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1دورية أكاديمية
المؤلفون: Robin Ostermeier, Oleksii Parniakov, Stefan Töpfl, Henry Jäger
المصدر: Foods, Vol 9, Iss 4, p 512 (2020)
مصطلحات موضوعية: onion, convective drying, pulsed electric fields, quality, drying kinetics, Chemical technology, TP1-1185
وصف الملف: electronic resource
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2
المؤلفون: Kevin Hill, Robin Ostermeier, Stefan Töpfl, Volker Heinz
المصدر: Pulsed Electric Fields Technology for the Food Industry ISBN: 9783030705855
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::1ae945c32cfc8632d023291b7412e08a
https://doi.org/10.1007/978-3-030-70586-2_9 -
3
المؤلفون: S. Töpfl, Robin Ostermeier, P. Giersemehl, Henry Jäger, C. Siemer
المصدر: Journal of Food Engineering. 237:110-117
مصطلحات موضوعية: 0106 biological sciences, Convection, Pre treatment, Materials science, Diffusion, Kinetics, Analytical chemistry, Residual moisture, 04 agricultural and veterinary sciences, Treatment parameters, 040401 food science, 01 natural sciences, 0404 agricultural biotechnology, Drying time, 010608 biotechnology, Electric field, Food Science
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4
المؤلفون: D. Schlossnikl, F. Rath, Stefan Toepfl, Robin Ostermeier, Henry Jaeger, Thomas Fauster, F. Teufel
المصدر: Journal of Food Engineering. 235:16-22
مصطلحات موضوعية: 0106 biological sciences, Materials science, French fries, Starch, 04 agricultural and veterinary sciences, Pulp and paper industry, 040401 food science, 01 natural sciences, Lower energy, chemistry.chemical_compound, 0404 agricultural biotechnology, Rheology, chemistry, 010608 biotechnology, Electric field, Scientific method, Texture (crystalline), Softening, Food Science
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5
المؤلفون: Thomas Fauster, Henry Jäger, Robin Ostermeier, Rafaela Scheibelberger
المصدر: Innovative Food Processing Technologies
مصطلحات موضوعية: Materials science, Electric field, Engineering physics
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::57e2473aaa8399d0fa94e97c9d914280
https://doi.org/10.1016/b978-0-12-815781-7.00013-5 -
6
المؤلفون: Francisco J. Barba, Jakub Czyzewski, Magdalena Dadan, Gabriela I. Denoya, Giovanna Ferrari, Emilia Ferrer, Mohsen Gavahian, Volker Heinz, Kevin Hill, Henry Jäger, Anna Käferböck, Amin Mousavi Khaneghah, Jimmy Kinsella, Alica Lammerskitten, Nikolai Lebovka, Yunfei Li, Marianne N. Lund, Ronit Mandal, Krystian Marszałek, Samir Mezdour, Houcine Mhemdi, Maryna Mikhrovska, Amin Mousavi-Khaneghah, Viacheslav Mykhailyk, Malgorzata Nowacka, Robin Ostermeier, Noelia Pallarés, Oleksii Parniakov, Gianpiero Pataro, Mahesha M. Poojary, Shahin Roohinejad, Elena Roselló-Soto, Chaitanya Sarangapani, Anubhav Pratap Singh, Emilia Skarzynska, Sergiy Smetana, Rohit Thirumdas, Stefan Toepfl, Josefa Tolosa, Stefan Töpfl, Urszula Tylewicz, Fang Wang, Artur Wiktor, Dorota Witrowa-Rajchert, Qiang Xia, Zhenzhou Zhu
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::fbe26122f6a8bf15d01b44a13fb3d687
https://doi.org/10.1016/b978-0-12-816402-0.00018-5 -
7
المؤلفون: Robin Ostermeier, Henry Jäger, Kevin Hill, Stefan Töpfl
مصطلحات موضوعية: Moisture, Blanching, Final product, Raw material, chemistry.chemical_compound, Maillard reaction, symbols.namesake, chemistry, Acrylamide, symbols, Environmental science, Production (economics), Food science, Softening
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::9e7bbf274c63be761b049c7ec42d52ec
https://doi.org/10.1016/b978-0-12-816402-0.00005-7 -
8
المؤلفون: S. Töpfl, A. Dingis, Robin Ostermeier, K. Hill, Henry Jäger
المصدر: Innovative Food Science & Emerging Technologies. 67:102553
مصطلحات موضوعية: Materials science, Moisture, Bubble, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, Ultrasound treatment, Quality (physics), Mass transfer, Electric field, Liquid bubble, Composite material, Water vapor, Food Science