P. Berends

Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High-Pressure Processing.

T. Kasemsuwan, S. Devahastin, Wittawat Jiranuntakul, 2018, Journal of food science.

Sensory and antigenic properties of enzymatic wheat gluten hydrolysates produced in an enzyme membrane reactor in comparison with batch

L. Fischer, I. Blank, T. Stressler, 2017, European Food Research and Technology.

Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme

L. Fischer, Swen Rabe, T. Eisele, 2014 .

Optimization of an enzymatic wheat gluten hydrolysis process in an enzyme membrane reactor using a design of experiment approach

L. Fischer, Swen Rabe, I. Blank, 2016, European Food Research and Technology.

Koji fermentation based on extracellular peptidases of Flammulina velutipes

R. Berger, Swen Rabe, D. Linke, 2011 .

Characterization of commercially available peptidases in respect of the production of protein hydrolysates with defined compositions using a three-step methodology

L. Fischer, Swen Rabe, I. Blank, 2016 .

Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes.

L. Fischer, Swen Rabe, I. Blank, 2015, Journal of agricultural and food chemistry.

Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility

L. Fischer, Swen Rabe, I. Blank, 2016, European Food Research and Technology.