Pulsed electric fields and meat processing: latest updates by Igor Tomasevic, Volker Heinz, Ilija Djekic, Nino Terjung

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Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC) by Caba Siladji, Vesna Djordjevic, Branka Borovic, Volker Heinz, Nino Terjung, Nenad Katanic, Igor Tomasevic

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Investigation of Biochars in Terms of Vitamin E Adsorption Capacity by Franziska Witte, Ngoc Huyen Anh Dinh, Andreas Juadjur, Volker Heinz, Christian Visscher, Jochen Weiss, Nino Terjung

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Physical and Sensory Properties of Vegan Organic Microalgae Pasta with High Protein and/or Fiber Content by Marie-Christin Baune, Fabio Fanari, Thomas Lickert, Frank Schilling, Anna Claret, Luis Guerrero, Ute Bindrich, Volker Heinz, Nino Terjung

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Effects of activated carbon and four different biochars on fermentation in the artificial rumen (RUSITEC) by Alexander Weinberg, Franziska Witte, Dana Carina Schubert, Karl Rohn, Martin Hoeltershinken, Victoria Eva Hancock, Werner Sitzmann, Nino Terjung, Christian Visscher

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