Impact of a Pilot-Scale Plasma-Assisted Washing Process on the Culturable Microbial Community Dynamics Related to Fresh-Cut Endive Lettuce

by Antje Fröhling, Jörg Ehlbeck, Oliver Schlüter
Published 2018-11-01

Food Safety, a Global Challenge

by Mieke Uyttendaele, Eelco Franz, Oliver Schlüter
Published 2015-12-01

Rapid identification of microorganisms by MALDI-TOF MS

by Antje Fröhling, Marcel Erhard, Peter Muranyi, Oliver Schlüter
Published 2015-04-01

A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour

by Antonia Nette, Patricia Wolf, Oliver Schlüter, Andreas Meyer-Aurich
Published 2016-03-01

Screening of microbial communities associated with endive lettuce during postharvest processing on industrial scale

by Antje Fröhling, Antje Rademacher, Birgit Rumpold, Michael Klocke, Oliver Schlüter
Published 2018-07-01

Inhibition or Stimulation of Ochratoxin A Synthesis on Inoculated Barley Triggered by Diffuse Coplanar Surface Barrier Discharge Plasma

by Julia Durek, Oliver Schlüter, Anne Roscher, Pawel Durek, Antje Fröhling
Published 2018-11-01

Identifying most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders

by Chelo González-Martínez, Peter Ho, Luis Cunha, Oliver Schluter, Paola Pittia
Published 2015-10-01

Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes

by Felix Schottroff, Antje Fröhling, Marija Zunabovic-Pichler, Anna Krottenthaler, Oliver Schlüter, Henry Jäger
Published 2018-11-01

Aqueous and gaseous plasma applications for the treatment of mung bean seeds

by Martina Darmanin, Antje Fröhling, Sara Bußler, Julia Durek, Susanne Neugart, Monika Schreiner, Renald Blundell, Ruben Gatt, Oliver Schlüter, Vasilis P. Valdramidis
Published 2021-10-01