier, France, September 1999

Food Summit Conference ‘Food Ingredients Europe ’99’ at Master Class on minimal processing/food preservation, “Pulsed electric fields”, Paris, France, September 1999

Future Technologies for Food Production, LIFT-days, “Food Technologies for the Future”, Lund, Schweden, October 1999

Seminar at the University Thessaloniki, „High pressure technology for food processing“; “Permeabilization of biological membranes by high intensity electric field pulses”, Thessaloniki, Greece, October 1999

Dechema Colloquium, „Sterilization via non-thermal methods“, Luckenwalde, Germany, October 1999

European Conference on Emerging Food Science & Technology, „Overview of high electric field pulses research“, Tampere, Finland, November 1999

Seminar at Beiersdorf AG, „Introduction in application of high pressure on biological systems“, Hamburg, Germany, December 1999

Workshop on Non-thermal Processing of Foods, „Mechanisms and modeling of non-thermal processes”, Portland, USA, January 2000

Seminar at Research Directors Meeting, Universal Foodsm, „Non-thermal processing of foods“, Indianapolis, USA, March 2000

8th International Congress Emerging of Foods (ICEF 8) “Membrane permeabilization and inactivation mechanisms of biological systems by emerging technologies”; “Combined effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration”, Puebla, Mecixo, April 2000

Fresh 2000 Congress, „New technologies for new products“, Bad Homburg, Germany, June 2000

IFT Annual Meeting, Scientific Lectureship Award Lecture, „Emerging non-thermal technologies for food processing“, Dallas, USA, June 2000

General Mills Seminar, „Review of New Food Technologies“, Minneapolis, USA, June 2000

Dr. Oetker-Award Granting Ceremony, “Non-thermal processes for microbial reduction in foods”, Lemgo, Germany, June 2000

VDI-GVC-Assoc. German Engineers, Annual Meeting 2000, „Development of non-thermal Processes for preservation and Modification of Foods“, Karlsruhe, Germany, September 2000

Conference Food Safety in Europe, „Novel Processes Addressing Food Safety, Quality and Processes“, London, England, October 2000

International Conference ‚Food Security of urban and peri-urban systems in developing countries‘, „Food Safety and Technology“, Vienna, Austria, November 2000

International Conference ‚Food Security of urban and peri-urban systems in developing countries,‘, „Emerging Technologies for Food Safety and Security“, Vienna, Austria, November 2000

Food Congress 2001, „Producing food of high quality by integrating new food processing technologies“, Copenhagen, Denmark, January 2001

Nutrition Society Winter Meeting, “Nutritional and chemical changes during non-thermal processing”, London, England, February 2001

19. Dechema Annual Meeting of Biotechnologists, “Affecting biological membranes for metabolite production”, Leipzig, Germany, March 2001

Seminar Cornell University “Non-thermal Processes for preservation and modification of food systems”, Ithaca, USA, March 2001

Non-thermal Food Processing Workshop‚ “Synergy among non-thermal methods in association with conventional methods, Newark, USA, March 2001

XIV Food Technology Colloquium, “Non-thermal processe and modification of foods”, Dresden, Germany, March 2001

41St Internat. Fruit Juice week, “Non-thermic treatment for preservation and modification of food stuff”, Stuttgart, Germany, May 2001

Nizo Dairy Conference on Food Microbes, “Impact of emerging technologies on food product concepts and process design”, Ede, Netherlands, June 2001

Anual IFT Meeting, “Conbination treatments to improve food safety and quality”, New Orleans, USA, June 2001

EU-US Food Safety Research Workshop, “Nutritional enhancement of probiotics and prebiotics”, Brussel, Belgium, July 2001

61- tract food design, “Probiotics, Prebiotics and New Food”, Rome, Italy, September 2001

XXXIX European High pressure Research Group meeting, “High pressure processing for preservation, modification and transformation of foods”, Santander, Spain, September 2001

6th Karlsruhe Nutrition Symposium, “Impact of non-thermal processing on plant metabolites”, Karlsruhe, Germany, October 2001

GDL Food Technology 2001 Congress, “High pressure - basic concepts and industrial applications”, Berlin, Germany, November 2001

EUROCAFT 2001- European Conference on Advanced Technology, “Processing effects on plant cells and tissues”, Berlin, Germany, December 2001

2nd Veterinarian Congress Leipzig, “New Technologies for the reduction of microbial counts in foods”, Leipzig, Germany, January 2002

EU Workshop, The Food, GI-Tract functionality and Human Health Cluster, “Nutritional enhancement of probiotics and prebiotics”, Saariselkä, Finland, February 2002

Annual IFT meeting, “Processing aspects and product criteria of non-thermal technologies”, Anaheim, Netherlands, June 2002

NPD Non-thermal Processing Technologies Short Course and Workshop, “High pressure processing: products, processes, packaging and The potential of ultrasound”, Columbus (Ohio), USA, September 2002

Forum Nutrigenomics and Functional Foods, „Berliner Wirtschaftsgespräche: Food Technology – what is doable?“, Berlin, Germany, November 2002

VDI/GVC Fachausschusssitzung Lebensmittelverfahrenstechnik, „Charakterisierung eines metastabilen Zustandsgebietes und seine Bedeutung für die Auslegung von Hochdruckprozessen im Gefrierbereich“, Weimar, Germany, March 2002

Workshop VTT, EU PROEUHEALTH “Nutritional enhancement of probiotics and prebiotics”, Taormina, Italy, March 2003

Fair Flow Innovation Workshop, “The current status of emerging technologies", Udine, Italy, June 2003

2nd Annual World Food Technology & Innovation Forum, “New and innovative extraction, separation and preservation processes”, Amsterdam, Netherlands, November 2003

ROADSHOW 1, Guthealth support. “Food Processing and Technology in EU”, Tallinn, Estonia, January 2004

International Congress on Engineering and Food (ICEF9), Keynote lecture „Non-thermal processing“, Montpellier, France, March 2004

13. Forschungspolitischer Dialog – Lebensmittel- und Ernährungswissenschaft im Strukturwandel, „Mehr Ausbeute durch High-Tech“, Potsdam, Germany, February 2004

VDI/GVC-Fachausschuss Lebensmittelverfahrenstechnik, „Very short treatment times for High Pressure Processing: a new concept“, Baden-Baden, Germany, March 2004

2nd Central European Congress on Food (CEFOOD), Plenary lecture „Integration of emerging and conventional technologies“, Budapest, Hungary, May 2004

International Food Conference „Thinking beyond tomorrow – a safe and nutritious food chain for the consumer“, „Engineering solutions for the food factory of the future“, Dublin, Ireland, June 2004

European High Pressure Research Group Meeting (EHPRG’42), Plenary lecture „High pressure assisted preservation and modification of foods“, Lausanne, Switzerland, September 2004

ROADSHOW 2, Guthealth support, „Food Processing and Technology in EU“, Prague, Czech Republic, September 2004

Food Innovations for an expanding Europe. Congress of The European Federation of Food Science and Technology (EFFoST), Plenary lecture „Gentle preservation methods for better foods“, Warsaw, Poland, October 2004

12. Oranienburger Milchforum der Milchwirtschaftlichen Lehr- und Untersuchungsanstalt Oranien-burg e.V., „Anwendungsperspektiven der Hochdrucktechnik in der Molkereiwirtschaft“, Oranienburg, Germany, November 2004

Forum Life Science, Food and Nutrition, „Schonende Verfahren zum Erhalt der Aktivität von bioaktiven Inhaltsstoffen“, Garching, Germany, February 2005

International Life Sciences Institute (ILSI), General Assembly Meeting, Session 2, „Food chain – Specific issue: New non-thermal processes on the horizon“, Brussels, Belgium, February 2005

VDI/GVC-Fachausschuss Lebensmittelverfahrenstechnik, „Anwendung gepulster elektrischer Felder als Zellaufschluss- und Konservierungsverfahren am Beispiel der Fruchtsaftproduktion“, Berlin, Germany, March 2005

The Food, GI-Tract and Human Health Cluster, PROEUHEALTH closed meeting, „Technology of Pro- and Prebiotics“, Brussels, Belgium, March 2005

Meeting SAFE ICE project, „Low Temperature – high pressure processing of foods“, Beauvais, France, April 2005

4. FEI Kooperationsforum Functional Food, „Technologien zur Herstellung von Functional-Food-Produkten am Beispiel Flavonoid-Produkte“, Bonn, Germany, April 2005

Application of Pulsed Electric Fields in Food, „Applications of PEF technology in food industry“,Gothenburg, Sweden, April 2005

Meeting PROTECH project, „Technology aspect of probiotics“, Lausanne, Switzerland, May 2005

Minisymposium Chemische Veränderungen von Lebensmittelinhaltsstoffen durch Hochdruckbehandlung, „Temperaturstabilität von Enzymen unter Hochdruck“, Berlin, Germany, June 2005

DFG-Projekttreffen - Lipide und Phytosterole in der Ernährung, „Entwicklung von Produktionskonzepten zur schonenden Gewinnung pflanzlicher, ernährungsphysiologisch wertvoller Öle unter Einsatz elektrischer Hochspannungsimpulse“, Hamburg, Germany, March 2006

Food for Life, European Technology Platform, “Increasing Impact and Innovations of Finnish Research on Nutrition”, Helsinki, Finland, March 2006

Jahrestagung des GVC Lebensmitteltechnologie, Reinbeck, „Lebensmittelverfahrenstechnik“, Reinbek, Germany, March 2006

Kick-off Meeting of Research Project on Novel Processing Methods for the Production and Distribution, “Pulsed Electrical Fields”, Wageningen, Netherlands, March 2006

1st SAFE Consortium International Congress “Nutrition and Food Safety: Evaluation of Benefits and Risks”, “Gentle Processing: benefits and risks”, Budapest, Hungary”, June 2006

Marcel Loncin Research Prize Presentation, “High pressure assisted Processes: opportunities and challenges in food engineering”, Orlando, USA, June 2006

AFE-Tech First Workshop - Applied food emerging technologies, “High pressure processing for the food industry”, Barcelona, Spain, July 2006

13th world congress of Food Science & Technology, “Processing Concepts for non-thermal modification of foods”, Nantes, France, September 2006

European High Pressure research Group meeting, “High pressure offisted processes oppertunities and challenges”, Prag, Czech Republic, September 2006

Workshop on Application of Novel Technologies in Food and Biotechnology, “Novel technologies for non-food applications”, Cork, Ireland, September 2006

Zukunftsforum DFG-DLG, “Technology and Food quality”, Berlin, Germany, November 2006

Hochschulrektorenkonferenz, “Vorstellung des Insitutes Lebensmittelbiotechnologie und –prozesstechnin“, Bonn, Germany, January 2007

9. Sitzung der AG "Kontaminatnten, Additive und natürliche Lebensmittelinhaltsstoffe", „Tericht aus der AG Technologie“, Zurich, Switzerland, February 2007

2007 - IFT Annual Meeting, Vereinigte Staaten, “Dipl.-Ing. Dietrich Knorr The Combination of Nonthermal Technologies with other Preservation approaches”, Chicago, USA, July 2007

Innovative approaches for microbial inactivation in food by HPP, “Pressure assisted thermal sterilization:Current state of the art”, Chicago, USA, July 2007

International Conference "Innovations in Food Technology", “Food sterilisation under high pressure- Fundamentals, new insights and challenges”, Copenhagen, Denmark, August 2007

Karcus Karel Symposium, “Giants in Food Science Symposium Series Marcus KAREL”, Lausane, France, August 2007

Hahn Preis Verleihung, “Würdigung des Emplängers des Hahn-Preises 2008“, Lübeck, Germany, November 2007

Lebensmittelwissenschaften im Fokus, “Schonende Gewinnung von Ölen und funktionellen Inhaltsstoffen“, Frankfurt am Main, Germany, November 2007

Food-new options for the industrie, “General overview of future opportunities for pulsedelextric field processing”, Lisabon, Portugal, December 2007

Food-new options for the industrie, “Improvement of the yield of extractions by application of elextric field pulses”, Lisabon, Portugal, December 2007

International Congress on Engineering and Food (ICEF 10), “High-pressure high-temperature inactivation of bacterial spores and viruses”, Vina des Mar, Chile, April 2008

DLG Lebensmitteltagung / 4. Sitzung des DLG-Fachausschusses Lebensmitteltechnologie, „Ressourceneffiziente Verarbeitung von Lebensmitteln“, Bad Soden, Germany, October 2008

EFFoST First European Food Congress, “Food Science - Food Manufacturing Interfaces”, Ljubljana, Slovenia, November 2008

3rd International European Forum on System Dynamics and Innovation in Food Networks,” Emerging trends in Food Science Technologies”, Igls, Austria, February 2009

Forum Life Science, “Process-induced tailor-made foods”, Gerching, Germany, March 2009

4. Symposium „Funktionelle Lebensmittel“, „Gewinnung und Haltbarmachung funktioneller Inhaltsstoffe pflanzlichen und tierischen Ursprungs durch Einsatz der Hochspannungsimpulstechnik“, Kiel, Germany, April 2009

Second SAFE consortium International Congress on Food Safety: Novel Technologies and Food Quality, Safety and Health, “Pulsed electric fields, cold plasma, infrared technologies, pulsed light and ultra sound applications for food preservation”, Girona, Spain, April 2009

27th International Symposium on Diabetes and Nutrition, “Possibilities of Food Technology”, Potsdam, Germany, June 2009

38. Deutscher Lebensmittelchemikertag, „Prozessinduzierte Modifizierung von Lebensmitteln mit modernen Verarbeitungsverfahren“, Berlin, Germany, August 2009

5th CIGR International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, “Emerging Technologies in Food Processing”, Potsdam, Germany, August 2009

EFFoST Conference: New challenges in food preservation, “Combination of emerging and traditional food processes”, Budapest, Hungary, November 2009

Tag der Ernährungswirtschaft Berlin-Brandenburg, “Technologien für Gesundheit und Ernährung – Impulse für die Ernährungswirtschaft”, Schönwalde-Glien, Germany, April 2010

SYMPOSIA / WORKSHOPS / SESSIONS CHAIRED

Symposium "Food Production, Distribution and Rural Development" at the NGO-Forum, United Nations Conference on Science and Technology for Development, Vienna, Austria, 8/23/1979, (Chair), "Food technology and food quality".

Workshop of NGO-Forum, United Nations Conference on Science and Technology for Development, Vienna, Austria, 8/24/1979, (Chair), "An ecological approach to food production and food quality".

Annual Meeting, Symposium, Institute of Food Technologists, New Orleans, 6/11/1980, (Co-Chair), "Natural/organic/health foods".

Symposium at the XII International Congress of Nutrition, San Diego, CA, 8/17/1981, (Co-chair), "Minimally processed foods: issues and prospects".

Annual Meeting, Symposium, Institute of Food Technologists 1983, New Orleans, Louisiana, 6/19-6/22, 1983, (Co-Chair), "Genetic engineering in food production".

80th Annual Convention, Mid-Atlantic Food Processors Association, Baltimore, MD. 11/20-11/22, 1983, (General Session Chair), "Looking ahead to the 80's".

Delaware Seagrant Advisory Council Meeting, Dover, DE. 3/19/1984, (Functional Group Leader), "Seafood science and technology".

First Annual Conference on Food Science, University of Delaware Food Engineering Publications, Controlled Atmosphere Preservation in Flexible Packages, Newark, DE 3/27-3/28, 1984, (Session Chair), "International scene".

Workshop on Research Needs, Institute of Food Technologists, Chicago, IL., 11/10-11/11, 1984, (Co-Chair), Biotechnology.

Conference on Fiber Rich Foods, University of Delaware, 3/12-3/13, 1985, Session chair, "Formulating foods with increased fiber content".

Annual Meeting, Institute of Food Technologists, Symposium, Atlanta, Georgia, 6/9-6/12, 1985, (Co-chair), "Biotechnology of plant foods".

Symposium, Biotech San Francisco, International Conference and Exhibition, San Francisco, CA, 11/18/1986, (Chair), "New food products and processing technology".

Symposium, International Conference Novel Biotechniques & Processes for the Food Industry, Online, London 11/20-11/21, 1987, (Session chair), "Biotechnology - its application to food products & processes".

4th International Conference on chitin and chitosan, Trondheim, 8/21-8/24, 1988, (Session chair), "Applications in medicine and biotechnology".

Fifth International Congress on Engineering and Food, Cologne 5/28-6/3, 1989, (Session chair), Plenary session and session on "Product properties".

Unilever-Seminar - Biotechnology 2000, Colworth House, Bedford 3/28-3/30, 1990, (Syndicate Chair), "Competitiveness of the UK in a world context".

50th Annual Meeting, Institute of Food Technologists, Chicago, 6/17-6/20, 1990, (Co-Chair), "Risk evaluation and consumer perception of food biotechnology".

Fifth Symposium on high pressure & food science, Biotec 92, Montpellier, 9/13-9/17, 1992, (Co-chair) "Food science".

IFTEC, Institute of Food Technologists, International Union of Food Science and Technology and European Federation of Food Sciences and Technology, The Hague, 11/15-11/18, 1992, (Co-chairman) Symposium "Advanced techniques in non-thermal food processing" and Forum: "Application of biotechnology in second and third world countries".

Co-chair , Symposium “Food Biotechnology, applications in developing countries” Annual IFT meeting, Chicago, July 10-14,1993.

Chair, Advances in process modelling and assessment, Nato-Workshop Process optimization and minimal processed foods, Porto, Sept. 20-23, 1993.

Co-Chair, New processing and preservation technologies. Conference Food Preservation 2000, Natick Oct. 19-21, 1993.

Co-Chair, Japanese and European Brainstorming Meeting. Development of high pressure bioscience, Koyoto Univ., Koyoto, May 25-27, 1993.

Co-Chair - Symposium Biotechnology and Food Processing, IFT Annual Meeting, Atlanta, June 25-29, 1994.

Scientific Committee & Session-chair, European Symposium „Effects of high pressure on foods“, Montpellier, Feb. 16-17, 1995.

Co-Chair, VDI-GVC Lebensmittelverfahrenstechnik, Annual Meeting, Univ. Stuttgart, Hohenheim, March 29-31, 1995

Co-Chair, Internationales Symposium ‘High pressure effects on food’, 9th World Congress Food Science & Technology, Budapest, Aug. 1-2, 1995.

Session, Non-thermal processing , 4th Conference of Food Engineering, American Institute of Chemical Engineers, Chicago, Nov. 2-3, 1995.

Session, High pressure, Annual Conference Process Optimization and Minimal Processing of Foods, Copernicus Program, Porto, Dec. 6-8, 1995.

Session, Water at high pressure, ISOPOW VI Conference, March 2-8, 1996.

Symposium Chair, High Pressure Processing of Foods, Flair Flow Europe, Nov. 8-9, 1996.

Chair, Dechema-Colloquium. Genetic engineering in foods, Frankfurt, Nov. 7, 1996. FLAIR-Flow Europe Symposium High Pressure Processing of Foods. Processing Aspects of High Pressure. Cologne, Nov 8-9, 1996.

High Pressure Processing of Foods Meeting, ‘Pressure shift freezing and other applications of high pressure’, Society of Chemical Industry, London, Feb. 22, 1997.

Annual Meeting, Session: Bioprocessing, German Association of Engineers (VDI), Food Engineering Group, Mannheim, Germany, March 10-12, 1997.

Copernicus 3rd Main Meeting, Session, High pressure, Kath. Univ. Leuven, Leuven, Oct. 24-25, 1997.

International Symposium Novel Foods Regulation in the European Union, Session, State of the art and future developments, Federal Institute for Consumer Protection (BGVV), Berlin Nov. 18-20, 1997.

International Conference Biotechnology in the Food Chain, Future foods, Helsinki, Jan. 28-30, 1998.

International Symposium Fresh Novel Foods by High Pressure, ‘High pressure processing of foods: Introduction‘, VTT Biotechnology and Food Research, Nordic Network & Minimal Processing, KU Leuven, Helsinki, Sept. 21-22, 1998.

International Technology Forum, Quality and Safety of Foods, Bayern Innovativ, Munich, June 23-24, 1999.

European Conference on Emerging Food Science and Technology (Conference Co-Chair), High electric field pulse processing, Tampere, Fin, Nov. 22-24, 1999.

Biotechnology 2000, 11th Int. Biotechnology Symposium „Agriculture and Food“, Dechema, Berlin, Sept. 3-8, 2000.

