Link to ORCID ID

Book chapters

Parniakov, O., Hopper, S.D. and Toepfl, S. Impact of PEF (Pulsed Electric Fields) on Olive Oil Yield and Quality. In: Marc, A. and Muresan, C.C. (eds) New Discoveries in the Ripening Processes. IntechOpen, http://dx.doi.org/10.5772/intechopen.112685.

Siemer, C., Gratzek, J., Heinz, V., Toepfl, S. (2022). Process Validation and Hygienic Design for Pulsed Electric Field Processing. In: Raso, J., Heinz, V., Alvarez, I., Toepfl, S. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-70586-2_18

Heinz, V., Toepfl, S. (2022). Pulsed Electric Fields Industrial Equipment Design. In: Raso, J., Heinz, V., Alvarez, I., Toepfl, S. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-70586-2_17

Hill, K., Ostermeier, R., Töpfl, S., Heinz, V. (2022). Pulsed Electric Fields in the Potato Industry. In: Raso, J., Heinz, V., Alvarez, I., Toepfl, S. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-70586-2_9

Dadan, M., Matys, A., Kaminska-Dworznicka, A., Lammerskitten, A., Toepfl, S., Parniakov, O. (2021) Improvement of freezing processes assisted by ultrasound. In Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound, Editors Barba, F.J., Cravotto, G., Chemat, F., Lorenzo Rodriguez, J.M., Sichetti Munekata, P.E. Academic Press, 2021, 217-273, ISBN 9780128182758, https://doi.org/10.1016/B978-0-12-818275-8.00001-5

Witt, J., Siemer, C., Bostelmann, A., Toepfl, S. (2021) Juice Preservation by Pulsed Electric Fields. In: Innovative Food Processing Technologies. Editors: Knoerzer, K., Muthukumarappan, K. Elsevier, 305-317, ISBN 9780128157824, https://doi.org/10.1016/B978-0-12-815781-7.00026-3.

Aganovic, K., Bolumar, T., Toepfl, S., Heinz, V., 2021. Fundamentals of Shockwave Processing for Food. In: Knoerzer, K., Muthukumarappan, K. (Eds.), Innovative Food Processing Technologies: A Comprehensive Review, vol. 3. Elsevier, pp. 95–411. https://doi.org/B978-0-12-815781-7.00023-8. ISN: 9780128157817

Parniakov, O., Wiktor, A., Toepfl, S. (2020) Application Concepts for PEF in Food and Biotechnology,. In: Reference Module in Food Science, Elsevier, ISBN 9780081005965, https://doi.org/10.1016/B978-0-12-815781-7.00012-3.

Wiktor, A., Lammerskitten, A., Barba, F., Michalski, M., Toepfl, S., Parniakov, O. (2020) Drying Processes Assisted by PEF for Plant-Based Materials. In: Reference Module in Food Science, Elsevier, ISBN 9780081005965, https://doi.org/10.1016/B978-0-12-815781-7.00001-9.

Toepfl, S., Kinsella, J., Parniakov, O., (2020) 12 - Industrial scale equipment, patents, and commercial applications. In: Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow, Academic Press, ISBN 9780128164020, https://doi.org/10.1016/B978-0-12-816402-0.00012-4 .

Parniakov, O., Mikhrovska, M., Toepfl, S., Roselló-Soto, E., Pinto, C.A., Saraiva, J.A., Barba, F.J. (2020) 6 - Current and future strategies to reduce salt consumption. In: Agri-Food Industry Strategies for Healthy Diets and Sustainability, Academic Press, ISBN 9780128172261, https://doi.org/10.1016/B978-0-12-817226-1.00006-0.

Ostermeier, R., Hill, K., Toepfl, S., Jaeger, J. (2020) Pulsed electric field as a sustainable tool for the production of healthy snacks. In: Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow, Academic Press, ISBN 9780128164020, https://doi.org/10.1016/B978-0-12-816402-0.00005-7.

