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Jochen Weiss

Showing results (1-10 of 205) with videos related to

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Journal of Food Science|October 8, 2015
Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal SpeciesMonika Gibis, Jochen Weiss
Annual Review of Food Science and Technology|January 20, 2021
Alternative Protein Sources as Technofunctional Food IngredientsLutz Grossmann, Jochen Weiss
Journal of Texture Studies|September 18, 2023
Oral processing, rheology, and mechanical response: Relations in a two-phase food model with anisotropic compoundsDominic Oppen, Jochen Weiss
Food Chemistry|April 5, 2017
Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef pattiesMonika Gibis, Jochen Weiss
Food Chemistry|October 31, 2012
Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef pattiesMonika Gibis, Jochen Weiss
Meat Science|April 27, 2010
Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef pattiesMonika Gibis, Jochen Weiss
Journal of Food Science|April 23, 2013
Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizzaMonika Gibis, Jochen Weiss
Critical Reviews in Food Science and Nutrition|October 10, 2019
Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredientsLutz Grossmann, Jörg Hinrichs, Jochen Weiss
Food & Function|November 26, 2011
Encapsulation of polyphenolic grape seed extract in polymer-coated liposomesMonika Gibis, Effie Vogt, Jochen Weiss
Meat Science|February 1, 2020
Quantification of surface iridescence in meat products by digital image analysisChiara Ruedt, Monika Gibis, Jochen Weiss
Pageof 21

Showing results (1-10 of 205) with videos related to

Sort By:
Pageof 21
Journal of Food Science|October 8, 2015
Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal SpeciesMonika Gibis, Jochen Weiss
Annual Review of Food Science and Technology|January 20, 2021
Alternative Protein Sources as Technofunctional Food IngredientsLutz Grossmann, Jochen Weiss
Journal of Texture Studies|September 18, 2023
Oral processing, rheology, and mechanical response: Relations in a two-phase food model with anisotropic compoundsDominic Oppen, Jochen Weiss
Food Chemistry|April 5, 2017
Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef pattiesMonika Gibis, Jochen Weiss
Food Chemistry|October 31, 2012
Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef pattiesMonika Gibis, Jochen Weiss
Meat Science|April 27, 2010
Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef pattiesMonika Gibis, Jochen Weiss
Journal of Food Science|April 23, 2013
Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizzaMonika Gibis, Jochen Weiss
Critical Reviews in Food Science and Nutrition|October 10, 2019
Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredientsLutz Grossmann, Jörg Hinrichs, Jochen Weiss
Food & Function|November 26, 2011
Encapsulation of polyphenolic grape seed extract in polymer-coated liposomesMonika Gibis, Effie Vogt, Jochen Weiss
Meat Science|February 1, 2020
Quantification of surface iridescence in meat products by digital image analysisChiara Ruedt, Monika Gibis, Jochen Weiss
Pageof 21