International Conference Food Security of urban and peri-urban systems in developing countries, „Food Safety and Technology“, International Council for Science, Univ. Agricultue Vienna, Nov. 15-18, 2000.

EUROCAFT 2001, European Conference on Advanced Technologys für Safe and High Quality Foods (Conference Co-chair) . EU- DGXII – EFFoST- ELSEVIER, Berlin, Dec 5–7, 2001.

EFFoST – IFT – TU Berlin Workshop (workshop organizer and chair), TU Berlin, Berlin, Dec 9-11, 2001.

PROEUHEALTH workshop (session chaired), Saariselkä, FN, Jan. 30 to Feb. 3, 2002.

VDI/GVC Tagung Lebensmittelverfahrenstechnik (session chaired), Weimar, March 6-7, 2002.

EFFoST/IFT Non-thermal workshop (session chaired), Columbus University, Columbus, Ohio, USA, Sep. 10-16, 2002.

VDI/GVC Tagung Lebensmittelverfahrenstechnik (session chaired), Bundesforschungsanstalt Karlsruhe, Dec. 6, 2002.

PROEUHEALTH Workshop (session chaired), Taormina, Italy, March 2-5, 2003.

Statusseminar (BMBF–DFG–DBU) High Pressure Research (organizer, co-chair), Berlin University of Technology, Oct. 1-2, 2003.

Forum Life Science, Dechema Annual, Biotechnology Meeting (session chaired), TU Munich, Garching, April 2-4, 2003.

First European Workshop on Food Engineering and Technology (workshop organizer and chair), EFCE Section on Food, EFFoST and TU Berlin, Berlin, May 21–22, 2007

Second European Workshop on Food Engineering and Technology (workshop organizer and chair), EFCE Section on Food, EFFoST and INRA, Massy, May 26–27, 2008

Third European Workshop on Food Engineering and Technology (workshop organizer and chair), EFCE Section on Food, EFFoST Faculty of Agriculture - University of Naples “Federico II”, Naples – Portici Royal Palace, May 21-22, 2009

Symposium Frische Convenience/Fresh cut Produkte (session chaired), DLG, Potsdam, Germany, April 2010

numerous session chaired

LIST OF PUBLICATIONS

Books

Kramer, J., Scheer, G., Bochsbichler, K., Fornleitner, L., Glatz, H. & Knorr, D. (1980). Das Österreichische Agrarsystem (The Austrian Agricultural System). Ministry of Agriculture and Forestry, Vienna.

Knorr, D. (1983). Sustainable Food Systems. AVI Publishing Co., Westport.

Knorr, D. & Watkins, T. R. (1984). Alterations in Food Production. Van Nostrand Reinhold Company, New York.

Knorr, D. (1986). Food Biotechnology. Marcel Dekker, Inc., New York.

Pfister, M. K., Butz, P., Heinz, V., Dehne, L. I., Knorr, D. & Tauscher, B. (2000). Der Einfluss der Hochdruckbehandlung auf chemische Veränderungen in Lebensmitteln. Bundesinstitut für Risikobewertung, Berlin.

Hendrickx, M. & Knorr, D. (2002). Ultra High Pressure Treatment of Foods. Kluwer Academic Publishers Group, New York.

Edwards, G., Cockburn, A., Hepburn, P., Kleiner, J., Knorr, D., Kozianowski, G., Müller, D., Pejnenburg, A., Perrin, I., Poulsen, M. & Walker, R. (2003). The Safety Assessment of Novel Foods and Concepts to Determine their Safety in Use. Expert Group Report Reviewed at a Workshop held in November 2002., Brussels.

Eisenbrand, G., Engel, K.-H., Grunow, W., Hartwig, A., Knorr, D., I., K., Schlatter, J., Schreier, P., Steinberg, P. & Vieths, S. (2007). Thermal Processing of Food: Potential Health Benefits and Risks. Wiley-Vch Verlag GmbH & Co. KGaA, Weinheim.

Book chapters

Knorr, D. (1976). Konsum und Umwelt – Zustandsanalyse am Beispiel Lebensmittel (Consumption and environment – analysis of the state of the art on the example of food). In B. f. W. u. F. Institut für Wissenschaft und Kunst. Umwelt und Gesellschaft, Vienna.

Knorr, D. (1978). Lebensmittel als krankmachender Faktor (Food as a health hazard). In F. Naschold, W. Karner & W. Schönbäck. Systemanalyse des Gesundheitswesens in Österreich. Montan Verlag, Vienna.

Knorr, D. (1978). Maßnahmen zur Bekämpfung der Krankheitsfaktoren in Lebensmitteln (Actions to fight health hazards in foods). In F. Naschold, W. Karner & W. Schönbäck. Systemanalyse des Gesundheitswesens in Österreich. Montan Verlag, Vienna.

Knorr, D. (1978). Verfahren zur Gewinnung proteinreicher Produkte pflanzlicher Herkunft (Processes for the recovery of high protein products from plant). In R. Harmer, W. Auerswald, N. Zöllner, B. Blanc & B. Brandstetter. Problems in Nutrition and Food Sciences #5, Problems with new food. W. Maudrich Verlag, Vienna, Munich, Bern.

Knorr, D. (1979). Lebensmittel und Ernährung als krankmachender Faktor (Food and Nutrition as a health hazard). In W. Schönbäck. Gesundheit im gesellschaftlichen Konflikt (Health and social conflict). Urban und Schwarzenberg Verlag, Vienna & Munich.

Knorr, D. (1980). Die Beeinflussung der Nahrungsmittelqualität durch die verschiedenen und industriellen Verarbeitungsformen und durch die Nahrungsmittelzubereitung (Influence of processing and preparation on food quality). In Proceedings 3rd Int. Congress on ecologically oriented agriculture, Innsbruck.

Knorr, D. (1980). Die Einflüsse der landwirtschaftlichen Produktionsmethoden auf die Lebensmittelqualität (Influence of agricultural production on food quality). In Proceedings 3rd Int. Congress on ecologically oriented agriculture, Innsbruck.

Knorr, D. (1981). Influence of food processing on the nutritional quality of food. In K. Barlow & P. Bunyard. Soil, food and health in a changing world. AB Academic Publishers, Berkhamsted, England.

Knorr, D. (1982). Feasibility of a circular paper chromatographic method for protein determination. In U. o. Michigan. Proceedings 3rd of the Int. Assoc. for the Advancement of Appropriate Technology in Developing Countries. University of Michigan, Ann Arbor.

Knorr, D. (1983). Recycling of nutrients from food wastes. In D. Knorr. Sustainable Food Systems. AVI Publishing Co., Westport.

Knorr, D. & Vogtmann, H. (1983). Quality and quality determination of ecologically grown foods. In D. Knorr. Sustainable Food Systems. AVI Publishing Co., Westport.

Knorr, D. (1984). On the ethical behaviour in food production and processing. In R. Haynes & R. Lanier. Agriculture, Changes and Human Values. Proceedings of Multidisciplinary Conference. University of Florida, Gainesville.

Knorr, D. (1984). Quality of natural/organic/health foods. In D. Knorr & T. R. Watkins. Alterations in Food Production. Van Nostrand Reinhold Company, New York.

Knorr, D. & Clancy, K. (1984). Safety aspects of processed foods. In L. Busch & W. B. Lacy. Food Security in the United States. Westview Press, Boulder.

Knorr, D. & Latlief, S. J. (1984). Engineering of functional properties during the recovery and processing of plant protein concentrates. In B. M. McKenna. Engineering and Food, Vol. 1. Applied Science Publishers, London.

Knorr, D. (1985). Utilization of Chitinous polymers in food processing and biomass recovery. In R. R. Colwell, E. R. Pariser & A. J. Sinskey. Biotechnology of Marine Polysaccharides. Proceedings of the

Third Annual MIT Sea Grant College Program Lecture and Seminar. Hemisphere Publishing Corp., Washington.

Knorr, D. (1986). Chitosan gels for entrapment of cultured plant cells. In R. Muzzarelli, C. Jeuniaux & G. W. Gooday. Chitin in Nature and Technology. Plenum Press, New York.

Knorr, D. (1986). Immobilization of microbial and cultured plant cell. In D. Knorr. Food Biotechnology. Marcel Dekker, Inc., New York.

Knorr, D. (1986). Technologie unkonventioneller Produkte pflanzlicher Herkunft (Technology of unconventional products of plant origin). In E. Krueger. Proceedings of the Bielig, H.J. Gedenk-Symposium. Technische Universitaet Berlin, Berlin.

Knorr, D. (1986). Technologie unkonventioneller Produkte pflanzlicher Herkunft (Technology of unconventional products of plant origin). In H. J. Gedenk-Symposium & E. e. Krüger. Proceedings of the Bielig. Berlin University of Technology.

Knorr, D. & Sinskey, A. J. (1986). Biotechnology in food production and processing. In D. E. Koshland, Jr. Biotechnology and biological frontiers. Am. Assoc. Advancement of Science, Washington.

Knorr, D. & Sinskey, A. J. (1986). Biotechnology in food production and processing. In D. E. Koshland. Jr. Biotechnology and biological frontiers). Am. Assoc. Advancement of Science, Washington.

Knorr, D. (1987). Biotechnological processes in food production and processing. In The World Biotech Report 1986. Vol. 2, Part 1. Online Publications, London.

Knorr, D., Pandya, Y. & Beaumont, M. D. (1987). Effects of immobilization and permeabilization procedures on gel bead stability & viability of plant cells. In Novel Biotechniques & processes for the food industry. Online Publications, London.

Knorr, D. (1988). Applications of chitinous polymers. In S. I. o. Technology. Proceedings, Biomedical Aspects of Marine Biotechnology, Hoboken.

Knorr, D. (1988). Statement zum Einsatz von Grundverfahren zur Verarbeitung von Lebensmitteln, die auf biologischen Systemen basieren. (Statement regarding the application of unit operations for the processing of "organic" foods). In E. Altner, W. Krauth, I. Luenzer & H. Vogtmann. Gentechnik und Landwirtschaft. Verlag C.F. Müller, Karlsruhe.

Knorr, D., Imeri, A. G., Beaumont, M. D., Soto Peralta, N. V. & Romagnoli, L. G. (1988). Impact of biopolymers on fruit juice production. In Report of Congress, Internat. Fruit Juice Union.

Knorr, D. (1989). Enzyme in food technology and food biotechnology: Examples from the United States and Western Europe. In K.-H. Kroner, K. Lösche & R. D. Schmid. Proceedings 2nd Symposium 'Enzyme in Food Technology'. VCH Verlag Weinheim, Weinheim.

Knorr, D. (1989). Plant cells for secondary metabolite production. In J. R. Whitaker & P. H. Sonnett. Biocatalysts in Agricultural Biotechnology. Am. Chem. Soc., Washington.

Knorr, D., Beaumont, M. D. & Daly, M. M. (1989). Production of food ingredients from immobilized plant cells. In J. Hollo. Biotechnology and Food Industry. Hungarian Scientific Society of Food Industry, Budapest.

Knorr, D., Beaumont, M. D. & Pandya, Y. (1989). Potential of acid soluble and water soluble chitosan in biotechnology. In G. Skjak-Braek, T. Anthonson & P. A. Sandford. Chitin and Chitosan. Elsevier Applied Publisher Ltd, London.

Budde, A. & Knorr, D. (1990). Reduction of cholesterol in egg powders and whole eggs by extraction with supercritical carbon dioxide. In W. E. L. Spiess & H. Schubert. Engineering and Food. Elsevier, London.

Knorr, D. (1990). Statement zum Einsatz von Grundverfahren zur Verarbeitung von Lebensmitteln, die aus biologischen Systemen basieren. In S. Ö. s. Landbau. Gentechnik und Landwirtschaft. Verlag C.F. Müller, Karlsruhe.

Knorr, D., Pandya, Y., Beaumont, M. D. & Ullrich, S. (1990). Immobilization of plant cell cultures in complex coacervate capsules for secondary metabolite production. In W. E. L. Spiess & H. Schubert. Engineering and Food. Elsevier, London.

Knorr, D., Boettcher, A., Doernenburg, H., Eshtiaghi, M., Oxen, P., Richwin, A. & Seyderhelm, I. (1992). High pressure effects on microorganisms, enzyme activity and food functionality. In C. Balny, K. Hayashi, K. Heremans & P. Masson. High Pressure and Biotechnology. Colloque INSERM/John Libbey Eurotext Ltd, Montrouge.

Knorr, D., Caster, C., Doernenburg, H., Dorn, R., Hawkin-Frenkel, D., Podstolski, A., Semrau, S., Teichgraeber, P., Werrmann, U. & Zache, U. (1992). Plant cells for the production of food ingredients. In M. R. Ladisch & A. Bose. Harnessing Biotechnology for the 21st Century. Am. Chem. Soc., Washington.

Knorr, D. (1993). Advance in High-Pressure Food Preservation Methods. In R. K. Singh & M. R. Okos. Advances in Food Process Design and Evaluation. Technomic Publishing Co. Inc.

Knorr, D. (1993). Neue Wege zur Verbesserung der Haltbarkeit. In D. Rohwedder & M. Hacks. Chemie und Physik in Küche und Ernährung. Wissenschaftsverlag Wellingbüttel, Wellingbüttel.

Knorr, D., Boguslawski, S., Geulen, M. & Popper, L. (1993). Non-thermal and moderate temperature concepts in fruit and vegetable juice production. In Internationale Fruchtsaft-Union – Wissenschaftlich-Technische Komission XXI Symposium, Budapest

Knorr, D. (1994). Non-thermal processes for food preservation. In P. Singh & F. A. R. Oliveira. Minimal Processing of Foods and Process Optimization. CRC Press Inc, Boca Raton.

Knorr, D. (1995). Advance in High-Pressure Food Preservation Methods. In R. K. Singh. Food Process Design and Evaluation. Technomic Publishing AG, Basel.

Knorr, D. (1995). Advantages and limitations of non-thermal food preservation methods. In R. Ahvenainen, T. Mattila-Sandholm & T. Ohlsson. New Shelf-Life Technologies and Safety Assessments. Technical Research Centre of Finland, Espoo.

Knorr, D. (1995). High pressure effects on plant derived foods. In D. A. Edward, D. E. Johnston, R. G. Earnshaw & A. P. M. Hasting. High Pressure Treatment of Foods. Nottingham University Press, Nottingham

Knorr, D. (1995). Hydrostatic pressure treatment of food: Microbiology. In G. W. Gould. New and Emerging Technologies for Food Preservation. Blackie Academic & Professional, Glasgow.

Knorr, D. (1995). Process assessment of high pressure processing of foods: An overview. In F. A. Oliveira & J. C. Oliveira. Processing Foods: Quality Optimization and Process Assessment. CRC Press, Boca Raton.

Seyderhelm, I. & Knorr, D. (1995). Influence of high hydrostatic pressure on high and low methoxylated pectins. In F. Meuser, D. J. Manners & W. Seibel. Progress in Plant Polymeric Carbohydrate Research. Behr’s Verlag GmbH & Co, Hamburg.

Knorr, D. (1996). Advantages, opportunities and challenges of high hydrostatic pressure application to food systems. In R. Hayashi & C. Balny. High Pressure Bioscience and Biotechnology. Elsevier Science, Amsterdam.

Knorr, D., Boguslawski, S., Eshtiaghi, M., Oxen-Bodenhause, P. & Popper, L. (1996). Concepts for non-thermal processing of food systems. In Proceedings Food Preservation 2000 Conference. US Army Natick Research, Natick.

Stute, R., Eshtiagi, M. N., Boguslawski, S. & Knorr, D. (1996). High pressure treatment of vegetables. In v. R. Rohr & C. Trepp. High Pressure Commercial Engineering. Elsevier Science, Amsterdam.

Angersbach, A., Eshtiaghi, M. N. & Knorr, D. (1997). Impact of high intensity electric field pulses on plant cells and tissues. In G. Barbosa-Canovas. COFE’97 (18-21). American Institute of Chemical Engineers, New York.

Heinz, V. & Knorr, D. (1997). Development and optimization of high pressure processing of food. In R. Jowitt. Engineering and Food, ICEF 7. Sheffield Academic Press, Sheffield.

Knorr, D. (1997). Advantages, possibilities and challenges of high pressure applications in food processing. In D. Reid. Properties of Water in Foods. Chapman and Hall, London.

Knorr, D. (1997). Engineering aspects of novel non-thermal food processes. In R. Jowitt. Engineering and Food, ICEF 7. Sheffield Academic Press, Sheffield.

Knorr, D. (1997). Food processing aspects of high hydrostatic pressure. In D. Reid. Properties of Water in Foods. Chapman and Hall, London.

Knorr, D. (1997). Hochdruckbehandlung von Lebensmitteln. In F. E. e.V. Forschungskreis Ernährungsindustrie e.V., 55. Diskussionstagung 1997. Forschungskreis Ernährungsindustrie e.V, Bonn.

Heinz, V. & Knorr, D. (1998). High pressure germination and inactivation kinetics of bacterial spores.In N. Isaacs. High Pressure Food Science, Bioscience and Chemistry. The Royal Society of Chemistry, London.

Knorr, D. (1998). Innovation from progress in food technology. In R. Stute. Food & Science – Wissenschaft im Dienste der Ernährung. CPC Deutschland, Heilbronn.

Knorr, D. (1998). New food technologies and functional food. In E. Parliament. Forum of Functional Food, Proceedings, Strasbourg.

Knorr, D. (1998). Nicht-thermische Verfahren zur Verarbeitung von Lebensmitteln. In Lebensmittel im Wandel. Verlag Dr. Friedrich Pfeil, München.

Knorr, D. (1998). Process assessment of high-pressure processing of foods: An overview. In F. A. R. Oliveira & J. C. Oliveira. Processing Foods. CRC Press, Boca Raton.

Knorr, D., Heinz, V., Lee, D.-U., Schlueter, O. & Zenker, M. (1998). High pressure processing of foods: Introduction. In K. Autio. Fresh Novel Foods by High Pressure. VTT, Espoo.

Schlueter, O., George, S., Heinz, V. & Knorr, D. (1998). Phase transition in model foods induces by pressure-assisted freeting and pressure-assisted thawing. In IIR Proceeding Series „Refrigeration Science and Technology“, International Institute of Refrigeration (240-248), Paris.

Schlueter, O., George, S., Heinz, V. & Knorr, D. (1998). Phase transitions in model foods, induced by pressure-assisted freezing and pressure-assisted thawing. In IIR Conference, Conference book, Sofia.

Schlueter, O., George, S., Heinz, V. & Knorr, D. (1998). Pressure assisted thawing of potato cylinders. In K. Autio. Fresh Novel Foods by High Pressure. VTT, Espoo.

Schlueter, O., George, S., Heinz, V. & Knorr, D. (1998). Pressure assisted thawing of potato cylinders. In H. Ludwig. Advances in High Pressure Bioscience and Biotechnology, International Conference on High Pressure Bioscience and Biotechnology, Proceedings Supplement, Heidelberg.

Schlueter, O., Heinz, V. & Knorr, D. (1998). Freezing of potato cylinders during high pressure treatment. In N. S. Isaacs. High pressure food science, bioscience and chemistry (317-324). The Royal Society of Chemistry, Cambridge.

Schlueter, O., Heinz, V. & Knorr, D. (1998). Freezing of potato cylinders during high pressure treatment. In N. Isaacs. High Pressure Food Science. The Royal Society of Chemistry, London.

Angersbach, A., Heinz, V. & Knorr, D. (1999). Treatment of food systems with high intensity electric field pulses. In V. Gaukel & W. E. L. Spiess. 3rd Karlsruhe Nutrition Sypmosium European Research Towards Safer and Better Food, Proceedings Supplement, Bundesforschungsanstalt für Ernährung, Karlsruhe.

Heinz, V. & Knorr, D. (1999). Non-thermal food preservation and its potential in meat processing. In K. Khadabandehloo. Consumer Protection, Labour Safety and Hygiene, Technical Report Meat Automation, European Comission, Brussels.

Knorr, D., Heinz, V., Schlueter, O. & Zenker, M. (1999). The potential and impact of high pressure as unit operation for food processing. In N. S. Isaacs. High pressure food science, bioscience and chemistry. University of Reading, UK.

Rastogi, N. K., Angersbach, A. & Knorr, D. (1999). Mechanism of mass transfer during osmotic removal of water from plant materials. In F. Toldra, D. Ramon & J. L. Navarro. Improved Traditional Foods for the Next Century, International Congress. Proceedings Supplement, Valencia.