Leonhardt, L., Witt, J., Toepfl, S., Rohm, H., Parniakov, O. (2019) Valuable Compounds in Algae , in: Green Extraction and Valorization of By-Products from Food Processing by Barba, F.J., Rosello Soto, E., Brncic, M., Lorenzo Rodriquez J.M., CRC Press, Boca Raton https://doi.org/10.1201/9780429325007

Ucak, I., Toepfl, S. (2019) High-Pressure Processing of Seafood in: Innovative Technologies in Seafood Processing by Ozogul, Y., CRC Press, Boca Raton, ISBN 9780815366447

Bolumar, T., Middendorf, D., Toepfl, S. and Heinz, V. (2016) Structural Changes in Foods Caused by High-Pressure Processing. High Pressure Processing of Food – Principles, Technology and Applications. Springer. 509-537.

Bolumar, T. and Toepfl, S. (2016) Application of Shockwaves for Meat Tenderization, In Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, 2016, Pages 231-258, Innovative Food Processing Technologies, ISBN 9780081002940, http://dx.doi.org/10.1016/B978-0-08-100294-0.00009-2.

Toepfl, S., Siemer, C. and Heinz, V. (2014) Effect of High-Intensity Electric Field Pulses on Solid Foods Emerging Technologies for Food Processing (Second Edition), 2014, Pages 147-154 ISBN -9780124114791

Chauhan, O.P., Unni, L. and Toepfl, S. (2014) Quality of High-Pressure Processed Pastes and Purees. In Improving Food Quality with Novel Food Processing Technologies, CRC Press, pp. 111-132 DOI: 10.1201/b17780-9

Siemer, C., Aganovic, K., Toepfl, S. and Heinz, V. (2013): Application of Pulsed electric fields (PEF) in Food. 01/2013; , ISBN: 978-1-118-40632-8

Siemer, C., Toepfl, S., Heinz, V. (2012) Mass Transport Improvement by PEF - Applications in the Area of Extraction and Distillation. 03/2012; , ISBN: 978-953-51-0428-5

Toepfl, S., Heinz, V. (2011) Pulsed Electric Field Assisted Extraction - A Case Study. 01/2011: pages 190-200

Toepfl, S., Heinz, V. und Knorr, D. (2007) History of pulsed electric field application. In: Preservation of food by Pulsed Electric Fields – Ed.: Lelieveld, H., Notermans, S., De Haan, S.W., p. 9-39, Woodhead, Cambridge, UK.

Toepfl, S., Heinz, V. und Knorr, D. (2006) Applications of pulsed electric field technology foDie lebensmittelrechtliche Bewertung von Verfahrens-Novel-Foods - Am Beispiel der Technologie "Pulsed Electric Fields"r the food industry: In: Pulsed Electric Field Treatment of Foods, Ed: Raso, J. und Heinz, V., p. 197-221, Elsevier, Oxford, UK.

Toepfl, S., Heinz, V. und Knorr, D. (2005) Overview of Pulsed Electric Field Processing of Foods. In: Emerging Technologies for Food Processing, Ed: Sun, D-W., p. 67-97, Elsevier, Oxford, UK.

Edited Book

Raso, J., Heinz, V., Alvarez, I., and Toepfl, S. (2022) Pulsed Electric Fields Technology for the Food Industry - Fundementals and Application (2022), Springer Cham, ISBN 978-3-030-70585-5, http://dx.doi.org/10.1007/978-3-030-70586-2

Journal articles

Henning Schulte, Lusani Norah Vhangani, Stefan Toepfl, Physicochemical and antioxidant properties of baobab seed, International Journal of Food Science and Technology, Volume 60, Issue 1, January 2025, vvae025, https://doi.org/10.1093/ijfood/vvae025

Rastorhuiev, O.; Matys, A.; Wiktor, A.; Rybak, K.; Lammerskitten, A.; Toepfl, S.; Schnäckel, W.; Gondek, E.; Parniakov, O. The Impact of Pulsed Electric Field Treatment and Shelf Temperature on Quality of Freeze-Dried Pumpkin. Appl. Sci. 2024, 14, 4561. https://doi.org/10.3390/app14114561

Joeres, E., Drusch, S., Töpfl, S., Juadjur, A., Psathaki, O,P,., Heinz, V., Terjung, N. (2023) Formation of amyloid fibrils from ovalbumin under Ohmic heating. Helyion Volume 9, Issue 11. https://doi.org/10.1016/j.heliyon.2023.e22061

