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
Characterization of High-Hydrostatic-Pressure Effects on Fresh Produce Using Chlorophyll Fluorescence Image AnalysisOliver Schlüter, Werner B. Herppich, Dietrich Knorr et al.|Food and Bioprocess Technology|2008Cited by 62
Ozonated Wash Water for Inhibition of Pectobacterium carotovorum on Carrots and the Effect on the Physiological Behaviour of ProduceKarin Hassenberg, Werner B. Herppich, Oliver Schlüter et al.|DOAJ (DOAJ: Directory of Open Access Journals)|2008Cited by 28
Experimental determination of thermal conductivity and thermal diffusivity of whole green (unripe) and yellow (ripe) Cavendish bananas under cooling conditionsFerruh Erdoğdu, Oliver Schlüter, Manfred Linke et al.|Journal of Food Engineering|2013Cited by 27
Characterization of high hydrostatic pressure effects on fresh produce cell turgor using pressure probe analysesGuido Rux, Werner B. Herppich, Oliver Schlüter et al.|Postharvest Biology and Technology|2017Cited by 14