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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