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Monika Gibis

Showing results (41-50 of 81) with videos related to

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Food & Function|August 28, 2013
Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of luteinJohanna Beicht, Benjamin Zeeb, Monika Gibis, et al.
Journal of Agricultural and Food Chemistry|December 10, 2013
Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic aminesDaniela Natale, Monika Gibis, Maria Teresa Rodriguez-Estrada, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storageBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.
Food Research International (Ottawa, Ont.)|March 17, 2018
Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw hamRamona Bosse Née Danz, Monika Gibis, Herbert Schmidt, et al.
Journal of the Science of Food and Agriculture|March 31, 2021
Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extractBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.
Journal of Food Science|January 15, 2024
Improving the colloidal stability of pectin-phycocyanin complexes by increasing the mixing ratioStephan Buecker, Monika Gibis, Laura Bartmann, et al.
Food Research International (Ottawa, Ont.)|April 6, 2020
Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casingsJonas Hilbig, Katrin Hartlieb, Kurt Herrmann, et al.
Journal of the Science of Food and Agriculture|April 8, 2017
Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packagingFelix H Walz, Monika Gibis, Kurt Herrmann, et al.
Food & Function|March 16, 2018
The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealingDeniz Turan, Monika Gibis, Gurbuz Gunes, et al.
Journal of the Science of Food and Agriculture|November 23, 2016
Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosusRamona Bosse Née Danz, Melanie Wirth, Monika Gibis, et al.
Pageof 9

Showing results (41-50 of 81) with videos related to

Sort By:
Pageof 9
Food & Function|August 28, 2013
Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of luteinJohanna Beicht, Benjamin Zeeb, Monika Gibis, et al.
Journal of Agricultural and Food Chemistry|December 10, 2013
Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic aminesDaniela Natale, Monika Gibis, Maria Teresa Rodriguez-Estrada, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storageBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.
Food Research International (Ottawa, Ont.)|March 17, 2018
Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw hamRamona Bosse Née Danz, Monika Gibis, Herbert Schmidt, et al.
Journal of the Science of Food and Agriculture|March 31, 2021
Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extractBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.
Journal of Food Science|January 15, 2024
Improving the colloidal stability of pectin-phycocyanin complexes by increasing the mixing ratioStephan Buecker, Monika Gibis, Laura Bartmann, et al.
Food Research International (Ottawa, Ont.)|April 6, 2020
Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casingsJonas Hilbig, Katrin Hartlieb, Kurt Herrmann, et al.
Journal of the Science of Food and Agriculture|April 8, 2017
Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packagingFelix H Walz, Monika Gibis, Kurt Herrmann, et al.
Food & Function|March 16, 2018
The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealingDeniz Turan, Monika Gibis, Gurbuz Gunes, et al.
Journal of the Science of Food and Agriculture|November 23, 2016
Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosusRamona Bosse Née Danz, Melanie Wirth, Monika Gibis, et al.
Pageof 9