Schlueter, O., Heinz, V. & Knorr, D. (1999). Pressure assisted thawing of potato cylinders. In H. Ludwig. Advances in High Pressure Bioscience and Biotechnology. Springer Verlag, Berlin-Heidelberg.

Zenker, M., Heinz, V. & Knorr, D. (1999). Hydrostatisches Hochdruckverfahren zur Erhöhung der mikrobiellen Sicherheit streichfähiger Rohwürste. In HY-PRO ’99. VDE Verlag GmbH, Berlin-Offenbach.

Knorr, D. (2000). Process Aspects of High-Pressure Treatment of Food Systems. In G. V. Barbos-Canovas & G. W. Gould. Innovations in Food Processing. CRC Press, Boca Raton.

Knorr, D. (2000). Process aspects of high-presure treatment of food systems. In G. V. Barbosa-Canovas. Food Preservation Technology: Innovations in Food Processing. Technomic Publ., Lancaster.

Knorr, D. (2000). Process Aspects of the High-Pressur Treatment of Food Systems. In Innovations in Food Processing. CRC Press, Boca Raton.

Knorr, D. (2000). Technology aspects related to microorganisms in functional foods. In D. G. f. R. European Commission. Food Science & Technology, Functional Food Science in Europe. European Commission, Brussels.

Knorr, D. & Heinz, V. (2000). Development of non-thermal methods for microbial control. In S. R. Block. Disinfection, Sterilization and Preservation, 5th ed., Lippincott. Williams & Wilkins, New York.

Pfister, M. K.-H., Butz, P., Heinz, V., Dehne, L. I., Knorr, D. & Tauscher, B. (2000). Der Einfluss der Hochdruckbehandlung auf chemische Veränderungen in Lebensmitteln – Eine Literaturstudie. In. BgVV, Berlin.

Pfister, M. K.-H., Butz, P., Heinz, V., Dehne, L. I., Knorr, D. & Tauscher, B. (2000). Influence of high pressure treatment on chemical alterations in foods – A literature review. In. BgVV, Berlin.

Denys, S., Hendrickx, M., Schlueter, O. & Knorr, D. (2002). Effect of high pressure on phase transition of water. In M. Hendrickx & D. Knorr. Ultra High Pressure Treatment of Foods. Kluwer Academic/Plenum Publishers, New York.

Heinz, V. & Knorr, D. (2002). Effect of high pressure on bacterial spores. In M. Hendrickx & D. Knorr. Ultra High Pressure Treatment of Foods. Kluwer Academic/Plenum Publishers, New York.

Heinz, V. & Knorr, D. (2002). Effects of High Pressure on Spores, in Ultra High Pressure Treatments of Foods. In. Kluwer Academic/Plenum Publishers, New York.

Knorr, D. (2002). Effect of Non-Thermal Treatments and Storage on Bioactive Compounds. In Bioactive Compounds in Foods – Effects of Processing and Storage.

Knorr, D., Heinz, V., Angersbach, A. & Lee, D.-U. (2002). Membrane Permeabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies. In Engineering and Food for the 21st Century. CRC Press, Boca Raton.

Rastogi, N. K., Angersbach, A. & Knorr, D. (2002). Combined Effect of High Hydrostatic Pressure Pretreatment and Osmotic Stress on Mass Transfer during Osmotic Dehydration. In Transport Phenomena in Food Processing. CRC Press, Boca Raton.

Luscher, C., Schlueter, O., Angersbach, A. & Knorr, D. (2003). Comparison of structural cell membrane changes induced by different high pressure processes at low temperatures. In R. Winter. Advances in High Pressure Bioscience and Biotechnology II (351-354). Springer Verlag, Berlin.

Knorr, D., Mathys, A. & Jaeger, H. (2004). Engineering solutions for the food factory of tomorrow. In Proceedings of the International Food Conference „Thinking beyond tomorrow“. Teagasc Dublin.

Heinz, V. & Knorr, D. (2005). High-Pressure-Assisted Heating as a Method for Sterisizing Foods. In G. Barbosa-Canovas, M. S. Tapia & M. Pilar Cano. Novel Food Processing Technologies (207-310). DRC Press, Boca Raton.

Schlüter, O. & Knorr, D. (2005). High Pressure-Supported Thawing of Plant Tissue. In D. R. Heldman. Encyclopedia of Agricultural, Food, and Biological Enginnering. online, DOI: 10.1081/E-EAFE-120039197.

Toepfl, S., Heinz, V. & Knorr, D. (2005). Overview of Pulsed Electric Field Processing of Foods. In D.-W. Sun. Emerging Technologies for Food Processing (67-97). Academic Pr Inc, Oxford.

Toepfl, S., Heinz, V. & Knorr, D. (2006). Applications of pulsed electric field technology for the food industry. In J. Raso & V. Heinz. Pulsed Electric Field Technology for the Food Industry: Fundamentals and Applications (197-221). Elsevier, Oxford.

Knorr, D., Heinz, V. & Luscher, C. (2007). Thermal Procesing of Foods: Technological Aspects in Thermal Processing of Foods - Potential Health Benefits and Risks. In S. C. o. F. Safety. Forschungsbereichte DFG (17-25). Wiley-VCH Verlag, Bonn.

Toepfl, S., Heinz, V. & Knorr, D. (2007). History of pulsed electric field application. In H. Lelieveld, S. Notermans & S. W. D. Haan. Food Preservation by Pulsed Electric Fields: From Research to Application (9-39). CRC Press Inc Cambridge.

Jaeger, H., Balasa, A. & Knorr, D. (2008). Food Industry Applications for Pulsed Electric Fields. In E. Vorobiev & N. Lebovka. Electrotechnologies for Extraction from Food Plants and Biomaterials (181-216). Springer, New York.

Knorr, D., Balasa, A., Boll, D., Jaeger, H., Mathys, A., Oba, E. & Volkert, M. (2009). Alternative Processing Methods for Functional Foods. In H. Moskowitz, S. Saguy & T. Straus. An integrated Approach to New Food Product Development (413-427). CRC Press, Boca Raton.

Mathys, A. & Knorr, D. (2009). High-Pressure Processing. Process-Induced Food Toxicants. R. H. Stadler & D. R. Lineback. Hoboken, John Wiley & Sons, Inc.: 445-472.

Articles

Schaller, A., Knorr, D. & Schmid, H. (1971). Pressvorrichtung für das Arbeiten mit pflanzlichen Rohstoffen im Laboratoriumsmaßstab (Pressing device for working with vege-table raw materials on a laboratory scale). Confructa, Internat. Journal Technol. Fruit and Vegetable Process., 16, 281-288.

Knorr, D. & Schaller, A. (1972). Ergebnisse von Untersuchungen bezüglich des multiplen Einflusses von Presszeit, pektolytischer Abbauzeit und Pressdruck auf die Saftausbeute von zerkleinerten Zwiebeln (Results of investigations relating to the multiple influence of pressing time, pectolytic degradation time and pressure on the juice yield of comminuted onions). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 17, 274-280.

Schaller, A. & Knorr, D. (1972). Ergebnisse von Untersuchungen hinsichtlich des Einflusses der pektolytischen Abbauzeit auf die Saftausbeute durch Abtropfen und Pressen von zerkleinerten Zwiebeln (Results of investigations regarding the influence of pectolytic degradation time on juice yield by draining and pressing of comminuted onions). Confructa, Internat. Journal Technol. Fruit and Vegetable Process., 17, 77-83.

Weiss, J., Willisch, E., Knorr, D. & Schaller, A. (1972). Ergebnisse von Untersuchungen bezüglich der differenzierenden Wirkung einer sensorischen bewertenden Prüfmethode gegenüber einer sensorischen Rangordnungs-Prüfmethode am Beispiel von Apfelsaft und Birnennektar (Results of methodological investigations relating to the differentiating effect of a sensory rating test method with unstructured scale versus a sensory ranking test method on the example of apple juice and pear nectar). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 17(237-250).

Schaller, A. & Knorr, D. (1973). Ergebnisse methodologischer Untersuchungen zur Schätzung der Fließgrenze und plastischen Viskosität am Beispiel von Aprikosenpüree (Results of methodological investigations on the estimation of yield stress and plastic viscosity of apricot puree on the basis of an idealplastic flow behavior). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 18, 169-176.

Knorr, D. & Schaller, A. (1974). Ergebnisse methodologischer Untersuchungen zur Schätzung der Anzahl und Fläche von Korrosionsstellen bei lackierten Konservendosen (Results of methodological investigations to estimate the number and the area of corrosion spots in lacquered cans). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 19, 299-305.

Knorr, D. & Schaller, A. (1974). Ergebnisse von Untersuchungen hinsichtlich des multiplen Einflusses von Presszeit und Pressgut-Schichtdicke auf Saftausbeute und Trubstoff-Konzentration des Pressaftes aufbereiteter schwarzer Johannisbeeren (Results of investigations on the multiple influence ofpressing time and layer-thickness of pulp on juice yield and concentration of suspended solids in the juice obtained from pretreated black currants). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 19, 220-226.

Knorr, D., Schaller, A., Schoen, C. & Herrmann, W. (1974). Ergebnisse von Untersuchungen über die Beurteilung des Korrosionsverhaltens von innenschutzlackierten und innenschutzunlackierten Weißblech-Konservendosen für Tomatenpürree-Konzentrat als Füllgut (Results of investigations on the evaluation of corrosion behavior of lacquered and unlacquered tinplate cans with tomato puree concentrate as filling material). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 19, 5-75.

Schaller, A. & Knorr, D. (1974). Ergebnisse von Untersuchungen hinsichtlich des multiplen Einflusses von Presszeit, Pressdruck und Pressgut-Schichtdicke auf Saftausbeute und Trubstoff-Konzentration des Pressaftes aufbereiteter, teilentsafteter schwarzer Johannisbeeren (Results of investigations concerning the multiple influence of pressing time, pressure and layer-thickness of pulpon juice yield and concentration of suspended solids in the juice obtained from pretreated and partially dejuiced black currants). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 19, 207-215.

Knorr, D. (1975). Tinresorption, peroral toxicity and maximum admissable concentration in foods. Food Science and Technology, 8, 51-56.

Knorr, D. & Kleemair, F. (1975). Messgeräte zur Erfassung und Beurteilung der Textureigenschaften von Brot (Measuring devices for identifying and evaluating bread texture). Food Science and Technology, 8, 141-146.

Knorr, D. & Schaller, A. (1975). Ergebnisse von Untersuchungen bezüglich des Zusammenhanges zwischen Saftausbeute durch Abtropfen und Saftausbeute durch Pressen bei aufbereiteten Küchenzwiebeln, Schwarzen Johannisbeeren und Aprikosen (Results of investigations on correlation between juice yield by draining and juice yield by pressing of prepared onions, black currants and apricots). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 20, 10-16.

Knorr, D. & Schaller, A. (1975). Ergebnisse von Untersuchungen hinsichtlich des multiplen Einflusses von Presszeit, Pressdruck und Pressgut-Schichtdicke auf die Saftausbeute und die Trubstoff-Konzentration des Pressaftes von aufbereiteten Aprikosen (Results of investigations concerning the multiple influence of pressing time, pressure and layer-thickness of pulp on juice yield and concentration of suspended solids in juice obtained from pretreated apricots). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 20, 112-116.

Schaller, A. & Knorr, D. (1975). Ergebnisse von Untersuchungen bezüglich allfälliger Unterschiede im Korrosionsverhalten von Deckel, Rumpf, Naht und bodenlackierter Weissblech-Konservendosen (Results of investigations regarding possible differences in the corrosion behavior of lid, seam, body and bottom of lacquered tinplate cans). Confructa Internat. Journal Technol. Fruit and Vegetable Process, 20, 178-192.

Schaller, A., Knorr, D. & Weiss, J. (1975). Ergebnisse bezüglich des Einflusses einiger Prozessvariablen auf Saftausbeute und Trubstoff-Konzentration beim Entsaften aufbereiteter roter Johannisbeeren durch Taumelsieben (Results concerning the influence of certain process variables on juice yield and concentration of suspended solids with dejuicing of prepared red currants by tumblescreening). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 20, 98-106.

Zaussinger, A., Knorr, D. & Weiss, J. (1975). Lagerungszeitabhängige Veränderungen von Kapazität und Leitfähigkeit bei Weißbrotkrume (Storage time development changes of capacity and conductivity of wheat bread crumbs). Starch, 27, 419-423.

Knorr, D. (1976). Texturmessungen an Weißbrot 3. Ergebnisse multivariater Analysen für Weichheit, Deformationsarbeit, Elastizitätsmodul, Schalthäufigkeit und relative Elastizität bei maximalem Prüfdruck und variabler Lagerungszeit (Texture measurements of white bread 3. Results of multivariate analyses of softness, deformation work, modulus of elasticity, switch frequency and relative elasticity at various initial thickness of bread pieces, different maximum pressure and different storage time). Food Science and Technology, 3, 333-337.

Knorr, D., Klaushofer, H. & Höss, W. (1976). Ergebnisse von Untersuchungen zur Verminderung von Geruch und Geschmack bei handelsüblichem, durch Hitzekoagulation aus Kartoffelfruchtwasser gewonnenem Protein Trockenprodukt (Results of investigations to reduce flavor and taste of commercial protein product recovered from potato fruit juice by heat coagulation). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 21, 166-180.

Knorr, D., Klaushofer, H. & Kleemair, F. (1976). Texturmessungen an Weißbrot 1. Die lagerungszeitabhängige Veränderung von Festigkeit, Weichheit und Elastizität von Weisßbrotkrume (Texture measurements on white bread 1. The time dependent changes of firmness, softness and elasticity of white bread crumb). Food Science and Technology, 9, 59-65.

Knorr, D., Klaushofer, H. & Kleemair, F. (1976). Texturmessungen an Weißbrot 2. Der multiple Einfluss von Lagerungszeit, Prüfdruck, Anfangsschichtdicke des Messgegenstandes sowie Dauer der Druckbelastung bzw. Zeit nach Wegnahme der Druckbelastung auf Weichheit bzw. Elastizität von Weißbrotkrume (Texturemeasurement on white bread 2. The multiple influence of storage time, pressure, initial thickness of crumb and duration of test pressure and time after releasing pressure on softness and elasticity of white bread crumb). Food Science and Technology, 9, 66-71.

Knorr, D., Zenz, H. & Zaussinger, A. (1976). Lagerungszeitabhängige Veränderungen von Weißbrot: Zusammenhang zwischen einigen chemischen, elektrischen und texturalen Merkmalen (Storage time dependent changes of white bread: Correlation between some chemical, electrical and textural properties). Getreide, Mehl und Brot, 30, 131-134.

Schaller, A. & Knorr, D. (1976). Vergleich einer instrumentellen und einer sensorischen Methode zur Bewertung des Korrosionszustandes von lackierten Konservendosen (Comparison of an instrumental method and a sensory method to evaluate the corrosion status of lacquered tinplate cans). Confructa, Internat. Journal Technol. Fruit and Vegetable Process, 21, 88-92.

Knorr, D. (1977). Potato Protein as Partial Replacement of Wheat-Flour in Bread. Journal of Food Science, 42(6), 1425-1427.

Knorr, D. (1977). Protein Recovery from Waste Effluents of Potato Processing Plants. Journal of Food Technology, 12(6), 563-580.

Knorr, D., Kohler, G. O. & Betschart, A. A. (1977). Potato protein concentrates: The influence of various methods of recovery upon yield, composition and functional characteristics. Journal of Food Processing and Preservation, 1, 235-247.

Schaller, A. & Knorr, D. (1977). Methodological investigations regarding the evaluation of the corrosion status of lacquered tinplate cans. Lebensmittel und Ernährung, 30, 1-2.

Knorr, D. (1978). Protein Quality of Potato and Potato Protein-Concentrates. Lebensmittel-Wissenschaft and Technologie, 11(3), 109-115.

Knorr, D. & Betschart, A. A. (1978). Relative Effect of an Inert Substance and Protein-Concentrates Upon Loaf Volume of Breads. Lebensmittel-Wissenschaft and Technologie, 11(4), 198-201.

Knorr, D. & Steyrer, W. (1978). Verfahren zur Gewinnung proteinreicher Produkte pflanzlicher Herkunft (Processes for the recovery of high protein products from plants). Ernährung/Nutrition, 2, 389-396.

Knorr, D. (1979). Fortification of Bread with Potato Products. Starke, 31(7), 242-246.

Knorr, D. (1979). Quality of Ecologically Grown Food. Lebensmittel-Wissenschaft and Technologie, 12(6), 350-356.

Knorr, D. (1979). Recycling Food Wastes. Compost Science-Land Utilization, 20(6), 22-23.

Knorr, D., Shetty, K. J., Hood, L. F. & Kinsella, J. E. (1979). Enzymatic Method for Yeast Autolysis. Journal of Food Science, 44(5), 1362-1365.

Knorr, D., Shetty, K. J. & Kinsella, J. E. (1979). Enzymatic Lysis of Yeast-Cell Walls. Biotechnology and Bioengineering, 21(11), 2011-2021.

Knorr, D. (1980). Effect of Recovery Methods on Yield, Quality and Functional-Properties of Potato Protein-Concentrates. Journal of Food Science, 45(5), 1183-1186.

Knorr, D. (1980). Functional-Properties of Potato Protein-Concentrates. Lebensmittel-Wissenschaft and Technologie, 13(6), 297-301.

Carlson, B. L., Knorr, D. & Watkins, T. R. (1981). Influence of Tomato Seed Addition on the Quality of Wheat-Flour Breads. Journal of Food Science, 46(4), 1029.

Knorr, D. & Betschart, A. A. (1981). Water-Absorption and Loaf Volume of Protein-Fortified Breads. Lebensmittel-Wissenschaft and Technologie, 14(6), 306-308.

Knorr, D., Watkins, T. R. & Carlson, B. L. (1981). Enzymatic Reduction of Phytate in Whole Wheat Breads. Journal of Food Science, 46(6), 1866-1869.

Bidlingmaier, F., Eisenmenger, W., Kuhnle, U. & Knorr, D. (1982). Testicular and Epididymal Concentrations of Testosterone (T) and Androstenedione (a) During Infancy. Pediatric Research, 16(10), 886-886.

Knorr, D. (1982). Effect of Recovery Methods on the Functionality of Vegetable Proteins. Journal of the American Oil Chemists Society, 59(4), A302-A302.

Knorr, D. (1982). Feasibility of a circular chromatographic method for protein determination. Nutrition and Health, 1, 14-19.

Knorr, D. (1982). Functional-Properties of Chitin and Chitosan. Journal of Food Science, 47(2), 593-595.

Knorr, D. (1982). Natural and Organic Foods - Definitions, Quality, and Problems. Cereal Foods World, 27(4), 163-168.

Knorr, D. (1982). Use of a circular chromatographic method for the distinction of collard plants grown under different fertilizing conditions. Biological Agriculture and Horticulture, 1, 29-38.

Knorr, D. (1983). Dye Binding-Properties of Chitin and Chitosan. Journal of Food Science, 48(1), 36-37.

Knorr, D. (1983). Recovery of Functional Proteins from Food-Processing Wastes. Food Technology, 37(2), 71-76.

Knorr, D. & Betschart, A. A. (1983). Effect of Dehydration Methods on the Functionality of Plant Protein-Concentrates. Starke, 35(1), 23-28.

Knorr, D. & Regenstein, J. M. (1983). A Simple Method for Evaluating Textural Changes of Frozen Fish Minces. Journal of Food Science, 48(1), 292-293.

Knorr, D. & Regenstein, J. M. (1983). Textural changes during storage of frozen red hake (Urophysis chuss) minces. Food Science and Technology, 48, 292-293.

Latlief, S. & Knorr, D. (1983). Effect of Protein Recovery Methods on Emulsifying Properties of Tomato Seed Protein-Concentrate. Journal of the American Oil Chemists Society, 60(4), 741-741.

Latlief, S. J. & Knorr, D. (1983). Effect of Chitin as Coagulating Aid on Protein Yield, Composition and Functionality of Tomato Seed Protein-Concentrates. Journal of Food Science, 48(6), 1587-1590.

Latlief, S. J. & Knorr, D. (1983). Tomato Seed Protein-Concentrates - Effects of Methods of Recovery Upon Yield and Compositional Characteristics. Journal of Food Science, 48(6), 1583-1586.

Watkins, T. R. & Knorr, D. (1983). Invivo Dye Binding of Chitin and Its Effect on Gerbil Growth and Gut Function. Nutrition Reports International, 27(1), 189-197.

