Applications of pulsed electric fields for processing potatoes: Examples and equipment design by Oleksii Parniakov, Nikolai Lebovka, Artur Wiktor, Martina Comiotto Alles, Kevin Hill, Stefan Toepfl

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Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste by Henock Woldemichael Woldemariam, Shimelis Admassu Emire, Paulos Getachew Teshome, Stefan Toepfl, Kemal Aganovic

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Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields by Sze Ying Leong, Rebecca Roberts, Zhihao Hu, Phil Bremer, Patrick Silcock, Stefan Toepfl, Indrawati Oey

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The Impact of Pulsed Electric Field Treatment and Shelf Temperature on Quality of Freeze-Dried Pumpkin by Oleksii Rastorhuiev, Aleksandra Matys, Artur Wiktor, Katarzyna Rybak, Alica Lammerskitten, Stefan Toepfl, Wolfram Schnäckel, Ewa Gondek, Oleksii Parniakov

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Pulsed Electric Field Processing as an Effective Tomato Peeling Method by Dmitry A. Khudyakov, Maxim D. Sosnin, Emad M. A. Munassar, Chukwan Techakanon, Claudia Siemer, Stefan Toepfl, Ivan A. Shorstkii

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