Kronbauer, M. Shorstkii, I., Botelho da Silva, S., Toepfl, S., Lammerskitten, A., Siemer, C. (2023) Pulsed electric field assisted extraction of soluble proteins from nettle leaves (Urtica dioica L.): kinetics and optimization using temperature and specific energy. Sustainable Food Technology. http://dx.doi.org/10.1039/d3fb00053b

Grube, M., Pasch, K. and Toepfl, S. (2023) The Food Law Assessment of Novel Foods by Process - Using the Example of 'Pulsed Electric Fields' Technology. European Food and Feed Law Review. 18(3):166-171. https://effl.lexxion.eu/article/EFFL/2023/3/6

Shorstkii, I., Stuehmeier-Niehe, C., Sosnin, M., Mounassar, E.H.A., Comiotto-Alles, M., Siemer, C. and Toepfl, S. (2023) Pulsed Electric Field Treatment Application to Improve Product Yield and Efficiency of Bioactive Compounds through Extraction from Peels in Kiwifruit Processing. Journal of Food Processing and Preservation. https://doi.org/10.1155/2023/8172255

Grube. M, Pasch, K. and Toepfl, S. (2023) Die lebensmittelrechtliche Bewertung von Verfahrens-Novel-Foods - Am Beispiel der Technologie "Pulsed Electric Fields" Lebensmittel und Recht, 02/2023, 134-138.

Joeres, E., Drusch, S., Toepfl, S., Juadjur, A., Bindrich, U., Voelker, T., Heinz. V., and Terjung, N. (2023) Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels. Innovative Food Science & Emerging Technologies. https://doi.org/10.1016/j.ifset.2023.10333

Woldemariam, H. W., Harmeling, H., Emire, S. A., Teshome, P. G., Toepfl, S., & Aganovic, K. (2022). Pulsed light treatment reduces microorganisms and mycotoxins naturally present in red pepper (Capsicum annuum L.) powder. Journal of Food Process Engineering, 45( 2), e13948. https://doi.org/10.1111/jfpe.13948.

Leong, S.Y., Roberts, R., Hu, Z., Bremer, P., Silcock, P., Toepfl, S. and Oey, I. (2022) Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields. Applied Food Research. https://doi.org/10.1016/j.afres.2022.100194

Parniakov O, Lebovka N, Wiktor A, Comiotto Alles M, Hill K, Toepfl S. Applications of pulsed electric fields for processing potatoes: Examples and equipment design. Res. Agr. Eng.. 2022;68(2):47-62. http://dx.doi.org/10.17221/90/2021-RAE.

Khudyakov, D.A., Sosnin, M.D., Munassar, E.M.A., Techakanon, C., Siemer, C., Toepfl, Si. Shortskii, I. (2022) Pulsed Electric Field Processing as an Effective Tomato Peeling Method. Food Processing: Techniques and Technology, vol. 52, no. 1, pp. 189-198.

Joeres, E., Schölzel, H., Drusch, S., Töpfl, S., Heinz, V., and Terjung, N. (2022) Ohmic vs. conventional heating: Influence of moderate electric fields on properties of egg white protein gels, Food Hydrocolloids, Volume 127, https://doi.org/10.1016/j.foodhyd.2022.107519.

Koch, Y., Witt, J., Lammerskitten, A., Siemer, C., Toepfl, S. (2022) The influence of Pulsed Electric Fields (PEF) on the peeling ability of different fruits and vegetables, Journal of Food Engineering, Volume 322, https://doi.org/10.1016/j.jfoodeng.2021.110938.

Woldemariam, H.W., Emire, S.A., Teshome, P.G., Töpfl, S.and Aganovic, K. (2022) Microbial Inactivation and Quality Impact Assessment of Red Pepper ( Capsicum Annuum L.) Paste Treated by High Pressure Processing. http://dx.doi.org/10.2139/ssrn.4062973

Middendorf, D.; Bindrich, U.; Siemer, C.; Töpfl, S.; Heinz, V. Affecting Casein Micelles by Pulsed Electrical Field (PEF) for Inclusion of Lipophilic Organic Compounds. Appl. Sci. 2021, 11, 4611. https://doi.org/10.3390/app11104611

Woldemariam, H.W., Emire, S.A. Teshome, P.G. Toepfl S. and Aganovic K. (2021) Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste, International Journal of Food Properties, 24:1, 1416-1437, DOI:0.1080/10942912.2021.1969945

Shorstkii, I., Sosnin, M., Smetana, S., Toepfl, S., Parniakov, O., Wiktor, A. (2022) Correlation of the cell disintegration index with Luikov's heat and mass transfer parameters for drying of pulsed electric field (PEF) pretreated plant materials, Journal of Food Engineering, Volume 316, ISSN 0260-8774, https://doi.org/10.1016/j.jfoodeng.2021.110822.

