Christian Hertel

High-pressure processing (HPP) of meat products: Impact on quality and applications

Vibeke Orlien, Claire Guyon, Marie de Lamballerie, 2020 .

Safety Evaluation of Novel Foods

Christian Hertel, Walter P. Hammes, 1995 .

Characterization of toxin production of coagulase-negative staphylococci isolated from food and starter cultures.

Christian Hertel, Friedrich Götz, C. Hertel, 2008, International journal of food microbiology.

Opinion on the use of plasma processes for treatment of foods.

Oliver Schlüter, Jörg Ehlbeck, Dietrich Knorr, 2013, Molecular nutrition & food research.

The effect of processing parameters on DNA degradation in food

Philipp Weller, Christian Hertel, Walter P. Hammes, 2003 .

The Influence of Humidity, Hydrogen Peroxide Concentration, and Condensation on the Inactivation of Geobacillus stearothermophilus Spores with Hydrogen Peroxide Vapor

Christian Hertel, Johannes Rauschnabel, V. Kottke, 2008, Journal of Pharmaceutical Innovation.

DNA microarray based detection of genes involved in safety and technologically relevant properties of food associated coagulase-negative staphylococci.

Christian Hertel, Friedrich Götz, C. Hertel, 2011, International journal of food microbiology.

Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.

Christian Hertel, W. Holzapfel, C. Franz, 2005, Systematic and applied microbiology.

Cultivation and preservation of vinegar bacteria

Christian Hertel, Walter P. Hammes, W. Hammes, 1998 .