On these pages you will find all scientific articles, papers and books published by ATB employees that are recorded in our database since 2004.
These publications are partly available in open access.
The colour coding to the left indicates the allocation of the publication to one or more ATB program areas.
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Publications
- Mahajan, P.; Nur Hanani, Z.; Chaiwong, S. (2026): Moisture Condensation and Antifogging Films for Fresh Produce Packaging. Reference Module in Food Science. : p. 1-10. Online: https://doi.org/10.1016/B978-0-443-34158-8.00018-9 1.0
- Zohrabi, S.; Seiiedlou, S.; Golpour, I.; Mellmann, J.; Sturm, B.; Marcos, J.; Blanco-Marigorta, A.; Didaran, F.; Lefsrund, M. (2026): Exergetic sustainability assessment of a semi-industrial convective dryer employing waste heat recovery for drying wood chips: A BPANN-based approach. Thermal Science and Engineering Progress (TSEP). (Volume 70): p. 0. Online: https://doi.org/10.1016/j.tsep.2026.104501 1.0
- Lüttger, A.; Kleps, C.; Sula, K.; Schneider, R.; Venus, J.; Pleissner, D. (2026): Decentralized fermentative production of succinic acid from food industry residues: Life-cycle- and economic assessments. Sustainable Chemistry One World. (March 2026): p. 1-9. Online: https://doi.org/10.1016/j.scowo.2025.100165 1.0
- Hoffmann, T. (2026): Halmgutkonservierung. In: Frerichs, L.(eds.): Jahrbuch Agrartechnik 2025. . Braunschweig, p. 1-9. 1.0
- Tayyab, M.; Sturm, B.; Khoshnam, F.; Delele, M.; Arefi, A. (2026): 3D Point Cloud based Optical Tracking of Dynamic Quality Degradation during Drying of Fruits and Vegetables. Journal of Food Engineering. : p. 113017. Online: https://doi.org/10.1016/j.jfoodeng.2026.113017 1.0
- Taheri Sedeh, H.; Hammerl, J.; Hertwig, S.; Schlüter, O. (2026): Bacteriophage-assisted non-thermal processing of foods: Challenges and innovative concepts to inactivate microbial pathogens. Current Opinion in Food Science. : p. 101380. Online: https://doi.org/10.1016/j.cofs.2026.101380 1.0
- Ndisya, J.; Mbuge, D.; Gitau, A.; Sturm, B. (2026): Chapter 2.4 - Advances in preservation and transformation of starchy African tubers: Current status, challenges, and opportunities. In: Workneh, T.; Mbuge, D.; Bultosa, G.(eds.): Processing, Nutrition and Value Addition Principles of Neglected and Underutilized African Foods. . Elsevier, Amsterdam, (978-0-443-33433-7), p. 127-145. Online: https://doi.org/10.1016/B978-0-443-33433-7.00012-5 1.0
- Akhtari, H.; Navid, H.; Ghaffarnezhad, A.; Shamshiri, R. (2026): A comparative study of deep learning-based models for broiler body segmentation. Signal, Image and Video Processing. : p. 75. Online: https://doi.org/10.1007/s11760-025-05088-2 1.0
- Ndisya, J.; Mbuge, D.; Delele, M.; Hensel, O. (2026): Chapter 11.2 - Cocoyam for food security in Kenya: Insights into production, postharvest practices and consumption. In: Workneh, T.; Mbuge, D.; Bultosa, G.(eds.): Processing, Nutrition and Value Addition Principles of Neglected and Underutilized African Foods. . Elsevier, Amsterdam, (978-0-443-33433-7), p. 537-554. Online: https://doi.org/10.1016/B978-0-443-33433-7.00038-1 1.0
- Guo, Z.; Estrada, J.; Guo, X.; Shamshiri, R.; Pereya, M.; Cheein, F. (2026): Integrative Nutritional Assessment of Avocado Leaves Using Entropy-Weighted Spectral Indices and Fusion Learning. Computation. (2): p. 33. Online: https://doi.org/10.3390/computation14020033 1.0