Petr Dejmek

Professor emeritus
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  1. 2017
  2. Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures

    Malmgren, B., Ardö, Y., Langton, M., Altskär, A., Bremer, M. G. E. G., Petr Dejmek & Marie Paulsson, 2017 Aug 1, In : International Dairy Journal. 71, p. 60-75 16 p.

    Research output: Contribution to journalArticle

  3. 2016
  4. Investigation of the metabolic consequences of impregnating spinach leaves with trehalose and applying a pulsed electric field.

    Dymek, K., Panarese, V., Herremans, E., Cantre, D., Schoo, R., Toraño, J. S., Schluepmann, H., Lars Wadsö, Verboven, P., Nicolai, B. M., Petr Dejmek & Federico Gomez, 2016 Dec, In : Bioelectrochemistry. 112, p. 153-157 5 p.

    Research output: Contribution to journalArticle

  5. Native milk fat globule size and its influence on whipping properties

    Edén, J., P. Dejmek, Löfgren, R., M. Paulsson & M. Glantz, 2016 Oct 1, In : International Dairy Journal. 61, p. 176-181 6 p.

    Research output: Contribution to journalArticle

  6. 2015
  7. Engineering aspects of food emulsification and homogenization

    Marilyn Rayner (ed.) & Petr Dejmek (ed.), 2015, CRC Press. 298 p.

    Research output: Book/ReportAnthology (editor)

  8. Modeling electroporation of the non-treated and vacuum impregnated heterogeneous tissue of spinach leaves

    Dymek, K., Rems, L., Zorec, B., Petr Dejmek, Federico Gomez & Miklavcic, D., 2015, In : Innovative Food Science & Emerging Technologies. 29, p. 55-64

    Research output: Contribution to journalArticle

  9. Preface

    Marilyn Rayner & Petr Dejmek, 2015, Engineering Aspects of Food Emulsification and Homogenization. CRC Press, p. xv-xviii

    Research output: Chapter in Book/Report/Conference proceedingForeword/postscript

  10. Solar assisted pervaporation (SAP) for preserving and utilizing fruits in developing countries

    R Phinney, M Rayner, I Sjöholm, Tivana, L. & P Dejmek, 2015

    Research output: Contribution to conferencePaper, not in proceeding

  11. The influence of serum phase on the whipping time of unhomogenised cream

    Edén, J., Petr Dejmek, Lofgren, R., Marie Paulsson & Maria Glantz, 2015, In : International Dairy Journal. 49, p. 56-61

    Research output: Contribution to journalArticle

  12. 2014
  13. Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products.

    Tivana, L., Da Cruz Francisco, J., Zelder, F., Björn Bergenståhl & Petr Dejmek, 2014, In : Food Chemistry. 158, p. 20-27

    Research output: Contribution to journalArticle

  14. 2013
  15. Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride

    Timgren, A., Marilyn Rayner, Petr Dejmek, Marku, D. & Malin Sjöö, 2013 Mar, In : Food science & nutrition. 1, 2, p. 157-71 15 p.

    Research output: Contribution to journalArticle

  16. Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields

    Seratlic, S., Bugarski, B., Nedovic, V., Radulovic, Z., Lars Wadsö, Petr Dejmek & Federico Gomez, 2013, In : Innovative Food Science & Emerging Technologies. 17, p. 93-98

    Research output: Contribution to journalArticle

  17. Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564

    Seratlic, S., Bugarski, B., Radulovic, Z., Petr Dejmek, Lars Wadsö & Nedovic, V., 2013, In : Food Technology and Biotechnology. 51, 4, p. 446-452

    Research output: Contribution to journalArticle

  18. 2012
  19. Effect of pulsed electric field on the germination of barley seeds

    Dymek, K., Petr Dejmek, Panarese, V., Vicente, A. A., Lars Wadsö, Finnie, C. & Federico Gomez, 2012, In : LWT- Food Science and Technology. 47, 1, p. 161-166

    Research output: Contribution to journalArticle

  20. Gas in Scattering Media Absorption Spectroscopy (GASMAS) Detected Persistent Vacuum in Apple Tissue After Vacuum Impregnation

    Tylewicz, U., Lundin, P., Cocola, L., Dymek, K., Rocculi, P., Sune Svanberg, Petr Dejmek & Federico Gomez, 2012, In : Food Biophysics. 7, 1, p. 28-34

    Research output: Contribution to journalArticle

  21. Quinoa starch granules as stabilizing particles for production of Pickering emulsions

    Marilyn Rayner, Malin Sjöö, Timgren, A. & Petr Dejmek, 2012, In : Faraday Discussions. 158, p. 139-155

    Research output: Contribution to journalArticle

  22. 2011
  23. Starch particles for food based Pickering emulsions

    Timgren, A., Marilyn Rayner, Malin Sjöö & Petr Dejmek, 2011, In : Procedia Food Science. 1, p. 95-103 9 p.

