1. P. Först, F. Werner, A. Delgado: A model for the pressure-viscosity behavior of watery solutions of food ingredients, Trends in High Pressure Bioscience and Biotechnology, R. Hayashi (ed.), accepted for publication (2001).
2. Chr. Hartmann, A. Delgado: Numerical Simulation of Thermofluiddynamics and Enzyme Inactivation in a Fluid Food System under High Hydostatic Pressure, Trends in High Pressure Bioscience and Biotechnology, R. Hayashi (ed.), accepted for publication (2001).
3. Digital Particle Image Thermography & Velocimetry in kompressiblen Flüssigkeiten;Pehl,2000
4. A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics;Denys,2000