D Knorr
Overview
Explore the profile of D Knorr including associated specialties, affiliations and a list of published articles.
Author names and details appear as published. Due to indexing inconsistencies, multiple individuals may share a name, and a single author may have variations. MedLuna displays this data as publicly available, without modification or verification
Snapshot
Snapshot
Articles
175
Citations
1044
Followers
0
Related Specialties
Related Specialties
Top 10 Co-Authors
Top 10 Co-Authors
Published In
Published In
Affiliations
Affiliations
Soon will be listed here.
Recent Articles
1.
Schaad N, Berthier-Schaad Y, Sechler A, Knorr D
Plant Dis
. 2019 Mar;
83(12):1095-1100.
PMID: 30841129
Ring rot of potato, caused by Clavibacter michiganensis subsp. sepedonicus, is one of the most regulated diseases of potatoes world wide. The organism is often difficult to detect in symptomless...
2.
Knorr D, Froehling A, Jaeger H, Reineke K, Schlueter O, Schoessler K
Annu Rev Food Sci Technol
. 2011 Dec;
2:203-35.
PMID: 22129381
High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This...
3.
Durek J, Bolling J, Knorr D, Schwagele F, Schluter O
Meat Sci
. 2011 Sep;
90(1):252-8.
PMID: 21890281
This study evaluated the potential of fluorescence as an indicator of pork quality by determining the effects of various conditions on fluorescence signatures (excitation at 420 nm, emission at 550-750...
4.
The Maillard reaction and its control during food processing. The potential of emerging technologies
Jaeger H, Janositz A, Knorr D
Pathol Biol (Paris)
. 2009 Nov;
58(3):207-13.
PMID: 19896291
The Maillard reaction between reducing sugars and amino acids is a common reaction in foods which undergo thermal processing. Desired consequences like the formation of flavor and brown color of...
5.
Bahtz J, Knorr D, Tedeschi C, Leser M, Valles-Pamies B, Miller R
Colloids Surf B Biointerfaces
. 2009 Sep;
74(2):492-7.
PMID: 19766464
Fats are widely present in a large variety of food and represent the main source of energy for the body. In the current study we investigate the behaviour of fatty...
6.
Raschke D, Knorr D
J Microbiol Methods
. 2009 Sep;
79(2):178-83.
PMID: 19723546
The aim of this work was the development of rapid methods suitable for monitoring the growth of the oleaginous yeast Waltomyces lipofer by means of cell size, vitality and the...
7.
Jaeger H, Schulz A, Karapetkov N, Knorr D
Int J Food Microbiol
. 2009 Jul;
134(1-2):154-61.
PMID: 19589610
The inactivation of Lb. rhamnosus by pulsed electric field treatment (PEF) was studied in different fractions of raw milk and Ringer solution in order to evaluate the protective effect of...
8.
Ananta E, Knorr D
Food Microbiol
. 2009 May;
26(5):542-6.
PMID: 19465252
The effect of thermal and pressure treatments on Lactobacillus rhamnosus ATCC 53103 was evaluated by flow cytometric analysis in conjunction to standard cultivation techniques. A double staining technique with fluorochromes...
9.
Sunny-Roberts E, Knorr D
Food Microbiol
. 2007 Nov;
25(1):183-9.
PMID: 17993393
Environmental osmotic changes are one of the stresses live probiotics may encounter either in their natural habitats or as a result of usage in food formulations and processing. Response to...
10.
Rastogi N, Raghavarao K, Balasubramaniam V, Niranjan K, Knorr D
Crit Rev Food Sci Nutr
. 2007 Mar;
47(1):69-112.
PMID: 17364696
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need...