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A. Angersbach
Observed names:
A Angersbach,
A. ANGERSBACH,
ALEXANDER ANGERSBACH,
Alexander Angersbach,
Alexander K. Angersbach,
Angersbach, Alexander
show all 6
Observed institutions:
Central Food Technological Research Institute,
Ladoke Akintola University of Technology,
Obafemi Awolowo University,
Technische Universität Berlin,
University of Reading
OpenAlex ID:
A5051201877
Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design
2001
·
V. Heinz
, I. Alvarez
, et al.
·
Trends in Food Science & Technology
·
367
Effects of pulsed electric fields on cell membranes in real food systems
2000
·
Alexander Angersbach
, Volker Heinz
, et al.
·
Innovative Food Science & Emerging Technologies
·
314
Impact of high-intensity electric field pulses on plant membrane permeabilization
1998
·
Dietrich Knorr
, Alexander Angersbach
·
Trends in Food Science & Technology
·
241
Impact of pulsed electric field treatment on the recovery and quality of plant oils
2004
·
M. Guderjan
, S. Töpfl
, et al.
·
Journal of Food Engineering
·
223
Electrophysiological Model of Intact and Processed Plant Tissues: Cell Disintegration Criteria
1999
·
A. Angersbach
, V. Heinz
, et al.
·
Biotechnology Progress
·
210
Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods
2001
·
B.I.O. Ade-Omowaye
, A. Angersbach
, et al.
·
Trends in Food Science & Technology
·
193
Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper
2003
·
B.I.O. Ade-Omowaye
, N.K. Rastogi
, et al.
·
Journal of Food Engineering
·
138
Processing concepts based on high intensity electric field pulses
2001
·
Dietrich Knorr
, Alexander Angersbach
, et al.
·
Trends in Food Science & Technology
·
138
Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures
2002
·
K.A. Taiwo
, A. Angersbach
, et al.
·
Journal of Food Engineering
·
120
Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing
2000
·
B.I.O. Ade-Omowaye
, A. Angersbach
, et al.
·
Innovative Food Science & Emerging Technologies
·
105
Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration
2000
·
N.K. Rastogi
, A. Angersbach
, et al.
·
Journal of Food Engineering
·
99
Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment
2002
·
B.I.O Ade-Omowaye
, N.K Rastogi
, et al.
·
Journal of Food Engineering
·
94
Effects of Pretreatments on the Diffusion Kinetics and Some Quality Parameters of Osmotically Dehydrated Apple Slices
2001
·
Kehinde A. Taiwo
, Alexander Angersbach
, et al.
·
Journal of Agricultural and Food Chemistry
·
91
Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers
2003
·
B.I.O. Ade-Omowaye
, K.A Taiwo
, et al.
·
Innovative Food Science & Emerging Technologies
·
89
Evaluation of Process‐Induced Dimensional Changes in the Membrane Structure of Biological Cells Using Impedance Measurement
2002
·
Alexander Angersbach
, Volker Heinz
, et al.
·
Biotechnology Progress
·
87
Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika
2001
·
B.I.O Ade-Omowaye
, N.K Rastogi
, et al.
·
Innovative Food Science & Emerging Technologies
·
86
Osmotic Dehydration Behavior of Red Paprika ( Capsicum Annuum L.)
2002
·
B.I.O. Ade‐Omowaye
, N.K. Rastogi
, et al.
·
Journal of Food Science
·
75
Evaluation of Mass Transfer Mechanisms During Osmotic Treatment of Plant Materials
2000
·
N.K. Rastogi
, A. Angersbach
, et al.
·
Journal of Food Science
·
75
Rehydration Kinetics of High‐Pressure Pretreated and Osmotically Dehydrated Pineapple
2000
·
N.K. Rastogi
, A. Angersbach
, et al.
·
Journal of Food Science
·
71
Anwendung elektrischer Hochspannungsimpulse als Vorbehandlungsverfahren zur Beeinflussung der Trocknungscharakteristika und Rehydratationseigenschaften von Kartoffelwürfeln
1997
·
A. Angersbach
, D. Knorr
·
Food / Nahrung
·
65
EFFECTS of PULSED ELECTRIC FIELD ON QUALITY FACTORS and MASS TRANSFER DURING OSMOTIC DEHYDRATION of APPLES
2003
·
KEHINDE A. TAIWO
, ALEXANDER ANGERSBACH
, et al.
·
Journal of Food Process Engineering
·
49
PDF
Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment
2003
·
B.I.O. Ade-Omowaye
, P. Talens
, et al.
·
Food Research International
·
47
Rehydration Studies on Pretreated and Osmotically Dehydrated Apple Slices
2002
·
K.A. Taiwo
, A. Angersbach
, et al.
·
Journal of Food Science
·
42
The Use of Pulsed Electric Fields in Producing Juice From Paprika (capsicum Annuum L.)
2001
·
B. I. O. ADE-OMOWAYE
, A. ANGERSBACH
, et al.
·
Journal of Food Processing and Preservation
·
32
PDF
Electrooptical measurements for monitoring metabolite fluxes in acetone–butanol–ethanol fermentations
2007
·
Stefan Junne
, Eva Klein
, et al.
·
Biotechnology and Bioengineering
·
20
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Works count:
43
Citation count:
3,128
H-index:
24
I10-index:
27
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