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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 WeissMeat 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 WeissJournal of Food Science|April 23, 2013
Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizzaMonika Gibis, Jochen WeissJournal of Texture Studies|September 18, 2023
Oral processing, rheology, and mechanical response: Relations in a two-phase food model with anisotropic compoundsDominic Oppen, Jochen WeissComprehensive Reviews in Food Science and Food Safety|February 6, 2021
Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternativesLutz Grossmann, Amanda J Kinchla, Alissa Nolden, et al.Foods (Basel, Switzerland)|November 14, 2023
The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta)Panumas Somjid, Manat Chaijan, Saroat Rawdkuen, et al.Food & Function|November 26, 2011
Encapsulation of polyphenolic grape seed extract in polymer-coated liposomesMonika Gibis, Effie Vogt, Jochen WeissMeat 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 LoefflerPageof 23