Knorr, D. (1984). Feasibility of analytical procedures and unit operations for the distinction between organic, natural or conventional foods. Biological Agriculture and Horticulture, 2, 183-194.

Knorr, D. (1984). Use of Chitinous Polymers in Food - a Challenge for Food Research and Development. Food Technology, 38(1), 85-&.

Teutonico, R. & Knorr, D. (1984). Plant-Tissue Culture - Food Applications and the Potential Reduction of Nutritional Stress Factors. Food Technology, 38(2), 120-127.

Knorr, D., Miazga, S. M. & Teutonico, R. A. (1985). Immobilization and Permeabilization of Cultured Plant-Cells. Food Technology, 39(10), 135-142.

Knorr, D. & Sinskey, A. J. (1985). Biotechnology in Food-Production and Processing. Science, 229(4719), 1224-1229.

Knorr, D. & Tomlins, R. I. (1985). Effect of Carbon-Dioxide Modified Atmosphere on the Compressibility of Stored Baked Goods. Journal of Food Science, 50(4), 1172-1173.

Knorr, D., Wampler, T. P. & Teutonico, R. A. (1985). Formation of Pyrazines by Chitin Pyrolysis. Journal of Food Science, 50(6), 1762-1763.

Sinskey, A. J., Knorr, D. & Stevens, A. (1985). Report of the Workshop Session on Biotechnology. Food Technology, 39(6), 23R-24R.

Teutonico, R. A. & Knorr, D. (1985). Amaranth - Composition, Properties, and Applications of a Rediscovered Food Crop. Food Technology, 39(4), 49.

Teutonico, R. A. & Knorr, D. (1985). Impact of Biotechnology on Nutritional Quality of Food Plants. Food Technology, 39(10), 127-134.

Teutonico, R. A. & Knorr, D. (1985). Nondestructive Method for Determination of Water-Soluble Oxalate in Cultured Amaranthus-Tricolor Cells. Journal of Agricultural and Food Chemistry, 33(1), 60-62.

Knorr, D. (1986). Biotechnology in food production and processing. Biotechnica Journal, 3(2).

Knorr, D. (1986). Biotechnology in food production and processing. Genetic Engineering and Biotechnology Monitor, 17, 5-9.

Knorr, D. (1986). Nutritional Quality, Food-Processing, and Biotechnology Aspects of Chitin and Chitosan - a Review. Process Biochemistry, 21(3), 90-92.

Knorr, D. & Klein, J. (1986). Bioconversion of chitin to chitosan by Phycomyces blakesleeanus and Mucor rouxii. Bio-technology Letters, 8, 691-694.

Knorr, D. & Teutonico, R. A. (1986). Chitosan Immobilization and Permeabilization of Amaranthus-Tricolor Cells. Journal of Agricultural and Food Chemistry, 34(1), 96-97.

Teutonico, R. A. & Knorr, D. (1986). Plant tissue culture of Amaranthus tricolor: Methodology and growth rates. Amaranth Newsletter, 1, 4-8.

Beaumont, M. D. & Knorr, D. (1987). Effects of Immobilizing Agents and Procedures on Viability of Cultured Celery (Apium-Graveolens) Cells. Biotechnology Letters, 9(6), 377-382.

Knorr, D. (1987). Biotechnological processes in food production. Food Biotechnology, 1, 225-248.

Knorr, D. (1987). Compressibility of Baked Goods after Carbon-Dioxide Atmosphere Processing and Storage. Cereal Chemistry, 64(3), 150-153.

Knorr, D. (1987). Food Biotechnology - Its Organization and Potential. Food Technology, 41(4), 95-100.

Knorr, D. & Berlin, J. (1987). Effect of permeabilization and immobilization procedures on the release of pigments from cultured Chenopodium rubrum cells. Journal of Food Science, 52, 1397-1400.

Knorr, D. & Berlin, J. (1987). Effects of Immobilization and Permeabilization Procedures on Growth of Chenopodium-Rubrum Cells and Amaranthin Concentration. Journal of Food Science, 52(5), 1397-1400.

Knorr, D. & Miazga, S. M. (1987). Production of Protease from Cell-Cultures of Common Milkweed (Asclepias-Syriaca-L). Journal of Agricultural and Food Chemistry, 35(4), 621-624.

Daly, M. M. & Knorr, D. (1988). Chitosan-Alginate Complex Coacervate Capsules - Effects of Calcium-Chloride, Plasticizers, and Poly-Electrolytes on Mechanical Stability. Biotechnology Progress, 4(2), 76-81.

Imeri, A. G. & Knorr, D. (1988). Effects of Chitosan on Yield and Compositional Data of Carrot and Apple Juice. Journal of Food Science, 53(6), 1707-1709.

Knorr, D. (1988). Einfluß biotechnologischer Verfahren auf die ernährungsphysiologische Qualität von pflanzlichen Lebensmittel. (Impact of biotechnology on the nutritional quality of plant foods). Lebensmitteltechnik, 20, 92-98.

Knorr, D. & Daly, M. (1988). Mechanics and Diffusional Changes Observed in Multi-Layer Chitosan Alginate Coacervate Capsules. Process Biochemistry, 23(2), 48-50.

Romagnoli, L. G. & Knorr, D. (1988). Effects of ferulic acid treatment on growth and flavor development of cultured Vanilla planifolia cells. Food Biotechnology, 2, 93-104.

Beaumont, M. D., Pandya, Y. & Knorr, D. (1989). Chitosan immobilization and permeabilization of cultured Apium graveolens, Chenopodium rubrum amd Daucus carota cells. Food Biotechnology, 3, 71-87.

Hoover, D. G., Metrick, C., Papineau, A. M., Farkas, D. F. & Knorr, D. (1989). Biological Effects of High Hydrostatic-Pressure on Food Microorganisms. Food Technology, 43(3), 99-107.

Hoover, D. G., Metrick, E., Papineau, A. M., Farkas, D. F. & Knorr, D. (1989). Application of high hydrostatic pressure on foods to inactivate pathogenic and spoilage organisms for extension of shelf-life. Food Technology, 43(3), 99-107.

Sotoperalta, N. V., Muller, H. & Knorr, D. (1989). Effects of Chitosan Treatments on the Clarity and Color of Apple Juice. Journal of Food Science, 54(2), 495-496.

Boguslawski, S., Bunzeit, M. K. & Knorr, D. (1990). Einfluß der Behandlung mit Chitosan auf Klarheit und Keimzahl von Apfelsaft (Effects of chitosan treatment on clarity and microbial counts of apple juice). ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 41(7/8), 42-44.

Klein, T. & Knorr, D. (1990). Oxygen Absorption Properties of Powdered Iron. Journal of Food Science, 55(3), 869-870.

Knorr, D., Beaumont, M. D., Caster, C. S., Dornenburg, H., Gross, B., Pandya, Y. & Romagnoli, L. G. (1990). Plant-Tissue Culture for the Production of Naturally Derived Food Ingredients. Food Technology, 44(6), 71-79.

Knorr, D., Pandya, Y. & Dornenburg, H. (1990). Immobilization of Plant-Cell Cultures in Complex Coacervate Capsules for Secondary Metabolite Production. Food Biotechnology, 4(1), 409-420.

Kuehne, K. & Knorr, D. (1990). Der Einfluß von komprimiertem Kohlendioxid auf die Keimzahl-Reduzierung in frischem Sellerie (Effects of high pressure carbon dioxide on the reduction of microorganisms in fresh celery). ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 41(10), 55-57.

Popper, L. & Knorr, D. (1990). Applications of High-Pressure Homogenization for Food Preservation. Food Technology, 44(7), 84-&.

Raasch, A. & Knorr, D. (1990). Extraktion von Aromakomponenten aus Schalen von Passionsfrüchten (Passiflora eduliys Sims) mit überkritischem Kohlendioxid (Supercritical Fluidextraction of flavour compounds from peels of passion fruits). ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 41(3), 8-12.

Zache, U., List, D. & Knorr, D. (1990). Vergleich von Analysenbildern von konventionell gepreßtem und durch Verflüssigung gewonnenem Apfelsaft (Comparative analyses of conventionally pressed and of enzymatically liquefied apple juice). Flüssiges Obst, 57(8), 529-533.

Davidonis, G. & Knorr, D. (1991). Callus Formation and Shoot Regeneration in Vanilla-Planifolia. Food Biotechnology, 5(1), 59-66.

Eshtiaghi, M., Messerschmidt, K. & Knorr, D. (1991). Extraktion von Orangenschalenpigmenten mittels überkritischem Kohlendioxid. ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 42(11), 61-64.

Knorr, D. (1991). Recovery and Utilization of Chitin and Chitosan in Food-Processing Waste Management. Food Technology, 45(1), 114-122.

Pandya, Y. & Knorr, D. (1991). Diffusion Characteristics and Properties of Chitosan Coacervate Capsules. Process Biochemistry, 26(2), 75-81.

Papineau, A. M., Hoover, D. G., Knorr, D. & Farkas, D. F. (1991). Antimicrobial Effect of Water-Soluble Chitosans with High Hydrostatic-Pressure. Food Biotechnology, 5(1), 45-57.

Prauser, A., Speidel, K. & Knorr, D. (1991). Einfluss der direkten Dampfinjektion auf Keimzahl und Qualität von Karotten- und Rote-Bete-Saft (Effects of direct steam injection on total counts and quality of carrot juice and red beet juice). ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 42(9), 48-55.

Rober, M., Pydde, E. & Knorr, D. (1991). Storage Time-Dependent Accumulation of Furanocoumarins in Polysaccharide Gel Coated Celery Tubers. Food Science and Technology-Lebensmittel-Wissenschaft and Technologie, 24(5), 466-468.

Teichgraeber, P., Popper, L. & Knorr, D. (1991). Chitosan as an elicitor for the production of chitinase, an antifungal enzyme from soybean seeds. Agro-Industry Hi-Tech, 2(3), 11-14.

Colantuoni, D., Popper, L. & Knorr, D. (1992). Purification of chitinase from soybean seed by affinity chromatography on chitin. Agro-Industry Hi-Tech, 3(2), 24-25.

Dornenburg, H. & Knorr, D. (1992). Release of Intracellularly Stored Anthraquinones by Enzymatic Permeabilization of Viable Plant-Cells. Process Biochemistry, 27(3), 161-166.

Haßelbeck, U., Ruholl, T., Popper, L. & Knorr, D. (1992). Pasteurization of fruit juices with reduced thermal impact (Fruchtsaftpasteurisation mit reduzierter thermischer Belastung). Flüssiges Obst, 59(10), 592-593.

Knorr, D. & Riebe, K. D., C. (1992). Mikrobieller Nitratabbau mit Paracoccus denitrificans. Lebensmitteltechnik, 24(12), 44-51.

Mertens, B. & Knorr, D. (1992). Developments of Nonthermal Processes for Food Preservation. Food Technology, 46(5), 124.

Richwin, A., Raasch, A., Teichgraeber, P. & Knorr, D. (1992). Effects of combined temperature and high pressure treatment on the functionality of egg white proteins (Einflüsse kombinierter Temperatur-Hochdruck-Behandlung auf die Funktionalität von Hühnereiweiß). ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 43(7/8), 27-31.

Seyderhelm, I. & Knorr, D. (1992). Reduction of Bacillus stearothermophilus spores by combined high pressure and temperature treatments. ZFL Intern. Z. Lebensmittel-Technik, Marketing, Verpackung und Analytik, EFS, 43(4), 17-20.

Sudarshan, N. R., Hoover, D. G. & Knorr, D. (1992). Antibacterial Action of Chitosan. Food Biotechnology, 6(3), 257-272.

Cho, Y. H. & Knorr, D. (1993). Development of a Gel and Foam Matrix as Immobilization System for Cells for Microbial Denitrification of Water. Food Biotechnology, 7(2), 115-126.

Dornenburg, H. & Knorr, D. (1993). Cellular Permeabilization of Cultured Plant-Tissues by High Electric-Field Pulses or Ultra High-Pressure for the Recovery of Secondary Metabolites. Food Biotechnology, 7(1), 35-48.

Eshtiaghi, M. N. & Knorr, D. (1993). Potato Cubes Response to Water Blanching and High Hydrostatic-Pressure. Journal of Food Science, 58(6), 1371-1374.

Knorr, D. (1993). Effects of High-Hydrostatic-Pressure Processes on Food Safety and Quality. Food Technology, 47(6), 156-161.

Knorr, D., Caster, C., Dorneburg, H., Dorn, R., Graf, S., Havkinfrenkel, D., Podstolski, A. & Werrman, U. (1993). Biosynthesis and Yield Improvement of Food Ingredients from Plant-Cell and Tissue-Cultures. Food Technology, 47(12), 57-63.

Messerschmidt, K., Raasch, A. & Knorr, D. (1993). Farben aus Rückständen: Extraktion natürlicher Pflanzenfarbstoffe aus Sanddorn mit überkritischem Kohlendioxid. Lebensmitteltechnik 25(1/2), 37-40.

Oxen, P. & Knorr, D. (1993). Baroprotective Effects of High Solute Concentrations against Inactivation of Rhodotorula-Rubra. Food Science and Technology-Lebensmittel-Wissenschaft and Technologie, 26(3), 220-223.

Popper, L. & Knorr, D. (1993). Inactivation of yeast and filamentous fungi by lactoperoxidase-hydrogen peroxide-thiocyanat system. Nahrung, 41(1), 29-33.

Popper, L. & Knorr, D. (1993). Nicht-thermische Inaktivierung von Mikroorganismen durch antimikrobielle Enzymsysteme. BioEngineering, 9(1), 27-34.

Teichgraeber, P., Zache, U. & Knorr, D. (1993). Enzymes from Germinating-Seeds - Potential Applications in Food-Processing. Trends in Food Science and Technology, 4(5), 145-149.

Werrmann, U. & Knorr, D. (1993). Conversion of Menthyl Acetate or Neomenthyl Acetate into Menthol or Neomenthol by Cell-Suspension Cultures of Mentha-Canadensis and Mentha-Piperita. Journal of Agricultural and Food Chemistry, 41(3), 517-520.

Dornenburg, H. & Knorr, D. (1994). Effectiveness of Plant-Derived and Microbial Polysaccharides as Elicitors for Anthraquinone Synthesis in Morinda Citrifolia Cultures. Journal of Agricultural and Food Chemistry, 42(4), 1048-1052.

Dornenburg, H. & Knorr, D. (1994). Elicitation of Chitinases and Anthraquinones in Morinda-Citrifolia Cell-Cultures. Food Biotechnology, 8(1), 57-65.

Dunkel, C. & Knorr, D. (1994). Enhancement of Chitin Deacetylase Activity in Mucor-Rouxii and Absidia-Coreluea with Chitin and Its Detection with a Nonradioactive Substrate. Food Biotechnology, 8(1), 67-74.

Eshtiaghi, M. N., Stute, R. & Knorr, D. (1994). High-Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and Potatoes. Journal of Food Science, 59(6), 1168-1170.

Heinz, V., Knorr, D., Lengsfeld, B., Neugebauer, A. & Popper, L. (1994). Optimierter Energieeinsatz, Energiewirtschaftliche Betrachtungen an einer Pilotanlage zur direkten Dampfinjektion mit Entspannungsverdampfung. Lebensmitteltechnik, 26, 38-45.

Knorr, D. (1994). Novel processes for the production of fruit and vegetable fuices. Food Processing 4(10), 294-296.

Knorr, D. (1994). Plant-Cell and Tissue-Cultures as Model Systems for Monitoring the Impact of Unit Operations on Plant Foods. Trends in Food Science and Technology, 5(10), 328-331.

Knorr, D., Geulen, M., Grahl, T. & Sitzmann, W. (1994). Food Application of High-Electric-Field Pulses. Trends in Food Science and Technology, 5(3), 71-75.

Schmitt, S., Knorr, D., Schwarz, H. P. & Kuhnle, U. (1994). Gonadotropin Regulation During Puberty in Complete Androgen Insensitivity Syndrome with Testicles in-Situ. Hormone Research, 42(6), 253-256.

Bierschenk, M., Schuz, F. & Hamatschek, J. K., D. (1995). Kontinuierliche Entsaftung von Apfelmaische im Dekanter mit gleichzeitiger Saftklärung durch natürliche Klärhilfsmittel (Continuous dejuicing of apple mash in decanter dentrifuges with concurrent clarification with natural fining agents). Flüssiges Obst, 62(552-557).

Dornenburg, H. & Knorr, D. (1995). Strategies for the Improvement of Secondary Metabolite Production in Plant-Cell Cultures. Enzyme and Microbial Technology, 17(8), 674-684.

Kalichevsky, M. T., Knorr, D. & Lillford, P. J. (1995). Potential Food Applications of High-Pressure Effects on Ice-Water Transitions. Trends in Food Science and Technology, 6(8), 253-259.

Knorr, D. (1995). High-Pressure Treatment of Food - F-Fe-145/94. Italian Journal of Food Science, 7(2), 198-198.

Knorr, D. (1995). Improving Food Biotechnology Resources and Strategies in Developing-Countries. Food Technology, 49(1), 91-93.

Lux-Pfister, C., Doernenburg, H. & Knorr, D. (1995). Bioreaktoren für pflanzliche Zellkulturen. Kultivierung von Galium vernum im Hubstrahlreaktor. BioTec, 7(3), 28-32.

Doernenburg, H. & Knorr, D. (1996). Einsatz von Chitosan bei der Kultivierung pflanzlicher Zellkulturen. BIOforum, 19, 52-62.

Dornenburg, H. & Knorr, D. (1996). Generation of colors and flavors in plant cell and tissue cultures. Critical Reviews in Plant Sciences, 15(2), 141-168.

Dornenburg, H. & Knorr, D. (1996). Production of phenolic flavor compounds with cultured cells and tissues of vanilla species. Food Biotechnology, 10(1), 75-92.

Dornenburg, H. & Knorr, D. (1996). Semicontinuous processes for anthraquinone production with immobilized Cruciata glabra cell cultures in a three-phase system. Journal of Biotechnology, 50(1), 55-62.

Eshtiaghi, M. N. & Knorr, D. (1996). High hydrostatic pressure thawing for the processing of fruit preparations from frozen strawberries. Food Biotechnology, 10(2), 143-148.

Heinz, V. & Knorr, D. (1996). Beschreibung von Inaktivierungs- und Stofftransportvorgängen bei Bakterien während der Hochdruckbehandlung mittels eines vitalistischen Ansatzes. Chemie-Ingenieur-Technik 68(9), 1135.

Heinz, V. & Knorr, D. (1996). High pressure inactivation kinetics of Bacillus subtilis cells by a three-state-model considering distributed resistance mechanisms. Food Biotechnology, 10(2), 149-161.

Hiller, H., Doernenburg, H. & Knorr, D. (1996). Immobilisierung und Zwei-Phasen-Kultivierung pflanzlicher Zellkulturen – Biosynthese und Akkumulation von Anthrachinonen bei Galium vernum. BioTec, 8(2), 42-49.

Koch, H., Seyderhelm, I., Wille, P., Kalichevsky, M. T. & Knorr, D. (1996). Pressure-shift freezing and its influence on texture, colour, microstructure and rehydration behaviour of potato cubes. Nahrung-Food, 40(3), 125-131.

Raabe, E. & Knorr, D. (1996). Kinetics of starch hydrolysis with Bacillus amyloliquefaciens-alpha-amylase under high hydrostatic pressure. Starch-Starke, 48(11-12), 409-414.

Schreck, S., Dornenburg, H. & Knorr, D. (1996). Evaluation of hydrogen peroxide production in tomato (Lycopersicon esculentum) suspension cultures as a stress reaction to high pressure treatment. Food Biotechnology, 10(2), 163-171.

Seyderhelm, I., Boguslawski, S., Michaelis, G. & Knorr, D. (1996). Pressure induced inactivation of selected food enzymes. Journal of Food Science, 61(2), 308-310.

Stute, R., Eshtiaghi, M. N., Boguslawski, S. & Knorr, D. (1996). High pressure treatment of Vegetable. High Pressure Chemical Engineering, 271-275.

Stute, R., Klingler, R. W., Boguslawski, S., Eshtiaghi, M. N. & Knorr, D. (1996). Effects of high pressures treatment on starches. Starch-Starke, 48(11-12), 399-408.

