Dietrich Knorr

Witten/Herdecke University — Germany

Biochemistry, Genetics and Molecular Biology · Life Sciences

102h-index35.7kcitations605works6.02yr avg
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Research Topics

Microbial Inactivation Methods(235), Magnetic and Electromagnetic Effects(81), Listeria monocytogenes in Food Safety(64), Microencapsulation and Drying Processes(57), Sexual Differentiation and Disorders(49)

Publications598 total

From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing
Food Engineering Reviews·2025· 1 citedOpen Access
Food processing of chitin and chitosan: From waste to opportunities
Journal of Food Engineering·2025· 13 citedOpen Access
Pregnancy, Childbirth and Puerperium in Women with Spinal Cord Injury
Geburtshilfe und Frauenheilkunde·2025· 1 citedOpen Access
Towards resilient food systems: Interactions with indigenous knowledge
Trends in Food Science & Technology·2025· 11 citedOpen Access
Reconstructing In-channel Processes from the Eberswalde Delta on Mars
Research Notes of the AAS·2024· 1 citedOpen Access
Expanding our food supply: underutilized resources and resilient processing technologies
Journal of the Science of Food and Agriculture·2024· 11 citedOpen Access
Food systems restoration
Sustainable Food Technology·2024· 6 citedOpen Access
From kitchen scraps to delicacies to food waste
Sustainable Food Technology·2024· 4 citedOpen Access
The future of foods
Sustainable Food Technology·2023· 13 citedOpen Access
Food processing: Legacy, significance and challenges
Trends in Food Science & Technology·2023· 29 cited
Pulsed Electric Field Technology
Elsevier eBooks·2023· 2 cited
Processed foods: From their emergence to resilient technologies
Comprehensive Reviews in Food Science and Food Safety·2023· 15 cited
Vanishing Water: Rescuing the Neglected Food Resource
Food Engineering Reviews·2023· 21 citedOpen Access
Organic agriculture and foods: advancing process-product integrations
Critical Reviews in Food Science and Nutrition·2023· 9 cited
From Food to Gods to Food to Waste
Critical Reviews in Food Science and Nutrition·2022· 18 cited
Preserving the food preservation legacy
Critical Reviews in Food Science and Nutrition·2022· 30 cited
Pulsed electric field for Escherichia coli inactivation in pumpkin juice and nectar
Acta Scientiarum. Technology/Acta scientiarum. Technology·2022· 2 citedOpen Access
Food systems at a watershed: Unlocking the benefits of technology and ecosystem symbioses
Critical Reviews in Food Science and Nutrition·2022· 15 cited
Uncertainty, insightful ignorance, and curiosity: Improving future food science research
Trends in Food Science & Technology·2021· 14 cited
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
Comprehensive Reviews in Food Science and Food Safety·2021· 228 citedOpen Access
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Frequent Co-authors

V. Heinz(6), Stefan Toepfl(5), Volker Heinz(5), A. Angersbach(5), Oliver Schlüter(4), Dallas G. Hoover(3), Navin K. Rastogi(3), Henry Jaeger(3), Kai Reineke(3), Angelika Roth(3), Karl‐Heinz Engel(3), Sabine E. Kulling(3), Rudi F. Vogel(3), K.S.M.S. Raghavarao(2), Keshavan Niranjan(2), Anne M. Papineau(2), Daniel F. Farkas(2), Gerhard Eisenbrand(2), Alexander Mathys(2), Oliver Schlueter(2)