    Research output: Contribution to journalArticle

  24. 2010
  25. Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta crantz) roots

    Tivana, L., Petr Dejmek & Björn Bergenståhl, 2010, In : Stärke. 62, 12, p. 637-646

    Research output: Contribution to journalArticle

  26. Determination of heat transfer coefficient during high pressure frying of potatoes

    Erdogdu, F. & Petr Dejmek, 2010, In : Journal of Food Engineering. 96, 4, p. 528-532

    Research output: Contribution to journalArticle

  27. Electropermeabilization of apple tissue: Effect of cell size, cell size distribution and cell orientation

    Chalermchat, Y., Malangone, L. & Petr Dejmek, 2010, In : Biosystems Engineering. 105, 3, p. 357-366

    Research output: Contribution to journalArticle

  28. Gloss measurements of raw agricultural products using image analysis

    Mendoza, F., Petr Dejmek & Aguilera, J. M., 2010, In : Food Research International. 43, 1, p. 18-25

    Research output: Contribution to journalArticle

  29. 2009
  30. Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique

    Tivana, L., da Cruz Francisco, J., Björn Bergenståhl & Petr Dejmek, 2009, Czech Journal of Food Sciences. Institute of Agricultural Economics and Information, Vol. 27, p. S375-S378

    Research output: Chapter in Book/Report/Conference proceedingPaper in conference proceeding

  31. Effects of Pulsed Electric Field on the Viscoelastic Properties of Potato Tissue

    Pereira, R. N., Federico Gomez, Vicente, A. A. & Petr Dejmek, 2009, In : Food Biophysics. 4, 3, p. 229-239

    Research output: Contribution to journalArticle

  32. Metabolomic evaluation of pulsed electric field-induced stress on potato tissue

    Federico Gomez, Petr Dejmek, Lundgren, K., Allan Rasmusson, Vicente, A. & Moritz, T., 2009, In : Planta. 230, 3, p. 469-479

    Research output: Contribution to journalArticle

  33. Production of vegetable oil in milk emulsions using membrane emulsification

    Gutierrez, G., Marilyn Rayner & Petr Dejmek, 2009, Desalination. Elsevier, Vol. 245, p. 631-638

    Research output: Chapter in Book/Report/Conference proceedingPaper in conference proceeding

  34. 2008
  35. A dynamic object-oriented model for efficient simulation of microbial reduction in dispersed turbulent flow

    Skoglund, T. & Petr Dejmek, 2008, In : Journal of Food Engineering. 86, 3, p. 358-369

    Research output: Contribution to journalArticle

  36. Pulsed electric field reduces the permeability of potato cell wall

    Federico Gomez, Vernier, P. T., Petr Dejmek, Vicente, A. & Gundersen, M. A., 2008, In : Bioelectromagnetics. 29, 4, p. 296-301

    Research output: Contribution to journalArticle

  37. 2007
  38. CFD simulation and ERT visualization of the displacement of yoghurt by water on industrial scale

    Henningsson, M., Regner, M., Östergren, K., Trägårdh, C. & Petr Dejmek, 2007, In : Journal of Food Engineering. 80, 1, p. 166-175

    Research output: Contribution to journalArticle

  39. Colour and image texture analysis in classification of commercial potato chips

    Mendoza, F., Petr Dejmek & Aguilera, J. M., 2007, In : Food Research International. 40, 9, p. 1146-1154

    Research output: Contribution to journalArticle

  40. Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM

    Helstad, K., Marilyn Rayner, van Vliet, T., Marie Paulsson & Petr Dejmek, 2007, In : Food Hydrocolloids. 21, 5-6, p. 726-738

    Research output: Contribution to journalArticle

  41. Soaking in a NaCl solution produce paler potato chips

    Santis, N., Mendoza, F., Moyano, P., Pedreschi, F. & Petr Dejmek, 2007, In : LWT- Food Science and Technology. 40, 2, p. 307-312

    Research output: Contribution to journalArticle

  42. 2006
  43. Calibrated color measurements of agricultural foods using image analysis

    Mendoza, F., Petr Dejmek & Aguilera, J., 2006, In : Postharvest Biology and Technology. 41, 3, p. 285-295

    Research output: Contribution to journalArticle

  44. Discussion session on food gels

    Petr Dejmek & Visschers, RW., 2006, In : Food Hydrocolloids. 20, 4, p. 446-447

    Research output: Contribution to journalDebate/Note/Editorial

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