Articoli con mandati relativi all'accesso pubblico - Kai ReinekeUlteriori informazioni
Non disponibili pubblicamente: 2
The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate
P Meinlschmidt, E Ueberham, J Lehmann, K Reineke, O Schlüter, ...
Innovative Food Science & Emerging Technologies 38, 374-383, 2016
Mandati: Fraunhofer-Gesellschaft
Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient
S Atencio, T Bernaerts, D Liu, K Reineke, M Hendrickx, A Van Loey
Innovative Food Science & Emerging Technologies 69, 102669, 2021
Mandati: European Commission
Disponibili pubblicamente: 5
Endospore inactivation by emerging technologies: a review of target structures and inactivation mechanisms
K Reineke, A Mathys
Annual review of food science and technology 11 (1), 255-274, 2020
Mandati: Swiss National Science Foundation
High pressure thermal inactivation of Clostridium botulinum type E endospores – kinetic modeling and mechanistic insights
CA Lenz, K Reineke, D Knorr, RF Vogel
Frontiers in Microbiology 6, 652, 2015
Mandati: German Research Foundation
Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice
S Atencio, SHE Verkempinck, T Bernaerts, K Reineke, M Hendrickx, ...
Food Chemistry 380, 132191, 2022
Mandati: Research Foundation (Flanders), European Commission
Heat and light stability of pumpkin-based carotenoids in a photosensitive food: a carotenoid-coloured beverage
S Atencio, SHE Verkempinck, K Reineke, M Hendrickx, A Van Loey
Foods 11 (3), 485, 2022
Mandati: Research Foundation (Flanders), European Commission
microbial decontamination by novel technologies–mechanisms and application concepts
A Mathys, K Reineke, H Jäger
Frontiers in microbiology 10, 1476, 2019
Mandati: Swiss National Science Foundation
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