Joeres, E., Drusch, S., Töpfl, S., Loeffler, M., Witte, F., Heinz, V. and Terjung, N. (2021) Influence of oil content and droplet size of an oil-in-water emulsion on heat development in an Ohmic heating process, Innovative Food Science & Emerging Technologies, Volume 69, ISSN 1466-8564, https://doi.org/10.1016/j.ifset.2021.102638.

Wiktor, A., Parniakov, O., Toepfl, S., Witrowa-Rajchert, D., Heinz, V., Smetana, S. (2021) Sustainability and bioactive compound preservation in microwave and pulsed electric fields technology assisted drying, Innovative Food Science & Emerging Technologies, Volume 67, ISSN 1466-8564, https://doi.org/10.1016/j.ifset.2020.102597.

Woldemariam, H.W., Kießling, M., Emire, S.A., Teshome, P.G., Töpfl, S., Aganovic, K. (2021) Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes, Innovative Food Science & Emerging Technologies, Volume 67, ISSN 1466-8564, https://doi.org/10.1016/j.ifset.2020.102588.

Ostermeier, R., Hill, K., Dingis, A., Toepfl, S., Jäger, H. (2020) Influence of pulsed electric field (PEF) and ultrasound treatment on the frying behavior and quality of potato chips, Innovative Food Science & Emerging Technologies, 102553, ISSN 1466-8564, https://doi.org/10.1016/j.ifset.2020.102553.

Lammerskitten, A. Wiktor, A., Mykhailyk, A., Samborska, K., Gondek, E., Witrowa-Rajchert, D., Toepfl, S., Parniakov, O. (2020) Pulsed electric field pre-treatment improves microstructure and crunchiness of freeze-dried plant materials: Case of strawberry, LWT, Volume 134, 110266, ISSN 0023-6438, https://doi.org/10.1016/j.lwt.2020.110266.

Shorstkii, I., Comiotto Alles, M., Parniakov, O., Smetana, S., Aganovic, K., Sosnin, M., Toepfl S. and Heinz, Volker (2020) Optimization of pulsed electric field assisted drying process of black soldier fly (Hermetia illucens) larvae, Drying Technology, DOI: 10.1080/07373937.2020.1819825.

Comiotto Alles, M., Smetana, S., Parniakov, O., Shorstkii, I., Toepfl, S., Aganovic, K., Heinz, V. (2020) Bio-refinery of insects with Pulsed electric field pre-treatment, Innovative Food Science & Emerging Technologies, 64,ISSN 1466-8564, https://doi.org/10.1016/j.ifset.2020.102403.

Ostermeier, R.; Parniakov, O.; Toepfl, S.; Jaeger, H. Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process. Foods 2020, 9, 512. https://doi.org/10.3390/foods9040512.

Käferböck, A., Smetana, S., De Vos, R., Schwarz, C., Toepfl, S., Parniakov, O. (2020) Sustainable extraction of valuable components from Spirulina assisted by pulsed electric fields technology, Algal Research, 48, ISSN 2211-9264, https://doi.org/10.1016/j.algal.2020.101914.

Leonhardt, L., Käferböck, A., Smetana, S., De Vos,R., Toepfl, S. and Parniakov O. (2020) Bio-refinery of Chlorella sorokiniana with pulsed electric field pre-treatment. Bioresource Technology, Volume 301, 122743, ISSN 0960-8524,

Ites, S., Smetana, S., Toepfl, S., Heinz V., (2020) Modularity of insect production and processing as a path to efficient and sustainable food waste treatment, Journal of Cleaner Production, Volume 248, 119248, ISSN 0959-6526,

Alirezalu, K., Munekata, P.E.S., Parniakov, O., Barba, F.J., Witt, J., Toepfl, S., Wiktor, A. and Lorenzo, J.M. (2020), Pulsed electric field and mild heating for milk processing: a review on recent advances. J. Sci. Food Agric., 100: 16-24. doi:10.1002/jsfa.9942

