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Jochen Weiss

Showing results (21-30 of 205) with videos related to

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Food Chemistry|October 7, 2020
Impact of the oil load on the oxidation of microencapsulated oil powdersAnnika Linke, Jochen Weiss, Reinhard Kohlus
Comprehensive Reviews in Food Science and Food Safety|June 12, 2023
Meat color and iridescence: Origin, analysis, and approaches to modulationChiara Ruedt, Monika Gibis, Jochen Weiss
Food 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 Weiss
Annual Review of Food Science and Technology|February 3, 2025
Precision Processing for Value-Added Fats and OilsJochen Weiss, Sebastian Mannweiler, Hanna Salminen
Food 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 Kohlus
Foods (Basel, Switzerland)|February 12, 2021
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food ApplicationInes Kutzli, Jochen Weiss, Monika Gibis
Comprehensive Reviews in Food Science and Food Safety|October 9, 2022
Technologies for sustainable heat generation in food processingLutz Grossmann, Jörg Hinrichs, Jochen Weiss
Journal of Food Science|July 16, 2021
Influence of muscle type and microstructure on iridescence in cooked, cured pork meat productsChiara Ruedt, Monika Gibis, Jochen Weiss
Food 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 Weiss
Food & Function|January 16, 2014
Stabilization of food dispersions by enzymesBenjamin Zeeb, Lutz Fischer, Jochen Weiss
Pageof 21

Showing results (21-30 of 205) with videos related to

Sort By:
Pageof 21
Food Chemistry|October 7, 2020
Impact of the oil load on the oxidation of microencapsulated oil powdersAnnika Linke, Jochen Weiss, Reinhard Kohlus
Comprehensive Reviews in Food Science and Food Safety|June 12, 2023
Meat color and iridescence: Origin, analysis, and approaches to modulationChiara Ruedt, Monika Gibis, Jochen Weiss
Food 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 Weiss
Annual Review of Food Science and Technology|February 3, 2025
Precision Processing for Value-Added Fats and OilsJochen Weiss, Sebastian Mannweiler, Hanna Salminen
Food 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 Kohlus
Foods (Basel, Switzerland)|February 12, 2021
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food ApplicationInes Kutzli, Jochen Weiss, Monika Gibis
Comprehensive Reviews in Food Science and Food Safety|October 9, 2022
Technologies for sustainable heat generation in food processingLutz Grossmann, Jörg Hinrichs, Jochen Weiss
Journal of Food Science|July 16, 2021
Influence of muscle type and microstructure on iridescence in cooked, cured pork meat productsChiara Ruedt, Monika Gibis, Jochen Weiss
Food 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 Weiss
Food & Function|January 16, 2014
Stabilization of food dispersions by enzymesBenjamin Zeeb, Lutz Fischer, Jochen Weiss
Pageof 21