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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 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 WeissJournal of Agricultural and Food Chemistry|September 6, 2011
Cross-linking of interfacial layers affects the salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectinBenjamin Zeeb, Lutz Fischer, Jochen WeissBMC Research Notes|February 23, 2022
A research note: effect of pH on meat iridescence in precooked cured porkChiara Ruedt, Monika Gibis, Jochen WeissFoods (Basel, Switzerland)|April 12, 2022
Effects of Electrospun Potato Protein-Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor ActivityMonika Gibis, Franziska Pribek, Jochen WeissPageof 23