Lammerskitten, A., Mykhailyk, V., Wiktor, A., Toepfl, S. Nowacka, M., Bialik, M., Czyżewski, J., Witrowa-Rajchert, D., Parniakov O., (2019) Impact of pulsed electric fields on physical properties of freeze-dried apple tissue. Innovative Food Science & Emerging Technologies, Volume 57, 102211, ISSN 1466-8564,

Schroeder, S., Savage, A, Grigor, J., Keith, S., Cassidy, P., Toepfl, S. and Wilkin, D.J. (2019) Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography. J Food Sci Technol 56, 3313–3319, doi:10.1007/s13197-019-03803-9

Palanisamy, M., Toepfl, S., Berger, R.G., Hertel, C. (2019) Eur Food Res Technol 245: 1889. https://doi.org/10.1007/s00217-019-03298-w

Lammerskitten, A. Wiktor, A. Siemer,C., Toepfl, S., Mykhailyk, M., Gondek, E., Rybak,K., Witrowa-Rajchert, D., Parniakov, O. (2019) The effects of pulsed electric fields on the quality parameters of freeze-dried apples, Journal of Food Engineering, 252, 36-43, https://doi.org/10.1016/j.jfoodeng.2019.02.006.

Boulaaba, A. Kiessling, M., Egen, N., Klein, G. Toepfl, S. (2018). Effect of pulsed electric fields on the endogenous microflora and physico-chemical properties of porcine blood plasma. Archiv für lebensmittelhygiene 69(6):164-170.

Schroeder, S., Grigor, J. M., Stathopoulos, C. E., Savage, A., Cassidy, P., Toepfl, S., & Wilkin, J. D. (2018). The effect of collagenase, water and calcium chloride on the removal of Salmo salar (salmon) and Oncorhynchus mykiss (trout) pin bones. Aquaculture International, 26(6), 1353-1363. https://doi.org/10.1007/s10499-018-0288-5

Ucak, I., Gokoglu, N., Kiessling, M., Toepfl, S., Galanakis, C.M. (2019) Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans, LWT, 99:50-56, https://doi.org/10.1016/j.lwt.2018.09.058.

Ucak, I., Gokoglu, N., Toepfl, S., Galanakis, C.M. (2018) Inhibitory effects of high pressure processing on Photobacterium phosphoreum and Morganella psychrotolerans in vacuum packed herring (Clupea harengus) Journal of Food Safety, https://doi.org/10.1111/jfs.12519

Grahl, S., Palanisamy, M., Strack, M., Meier-Dinkel L., Toepfl, S., Mörlein, D. (2018) Towards More Sustainable Meat Alternatives: How Technical Parameters Affect the Sensory Properties of Extrusion Products Derived from Soy and Algae, Journal of Cleaner Production (2018), doi: 10.1016/j.jclepro.2018.07.041

Palanisamy, M. , Franke, K. , Berger, R. G., Heinz, V. and Toepfl, S. (2019), High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties. J. Sci. Food Agric.. doi:10.1002/jsfa.9410

Cioca, A.A., Aganovic, K., Toepfl, S., Balla, I.R., Mihaiu, M., Colobatiu, L.M. (2018) The organolectic exam of high pressure processed and cooked untreated fish fillets. Scientific Papers. Series D. Animal Science, Vol. LXI. ISSN 2285-5750

Smetana, S., Ashtari Larki, N., Pernutz, C., Franke, K., Bindrich, U., Toepfl, S., Heinz, V. (2018) Structure design of insect-based meat analogs with high-moisture extrusion. Journal of Food Engineering 229:83-85. DOI: 10.1016/j.jfoodeng.2017.06.035

Steiner, J., Franke, K., Kießling, M., Fischer, S., Toepfl, S., Heinz, V., Becker, T. (2018) Influence of hydrothermal treatment on the structural modification of spent grain specific carbohydrates and the formation of degradation products using model compounds, Carbohydrate Polymers, 184, 315-322. https://doi.org/10.1016/j.carbpol.2017.12.038.

Parniakov, O., Toepfl, S., Barba, F., Granato, D., Zamuz, S., Galvez, F., Lorenzo Rodriguez, J.M., (2018) Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti. Journal of Food Science and Technology - Mysore. DOI: 10.1007/s13197-018-3175-1.

