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Monika Gibis

Showing results (11-20 of 81) with videos related to

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Meat Science|February 1, 2020
Quantification of surface iridescence in meat products by digital image analysisChiara Ruedt, Monika Gibis, Jochen Weiss
Comprehensive Reviews in Food Science and Food Safety|May 19, 2026
Recent Advances in Egg White Biotechnology, Microbiology, and QualityInsa Mannott, Ramona Bosse, Monika Gibis
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
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
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
BMC Research Notes|February 23, 2022
A research note: effect of pH on meat iridescence in precooked cured porkChiara Ruedt, Monika Gibis, Jochen Weiss
Foods (Basel, Switzerland)|April 12, 2022
Effects of Electrospun Potato Protein-Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor ActivityMonika Gibis, Franziska Pribek, Jochen Weiss
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|December 23, 2021
A research note: Effect of Hofmeister salts on meat iridescence in cooked porkChiara Ruedt, Monika Gibis, Jochen Weiss
Pharmaceutics|December 5, 2013
Physical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extractMonika Gibis, Nina Rahn, Jochen Weiss
Pageof 9

Showing results (11-20 of 81) with videos related to

Sort By:
Pageof 9
Meat Science|February 1, 2020
Quantification of surface iridescence in meat products by digital image analysisChiara Ruedt, Monika Gibis, Jochen Weiss
Comprehensive Reviews in Food Science and Food Safety|May 19, 2026
Recent Advances in Egg White Biotechnology, Microbiology, and QualityInsa Mannott, Ramona Bosse, Monika Gibis
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
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
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
BMC Research Notes|February 23, 2022
A research note: effect of pH on meat iridescence in precooked cured porkChiara Ruedt, Monika Gibis, Jochen Weiss
Foods (Basel, Switzerland)|April 12, 2022
Effects of Electrospun Potato Protein-Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor ActivityMonika Gibis, Franziska Pribek, Jochen Weiss
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|December 23, 2021
A research note: Effect of Hofmeister salts on meat iridescence in cooked porkChiara Ruedt, Monika Gibis, Jochen Weiss
Pharmaceutics|December 5, 2013
Physical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extractMonika Gibis, Nina Rahn, Jochen Weiss
Pageof 9