Angersbach, A., Eshtiaghi, M. N. & Knorr, D. (1997). Impact of high intensity field pulses on plant cell and tissue. In: New Frontiers in Food Engineering. In G. V. Barbosa-Carnovas, G. Narsimhan, S. Lombardo & M. R. Okos. Proceeding of the 5th Conference of Food Engineering (CoFE‘ 97). American Institut of Chemical Engineers, New York.

Angersbach, A., Heinz, V. & Knorr, D. (1997). Elektrische Leitfähigkeit als Maß des Zellaufschlußgrades von zellularen Materialien durch Verarbeitungsprozesse. Lebensmittelverfahrenstechnik 42, 195-200.

Angersbach, A. & Knorr, D. (1997). High intensity electric field pulses as pretreatment for affecting dehydration characteristics and rehydration properties of potato cubes. Nahrung-Food, 41(4), 194-200.

Dornenburg, H. & Knorr, D. (1997). Challenges and opportunities for metabolite production from plant cell and tissue cultures. Food Technology, 51(11), 47-54.

Dornenburg, H. & Knorr, D. (1997). Evaluation of elicitor- and high-pressure-induced enzymatic browning utilizing potato (Solanum tuberosum) suspension cultures as a model system for plant tissues. Journal of Agricultural and Food Chemistry, 45(10), 4173-4177.

Knorr, D. (1997). Non-thermal processing methods. European Food and Drink Review, Summer 97, 44-45.

Koch, H. & Knorr, D. (1997). Nur kleine Eiskristalle – mit Druckwechsel schonend gefrieren. Lebensmitteltechnik, 29(4), 37-41.

Moench, S., Doernenburg, H. & Knorr, D. (1997). Continuous anthaquinone production with plant cells. Bioforum 6(97), 290-294.

Dornenburg, H. & Knorr, D. (1998). Monitoring the impact of high-pressure processing on the biosynthesis of plant metabolites using plant cell cultures. Trends in Food Science and Technology, 9(10), 355-361.

Knorr, D. (1998). Technology aspects related to microorganisms In functional foods. Trends in Food Science and Technology, 9(8-9), 295-306.

Knorr, D. & Angersbach, A. (1998). Impact of high-intensity electric field pulses on plant membrane permeabilization. Trends in Food Science and Technology, 9(5), 185-191.

Knorr, D., Schlueter, O. & Heinz, V. (1998). Hochdruckbehandlung von Lebensmitteln. Spektrum der Wissenschaft, November, 132-136.

Knorr, D., Schlueter, O. & Heinz, V. (1998). Impact of high hydrostatic pressure on phase transitions of foods. Food Technology, 52(9), 42-45.

Angersbach, A., Heinz, V. & Knorr, D. (1999). Electrophysiological model of intact and processed plant tissues: Cell disintegration criteria. Biotechnology Progress, 15(4), 753-762.

Heinz, V., Phillips, S. T., Zenker, M. & Knorr, D. (1999). Inactivation of Bacillus subtilis by high intensity pulsed electric fields under close to isothermal conditions. Food Biotechnology, 13(2), 155-168.

Knorr, D. (1999). Novel approaches in food-processing technology: new technologies for preserving foods and modifying function. Current Opinion in Biotechnology, 10(5), 485-491.

Knorr, D., Heinz, V., Schlueter, O. & Zenker, M. (1999). The potential and impact of high pressure as unit operation for food processing. High pressure food science, bioscience and chemistry.

Lee, D. U., Heinz, V. & Knorr, D. (1999). Evaluation of processing criteria for the high pressure treatment of liquid whole egg: Rheological study. Food Science and Technology, 32(5), 299-304.

Moench, S., Heinz, V., Guttmann, P. & Knorr, D. (1999). X-ray microscopy in food sciences. In Proceedings of the VIth International Conference on X-Ray Microscopy-XRM 99. University of California, Berkeley, USA.

Rastogi, N. K., Eshtiaghi, M. N. & Knorr, D. (1999). Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. Journal of Food Science, 64(6), 1020-1023.

Rastogi, N. K., Eshtiaghi, M. N. & Knorr, D. (1999). Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes. Food Biotechnology, 13(2), 195-208.

Scheruhn, E., Wille, P. & Knorr, D. (1999). Studies of acid binding properties of chitosan in coffee beverages. Nahrung-Food, 43(2), 100-104.

Zenker, M., Heinz, V. & Knorr, D. (1999). Einsatz akustisch erzeugter Wechseldrücke bei der direkten HTST- und UHT-Erhitzung flüssiger Lebensmittel. Lebensmittelverfahrenstechnik 44, 189-192.

Amanatidou, A., Schlueter, O., Lemkau, K., Gorris, L. G. M., Smid, E. J. & Knorr, D. (2000). Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic Salmon. Innovative Food Science and Emerging Technologies, 1, 87-98.

Angersbach, A., Heinz, V. & Knorr, D. (2000). Effects of pulsed electric fields on cell membranes in real biological systems. Innovative Food Science and Emerging Technologies, 1, 120-128.

Angersbach, A., Heinz, V. & Knorr, D. (2000). Effects of pulsed electric fields on cell membranes in real food systems. Innovative Food Science and Emerging Technologies, 1, 135-149.

Eshtiaghi, M. N. & Knorr, D. (2000). Anwendung elektrischer Hochspannungsimpulse zum Zellaufschluß bei der Saftgewinnung am Beispiel von Weintrauben. LVT (Food Engineering and Packaging Technology), 45, 23-27.

Heinz, V. & Knorr, D. (2000). Effect of pH, ethanol addition and high hydrostatic pressure on the inactivation of Bacillus subitlis by pulsed electric fields. Innovative Food Science and Emerging Technologies, 1, 151-159.

Kalichevsky-Dong, M. T., Ablett, S., Lillford, P. J. & Knorr, D. (2000). Effects of pressure-shift freezing and conventional freezing on model food gels. International Journal of Food Science and Technology, 35(2), 163-172.

Knorr, D., Heinz, V. & Angersbach, A. (2000). Entwicklung nicht-thermischer Prozesse zur Konservierung und Modifizierung von Lebensmitteln. Chemie Ingenieur Technik, 72(9), 932-926.

Lee, D. U., Schlueter, O., Heinz, V. & Knorr, D. (2000). High pressure treatment of liquid whole egg and advantages of low temperature application. High Pressure Research, 19(1-6), 521-526.

Meyer, R. S., Cooper, K. L., Knorr, D. & Lelieveld, H. L. M. (2000). High-pressure sterilization of foods. Food Technology, 54(11), 67.

Rastogi, N. K., Angersbach, A. & Knorr, D. (2000). Combined effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. In Proceedings of 8th International Congress of Food and Engineering (ICEF‘8) Mexico.

Rastogi, N. K., Angersbach, A. & Knorr, D. (2000). Evaluation of mass transfer mechanisms during osmotic treatment of plant materials. Journal of Food Science, 65(6), 1016-1019.

Rastogi, N. K., Angersbach, A. & Knorr, D. (2000). Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. Journal of Food Engineering, 45(1), 25-31.

Rastogi, N. K., Angersbach, A., Niranjan, K. & Knorr, D. (2000). Rehydration kinetics of high-pressure pretreated and osmotically dehydrated pineapple. Journal of Food Science, 65(5), 838-841.

Schlueter, O., Heinz, V. & Knorr, D. (2000). Phasenübergänge bei hochdruckunterstützten Gefrier- und Auftauprozessen am Beispiel pflanzlicher Gewebe. Chemie Ingenieur Technik, 72, 1077.

Tedjo, W., Eshtiaghi, M. N. & Knorr, D. (2000). Impact of supercritical carbon dioxide and high pressure on lipoxygenase and peroxidase activity. Journal of Food Science, 65(8), 1284-1287.

Zenker, M., Heinz, V. & Knorr, D. (2000). Hydrostatischer Hochdruck zur Erhöhung der mikrobiellen Sicherheit streichfähiger Rohwürste. LVT (Food Engineering and Packaging Technology), 45, 89-92.

Ade-Omowaye, B. I. O., Angersbach, A., Eshtiaghi, N. M. & Knorr, D. (2001). Impact of high intensity electric field pulses on cell permeabilization and as pre-processing step in coconut processing. Innovative Food Science and Emerging Technologies, 1, 203-209.

Ade-Omowaye, B. I. O., Angersbach, A., Taiwo, K. A. & Knorr, D. (2001). Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods. Trends in Food Science and Technology, 12(8), 285-295.

Ade-Omowaye, B. I. O., Angersbach, A., Taiwo, K. A. & Knorr, D. (2001). The use of pulsed electric fields in producing juice from paprika (Capsicum annuum L.). Journal of Food Processing and Preservation, 25(5), 353-365.

Ade-Omowaye, B. I. O., Rastogi, N. K., Angersbach, A. & Knorr, D. (2001). Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika. Innovative Food Science and Emerging Technologies, 2, 1-7.

Ananta, E., Heinz, V., Schlueter, O. & Knorr, D. (2001). Kinetic studies on high pressure inactivation of Bacillus stearothermophilus spores suspended in cocoa mass and broccoli. Innovative Food Science and Emerging Technologies, 2, 261-272.

Angersbach, A., Heinz, V., Schlueter, O., Ananta, E., Knorr, D. & Bunin, V. (2001). Sicherung der Reproduzierbarkeit von Populationszuständen bei der Untersuchung von Mikroorganismen unter Nutzung einer elektro-optischen Messmethode. Lebensmitteltechnik, 233-238.

Cheung, C., Braeunig, J., Bartelt, E. & Knorr, D. (2001). Verhalten verotoxinogener Escherichia coli (VTEC) während der Herstellung von Joghurtprodukten. Lebensmitteltechnik, 207-211.

Heinz, V., Alvarez, I., Angersbach, A. & Knorr, D. (2001). Preservation of liquid foods by high intensity pulsed electric fields - basic concepts for process design. Trends in Food Science and Technology, 12(3-4), 103-111.

Heinz, V., Angersbach, A. & Knorr, D. (2001). Membrane Permeabilization in Biological Materials in Response to Pulsed Electric Fields – A Highly Efficient Process for Biotechnology. Proceedings of the International Conference on Pulsed Power Applications.

Knorr, D. (2001). Hydrostatischer Hochdruck – Grundlagen und industrielle Anwendung. Lebensmitteltechnologie 13-22.

Knorr, D., Angersbach, A. & Ade-Omowaye, B. I. O. (2001). Kombination von Hochspannungsimpulsen und Trocknung. Lebensmitteltechnik, 419-424.

Knorr, D., Angersbach, A., Eshtiaghi, M. N., Heinz, V. & Lee, D. U. (2001). Processing concepts based on high intensity electric field pulses. Trends in Food Science and Technology, 12(3-4), 129-135.

Lee, D. U., Heinz, V. & Knorr, D. (2001). Biphasic inactivation kinetics of Escherichia coli in liquid whole egg by high hydrostatic pressure treatments. Biotechnology Progress, 17(6), 1020-1025.

Nockler, K., Heinz, V., Lemkau, K. & Knorr, D. (2001). Inactivation of Trichinella spiralis by high pressure treatment. Fleischwirtschaft, 81(7), 85-88.

Schlueter, O., Heinz, V. & Knorr, D. (2001). Untersuchng metastabiler Zustandsgebiete bei hochdruckunterstützten Phasenumwandlungen (flüssig – fest) und deren Bedeutung für die Prozessauslegung. Lebensmitteltechnik, 291-298.

Schlueter, O. & Knorr, D. (2001). Projekte und Publikationen – Beispiele für Lebensmittelforschung in Berlin. Lebensmitteltechnik 5, 56-60.

Schlueter, O., Luscher, C. & Knorr, D. (2001). Experimentelle Bestimmung und mathematische Beschreibung der Phasengrenzlinien von Lebensmitteln bei Gefrier- und Auftauprozessen unter hohem hydrostatischem Druck bis 450 MPa. Lebensmitteltechnik, 283-289.

Taiwo, K. A., Angersbach, A., Ade-Omowaye, B. I. O. & Knorr, D. (2001). Effects of pretreatments on the diffusion kinetics and some quality parameters of osmotically dehydrated apple slices. Journal of Agricultural and Food Chemistry, 49(6), 2804-2811.

Zenker, M., Heinz, V. & Knorr, D. (2001). Anwendung der Ultraschalltechnik zur Optimierung und Weiterentwicklung thermischer Prozesse in der Lebensmittelverarbeitung. Lebensmitteltechnologie 137-146.

Ade-Omowaye, B. I. O., Rastogi, N. K., Angersbach, A. & Knorr, D. (2002). Osmotic dehydration behavior of red paprika (Capsicum annuum L.). Journal of Food Science, 67(5), 1790-1796.

Ade-Omowaye, B. I. O., Rastogi, N. K., Angersbach, A. & Knorr, D. (2002). Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment. Journal of Food Engineering, 54(1), 35-43.

Angersbach, A., Heinz, V. & Knorr, D. (2002). Evaluation of process-induced dimensional changes in the membrane structure of biological cells using impedance measurement. Biotechnology Progress, 18(3), 597-603.

Eshtiaghi, M. N. & Knorr, D. (2002). High electric field pulse pretreatment: potential for sugar beet processing. Journal of Food Engineering, 52(3), 265-272.

Heinz, V. & Knorr, D. (2002). Reduction of pathogenic microorganisms by high pressure and pulsed electric fields: theoretical and practical considerations. Nutrition, 26(3), 102-106.

Knorr, D. (2002). Effect of non-thermal treatments and storage on bioactive compounds. Bioactive Compounds in Foods, 816, 14-33.

Knorr, D. (2002). High pressure processing for preservation, modification and transformation of foods. High Pressure Research, 22(3-4), 595-599.

Knorr, D., Ade-Omowaye, B. I. O. & Heinz, V. (2002). Nutritional improvement of plant foods by non-thermal processing. Proceedings of the Nutrition Society, 61(2), 311-318.

Knorr, D., Angersbach, A., Eshtiaghi, M. N., Heinz, V. & Lee, D.-U. (2002). Processing concept based on high intensity electric field pulses. Trends in Food Science and Technology, 12(3-4), 129-135.

Knorr, D., Heinz, V., Angersbach, A. & Lee, D.-U. (2002). Membrane Permeabilization and Inactivation Mechanisms of Biological Systems by Emerging Technologies. Engineering and Food for the 21st Century, 42, 699-713.

Knorr, D., Hendrickx, M. & Finglas, P. (2002). Preface - EUROCAFT 2001 special issue. Trends in Food Science and Technology, 13(9-10), 290-290.

Luscher, C., Schlueter, O., Angersbach, A. & Knorr, D. (2002). Comparison of structural cell membrane changes induced by different High Pressure processes at low temperatures. Advances in High Pressure Bioscience and Biotechnology II, 351-354.

Mattila-Sandholm, T., Blaut, M., Daly, C. , De Vuyst, L., Doré, J., Gisbson, G., Goossens, H., Knorr, D., Lucas, J., Lähteenmaki, L., Mercenier, A., Saarela, M., Shanahan, F. & de Vos, W. M. (2002). Food, GI-tract Functionality and Human Health. Cluster: PROEUHEALTH. Microbial Ecology in Health and Disease, 14, 65-74.

Mermelstein, N. H., Fennema, O. R., Batt, C. A., Goff, H. D., Griffiths, M. W., Hoover, D. G., Hsieh, F. H., Juneja, V. K., Kroger, M., Lund, D. B., Miller, D. D., Min, D. B., Murphy, P. A., Palumbo, S. A., Rao, M. A., Ryser, E. T., Schneeman, B. O., Singh, H., Stone, H., Whiting, R., Wu, J. S. B., Yousef, A. E., BeMiller, J. N., Dennis, C., Doyle, M. P., Escher, F. E., Klaenhammer, T., Knorr, D., Kokini, J. L.,

Iwaoka, W., Chism, G. W., Dong, F. M., Hartel, R., Reitmeier, C., Schmidt, S. J. & Wrolstad, R. E. (2002). Food research trends - 2003 and beyond. Food Technology, 56(12), 30.

Rastogi, N. K., Raghavarao, K. S. M. S., Niranjan, K. & Knorr, D. (2002). Recent developments in osmotic dehydration: methods to enhance mass transfer. Trends in Food Science and Technology, 13(2), 48-59.

Schlueter, O. & Knorr, D. (2002). Hochdruck–Tieftemperatur–Verfahren für die Lebensmittel- und Biotechnologie. KI Luft- u. Kältetechnik 3, 145-150.

Taiwo, K. A., Angersbach, A. & Knorr, D. (2002). Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures. Journal of Food Engineering, 52(2), 185-192.

Taiwo, K. A., Angersbach, A. & Knorr, D. (2002). Rehydration studies on pretreated and osmotically dehydrated apple slices. Journal of Food Science, 67(2), 842-847.

Tedjo, W., Eshtiaghi, M. N. & Knorr, D. (2002). Einsatz nicht-thermischer Verfahren zur Zellpermeabilisierung von Weintrauben und Gewinnung von Inhaltsstoffen. Flüssiges Obst, 9, 578-583.

Tedjo, W., Taiwo, K. A., Eshtiaghi, M. N. & Knorr, D. (2002). Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos. Journal of Food Engineering, 53(2), 133-142.

Ulmer, H. M., Heinz, V., Ganzle, M. G., Knorr, D. & Vogel, R. F. (2002). Effects of pulsed electric fields on inactivation and metabolic activity of Lactobacillus plantarum in model beer. Journal of Applied Microbiology, 93(2), 326-335.

Ade-Omowaye, B. I. O., Rastogi, N. K., Angersbach, A. & Knorr, D. (2003). Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper. Journal of Food Engineering, 60(1), 89-98.

Ade-Omowaye, B. I. O., Taiwo, K. A., Eshtiaghi, N. M., Angersbach, A. & Knorr, D. (2003). Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers. Innovative Food Science and Emerging Technologies, 4(2), 177-188.

Ade-Omowaye, B. I. O., Talens, P., Angersbach, A. & Knorr, D. (2003). Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment. Food Research International, 36(5), 475-483.

Ananta, E. & Knorr, D. (2003). Pressure-induced thermotolerance of Lactobacillus rhamnosus GG. Food Research International, 36(9-10), 991-997.

Angersbach, A., Heinz, V., Schlueter & Knorr, D. (2003). Einsatz einer elektrophysikalischen Messmethode zur Charakterisierung des prozessbedingten Zustandes bei der technologischen Verarbeitung zellulärer Lebensmittel. Proceedings GDL-Kongress Lebensmitteltechnologie 2001.

Angersbach, A., Heinz, V., Schlueter, O., Ananta, E., Knorr, D. & Bunin, V. (2003). Sicherung der Reproduzierbarkeit von Populationszuständen bei der Untersuchungen von Mikroorganismen unter Nutzung einer elektro-optischen Messmethode. Proceedings GDL-Kongress Lebensmitteltechnologie 2001.

Ardia, A., Knorr, D., Ferrari, G. & Heinz, V. (2003). Kinetic studies on combined high-pressure and temperature inactivation of Alicyclobacillus acidoterrestris spores in orange juice. Applied Biotechnology. Food Science and Policy 1(3), 169-173.

Heinz, V., Toepfl, S. & Knorr, D. (2003). Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment. Innovative Food Science and Emerging Technologies, 4(2), 167-175.

Heinz, V., Toepfl, S. & Knorr, D. (2003). Optimization of heat decontamination of liquid media using pulsed electric fields. Proceedings of the IEEE European Pulsed Power Symposium 2002, 21/1-21/6.

Howlett, J., Edwards, D. G., Cockburn, A., Hepburn, P., Kleiner, J., Knorr, D., Kozianowski, G., Muller, D., Peijnenburg, A., Perrin, I., Poulsen, M. & Walker, R. (2003). The safety assessment of Novel Foods and concepts to determine their safety in use. International Journal of Food Sciences and Nutrition, 54, S3-S32.

Knorr, D. (2003). Impact of non-thermal processing on plant metabolites. Journal of Food Engineering, 56(2-3), 131-134.

Lee, D.-U., Heinz, V. & Knorr, D. (2003). Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg. Innovative Food Science and Emerging Technologies, 4, 387-393.

Rosch, D., Bergmann, M., Knorr, D. & Kroh, L. W. (2003). Structure-antioxidant efficiency relationships of phenolic compounds and their contribution to the antioxidant activity of sea buckthorn juice. Journal of Agricultural and Food Chemistry, 51(15), 4233-4239.

