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Monika Gibis

Showing results (21-30 of 81) with videos related to

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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
Journal of Agricultural and Food Chemistry|May 29, 2008
Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: a comparison of two methodsUte Jautz, Monika Gibis, Gertrud Elisabeth Morlock
Foods (Basel, Switzerland)|January 10, 2026
Potential of Homopolysaccharide-Producing Starter Cultures in the Fermentation of Coconut Yoghurt Alternatives Enriched with Pea Protein IsolateSophie Libberecht, Mia Ristevska, Monika Gibis, et al.
Food Microbiology|February 19, 2017
Influence of application sequence and timing of eugenol and lauric arginate (LAE) on survival of spoilage organismsYudith Manrique, Monika Gibis, Herbert Schmidt, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Kinetics of migration of colloidal particles in meat muscles in the absence and presence of a proteolytic enzyme to simulate non-motile bacteria penetrationRamona Bosse, Monika Gibis, Herbert Schmidt, et al.
Meat Science|July 13, 2010
Advances in ingredient and processing systems for meat and meat productsJochen Weiss, Monika Gibis, Valerie Schuh, et al.
Carbohydrate Polymers|January 1, 2017
Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage modelsMonika Gibis, Valerie Schuh, Karin Allard, et al.
Journal of Colloid and Interface Science|September 11, 2012
Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsionsBenjamin Zeeb, Monika Gibis, Lutz Fischer, et al.
Food Chemistry|May 12, 2023
The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausagesYi-Qun Cheng, Malte Leible, Jochen Weiss, et al.
Journal of Agricultural and Food Chemistry|September 13, 2018
Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless ElectrospinningInes Kutzli, Monika Gibis, Stefan K Baier, et al.
Pageof 9

Showing results (21-30 of 81) with videos related to

Sort By:
Pageof 9
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
Journal of Agricultural and Food Chemistry|May 29, 2008
Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: a comparison of two methodsUte Jautz, Monika Gibis, Gertrud Elisabeth Morlock
Foods (Basel, Switzerland)|January 10, 2026
Potential of Homopolysaccharide-Producing Starter Cultures in the Fermentation of Coconut Yoghurt Alternatives Enriched with Pea Protein IsolateSophie Libberecht, Mia Ristevska, Monika Gibis, et al.
Food Microbiology|February 19, 2017
Influence of application sequence and timing of eugenol and lauric arginate (LAE) on survival of spoilage organismsYudith Manrique, Monika Gibis, Herbert Schmidt, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Kinetics of migration of colloidal particles in meat muscles in the absence and presence of a proteolytic enzyme to simulate non-motile bacteria penetrationRamona Bosse, Monika Gibis, Herbert Schmidt, et al.
Meat Science|July 13, 2010
Advances in ingredient and processing systems for meat and meat productsJochen Weiss, Monika Gibis, Valerie Schuh, et al.
Carbohydrate Polymers|January 1, 2017
Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage modelsMonika Gibis, Valerie Schuh, Karin Allard, et al.
Journal of Colloid and Interface Science|September 11, 2012
Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsionsBenjamin Zeeb, Monika Gibis, Lutz Fischer, et al.
Food Chemistry|May 12, 2023
The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausagesYi-Qun Cheng, Malte Leible, Jochen Weiss, et al.
Journal of Agricultural and Food Chemistry|September 13, 2018
Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless ElectrospinningInes Kutzli, Monika Gibis, Stefan K Baier, et al.
Pageof 9