Grand Challenges in Nutrition and Food Science Technology by Chor San H Khoo, Dietrich eKnorr

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Food Science Without Borders by Dietrich eKnorr, Chor San H Khoo

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High pressure thermal inactivation of Clostridium botulinum type E endospores – kinetic modeling and mechanistic insights by Christian Andreas Lenz, Kai eReineke, Kai eReineke, Dietrich eKnorr, Rudi F. Vogel

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Sterilization of liquid foods by pulsed electric fields – an innovative ultra-high temperature process by Kai eReineke, Kai eReineke, Felix eSchottroff, Nicolas eMeneses, Nicolas eMeneses, Dietrich eKnorr

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Impact of different water activities (aw) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores by Robert eSevenich, Phillipp eHecht, Kai eReineke, Antje eFröhling, Oliver K. Schlüter, Cornelia eRauh, Dietrich eKnorr

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Goals in Nutrition Science 2015-2020 by David B Allison, David B Allison, David B Allison, David B Allison, Josep eBassaganya-Riera, Barbara eBurlingame, Barbara eBurlingame, Andrew eBrown, Johannes eLe Coutre, Johannes eLe Coutre, Johannes eLe Coutre, Suzanne L. Dickson, Willem eVan Eden, Johann eGarssen, Raquel eHontecillas, Chor San H Khoo, Dietrich eKnorr, Martin eKussmann, Martin eKussmann, Pierre J Magistretti, Pierre J Magistretti, Tapan eMehta, Adrian eMeule, Michael eRychlik, Claus eVögele

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