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Chemistry

D-Index
101
Citations
33536
World Ranking
1231
National Ranking
93

Overview

Dietrich Knorr was affiliated with the Technical University of Berlin in Germany.

Their research primarily focused on Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology, and Environmental Science. Within these main fields, their work addressed several subfields, including Food Science, Ecology, Biotechnology, Public Health, Environmental and Occupational Health, and Plant Science.

Main topics covered in their research included Food Waste Reduction and Sustainability, Agriculture Sustainability and Environmental Impact, Microbial Inactivation Methods, Consumer Attitudes and Food Labeling, Urban Agriculture and Sustainability, Listeria monocytogenes in Food Safety, and Nutritional Studies and Diet.

Knorr's notable recent papers consisted of:

  • Food processing needs, advantages and misconceptions, 2020, Trends in Food Science & Technology
  • Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains, 2020, Frontiers in Nutrition
  • COVID-19 and Food: Challenges and Research Needs, 2020, Frontiers in Nutrition

Other significant publications in the recent years involved collaboration with other researchers, such as:

  • Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety, 2021, Comprehensive Reviews in Food Science and Food Safety
  • Goals in Nutrition Science 2020-2025, 2021, Frontiers in Nutrition

Frequent co-authors in their research included Mary Ann Augustin, Robert Sevenich, Kemal Aganovic, Christian Hertel, and Rudi F. Vogel. The scientist had multiple collaborations with these researchers, notably with Mary Ann Augustin on thirteen occasions.

Their work appeared most often in publication venues such as Trends in Food Science & Technology, Critical Reviews in Food Science and Nutrition, Frontiers in Nutrition, Sustainable Food Technology, and Comprehensive Reviews in Food Science and Food Safety.

Best Publications

  • Antibacterial action of chitosan

    N.R. Sudarshan;D.G. Hoover;D. Knorr

  • Opportunities and Challenges in High Pressure Processing of Foods

    N. K. Rastogi;K. S. M. S. Raghavarao;V. M. Balasubramaniam;K. Niranjan

  • Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

    M. Corrales;S. Toepfl;P. Butz;D. Knorr

  • Use of chitinous polymers in food: A challenge for food research and development

    Dietrich Knorr

  • A review on the beneficial aspects of food processing.

    Martinus van Boekel;Vincenzo Fogliano;Nicoletta Pellegrini;Catherine Stanton

  • DEVELOPMENTS OF NONTHERMAL PROCESSES FOR FOOD PRESERVATION

    B Mertens;D Knorr

  • Strategies for the improvement of secondary metabolite production in plant cell cultures

    Heike Dörnenburg;Dietrich Knorr

  • Recent developments in osmotic dehydration: methods to enhance mass transfer

    N.K. Rastogi;K.S.M.S. Raghavarao;K. Niranjan;D. Knorr

  • Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG

    E. Ananta;M. Volkert;D. Knorr

  • Impact of processing of red beet on betalain content and antioxidant activity

    Kavitha Ravichandran;Nay Min Min Thaw Saw;Adel A.A. Mohdaly;Ahmed M.M. Gabr

  • High intensity pulsed electric fields applied for food preservation

    S. Toepfl;V. Heinz;D. Knorr

  • Preservation of liquid foods by high intensity pulsed electric fields-basic concepts for process design

    V. Heinz;I. Alvarez;A. Angersbach;D. Knorr

  • High pressure application for food biopolymers.

    Dietrich Knorr;Volker Heinz;Roman Buckow

  • Antimicrobial effect of water‐soluble chitosans with high hydrostatic pressure

    Anne M. Papineau;Dallas G. Hoover;Dietrich Knorr;Daniel F. Farkas

  • Food application of high electric field pulses

    Dietrich Knorr;Manuela Geulen;Thomas Grahl;Werner Sitzmann

  • Potential food applications of high-pressure effects on ice-water transitions

    M.T. Kalichevsky;D. Knorr;P.J. Lillford

  • Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment

    V. Heinz;S. Toepfl;D. Knorr

  • Structure−Antioxidant Efficiency Relationships of Phenolic Compounds and Their Contribution to the Antioxidant Activity of Sea Buckthorn Juice

    Daniel Rösch;Meike Bergmann;Dietrich Knorr;Lothar W. Kroh

  • Cold plasma effects on enzyme activity in a model food system

    Bjoern Surowsky;Axel Fischer;Oliver Schlueter;Dietrich Knorr

  • Effects of high pressures treatment on starches

    R. Stute;Heilbronn;R. W. Klingler;S. Boguslawski

  • The Maillard reaction and its control during food processing. The potential of emerging technologies.

    H. Jaeger;A. Janositz;D. Knorr

  • Innovative food science and emerging technologies

    G.V Barbosa-Cánovas;Marc Hendrickx;Dietrich Knorr

Frequent Co-Authors

Navin K. Rastogi
Navin K. Rastogi Central Food Technological Research Institute
Gerhard Eisenbrand
Gerhard Eisenbrand Technical University of Kaiserslautern
Lothar W. Kroh
Lothar W. Kroh Technical University of Berlin
Rudi F. Vogel
Rudi F. Vogel Technical University of Munich
Sascha Rohn
Sascha Rohn Technical University of Berlin
Monika Schreiner
Monika Schreiner Leibniz Association
Karl-Heinz Engel
Karl-Heinz Engel Technical University of Munich
Angelika Krumbein
Angelika Krumbein Leibniz Association
Francisco J. Barba
Francisco J. Barba University of Valencia

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