Chauhan, O.P., Shayanfar, S., Toepfl, S. (2018) Effect of pulsed electric field on texture and drying time of apple slices. Journal of Food Science and Technology – Mysore. DOI: 10.1007/s13197-018-3142-x.

Fauster, T., Schlossnikl, D., Rath, F., Ostermeier, R., Teufel, F., Toepfl, S., Jaeger, H. (2018) Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production. Journal of Food Engineering 235:16-22. DOI: 10.1016/j.jfoodeng.2018.04.023

Smetana S., Pernutz C., Toepfl S., Heinz V., Van Campenhout L. (2018). High-moisture extrusion with insect and soy protein concentrates: cutting properties of meat analogues under insect content and barrel temperature variations. Journal of Insects as Food and Feed (in press).

Palanisamy, M., Toepfl, S., Aganovic, K. and Berger, R.G. (2017) Influence of iota carrageenan addition on the properties of soya protein meat analogues, LWT - Food Science and Technology, https://doi.org/10.1016/j.lwt.2017.09.029.

Smetana, S., Larki, N., Pernutz, C., Franke, K., Bindrich, U., Toepfl, S. and Heinz, V. Structure design of insect-based meat analogs with high-moisture extrusion, Journal of Food Engineering, https://doi.org/10.1016/j.jfoodeng.2017.06.035.

Andreou, V.,Dimopoulos, G., Alexandrakis, Z., Katsaros, G., Oikonomou, D., Toepfl, S., Heinz, V. and Taokis, P. (2016) Shelf-life evaluation of virgin olive oil extracted from olives subjected to nonthermal pretreatments for yield increase, Innovative Food Science & Emerging Technologies, ISSN 1466-8564, http://dx.doi.org/10.1016/j.ifset.2016.09.009.

Jaeger, H., Roth, A., Toepfl, S., Holzhauser, T., Engel, K-H., Knorr, D., Vogel, R., Bandick, N., Kulling, S., Heinz, V. and Steinberg, P. (2016) Opinion on the use of ohmic heating for the treatment of foods, Trends in Food Science & Technology, Volume 55, September 2016, Pages 84-97, ISSN 0924-2244, http://dx.doi.org/10.1016/j.tifs.2016.07.007.

Aganovic, K., Smetana, S., Grauwet, S., Toepfl, S., Mathys, A., Van Loey, A., Heinz, V. (2016) Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment, Journal of Cleaner Production, ISSN 0959-6526, http://dx.doi.org/10.1016/j.jclepro.2016.09.015.

Aganovic, K., Grauwet, T., Siemer, C., Toepfl, S., Heinz, V., Hendrickx, M., Van Loey, A. (2016) Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice. European Food Research and Technology, 242, 787-803. 10.1007/s00217-015-2586-8

Tamm, A., Bolumar, T., Bajovic, B. and Toepfl, S. (2016) Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl, Innovative Food Science & Emerging Technologies doi:http://dx.doi.org/10.1016/j.ifset.2016.07.010.

Tylewicza, U., Aganovic, K., Vannidid, M., Toepfl, S., Bortolloti, V., Dalla Rosa, M., Oey, I. and Heinz, V. (2016) Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques.
Innovative Food Science & Emerging Technologies, doi:10.1016/j.ifset.2016.06.012

Golberg, A. Sack, M., Teissie, J., Pataro, G.-P., Pliquett, U., Saulis, G., Toepfl, S., Miklavcic, D., Vorobiev, E. and Frey, W. (2016) Energy-efficient biomass processing with pulsed electric fields for bioeconomy and sustainable development.
Biotechnology for Biofuels20169:94. DOI: 10.1186/s13068-016-0508-z

Toepfl, S. (2016) Future Juice: The role of technology. The World of Food Ingredients, 03/16 14-15.

McHugh, T. and Toepfl, S. (2016) Pulsed Electric Field Processing for Fruits and Vegetables. Food Technology 70:1 73-75.