Scheer, C., Schonhof, I., Bruckner, B., Schreiner, M. & Knorr, D. (2003). Effect of short-term storage on asparagus quality. Journal of Applied Botany-Angewandte Botanik, 77(5-6), 177-180.

Schubring, R., Meyer, C., Schlueter, O., Boguslawski, S. & Knorr, D. (2003). Impact of high pressure assisted thawing on the quality of fillets from various fish species. Innovative Food Science and Emerging Technologies, 4, 257-267.

Taiwo, K. A., Angersbach, A. & Knorr, D. (2003). Effects of pulsed electric field on quality factors and mass transfer during osmotic dehydration of apples. Journal of Food Process Engineering, 26(1), 31-48.

Taiwo, K. A., Eshtiaghi, M. N., Ade-Omowaye, B. I. O. & Knorr, D. (2003). Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics. International Journal of Food Science and Technology, 38(6), 693-707.

Zenker, M., Heinz, V. & Knorr, D. (2003). Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods. Journal of Food Protection, 66(9), 1642-1649.

Ananta, E., Birkeland, S.-E., Corcoran, B., Fitzgerald, G., Hinz , S., Klijn, A., Maettoe , J., Mercernier, A., Nilsson, U., Nyman, M., O'Sullivan, E., Parche, S., Rautonen, N., Ross, R. P., Saarela, M., Stanton, C., Stahl, U., Suomalainen, T., Vincken, J.-P., Virkajaervi, I., Voragen, F., Wesenfeld, J., Wouters, R. & Knorr, D. (2004). Processing effects on the nutritional advancement of probiotics and prebiotics. Microbial Ecology in Health and Disease, 16(2-3), 113-124.

Ananta, E., Heinz, V. & Knorr, D. (2004). Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry. Food Microbiology, 21(5), 567-577.

Ananta, E. & Knorr, D. (2004). Evidence on the role of protein biosynthesis in the induction of heat tolerance of Lactobacillus rhamnosus GG by pressure pre-treatment. International Journal of Food Microbiology, 96(3), 307-313.

Ardia, A., Knorr, D. & Heinz, V. (2004). Adiabatic heat modelling for pressure build-up during high-pressure treatment in liquid-food processing. Food and Bioproducts Processing, 82(C1), 89-95.

Bauer, B. A., Hartmann, C., Sommer, K. & Knorr, D. (2004). Optical In-situ Analysis of Starch Granules under High Pressure with a High Pressure Cell. Innovative Food Science and Emerging Technologies, 5(4), 293-298.

Bauer, B. A. & Knorr, D. (2004). Electrical conductivity: A new tool for the determination of high hydrostatic pressure-induced starch gelatinisation. Innovative Food Science and Emerging Technologies, 5(4), 437-442.

Bennett, M. J., Knorr, D. & Rakas, J. (2004). Economic benefits of increased En Route sector capacity from Controller-Pilot Data Link Communications. Safety, Economy, and Efficiency in Airport and Airspace Management and Operations, 1888, 42-49.

Engel, R. & Knorr, D. (2004). Herstellung flüssiger, wasserdispergierbarer Phytosterol-Formulierungen zur Verbesserung der Dosiswirkung in Lebensmittelsystemen. Chemie Ingenieur Technik, 76(4), 451-453

Engel, R. & Knorr, D. (2004). Production of liquid, water-dispersible phytosterol formulations for increased dose response in food systems. Engineering in Life Sciences, 4(4), 374-377.

Engel, R. & Knorr, D. (2004). Production of liquid, water-dispersible phytosterol formulations to improve the dose effect in food systems. Chemie Ingenieur Technik, 76(4), 450-453.

Knorr, D., Zenker, M., Heinz, V. & Lee, D. U. (2004). Applications and ultrasonics in food potential of processing. Trends in Food Science & Technology, 15(5), 261-266.

Luscher, C., Balasa, A., Frohling, A., Ananta, E. & Knorr, D. (2004). Effect of high-pressure-induced ice I-to-Ice III phase transitions on inactivation of Listeria innocua in frozen suspension. Applied and Environmental Microbiology, 70(7), 4021-4029.

Luscher, C. & Knorr, D. (2004). Bakterieninaktivierung in gefrorenen Lebensmitteln durch hochdruckinduzierte Eiskristall – Phasenübergänge. Chemie Ingenieur Technik, 76(12), 1869-1872.

Luscher, C. & Knorr, D. (2004). Inactivation of bacteria on frozen foods by high-pressure-induced ice crystal phase transitions. Chemie Ingenieur Technik, 76(12), 1819-1822.

Schlueter, O., Benet, G. U., Heinz, V. & Knorr, D. (2004). Metastable states of water and ice during pressure-supported freezing of potato tissue. Biotechnology Progress, 20(3), 799-810.

Ananta, E., Bauer, B., Volkert, M. & Knorr, D. (2005). Sprühtrocknung von probiotischen Bakterien. Deutsche Molkerei Zeitung – dmz, 2, 52-55.

Ananta, E., Voigt, D., Zenker, M., Heinz, V. & Knorr, D. (2005). Cellular injuries upon exposure of Escherichia coli and Lactobacillus rhamnosus to high-intensity ultrasound. Journal of Applied Microbiology, 99(2), 271-278.

Ananta, E., Volkert, M. & Knorr, D. (2005). Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. International Dairy Journal, 15(4), 399-409.

Bauer, B. A. & Knorr, D. (2005). The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing. Journal of Food Engineering, 68(3), 329-334.

Bauer, B. A., Wiehle, T. & Knorr, D. (2005). Impact of high hydrostatic pressure treatment on the resistant starch content of wheat starch. Starch-Starke, 57(3-4), 124-133.

Buckow, R., Heinz, V. & Knorr, D. (2005). Effect of high hydrostatic pressure-temperature combinations on the activity of beta-glucanase from barley malt. Journal of the Institute of Brewing, 111(3), 282-289.

Guderjan, M., Toepfl, S., Angersbach, A. & Knorr, D. (2005). Impact of pulsed electric field treatment on the recovery and quality of plant oils. Journal of Food Engineering, 67(3), 281-287.

Heinz, V., Buckow, R. & Knorr, D. (2005). Catalytic activity of beta-amylase from barley in different pressure/temperature domains. Biotechnology Progress, 21(6), 1632-1638.

Kowalczyk, W., Hartmann, C., Luscher, C., Pohl, M., Delgado, A. & Knorr, D. (2005). Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach. Innovative Food Science and Emerging Technologies, 6(3), 318-326.

Luscher, C., Schlueter, O. & Knorr, D. (2005). High pressure-low temperature processing of foods: impact on cell membranes, texture, color and visual appearance of potato tissue. Innovative Food Science and Emerging Technologies, 6(1), 59-71.

Mathys, A., Heinz, V. & Knorr, D. (2005). Calculation of the pH-value in buffer systems under pressure. Proceedings (in German) of GDL Congress “Food Technology 2005”.

Mathys, A., Heinz, V. & Knorr, D. (2005). Theoretical calculation of the pH-value in buffers under high pressure. In Proceedings of the INTRADFOOD 2005, Valencia, Spain.

Mathys, A., Heinz, V. & Knorr, D. (2005). Theoretical calculation of the pH-values in buffers under high pressure. In: Proceedings of IntradFood. EFFoST International Conference 2005, 329-332.

Mathys, A., Heinz, V. & Knorr, D. (2005). Theoretische Kalkulation des pH-Wertes von Puffersystemen unter Hochdruck. In Proceedings of the GDL-Kongreß Lebensmitteltechnologie, Dresden.

Rumpold, B. A. & Knorr, D. (2005). Effect of salts and sugars on pressure-induced gelatinisation of wheat, tapioca, and potato starches. Starch-Starke, 57(8), 370-377.

Shen, T., Benet, G. U., Brul, S. & Knorr, D. (2005). Influence of high-pressure-low-temperature treatment on the inactivation of Bacillus subtilis cells. Innovative Food Science and Emerging Technologies, 6(3), 271-278.

Shen, T., Benet, G. U., Brul, S. & Knorr, D. (2005). Influence of HPLT treatment on the inactivation of B-subtilis cells. Journal of Biotechnology, 118, S150-S150.

Toepfl, S. & Knorr, D. (2005). The use of Pulsed Electric Field (PEF) Technology in Food Processing (applications in addition to microbial inactivation). The International Review of Food Science and Technology, 109-111.

Benet, G. U., Chapleau, N., Lille, M., Le Bail, A., Autio, K. & Knorr, D. (2006). Quality related aspects of high pressure low temperature processed whole potatoes. Innovative Food Science and Emerging Technologies, 7(1-2), 32-39.

Buckow, R., Heinz, V. & Knorr, D. (2006). High pressure application for food biopolymers. Biochimica et Biophysica Acta, 1764, 619-631.

Knorr, D. (2006). Division Lecture: High pressure assisted processes: Opportunities and challenges for food engineering. Institute of Food Technologiests 2006 IFT Annual Meeting Technical Program, 138.

Knorr, D., Balasa, A., Guderjan, M., Janositz, A. & Volkert, M. (2006). Keine Qualitätsverluste- Schonende Aufbereitung und Verarbeitung von bioaktiven Inhaltsstoffen. dei- die Ernährungsindustrie, 1(1), 10-13.

Knorr, D. & Heinz, V. (2006). High-Pressure-Assisted Heating as a Method for Sterilizing Foods. Novel Food Processing Technologies, 1, 207-232.

Knorr, D., Heinz, V. & Buckow, R. (2006). High pressure application for food biopolymers. Biochimica Et Biophysica Acta-Proteins and Proteomics, 1764(3), 619-631.

Knorr, D., Heinz, V., Koners, U., Loeffler, M. & Schmidt, W. (2006). Disintegration by implementing pulsed electric fields (PEF) – release of COD and DOC and changes in COD/DOC-ratio of the excess sludge supernatant. IWA – International Water Association - Sustainable sludge management: state of the art, challenges andperspectives, 95-99.

Knorr, D., Koners, U., Heinz, V., Loeffler, M. & Schmidt, W. (2006). The effect of implemented pulsed electric field (PEF) treatment on the dehydrogenase activity (DHA) of activated sludge. Water Pollution VIII – Modelling, Management and Pollution, 95, 379-388.

Knorr, D., Mathys, A. & Heinz, V. (2006). Influences on Quantitative Assessment of Heat and Pressure Spore Inactivation. Proceedings Food is Life, 13th World Congress of Food Science and Technology, 489-490.

Knorr, D., Mathys, A. & Heinz, V. (2006). Short time high pressure food processing. Book of Abstract and Schedule 44th EHPRG International Conference.

Knorr, D., Toepfl, S. & Balasa, A. (2006). Impact of Pulsed Electric Field Treatment on Polyphenolic Content of Grapes. Control application in Post-Harvest and Processing Technology (CAPPT 2006), 55, 169-174.

Knorr, D., Toepfl, S. & Heinz, V. (2006). Applications of pulsed electric field technology for the food industry. Pulsed Electric Field Treatment of Foods, 197-221.

Knorr, D., Toepfl, S. & Heinz, V. (2006). High intensity pulsed electric fields applied for food preservation. Chemical Engineering and Processing, 1(1), 18-22.

Mathys, A., Buckow, R., Heinz, V. & Knorr, D. (2006). New Model for the pH-value in buffer systems up to 1000 MPa. Proceedings of 3rd International Meeting on High Pressure Engineering.

Mathys, A., Heinz, V. & Knorr, D. (2006). Influence Parameters on High Pressure Sterilisation Processes. In Proceedings of the 44th EHPRG Meeting 2006, Prague, Tschechia.

Mathys, A., Heinz, V. & Knorr, D. (2006). Influences on quantitative assessment of heat and pressure spore inactivation. Proceedings of the Food is Life International Conference

Mathys, A., Heinz, V. & Knorr, D. (2006). Modeling of the pH-value in buffer systems up to 1000 MPa. In Proceedings of the FUTURE OF FOOD ENGINEERING, Warsaw, Poland.

Mathys, A., Heinz, V. & Knorr, D. (2006). pH-Value in Water and Buffer Systems under Adiabatic Conditions up to 1000 MPa. In Proceedings of the Fourth International Conference on High Pressure Bioscience and Biotechnology, Tokyo.

Mathys, A., Heinz, V., Schwartz, F. H. & Knorr, D. (2006). Agglomerations in G. stearothermophilus spore suspensions- Impact on thermal inactivation. Proceedings of Food Factory of the Future International Conference.

Schwarzbach, A., Schreiner, M. & Knorr, D. (2006). Effect of cultivars and deep freeze storage on saponin content of white asparagus spears (Asparagus officinalis L.). European Food Research and Technology, 222(1-2), 32-35.

Toepfl, S., Jaeger, H., Heinz, V. & Knorr, D. (2006). Neues Verfahren zur Haltbarmachung von Milch. Deutsche Molkerei Zeitung – dmz, 127(2), 24-28.

Toepfl, S. & Knorr, D. (2006). Pulsed electric fields as a pre-treatment technique in drying processes. Stewart Postharvesting Review, Stewart Postharvest Solutions, 2(4), 1-6.

Toepfl, S., Mathys, A., Heinz, V. & Knorr, D. (2006). Potential of emerging technologies for energy efficient and environmentally friendly food processing. Food Review International, 22(4), 405-423.

Toepfl, S., Mathys, A., Heinz, V. & Knorr, D. (2006). Review: Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. Food Reviews International, 22(4), 405-423.

Bonfig, W., Bechtold, S., Schmidt, H., Knorr, D. & Schwarz, H. P. (2007). Reduced final height outcome in congenital adrenal hyperplasia under prednisone treatment: Deceleration of growth velocity during puberty. Journal of Clinical Endocrinology and Metabolism, 92(5), 1635-1639.

Buckow, R., Heinz, V. & Knorr, D. (2007). High pressure phase transition kinetics of maize starch. Journal of Food Engineering, 81(2), 469-475.

Buckow, R., Heinz, V. & Knorr, D. (2007). Two fractional model for evaluating the activity of glucoamylase from Aspergillus niger under combined pressure and temperature conditions. Food and Bioproducts Processing, 83(C3), 220-228.

Buckow, R., Weiss, U., Heinz, V. & Knorr, D. (2007). Stability and catalytic activity of alpha-amylase from barley malt at different pressure-temperature conditions. Biotechnology and Bioengineering, 97(1), 1-11.

de Vries, H., Knorr, D. & Lelieveld, H. L. M. (2007). Consortium researches novel processing methods. Food Technology, 61(11), 34-39.

Guderjan, M., Elez-Martinez, P. & Knorr, D. (2007). Application of pulsed electric fields at oil yield and content of functional food ingredients at the production of rapeseed oil Innovative Food Science and Emerging Technologies, 8(1), 55-62

Jaeger, H. & Knorr, D. (2007). Einsatzmöglichkeiten gepulster elektrischer Felder zur Haltbarmachung hitzeempfindlicher Produkte in der Milchindustrie – Teil 1 und 2. deutsche Molkerei Zeitung – dmz, 24(22-25).

Knorr, D., Heinz, V. & Luscher, C. (2007). Thermal Processing of Foods: Technological Aspects. Thermal Processing of Food: Potential Health Benefits and Risks, 17-25.

Knorr, D. & Mathys, A. (2007). High hydrostatic pressure. Process-induced food toxicants and health risks, accepted.

Kuldiloke, J., Eshtiaghi, M., Zenker, M. & Knorr, D. (2007). Inactivation of Lemon Pectinesterase by Thermosonication. International Journal of Food Engineering, 3(2).

Lori, S., Buckow, R., Knorr, D., Heinz, V. & Lehmacher, A. (2007). Predictive model for inactivation of Campylobacter spp. by heat and high hydrostatic pressure. Journal of Food Protection, 70(9), 2023-2029.

Mathys, A., Chapman, B., Bull, M., Heinz, V. & Knorr, D. (2007). Flow cytometric assessment of Bacillus spore response to high pressure and heat. Innovative Food Science and Emerging Technologies, 8(4), 519-527.

Mathys, A., Heinz, V. & Knorr, D. (2007). Food Sterilization under pressure- Fundamentals, new insights and challenges. Proceedings of LMC International Conference “Innovations in Food Technology” 997.

Mathys, A., Heinz, V. & Knorr, D. (2007). High pressure assisted sterilization processes- Basics, mechanisms and challenges. Chemie Ingenieur Technik 79(9), 1422.

Mathys, A., Heinz, V. & Knorr, D. (2007). Hochdruckunterstützte Sterilisationsprozesse - Grundlagen, Mechanismen und Herausforderungen. Chemie Ingenieur Technik, 79(9), 1422.

Mathys, A., Heinz, V. & Knorr, D. (2007). New pressure and temperature effects on bacterial spores. Journal of Physics: Conference Series, accepted.

Mathys, A., Heinz, V., Schwartz, F. H. & Knorr, D. (2007). Impact of agglomeration on the quantitative assessment of Bacillus stearothermophilus heat inactivation. Journal of Food Engineering, 81(2), 380-387.

Mathys, A., Schwartz, F. H., Heinz, V. & Knorr, D. (2007). Agglomerations in bacterial spore suspensions. Proceedings of Partec International Congress on Particle Technology 2007.

Rastogi, N. K., Raghavarao, K. S. M. S., Balasubramaniam, V. M., Niranjan, K. & Knorr, D. (2007). Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47(1), 69-112.

Reineke, K., Mathys, A., Heinz, V. & Knorr, D. (2007). Temperature control for high pressure processes up to 1400 MPa for gentile food sterilization. Proceedings (in German) of GDL Congress “Food Technology 2007”.

Schilling, S., Alber, T., Toepfl, S., Neidhart, S., Knorr, D., Schieber, A. & Carle, R. (2007). Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices. Innovative Food Science & Emerging Technologies, 8(1), 127-134.

Smetanska, I., Krumbein, A., Schreiner, M. & Knorr, D. (2007). Influence of salicylic acid and methyl jasmonate on glucosinolate levels in turnip. Journal of Horticultural Science and Biotechnology, 82(5), 690-694.

Sunny-Roberts, E. O. & Knorr, D. (2007). Physiological analysis of lactobacillus rhamnosus VTT E-97800 - Adaptive response to osmotic stress induced by trehalose. British Food Journal, 109(9), 735-748.

Sunny-Roberts, E. O., Knorr, D. & Ananta, E. (2007). Flow cytometry assessment of Laxtobacillus rhamnosus GG (ATCC 53103) response to non-electrolytes stress. Nutrition and Food Science, 37(3), 184-200.

Toepfl, S., Heinz, V. & Knorr, D. (2007). High intensity pulsed electric fields applied for food preservation. Chemical Engineering and Processing, 46(6), 537-546.

Urrutia-Benet, G., Arabas, J., Autio, K., Brul, S., Hendrickx, M., Kcolewski, A., Knorr, D., Le Bail, A., Lille, M., Molina-Garcia, A. D., Ousegui, A., Sanz, P. D., Shen, T. & Van Buggenhout, S. (2007). SAFE ICE: Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance. Journal of Food Engineering, 83(2), 293-315.

Urrutia-Benet, G., Balogh, T., Schneider, J. & Knorr, D. (2007). Metastable phases during high-pressure-low-temperature processing of potatoes and their impact on quality-related parameters. Journal of Food Engineering, 78(2), 375-389.

Wiezorek, T., Mathys, A., Angersbach, A. & Knorr, D. (2007). Flow Picture Image Analysis (FPIA) of Lactobacillus plantarum cell length changes during fermentation. Proceedings (in German) of GDL Congress “Food Technology 2007”.

Buckow, R., Isbarn, S., Knorr, D., Heinz, V. & Lehmacher, A. (2008). Predictive model for inactivation of feline Calicivirus, a norovirus surrogate, by heat and high hydrostatic pressure. Applied and Environmental Microbiology, 74(4), 1030-1038.

Corrales, M., Toepfl, S., Butz, P., Knorr, D. & Tauscher, B. (2008). Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison. Innovative Food Science and Emerging Technologies, 9(1), 85-91.

Gerlach, D., Alleborn, N., Baars, A., Delgado, A., Moritz, J. & Knorr, D. (2008). Numerical simulations of pulsed electric fields for food preservation: A review. Innovative Food Science and Emerging Technologies, 9(4), 408-417.

Jaeger, H., Balasa, A. & Knorr, D. (2008). Food Industry Applications for Pulsed Electric Fields. Electrotechnologies for Extraction from Food and Biomaterials, 181-216.

Knorr, D., Engel, K. H., Vogel, R., Kochte-Clemens, B. & Elsenbrand, G. (2008). Statement on the Treatment of Food using a Pulsed Electric Field Opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG). Molecular Nutrition and Food Research, 52(12), 1539-1542.

