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Henry Jaeger

Technical University of Berlin
University of Natural Resources and Life Sciences, Vienna

61

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Biofilm-Forming Ability of Microbacterium lacticum and Staphylococcus capitis Considering Physicochemical and Topographical Surface Properties.

2021 Foods
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Selective Release of Recombinant Periplasmic Protein From E. coli Using Continuous Pulsed Electric Field Treatment.

2021 Frontiers in Bioengineering and Biotechnology
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Advantages of ohmic cooking in the kilohertz range – Part II: Impact on textural changes and approaches to improve heating uniformity

2021 Innovative Food Science and Emerging Technologies
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Inactivation of vegetative microorganisms by ohmic heating in the kilohertz range – Evaluation of experimental setups and non-thermal effects

2020 Innovative Food Science and Emerging Technologies
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Development of a continuous pulsed electric field (PEF) chamber for improved treatment homogeneity based on hydrodynamic optimization

2020 Frontiers in Bioengineering and Biotechnology
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Evaluation of pulsed electric fields technology for the improvement of subsequent carotenoid extraction from dried Rhodotorula glutinis yeast

2020 Food Chemistry
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Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

2020 Molecules
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Impact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine

2020 European Food Research and Technology
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Pulsed electric field preservation of liquid whey protein formulations – Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients

2019 Journal of Food Engineering
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Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices

2019 Foods
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