Stefan Toepfl

2 ta ish

German Institute of Food Technologies

1. Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

   M. López‐Corrales, Stefan Toepfl, Peter Butz +2

   Maqola20072 iqtibos

   ABIABI:AkademIndex/2026.other.065752

2. Effect of pulsed electric field on texture and drying time of apple slices

   O. P. Chauhan, Shima Sayanfar, Stefan Toepfl

   Maqola20182 iqtibos

   ABIABI:AkademIndex/2026.other.726168