Leong, S.Y., Oey, I., Clapperton, D., Aganovic, K. and Toepfl, S. (2015) Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot puree (Daucus carota cv. Nantes), International Journal of Food Science and Technology 2015, 50, 1757–1763

Bolumar, T., Toepfl, S. and Heinz, V. (2015) Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil. Polish Journal of Food and Nutrition Sciences. 65, 3 DOI: 10.1515/pjfns-2015-0026

Aganovic, A., Grauwet, T., Kebede, B.T., Toepfl, S., Heinz, V., Hendrickx, M., Van Loey, A. (2014) Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice, Innovative Food Science & Emerging Technologies. http://dx.doi.org/10.1016/j.ifset.2014.10.007.

Bolumar, T., Bindrich, U.,Toepfl, S., Toldra F. and Heinz, V. (2014) Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls. Meat Science 98: 759-765.

Belioune, F.,Bolumar, T., Toepfl, S., Heinz, V. (2014): Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects. Food and Nutrition Sciences 03/2014; 5(7):645-657.

Boulaaba, A., Kießling, M., Toepfel, S., Heinz, V. and Klein, G. (2014) Effect of pulsed electric fields on microbial inactivation and gelling properties of porcine blood plasma. Innovative Food Science & Emerging Technologies 01/2014.

Claudia Siemer, Stefan Toepfl, Volker Heinz (2014) Inactivation of Bacillus subtilis spores by pulsed electric fields (PEF) in combination with thermal energy – I. Influence of process- and product parameters. Food Control. 01/2014; 39:163–171.

Siemer, C., Toepfl, S. and Heinz, V. (2014) Inactivation of Bacillus subtilis spores by pulsed electric fields (PEF) in combination with thermal energy II. Modeling thermal inactivation of B. subtilis spores during PEF processing in combination with thermal energy. Food Control. 01/2014; 39:244–250.

Shayanfar, S., Chauhan, OP., Toepfl, S. and Heinz, V. (2013) Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing. International Journal of Food Science & Technology 12/2013.

Shayanfar, S., Chauhan, O.P., Toepfl, S. and Heinz, V. (2013) Effect of non-thermal hurdles in extending shelf life of cut apples.
Journal of Food Science and Technology 51(12) 4033-4039 DOI: 10.1007/s13197-013-0961-7

Tomas Bolumar, Mathias Enneking, Stefan Toepfl, Volker Heinz: New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review.. Meat Science 04/2013.

Shayanfar, S., Chauhan, O.P., Toepfl, S. and Heinz, V. (2013) The interaction of pulsed electric fields and texturizing ‐ antifreezing agents in quality retention of defrosted potato strips. International Journal of Food Science & Technology 48(6) 1289-1295 doi: 10.1111/ijfs.1208.

Filip Tintchev, Ute Bindrich, Stefan Toepfl, Ulf Strijowski, Volker Heinz, Dietrich Knorr: High hydrostatic pressure/temperature modeling of frankfurter batters.. Meat Science 03/2013; 94(3):376-387.

Roman Buckow, Sieh Ng, Stefan Toepfl: Pulsed electric field processing of orange juice: a review on microbial, enzymatic, nutritional and sensory quality and stability. Comprehensive Reviews in Food Science and Food Safety 01/2013; 12(5):455 - 467.

S. Toepfl: Pulsed electric field food processing -industrial equipment design and commercial applications. Stewart Postharvest Review 01/2012; 8(2):1-7.

Schmidgall, S. Toepfl, S., Hertel, C., Bindrich, U. und Heinz, V. (2011) Hochdruckbehandlung marinierter Geflügelfleischprodukte – Inaktivierung von Mikroorganismen (Teil A) Verbesserung der Produktsicherheit und Produktionsplanung. Fleischwirtschaft 5: 109-112.

Schmidgall, S. Toepfl, S., Hertel, C., Bindrich, U. und Heinz, V. (2011) Hochdruckbehandlung marinierter Geflügelfleischprodukte – Sensorische und Rheologische Veränderungen (Teil B) Verbesserung der Produktsicherheit und Produktionsplanung. Fleischwirtschaft 6: 85 – 91.

S. Toepfl (2011) Pulsed Electric Field food treatment - scale up from lab to industrial scale. Procedia Food Science, Volume 1, 2011, Pages 776-779

Johanna Schmidgall, Christian Hertel, Ute Bindrich, Volker Heinz, Stefan Toepfl: High pressure inactivation of relevant target microorganisms in poultry meat products and the evaluation of pressure-induced protein denaturation of marinated poultry under different high pressure treatments. High Pressure Research 01/2011; 31(1):253-264.

