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Journal of AOAC International
|
July 21, 2009
Optimized HPLC method for analysis of polar and nonpolar heterocyclic amines in cooked meat products
Monika Gibis
Comprehensive Reviews in Food Science and Food Safety
|
December 29, 2020
Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment
Monika Gibis
Journal of Agricultural and Food Chemistry
|
November 9, 2007
Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties
Monika Gibis
Food Chemistry
|
April 5, 2017
Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties
Monika 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 patties
Monika Gibis, Jochen Weiss
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 Species
Monika Gibis, Jochen Weiss
Foods (Basel, Switzerland)
|
November 29, 2019
Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts
Monika Gibis, Myriam Loeffler
Meat Science
|
April 27, 2010
Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties
Monika Gibis, Jochen Weiss
Journal of Food Science
|
April 23, 2013
Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza
Monika Gibis, Jochen Weiss
Food & Function
|
November 26, 2011
Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes
Monika Gibis, Effie Vogt, Jochen Weiss
Page
of 9
Search research articles
Search
Showing results (1-10 of 81) with videos related to
Sort By:
Page
of 9
Journal of AOAC International
|
July 21, 2009
Optimized HPLC method for analysis of polar and nonpolar heterocyclic amines in cooked meat products
Monika Gibis
Comprehensive Reviews in Food Science and Food Safety
|
December 29, 2020
Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment
Monika Gibis
Journal of Agricultural and Food Chemistry
|
November 9, 2007
Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties
Monika Gibis
Food Chemistry
|
April 5, 2017
Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties
Monika 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 patties
Monika Gibis, Jochen Weiss
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 Species
Monika Gibis, Jochen Weiss
Foods (Basel, Switzerland)
|
November 29, 2019
Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts
Monika Gibis, Myriam Loeffler
Meat Science
|
April 27, 2010
Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties
Monika Gibis, Jochen Weiss
Journal of Food Science
|
April 23, 2013
Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza
Monika Gibis, Jochen Weiss
Food & Function
|
November 26, 2011
Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes
Monika Gibis, Effie Vogt, Jochen Weiss
Page
of 9