| Emerging technologies in food processing D Knorr, A Froehling, H Jaeger, K Reineke, O Schlueter, K Schoessler Annual review of food science and technology 2 (1), 203-235, 2011 | 492 | 2011 |
| Decontamination of whole black pepper using different cold atmospheric pressure plasma applications C Hertwig, K Reineke, J Ehlbeck, D Knorr, O Schlüter Food Control 55, 221-229, 2015 | 240 | 2015 |
| Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review E Georget, R Sevenich, K Reineke, A Mathys, V Heinz, M Callanan, ... Innovative Food Science & Emerging Technologies 27, 1-14, 2015 | 217 | 2015 |
| Mechanisms of endospore inactivation under high pressure K Reineke, A Mathys, V Heinz, D Knorr Trends in microbiology 21 (6), 296-304, 2013 | 175 | 2013 |
| 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 | 132 | 2016 |
| Impact of remote plasma treatment on natural microbial load and quality parameters of selected herbs and spices C Hertwig, K Reineke, J Ehlbeck, B Erdoğdu, C Rauh, O Schlüter Journal of Food Engineering 167, 12-17, 2015 | 125 | 2015 |
| Comparison of volumetric and surface decontamination techniques for innovative processing of mealworm larvae (Tenebrio molitor) BA Rumpold, A Fröhling, K Reineke, D Knorr, S Boguslawski, J Ehlbeck, ... Innovative Food Science & Emerging Technologies 26, 232-241, 2014 | 98 | 2014 |
| The Impact of High Pressure and Temperature on Bacterial Spores: Inactivation Mechanisms of Bacillus subtilis above 500 MPa K Reineke, A Mathys, D Knorr Journal of Food Science 76 (3), M189-M197, 2011 | 96 | 2011 |
| Inactivation of Salmonella Enteritidis PT30 on the surface of unpeeled almonds by cold plasma C Hertwig, A Leslie, N Meneses, K Reineke, C Rauh, O Schlüter Innovative food science & emerging technologies 44, 242-248, 2017 | 92 | 2017 |
| The release of dipicolinic acid—the rate-limiting step of Bacillus endospore inactivation during the high pressure thermal sterilization process K Reineke, K Schlumbach, D Baier, A Mathys, D Knorr International journal of food microbiology 162 (1), 55-63, 2013 | 88 | 2013 |
| High‐pressure thermal sterilization: food safety and food quality of baby food puree R Sevenich, E Kleinstueck, C Crews, W Anderson, C Pye, K Riddellova, ... Journal of Food Science 79 (2), M230-M237, 2014 | 87 | 2014 |
| Sterilization of liquid foods by pulsed electric fields–an innovative ultra-high temperature process K Reineke, F Schottroff, N Meneses, D Knorr Frontiers in microbiology 6, 400, 2015 | 82 | 2015 |
| The different pathways of spore germination and inactivation in dependence of pressure and temperature K Reineke, I Doehner, K Schlumbach, D Baier, A Mathys, D Knorr Innovative Food Science & Emerging Technologies 13, 31-41, 2012 | 81 | 2012 |
| Effect of high pressure thermal sterilization on the formation of food processing contaminants R Sevenich, F Bark, C Crews, W Anderson, C Pye, K Riddellova, ... Innovative Food Science & Emerging Technologies 20, 42-50, 2013 | 78 | 2013 |
| The impact of different process gas compositions on the inactivation effect of an atmospheric pressure plasma jet on Bacillus spores K Reineke, K Langer, C Hertwig, J Ehlbeck, O Schlüter Innovative Food Science & Emerging Technologies 30, 112-118, 2015 | 69 | 2015 |
| 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 | 64 | 2020 |
| High pressure thermal sterilization–development and application of temperature controlled spore inactivation studies A Mathys, K Reineke, V Heinz, D Knorr High Pressure Research 29 (1), 3-7, 2009 | 63 | 2009 |
| Structural analysis of high pressure treated Bacillus subtilis spores K Reineke, N Ellinger, D Berger, D Baier, A Mathys, P Setlow, D Knorr Innovative Food Science & Emerging Technologies 17, 43-53, 2013 | 62 | 2013 |
| Shift of pH-value during thermal treatments in buffer solutions and selected foods K Reineke, A Mathys, D Knorr International Journal of Food Properties 14 (4), 870-881, 2011 | 58 | 2011 |
| Time-temperature-resolved functional and structural changes of phycocyanin extracted from Arthrospira platensis/Spirulina L Böcker, T Hostettler, M Diener, S Eder, T Demuth, J Adamcik, K Reineke, ... Food chemistry 316, 126374, 2020 | 56 | 2020 |
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