Knorr, D. & Mathys, A. (2008). High hydrostatic pressure technology–Bringing the deep sea to the table. Functional Food News, 10, 1-7.

Knorr, D. & Mathys, A. (2008). Ultrahochdrucktechnik für innovative Behandlungsverfahren von Lebensmitteln. Chemie Ingenieur Technik, 80(8), 1069-1080.

Mathys, A., Heinz, V. & Knorr, D. (2008). New pressure and temperature effects on bacterial spores. Journal of Physics: Conference Series, 121, 142004.

Mathys, A., Heinz, V. & Knorr, D. (2008). Temperature control for high pressure processes up to 1400 MPa. Journal of Physics: Conference Series, 121, 142012.

Mathys, A., Kallmeyer, R., Heinz, V. & Knorr, D. (2008). Impact of dissociation equilibrium shift on bacterial spore inactivation by heat and pressure. Food Control, 19(12), 1165-1173.

Mathys, A., Reineke, K., Heinz, V. & Knorr, D. (2008). Gentle sterilization of food by high pressure treatment (in German). Lebensmitteltechnik, 4/08, 68-69.

Reineke, K., Mathys, A., Heinz, V. & Knorr, D. (2008). Temperature control for high pressure processes up to 1400 MPa. Journal of Physics: Conference Series, 121, 1-4.

Schilling, S., Schmid, S., Jaeger, H., Ludwig, M., Dietrich, H., Toepfl, S., Knorr, D., Neidhart, S., Schieber, A. & Carlet, R. (2008). Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation. Journal of Agricultural and Food Chemistry, 56(12), 4545-4554.

Schilling, S., Toepfl, S., Ludwig, M., Dietrich, H., Knorr, D., Neidhart, S., Schieber, A. & Carle, R. (2008). Comparative study of juice production by pulsed electric field treatment and enzymatic maceration of apple mash. European Food Research and Technology, 226(6), 1389-1398.

Staack, N., Ahrne, L., Borch, E. & Knorr, D. (2008). Effect of infrared heating on quality and microbial decontamination in paprika powder. Journal of Food Engineering, 86(1), 17-24.

Staack, N., Ahrne, L., Borch, E. & Knorr, D. (2008). Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation. Journal of Food Engineering, 89(3), 319-324.

Sunny-Roberts, E. O. & Knorr, D. (2008). Evaluation of the response of Lactobacillus rhamnosus VTT E-97800 to sucrose-induced osmotic stress. Food Microbiology, 25(1), 183-189.

Volkert, M., Ananta, E., Luscher, C. & Knorr, D. (2008). Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. Journal of Food Engineering, 87(4), 532-540.

Volkert, M., Ananta, E., Luscher, C. & Knorr, D. (2008). Effect of air freezing, spray freezing, and pressure shift freezing on membrane integrity and viability of Lactobacillus rhamnosus GG. Journal of Food Engineering, 87(4), 532-540.

Ananta, E. & Knorr, D. (2009). Comparison of inactivation pathways of thermal or high pressure inactivated Lactobacillus rhamnosus ATCC 53103 by flow cytometry analysis. Food Microbiology, 26(5), 542-546.

Bahtz, J., Knorr, D., Tedeschi, C., Leser, M. E., Valles-Pamies, B. & Miller, R. (2009). Adsorption of octanoic acid at the water/oil interface. Colloids and Surfaces B-Biointerfaces, 74(2), 492-497.

Buckow, R., Isbarn, S., Knorr, D., Heinz, V. & Lehmacher, A. (2009). Kinetics of coxsackie virus B5 inactivation by heat and high pressure. Journal of Food Protection, (submitted).

Buckow, R., Jankowiak, L., Knorr, D. & Versteeg, C. (2009). Pressure-Temperature Phase Diagrams of Maize Starches with Different Amylose Contents. Journal of Agricultural and Food Chemistry, 57(24), 11510-11516.

Buckow, R., Weiss, U. & Knorr, D. (2009). Inactivation kinetics of apple polyphenol oxidase in different pressure-temperature domains. Innovative Food Science & Emerging Technologies, 10(4), 441-448.

Buxmann, W., Bindrich, U., Heinz, V., Knorr, D. & Franke, K. (2009). Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D from Streptomyces chromofuskus, Part 1: Technological properties of incubated egg yolk. Colloids and Surfaces B-Biointerfaces, (in press).

Buxmann, W., Bindrich, U., Strijowski, U., Heinz, V., Knorr, D. & Franke, K. (2009). Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D, Part 2: Structural changes of egg yolk due to incubation. Colloids and Surfaces B-Biointerfaces, (in press).

Isbarn, S., Buckow, R., Mathys, A., Heinz, V., Knorr, D. & Lehmacher, A. (2009). Rotavirus inactivation by high pressure processing. Applied and Environmental Microbiology, (in preperation).

Jaeger, H., Meneses, N. & Knorr, D. (2009). Impact of PEF treatment inhomogeneity such as electric field distribution, flow characteristics and temperature effects on the inactivation of E. coli and milk alkaline phosphatase. Innovative Food Science and Emerging Technologies, 10(4), 470-480

Jaeger, H., Schulz, A., Karapetkov, N. & Knorr, D. (2009). Protective effect of milk constituents and sublethal injuries limiting process effectiveness during PEF inactivation of Lb. rhamnosus. International Journal of Food Microbiology, 134(1-2), 154-161.

Knorr, D. (2009). Technische Universität Berlin – Fakultät III Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet für Lebensmittelbiotechnologie und –prozeßtechnik. Die Gemeinschaft deutscher Kryobanken, 30-31.

Lori, S., Buckow, R., Knorr, D., Heinz, V. & Lehmacher, A. (2009). Predictive model for inactivation of Yersinia enterocolitica by heat and high hydrostatic pressure. Applied and Environmental Microbiology, (submitted).

Mathys, A. & Knorr, D. (2009). The Properties of Water in the Pressure-Temperature Landscape. Food Biophysics, 4(2), 77-82.

Mathys, A., Reineke, K., Heinz, V. & Knorr, D. (2009). High pressure thermal sterilization - development and application of temperature controlled spore inactivation studies. High Pressure Research, 29(1), 3-7.

Raschke, D. & Knorr, D. (2009). Rapid monitoring of cell size, vitality and lipid droplet development in the oleaginous yeast Waltomyces lipofer. Journal of Microbiological Methods, 79(2), 178-183.

Schlueter, O., Foerster, J., Geyer, M., Knorr, D. & Herppich, W. B. (2009). Characterization of High-Hydrostatic-Pressure Effects on Fresh Produce Using Chlorophyll Fluorescence Image Analysis. Food and Bioprocess Technology, 2(3), 291-299.

Schlueter, O., Foerster, J., Herppich, W. & Knorr, D. (2009). High hydrostatic pressure effects on membrane integrity of fresh produce. Innovative Food Science and Emerging Technologies, (in preparation).

Schreiner, M., Krumbein, A., Smetanska, I. & Knorr, D. (2009). Pflanzen als Bio-Fabriken. Forschungsreport Ernährung – Landwirtschaft – Verbraucherschutz 1/2009, 19-21.

Soliva-Fortuny, R., Balasa, A., Knorr, D. & Martín-Belloso, O. (2009). Effects of pulsed electric fields on bioactive compounds in foods: A review Trends in Food Science and Technology, 20(11-12), 544-556.

Sunny-Roberts, E. O. & Knorr, D. (2009). The protective effect of monosodium glutamate on survival of Lactobacillus rhamnosus GG and Lactobacillus rhamnosus E-97800 (E800) strains during spray-drying and storage in trehalose-containing powders. International Dairy Journal, 19(4), 209-214.

Tintchev, F., Kuhlmann, U., Wackerbarth, H., Toepfl, S., Heinz, V., Knorr, D. & Hildebrandt, P. (2009). Redox processes in pressurised smoked salmon studied by resonance Raman spectroscopy. Food Chemistry, 112(2), 482-486.

Research reports

Knorr, D. 1975. Lebensmittel als krankmachender Faktor (Food as a health hazard). In: Naschold, F., Systemanalyse des Österreichischen Gesundheitswesen (Systemanalysis of the Austrian health system). Institute for Advanced Studies, Vienna.

Knorr, K. and Knorr, D. 1978. From scenes to scripts: On the relationship between laboratory research and published paper in science. Institute for Advanced Studies, Vienna.

Knorr, D. 1978. Landwirtschaft und Umwelt (Agriculture and Environment). In: Krammer, J. and Scheer, G., Das Österreichische Agrarsystem (The Austrian Agricultural System), Institute for Advanced Studies and Ministry of Agriculture & Forestry, Vienna.

Knorr, D. 1980. Technologie und Produktion neuer Lebensmittel (Technology and production of new foods). Univ. Agriculture, Vienna.

Knorr, D. 1979. Co-author of section "Food, Agriculture and Development". In: NGO Report on the United Nations Conference on Science and Technology for Development; NGO Forum – Science and Technology for Development, New York.

Knorr, D. 1981. Effect of food production and food processing on the carcinogenic potential of foods. National Research Council, Committee on Diet, Nutritionand Cancer, Washington, DC.

Co-author, 1986. "Recommendations for food protection in the Americas" Report of a study by the committee on the Inter-American Conference on food protection. National Academy of Sciences, Washington, DC.

Theses

Knorr, D. 1971. Ergebnisse von Pressversuchen mit zerkleinerten Zwiebeln unter Verwendung einer speziellen Packpresszelle bezüglich des Einflusses eines pektolytischen Abbaues. Thesis, Department of Food Technology, University of Agriculture, Vienna, Austria.

Knorr, D. 1973. Ein Beitrag zur objektiven Beurteilung der Eignung von innenschutzlackierten und innenschutzunlackierten Weißblech-Konservendosen für Tomatenpürree-Konzentrat als Füllgut. Ph.D. Thesis, Department of Food Technology, University of Agriculture, Vienna, Austria.

Book reviews

Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. Leung, A.Y., John Wiley and Sons Inc., Somerset, NJ 1980. In: Food Technology, 35(10) (1981): 135.

Toxic Constituents of Plant Food Stuffs. Liener, I.E., Academic Press, Inc., New York, NY 1980. In: Food Technology, 35(8) (1981): 145.

Neue Erkenntnisse auf dem Gebiet der Frucht-und Gemüsesäfte (Progress in the Field of Fruit and Vegetable Juices). Obstverband Zug, Switzerland 1981. In: Food Technology, 35(12) (1981): 117-118.

Die natürlichen und künstlichen Aromen. (Natural and Synthetic Flavors) Ziegler, E., A. Hüthig Verlag GmbH, Heidelberg, FRG, 1982. In: Food Technology, 37(3) (1983): 116.

Zerkleinerung von Nahrungs- und Futtergetreide in Walzenstühlen. Tschierschner, R., VEB Fach-buchverlag Leipzig, GDR, 1982. In: Food Technology, 37(5) (1983): 282.

Protein Recovery from Food Processing Waste waters. Beszedits, S. and Netzer, A., B & L Infor-mation Services 1982. In: Food Technology, 37(3) (1983): 160.

Wood and Agricultural Residues: Research on Use for Feed, Fuels and Chemicals. Soltes, E.J., Academic Press Inc., New York, 1983. In: Food Technology, 38(2) (1984): 64.

Unconventional Sources of Dietary Fiber, Physiological and Invitro Functional Properties. Furda, I., ACS Symp. Series 214., Am. Chem. Soc., Washington, DC, 1983. In: J. Food Biochemistry.

Biotechnology and Genetic Engineering Reviews. Vol. 1. Russel, G.E., Intercept Scientific, Medical and Technical Publications. In: Food Technology, 38(7) (1984): 111.

Haltbarmachen von Lebensmitteln: Chemische, Physikalische und Mikrobiologische Grundlagen der Verfahren. Heiss, R. and Eichner, K., Springer Verlag, Berlin. In: Food Technology, 38(9) (1984): 123.

Cassava: New Potential for a Neglected Crop. Cock, J.H., Westview Press, Boulder, CO. In: Food Technology, 39(5) (1985): 254.

Plant Proteins: Applications, Biological Effects and Chemistry. Ory, R.L., ACS Symposium Series, Washington, DC. In: Food Biotechnology 1 (1987): 299.

Biotechnology in Food Processing. Harlander, S.K. and Labuza, T.P., Noves Publications, Park Ridge, NJ. In: Food Biotechnology 1 (1987): 131.

Biotechnology in Agricultural Chemistry. LeBaron, H.M., Mumma, R.O., Honeycutt, R.C. and Duesing, J.H. (eds.), ACS Symposium Series, Washington DC. In: Food Biotechnology 1 (1987): 289.

Legume-Based Fermented Foods. Reddy, N.R., Pierson, M.D. and Sah, D.K., CRC Press Inc. Boca Raton, Fl. In: Food Biotechnology, 2(1988): 107.

Plant Agriculture, Federal Biotechnology Activites. Bloch, C., Noyes Publications, Park Ridge, NJ. In: Food Biotechnology, 2 (1988): 111-112.

Large Scale Culture Technology. Lydersen, B.K., Hanser Publishers, Munich, FRG, 1987. In: Food Biotechnology 2 (1988): 22f.

Supercritical Fluid Extraction and Chromatography. Techniques and Applications, Carpenter, B.A. and Senenants, M.R., Am. Chem. Soc. 1988. In: Food Biotechnology, 3 (1989): 101-102.

Biotechnology Focus I. Fundamentals, Applications, Informations. Finn, R.K., Präve, P., Schling-mann, M., Crueger, W., Esser, K., Thauer, R. and Wagner, F., Hanser Publishers, Munich, FRG, 1988. In: Food Biotechnology 3 (1989): 103.

Biocatalysis in Agricultural Biotechnology. Whitaker, J.R. and Sonnet, P.E., Am. Chem. Soc., Washington, D.C., 1989. In: Food Biotechnology 4 (1990): 749-750.

Biotechnology and Food Industry. Holló, J. and Törley, D., Akadémiai Kiadó, Budapest, 1988. In: Food Biotechnology 4 (1990): 745.

Chitin and Chitosan. Skjåk-Braek, G., Anthonson, T. and Sandford, P., Elsevier Applied Science, Londonand New York, 1989. In: Food Biotechnology 4 (1990): 747-748.

Biocatalysis and Biomimetics. Burrington, J.D. and Clark, D.S., ACS Symposium Series 392, Washington D.C. In: Food Biotechnology 6 (1992): 91.

Safety of Irradiated Foods. Diehl, J.F., Marcel Dekker Inc., New York, 1990. In: Food Biotechnology 6 (1992): 97-98.

Biology of Food Irradiation. Murray, D.R., Research Studies Press Ltd., Taunton, Somerset, England, 1990. In: Food Biotechnology 6 (1992): 97-98.

Biotechnology and Food Safety. Bills, D.D. and Kung, S.-D., Butterworth-Heinemann, Boston. In: Food Biotechnology 6 (1992): 99.

High Pressure Science for Food. Hayashi, R., San-Ei Publ. Co., Kyoto. In: Food Biotechnology 6 (1992): 201.

Enzymes in Biomass Conversion. Leatham, G.F. and Himmel, M.E., ACS Symposium Series 460, Washington D.C. In: Food Biotechnology 6(1992): 203.

Biotechnology and Food Ingredients. Goldberg, I. and Williams, R., Van Nostrand Reinhold, New York, 1991. In: Food Biotechnology 6 (1992): 205-206.

Lebensmittelbiotechnologie. Ruttloff, H., Akademie Verlag, Berlin, 1991. In: Food Biotechnology 6 (1992): 297.

Advances in Fisheries Technology and Biotechnology for Increased Profitability. Voigt, M.N. and Botta, J.R. (eds.), Technomic Publishing Co. Inc., Lancaster, USA, 1990. In: Food Biotechnology 6 (1992): 299-300.

Food Enzymology, Vol 1 + 2. Fox, P.F., Elsevier Applied Science, London, 1991. In: Food Biotech-nology 6 (1992) 301-302.

Food Biotechnology Techniques and Applications. Mittal, G.S., Technocom Publishing Co., Lancaster, PA, 1992. In: Food Biotechnology 7 (1993): 91-92.

High Pressure and Biotechnology. Balny, C., Hayashi, R., Heremans, K. and Masson, P., Editions John Libbey Eurotext, 1992. In: Food Biotechnology 7 (1993): 97-98.

Bacterocins of lacticacid bacteria. Hoover, D.G. and C.R.S. Steenso, 1993. In Food Biotechnology 8 (1994): 27-28.

Food Biotechnology Techniques and Applications. Mittal, G.S., 1992. Technolon Publishing Co. Lancaster, PA, In: Food Biotechnology 7 (1993): 91-92.

Molecular approches to improving food quality and safety. Bhatmager, D. and Cleveland, T.E. 1992. Van Nostrand Reinhold, AVI, New York. In: Food Biotechnology, 7 (1993): 183-184.

Biocatalyst design for stability and specifity. Himmel, M.E. and Georgion, G. 1993. ACS Sympo-sium Series. Am. Chem. Soc., Washington, DC. In: Food Biotechnology 7 (1993): 187-188.

Encapsulation and Controlled Release of Food Ingredients. Rish, S.-J. and Reineccius, G.A. 1994. AM. Chem. Soc., Washington, DC.

Bioprocess Production of Flavor, Fragrance and Color Ingredients. A. Gabelman (ed.) 1995. John Willy & Sons, New York, NY. In: Food Biotechnology 9 (1995): 217.

Industrielle Enzyme. Ruttloff, H. 1995. Behr’s Verlag, Hamburg. In: Food Biotechnology 9 (1995): 229.

Food Antiocidants: Technological, Toxicological and Health Perspectives. Modhavi, D.C., Deshpande, S.S. and Salunkhe, D.K. 1995. Marcel Dekker Inc., New York, N.Y. In: Food Biotechnology 10 (1997): 247.

Carohydrates and Carbohydrate Polymers: Analysis, Biotechnology Modification, Antiviral, Bioche-mical and Other Applications. Yalpani, M. 1996., ATL Press Inc., Shrewsbury, MA. In: Food Bio-technology 10 (1997): 245-246.

Encapsulation and Controlled Release of Food Ingredients. Rish, S. and Reineccins, G.A. 1995. Am.Chem.Soc., Washington, D.C. In: Food Biotechnology 11 (1997): 191-200.

Chemical Markers for Processed and Stored Foods. Lee, T. and Kim, H. 1996. Am. Chem. Soc., Washington, D.C., In: Food Biotechnology 22, 190-191.

Patents

Daly, M.M., Keown, R.W., Knorr, D., US Patent No. 4,808,707, Feb. 28, 1989, "Chitosan alginate capsules".

Davidonis, G, Knorr, D., Romagnoli, L.G., US Patent No. 5,573,941, Nov. 12, 1996, „Callus forma-tion in Vanilla planifolia.

Knorr, D.W., Romagnoi, L.G. and Stevens, C.P., US Patent No. 5,656,482, Aug. 12, 1997, „Rapid germination of orchid seeds from immature capsules“.

Eshtiaghi, M.N. and Knorr, D., WO99/64634, Dec. 16, 1999, „Method for treating sugar beet“.

Stute, R. and Knorr, D., WO2004/066752 A1, Aug. 12, 2004, „Use of granular cold-swelling starches in cosmetic emulsions and method for the production of starches that are adequate for said use“.

Smetanska, I., Schreiner, M., Knorr, D., Krumbein, A., WO/2007/088024, Aug. 9, 2007, „Obtaining glucosinolates from capparales exudates”.

Puaud, M., Wille, H., Knorr, D. and Volkert, M., WO/2007/12882 6, Nov. 14, 2007, „ High pressure freezing of frozen desserts”.

Posters

International Conference, Biotechnology and Food, Hohenheim, 2/20-2/24, 1989, "Improvement of secondary metabolite production by precursor and elicitor additon to cell cultures of Anethum graveolens" (with Dörnenburg, H. and Werrmann, U.).

International Conference, Biotechnology and Food, Hohenheim, 2/20-2/24, 1989, "Use of Passiflora Spec. plant tissue cultures in food biotechnology" (with Jensen, I. and Werrmann, U.).

International Conference, Biotechnology and Food, Hohenheim, 2/20-2/24, 1989, "Chitosan as elicitor of chitinase in plant cell cultures" (with Paulmann, H. and Dörnenburg, H.).

