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Meat Science|February 1, 2020
Quantification of surface iridescence in meat products by digital image analysisChiara Ruedt, Monika Gibis, Jochen WeissJournal of Food Science|April 7, 2020
Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixturesHanna Salminen, Sonja Bischoff, Jochen WeissJournal of Food Science and Technology|February 11, 2021
Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami)Lina Velasco, Jochen Weiss, Myriam LoefflerFood Chemistry|August 31, 2014
Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried baconMonika Gibis, Miriam Kruwinnus, Jochen WeissAnnual Review of Food Science and Technology|February 3, 2025
Precision Processing for Value-Added Fats and OilsJochen Weiss, Sebastian Mannweiler, Hanna SalminenFood Research International (Ottawa, Ont.)|December 29, 2019
Oxidation rate of the non-encapsulated- and encapsulated oil and their contribution to the overall oxidation of microencapsulated fish oil particlesAnnika Linke, Jochen Weiss, Reinhard KohlusFoods (Basel, Switzerland)|February 12, 2021
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food ApplicationInes Kutzli, Jochen Weiss, Monika GibisJournal of Food Science|July 16, 2021
Influence of muscle type and microstructure on iridescence in cooked, cured pork meat productsChiara Ruedt, Monika Gibis, Jochen WeissFood Research International (Ottawa, Ont.)|August 30, 2017
In vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomesMonika Gibis, Chiara Ruedt, Jochen WeissFood & Function|January 16, 2014
Stabilization of food dispersions by enzymesBenjamin Zeeb, Lutz Fischer, Jochen WeissPageof 23