Treating lamb’s lettuce with a cold plasma – Influence of atmospheric pressure Ar plasma immanent species on the phenolic profile of Valerianella locustaFranziska Grzegorzewski, Sascha Rohn, Lothar W. Kroh et al.|LWT|2011Cited by 175
Surface morphology and chemical composition of lamb’s lettuce (Valerianella locusta) after exposure to a low-pressure oxygen plasmaFranziska Grzegorzewski, Oliver Schlüter, Sascha Rohn et al.|Food Chemistry|2010Cited by 146
Reaction Chemistry of 1,4‐Benzopyrone Derivates in Non‐Equilibrium Low‐Temperature PlasmasFranziska Grzegorzewski, Lothar W. Kroh, Sascha Rohn et al.|Plasma Processes and Polymers|2010Cited by 28
Plasma-oxidative Degradation of Polyphenolics - Influence of Non-thermal Gas Discharges with Respect to Fresh Produce ProcessingFranziska Grzegorzewski, Sascha Rohn, Oliver Schlüter et al.|Czech Journal of Food Sciences|2009Cited by 13
FreshScan - Innovative Konzepte zur Prozess begleitenden Charakterisierung von Lebensmitteln auf Basis mikrosystemtechnischer DetektorvariantenJanina Wulf, Martin Geyer, Oliver Schlüter et al.|Kuratorium für Technik und Bauwesen in der Landwirtschaft e. V. (KTBL)|2015Cited by 0