International Conference, Biotechnology and Food, Hohenheim, 2/20-2/24, 1989, "Supercritical extraction of flavor compounds from peels and pulp of passion fruit Passiflora edulis Sims" (with Raasch, A.).

International Conference, Biotechnology and Food, Hohenheim, 2/20-2/24, 1989, "Development of pectin-chitosan coacervate capsules for immobilizing cultures plant cells" (with Ullrich, S. and Werrmann, U.).

Annual Meeting, Institute of Food Technologists, Chicago, 6/25, 1989, "Chemical composition of processed apple and pear juice during a six month storage study" (with Giryluk, K.J. and Keown, R.W.).

11th International Congress of the International Society of Developmental Biologists, Utrecht, 8/20-8/25, 1989, "Effects of leucine and limonene addition to cell cultures of Mentha Piperita on mono-terpene production" (with Werrmann, U.).

BDL-Kongress Lebensmitteltechnologie, Düsseldorf, 11/15-11-17, 1990, "Untersuchung des ther-misch bedingten Abbaus von Aspartam" (with Djie, Y., Zache, U. and List, D.).

BDL-Kongreß Lebensmitteltechnologie, Düsseldorf, 11/15-11-17, 1990, "Warmlufttrocknung gefro-rener Produkte" (with Oxen, P. and Popper, L.).

BDL-Kongreß Lebensmitteltechnologie, Düsseldorf, 11/15-11-17, 1990, "Antimikrobielle Wirkung von Chitinase aus Sojabohnenkeimlingen" (with Teichgräber, P. and Popper, L.).

International Symposium on Plant Polymeric Carbohydrates, Berlin University of Technology, Berlin, 7/1-7/3, 1992, "Influence of ultrahigh hydrostatic pressure on high and low-methoxylated pectins" (with Seyderhelm, I.)

Hochschulkurs: Hochdruckpasteurisierung; Behandlung von Lebensmitteln, Pharmazeutika und Kosmetika mit Drücken bis 10.000 bar, Forschungs-Gesellschaft Verfahrens-Technik e.V. Düssel-dorf, Heidelberg, 9/24-9/25, 1992, "Wirkung des hydrostatischen Druckes auf das Erscheinungsbild einiger Lebensmittel" (with Boguslawski, S., Seyderhelm, I. and Knorr, D.).

Hochschulkurs: Hochdruckpasteurisierung; Behandlung von Lebensmitteln, Pharmazeutika und Kosmetika mit Drücken bis 10000 bar, Forschungs-Gesellschaft Verfahrens-Technik e.V. Düssel-dorf, Heidelberg, 9/24-9/25, 1992, "Einfluß hoher hydrostatischer Drücke auf das Verhalten der Polyphenoloxidasen" (with Michaelis, G.).

"Flavour Precursors" International Symposium, University of Würzburg, Würzburg, 9/30-10/2, 1992, "Multiple shoot cultures of Mentha canadensis for biotechnological production of flavours (with Gräf,,S.).

"Flavour Precursors" International Symposium, University of Würzburg, Würzburg, 9/30-10/2, 1992, "Plant cell cultures as model system for biosynthetic pathways: conversion of monoterpenes in Mentha cell suspension cultures (with Werrmann, U.).

Wissenschaftliches Symposium "Aktueller Stand und Trends in der Lebensmitteltechnologie", Universität Hohenheim, Stuttgart-Hohenheim, 10/9-10/10, 1992, "Vergleich von Wasserblanchieren und Hochdruckbehandlung auf die Qualität und Funktionalität von Kartoffelwürfeln" (with Eshtiaghi, M.).

Wissenschaftliches Symposium "Aktueller Stand und Trends in der Lebensmitteltechnologie", Universität Hohenheim, Stuttgart-Hohenheim, 10/9-10/10, 1992, "Elektroimpulsbehandlung von Karottenmaische" (with Geulen, M., Teichgräber, P.).

Wissenschaftliches Symposium "Aktueller Stand und Trends in der Lebensmitteltechnologie", Universität Hohenheim, Stuttgart-Hohenheim, 10/9-10/10, 1992, "Einfluß von hydrostatischem Druck auf rheologische Eigenschaften von hoch- und niederveresterten Pektinen" (with Seyder-helm, I.).

International Symposium, Chitin Enzymology, Senigallia, May 10-12, 1993, “Elicitation of chitinases and chitinases and antraquinones in Morinda citrifolia cell cultures” (with Dörnenburg, H.).

International Symposium, Chitin Enzymology, Senigallia, May 10-12, 1993, “Detection and increase of chitin deacetylase activity with chitin 50 in Mucor rouxii and Absidia coerulea with a new non-radioactive substrate” (with Dunkel, C.).

GDL-Symposium “Lebensmitteltechnologie/Lebensmittelrecht” Berlin, 12-13. Nov., 1993, “Elektroimpulsbehandlung von Karottenmaische” (with Geulen, M., Teichgräber, P.).

GDL-Symposium “Lebensmitteltechnologie/Lebensmittelrecht” Berlin, 12-13. Nov., 1993, “Wirkung des hydrostatischen Druckes auf das Erscheinungsbild ausgewählter Lebensmittel” (with Boguslawski, S., Seyderhelm, I.).

GDL-Symposium “Lebensmitteltechnologie/Lebensmittelrecht” Berlin, 12-13. Nov., 1993, “Influence of high hydrostatic pressure on high and low methoxylated pectins” (with Seyderhelm, I.).

GDL-Symposium “Lebensmitteltechnologie/Lebensmittelrecht” Berlin, 12-13. Nov., 1993, “Einfluß hydrostatischen Druckes auf das Verhalten der Polyphenol Oxidase” (with Michaelis,G.).

4th Conference of Food Engineering, Americ. Inst. Chem. Eng., Chicago, Nov. 2-3, 1995, „In vivomeasurement of pressure induced germination of Bacillus subtilis spores“ (with Heinz, V., Roso,J.).

Annual IFT Meeting, New Orleans, June 22-26, 1996, „Effects of phenolic precursors on Vanillin biosynthesis and key enzymes in Vanilla (Vanilla planifolia) cell cultures“ (with Dörnenburg, H., Brumm, K., Halfmann, C.).

„Anthraguinones production with suspended and immobilized Galium vernum cell cultures in two phase systems“ (with Dörnenburg, H., Hiller, H., Mönch, S.).

International Workshop Bioencapsulation, Bioencapsulation Research Group, Potsdam, Sept. 23-35, 1996, „Development of highly stable multifunctional pectin/chitosan coocervate capsules for cultured plant cells“ (with Dörnenburg, H.).

Flair-Flow Europe Symposium „High Pressure Treatment of Foods“, Cologne, Nov. 8-9, 1996, „Studies on the kinetics of hydrolysis of starch with Bacillus amyloliquefaciens α-amylase under high hydrostatic pressure“ (with Raabe, E.).

„Integration of high pressure pretreatment during processing on french fries“ (with Fayard, G., Molnar, S.).

„Process development and optimization of high pressure processing of food: microbial inactivation models and process considerations“ (with Heinz, V.).

„Evaluation of hydrogen peroxide production in tomato cultures as a stress reaction to high pressure treatment“ (with Dörnenburg, H., Schreck, S.).

„Stress response and enzymatic browning reactions in potato cultures after high pressure treat-ment“ (with Dörnenburg, H., Hemmerich, I., Martens, G., Wiesner, P.).

„Effect of high pressure treatment on the activity of pectinase, polyphenol oxidaseand peroxidase of a plant cell culture form Lycopersicon exculentum“ (with Dörnenburg, H., Fenselau, K., Wiesner, P.)

Copernicus Project Meeting „Process Optimization and Minimal Processing of Foods“ (Contract CIPA-CT94-0195, Copernicus Programme), Warsaw Agricultural University, Poland, Dec. 13-14, 1996.

„Integration of high pressure pretreatment during processing on french fries“ (with Fayard, G., Molnar, S.).

„Stress response and enzymatic browning reactions in potato cultures after high pressure treat-ment“ (with Dörnenburg, H., Hemmerich, I., Martens, G., Wiesner, P.).

„Evaluation of hydrogen peroxide production in tomato cultures as a stress reaction to high pressure treatment“ (with Dörnenburg, H., Schreck, S.).

„Studies on the kinetics of hydrolysis of starch with Bacillus amyloliquefaciens α-amylase under high hydrostatic pressure“ (with Raabe, E.).

„Effect of high pressure treatment on the activity of pectinase, polyphenol oxidaseand peroxidase of a plant cell culture form Lycopersicon exculentum“ (with Dörnenburg, H., Fenselau, K., Wiesner, P.).

„Process development and optimization of high pressure processing of food: microbial inactivation models and process considerations“ (with Heinz, V.).

Copernicus Project Meeting „Process Optimization and Minimal Processing of Foods“ (Contract CIPA-CT94-0195, Copernicus Programme), Leuven, Oct. 23-25, 1997, „High pressure germination and inactivation kinetics of bacterial spores“ (with Heinz, V.). „Freezing of potato cylinders during high pressure treatment“ (with Schlüter, O., Heinz, V.).

European High Pressure Research Group, 35. Meeting, High Pressure Food Science, Bioscience and Chemistry, University of Reading, Sept. 7-11, 1997, „High pressure germination and inactiva-tion kinetics of bacterial spores“ (with Heinz, V.). „Freezing of potato cylinders during high pressure treatment“ (with Schlüter, O., Heinz, V.).

Schlüter, O., Heinz, V. und Knorr, D. Freezing of Potato Cylinders during High Pressure Treatment, International Conference on High Pressure Bioscience & Biotechnology, 7-11 Sept., 1997, Reading.

4th World Congress Foodborne Infections and Intoxications, Federal Institute for Health Protection of Consumers and Veterinary Medicine, Berlin, June 7-12, 1998, „Modern food technology and prevention of foodborne diseases“ (with Heinz, V.).

Schlüter, O., George, S., Heinz, V. und Knorr, D. Pressure Assisted Thawing of Potato Cylinders, International Conference on High Pressure Bioscience & Biotechnology, 30 Aug.-3 Sept., 1998, Heidelberg.

Schlüter, O., George, S., Heinz, V. und Knorr, D. Pressure Assisted Thawing of Potato Cylinders, Model-it Conference 1998, Wageningen, Niederlande.

Forum on Functional Food, Council of Europe, Strasbourg, Dec. 1-2, 1998. „New food technologies and functional food“.

Food Micro, Veldhoven, Netherland, Sept. 13-17, 1999, „Acid resistance response of verotoxin-producing Escherichia coli (VETC)“ (with Cheung and Bartelt).

VIth International Conference on X-Ray Microscopy-XRM 99, University of California, Berkeley, Aug. 1-6, 1999, „X-Ray Microscopy in food sciences“ (with Heinz, V., Moench, Guttmann, ). „Transmission X-Ray Microscopy“ (with Mönch, S., Heinz, V., Guttmann, P.).

Lee, D.-U., Schlüter, O., Heinz, V. and Knorr, D. High pressure treatment of liquid whole egg and advantages of low temperature application. Poster presentation. 37th European High Pressure Research Group Meeting, September 1999, Montpellier, France.

International Congress on Improved Traditional Foods for the Next Century, Insituto de Agro-quimica y Tecnologia de Alimentos (CSIC), Burjassot (Valencia), Oct. 28-29, 1999, „Mechanism of mass transfer during osmotic removal of water from plant materials“ (with Rastogi, N.K., Angers-bach, A.).

European Conference on Emerging Food Science and Technology (EFFoST), Tampere, Nov. 22-24, 1999, „Rehydration kinetics of high pressure pretreated and osmotically dehydrated pineapple“ (with Rastogi, N.K., Angersbach, A., Niranjan, K.).

Deutsche Gesellschaft für Ernährung, „Abhängigkeit der Quercetinglucosid-Gehalte in Tomaten (Lycopersicum esculentum) von Sorte, Wachstumsbedingungen und Behandlung mit hydrostati-schem Hochdruck“ (with Lüdersdorf, Hemmerich, I.).

Amatidou, A., Schlüter, O., Knorr, D. and Smid, E.J. Antimicrobial activity of O2 and CO2 under pressure on food-related pathogens, "Microbial stress symposium" 1999, Quimper, France.

Conference on Food Process Engineering and Drying Technology, Wuerzburg, March, 29-31, 2000, “Elektropermeabilisierung der Zellmembrane als Vorbehandlungsschritt bei der Trocknung pflanzlicher Lebensmittel (Electro-permeabilisation of cell membranes as a pre-treatment before drying of plant food material)” (with Angersbach, A., Eshtiaghi, M., Rastogi, N.K., Ade-Omowaye, B.I.G.).

World Congress on Biotechnology (Biotechnology 2000), Berlin, Sept. 3-11, 2000, „Activity of phenylalanine ammonia-lyase (PAL) after high hydrostatic pressure treatment of cell cultures“ (with Lüdersdorf, Hemmerich, I.). „Monitoring of electrophysical properties of cell systems and its appli-cation in food and bioprocessing“ (with Angersbach, A., Heinz, V., Rastogi, N.K.).

„Impact of high electric field pulses on juice yield and product quality of plant foods“ (with Eshtiaghi, M.N.).

„Phasenübergänge bei hochdruckunterstützten Gefrier- und Auftauprozessen am Beispiel pflanz-licher Gewebe“ (with Schlüter, O., Heinz, V.).

8th International Congress of Food and Engineering (ICEF'8), Mexico. April 9-13, 2000, „Combined effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmo-tic dehydration“ (with Rastogi, N.K., Angersbach, A.).

Monitoring of electrophysical properties of cell systems and its application in food and bio-processing. Biotechnology 2000 – The World Congress on Biotechnology, September 3-8, 2000, Berlin. Poster-Presentation, Section VII: Biochemical Engineering, Science and Process (with Angersbach, A., Heinz, V., Rastogi, N.K.and Knorr, D.).

Mönch, S., Heinz, V., Angersbach, A., Stute, R. and Knorr, D. Pulsed electric fields- possibilities for intensity the metabolism of plant cells or microorganisms. Section VII: Biochemical Engineering, Science and Process.Biotechnology 2000 – The World Congress on Biotechnology, Sept. 3-8 2000, Berlin. Mönch, S., Heinz, V., Angersbach, A., Stute, R. and Knorr, D. Pulsed electric fields – possibilities for intensify the metabolism of plant cells or microorganisms, Proceedings of the World Congress on Biotechnology, Berlin, Sept., 3-8, 2000. Poster Abstracts.

Mönch, S., Heinz, V. und Guttmann, P. Auswertung der Hochdruck-/Temperatur-induzierten Abtötung von bakteriellen Endosporen mittels Röntgenmikroskopie – Konsequenzen für den Sterilisationsprozess. Poster anläßlich der Jahrestagung der VDI-Gesellschaft Verfahrenstechnik und Chemie-Ingenieurwesen, 20.-22. September 2000, Karlsruhe.

Schlüter, O., Heinz, V. und Knorr, D. Phasenübergänge bei hochdruckunterstützten Gefrier- und Auftauprozessen am Beispiel pflanzlicher Gewebe. Poster anläßlich der Jahrestagung der VDI-Gesellschaft Verfahrenstechnik und Chemieingenieurwesen, 20.-22. September 2000, Karlsruhe.

Heinz, V., Ananta, E. und Knorr, D. Spore control in food by pressure assisted heating. European Congress on Chemical Engineering, June 25-28, 2001, Nürnberg.

Zenker, M., Heinz, V. und Knorr, D. Combined application of ultrasound and temperature for energy saving and mild preservation of liquid foods. Poster anläßlich der Konferenz European Congress on Chemical Engineering, June 25-28, 2001, Nürnberg.

Zenker, M., Heinz, V. und Knorr, D. A comparative study of ultrasound combined temperature processing for energy-saving food preservation, Poster anläßlich der: Konferenz: European Conference on Advanced Technology for Safe and High Quality Foods, Dec. 5-7, 2001, Berlin.

Buckow, R., Virkajärvi, I., Heinz, V. und Knorr, D. Ultrasonication of mash from barley malt and its effect on the filtration and on the extraction of soluble solids, Poster anläßlich der: Konferenz: European Conference on Advanced Technology for Safe and High Quality Foods, Dec. 5-7, 2001, Berlin.

Ananta, E., Heinz, V. und Knorr, D. Spore control in food by pressure assisted heating, Poster anläßlich der: Konferenz: European Conference on Advanced Technology for Safe and High Quality Foods, Dec. 5-7, 2001, Berlin.

Alvarez, I., Heinz, V. und Knorr, D. Inactivation of E. coli DH5a by pulsed electric fields at different temperatures, Poster anläßlich der: Konferenz: European Conference on Advanced Technology for Safe and High Quality Foods, Dec. 5-7, 2001, Berlin.

Alvarez, I., Heinz, V. und Knorr, D. Specific energy: a new control parameter for pulsed electric fields processing, European Conference on Advanced Technology for Safe and High Quality Foods, Dec. 5-7, 2001, Berlin.

Schlüter, O., Luscher, C. und Knorr, D. Liquid – Solid Phase Boundaries of Potato Tissue at Subzero (°C) Temperatures and Pressures up to 450 M Pa. European Conference on Advanced Technology for Safe and High Quality Foods – EUROCAFT, Dec. 5-7, 2001, Berlin, Germany.

Schlüter, O., Heinz, V. und Knorr, D. Optimization of Pressure Supported Freezing/Thawing Processes by making Use of Metastable States of Water. Symposium on Emerging Technologies for the Food Industry – EmerTec, March 11-13, 2002, Madrid, Spain.

Luscher, C., Schlüter, O., Angersbach, A. and Knorr, D. Comparison of Structural Cell Membrane Changes Induced by Different High Pressure Processes at Low Temperatures. High Pressure Bioscience and Biotechnology, Sept. 16-19, 2002, Dortmund.

Ade-Omowaye, B.I.O., Angersbach, A. and Knorr, D. Enhanced mass transfer rates during air and osmotic dehydration of pulsed electric field pre-treated red bell peppers. Symposium „Drying Processes, Structure and Functionality“, Sept. 25-27, 2002, Valencia, Spain.

Ananta, E., Ponanti, M., Knorr, D. Improvement of survival rate of probiotic during spray-using high pressure and heat pre-treatment. Symposium „Drying Processes, Structure and Functionality“, Sept. 25-27, 2002, Valencia, Spain.

Luscher, C., Balasa, A. and Knorr, D.. Inactivation of Listeria innocua at high pressures and low temperatures: Observations in the subzero temperature range (centigrade) considering the state of aggregations of water. Joint IFT – EFFoST Workshop on Non-thermal Food Preservation. Sept. 7-10, 2003, Wageningen, NL.

Ananta, E., Heinz, V. and Knorr, D. Flow cytometric analysis of high pressure treated microorganism. Poster presentation at SAFE Consortium Seminar – Newly emerging pathogens. April 24-25, 2003, Brussels, Belgium.

Töpfl, S., Heinz, V. and Knorr, D. Pulsed Electric Field Processing in Improving Product Safety of Apple Juice. Poster presentation at SAFE Consortium Seminar – Newly Emerging Pathogens, including risk assessment and management. April 24-25, 2003, Brussels, Belgium.

Buckow, R., Heinz, V. and Knorr, D. Short Time, High Pressure Treatment of Beverages. Poster presentation at the Safe Consortium – Newly emerging pathogens, including risk assessment and risk management, April 24-25, 2003, Brussels, Belgium.

Bauer, B.A., Wiehle, T., Stute, R. and Knorr, D. Impact of high hydrostatic pressure treatment on starches. Workshop of the Nonthermal Processing Division of IFT and EFFoST, Sept. 7-10, 2003, Wageningen, NL.

Toepfl, S., Dominkovics, M., Heinz, V., Bartelt, E. and Knorr, D. Pulsed Electric Field Application for Inactivation of L. monocytogenes in raw milk. Presented at: 5th World Congress Foodborne Infections and Intoxications. June 7–11, 2004, Berlin, Germany.

Toepfl, S., Heinz, V. and Knorr, D. Optimization of pulsed electric field treatment efficiency for fruit juice pasteurization. Presented at: International Conference on Engineering and Foods (ICEF9). March 7-11, 2004, Montpellier, France.

Luscher, C., Fröhling, A., Balasa, A. and Knorr, D. Inactivation of Listeria innocua and E. coli at high pressure and subzero temperature with consideration of the phase transitions of water. ICEF 9 – International Congress on Engineering and Food. March 7-11, 2004, Montpellier, France.