C. Siemer, M. Kiessling, C. Hertel, S. Toepfl: Inaktivierung bakterieller Endosporen. Rundschau für Fleischhygiene und Lebensmittelüberwachung. 01/2011; 6:198-200.

Filip Tintchev, Hainer Wackerbarth, Uwe Kuhlmann, Stefan Toepfl, Dietrich Knorr, Peter Hildebrandt, Volker Heinz: Molecular effects of high-pressure processing on food studied by resonance Raman.. Annals of the New York Academy of Sciences 02/2010; 1189:34-42.

Ulf Strijowski, M. Timke, S. Toepfl: Gewinnung präbiotisch wirksamer Oligogalacturonsäuren durch Pektinhydrolyse mittels sub- und superkritischem Wasser. Lebensmittelchemie. 01/2010; 64:25.

A. Dobreva, F. Tintchev, V. Heinz, H. Schulz, S. Toepfl: Effect of pulsed electric fields (PEF) on oil yield and quality during destillation of white oil-bearing rose (Rosa alba L.). Zeitschrift für Arznei- und Gewürzpflanzen. 01/2010; 15(3):127-131.

Toepfl, S. and Heinz, V. (2008) Pulsed electric field application for permeabilization of biological membranes - specific energy requirements and cost analysis. Journal of Food Engineering (submitted).

Schilling, S., Schmid, S. Jaeger, H., Ludwig, M., Dietrich, H., Toepfl, S., Knorr, D. Neidhart, S., Schieber, A. and Carle, R. (2008) Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation. Journal of Agricultural and Food Chemistry 56(12): 4545-54.

Schilling, S.; Toepfl, S.; Ludwig, M.; Dietrich, H.; Knorr, D. Neidhart, S.; Schieber, A. and Carle, R. (2008) Comparative study of juice production by pulsed electric field treatment and enzymatic maceration of apple mash. European Food Research and Technology 226:1389-1398.

Tintchev, F., Toepfl, S., Kuhlmann, U., Hildebrandt, P. und Heinz, V. (2009) Redox Processes in Pressurized Smoked Salmon Studied by Resonance Raman Spectroscopy. Food Chemistry 112 (2): 482-486.

Corrales, M., Toepfl, S., Butz, P., Knorr, D., Tauscher, B. (2007) Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison. Innovative Food Science and Emerging Technologies 9(1): 85-91.

Toepfl, S., Heinz, V. und Knorr, D. (2007) High Intensity Pulsed Electric Fields applied for Food Preservation. Chemical Engineering and Processing 46(6):537-546.

Heinz, V., Sitzmann, W. und Toepfl, S. (2007) Selektive Abtötung von zellulären Krankheitserregern und Verderbsorganismen: Das ELSTERIL®-Verfahren. Chemie Ingenieur Technik. 79(8): 1135-1143.

Lehmann, C., Biela, C. Toepfl, S., Jansen, G. und Voegel, R. (2007) Solanum scabrum —a potential source of a coloring plant extract. Euphytica 158: 189-199.

Schilling, S., Alber, T., Toepfl, S., Neidhart, S., Knorr, D., Schieber, A. und Carle, R. (2007) Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices. Innovative Food Science and Emerging Technologies 8(1): 127-134.

Toepfl, S., Mathys, A., Heinz, V. und Knorr, D. (2006) Potential of emerging technologies for energy efficient and environmentally friendly food processing. Food Reviews International 22(4): 405-423.

Toepfl, S. und Knorr, D. (2005) The use of pulsed electric field (PEF) technology in food processing (applications in addition to microbial inactivation). International Reviews of Food Science and Technology 4: 109-111.

Guderjan, M., Toepfl, S., Angersbach, A. und D. Knorr (2005) Impact of pulsed electric field treatment on the recovery and quality of plant oils. Journal of Food Engineering 67(3): 281-287.

Heinz, V., Toepfl, S., und Knorr, D. (2003) Impact of Temperature on Lethality and Energy Efficiency of Apple Juice Pasteurization by Pulsed Electric Fields Treatment. Innovative Food Science and Emerging Technologies 4: 167-175.