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Journal of Food Science
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October 11, 2025
The Use of MALDI-TOF MS for Microbial Identification of Discolored Vacuum-Packaged Beef
Alejandro Poveda, Johannes Krell, Volker Heinz, et al.
Journal of Food Science
|
January 18, 2013
Presence of electrostatically adsorbed polysaccharides improves spray drying of liposomes
Ayse Karadag, Beraat Özçelik, Martin Sramek, et al.
Meat Science
|
October 6, 2012
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
Valerie Schuh, Karin Allard, Kurt Herrmann, et al.
International Journal of Food Microbiology
|
September 8, 2015
Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat
Núria Magrinyà, Nino Terjung, Myriam Loeffler, et al.
Food & Function
|
January 10, 2022
Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins
Monika Gibis, Linda Trabold, Sandra Ebert, et al.
Food Research International (Ottawa, Ont.)
|
June 11, 2021
Influence of protein and solid fat content on mechanical properties and comminution behavior of structured plant-based lipids
Johannes Dreher, Maximilian Weißmüller, Kurt Herrmann, et al.
Journal of Food Science
|
September 18, 2014
Impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat product
Nino Terjung, Christin Monville, Myriam Loeffler, et al.
Critical Reviews in Food Science and Nutrition
|
August 25, 2022
Metabolic, proteomic and microbial changes postmortem and during beef aging
Greta Bischof, Franziska Witte, Nino Terjung, et al.
Journal of Agricultural and Food Chemistry
|
May 8, 2024
Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging
Marina Rigling, Laura Höckmeier, Malte Leible, et al.
Meat Science
|
January 26, 2018
Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages
Felix H Walz, Monika Gibis, Maren Fritz, et al.
Page
of 9
Search research articles
Search
Showing results (51-60 of 81) with videos related to
Sort By:
Page
of 9
Journal of Food Science
|
October 11, 2025
The Use of MALDI-TOF MS for Microbial Identification of Discolored Vacuum-Packaged Beef
Alejandro Poveda, Johannes Krell, Volker Heinz, et al.
Journal of Food Science
|
January 18, 2013
Presence of electrostatically adsorbed polysaccharides improves spray drying of liposomes
Ayse Karadag, Beraat Özçelik, Martin Sramek, et al.
Meat Science
|
October 6, 2012
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
Valerie Schuh, Karin Allard, Kurt Herrmann, et al.
International Journal of Food Microbiology
|
September 8, 2015
Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat
Núria Magrinyà, Nino Terjung, Myriam Loeffler, et al.
Food & Function
|
January 10, 2022
Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins
Monika Gibis, Linda Trabold, Sandra Ebert, et al.
Food Research International (Ottawa, Ont.)
|
June 11, 2021
Influence of protein and solid fat content on mechanical properties and comminution behavior of structured plant-based lipids
Johannes Dreher, Maximilian Weißmüller, Kurt Herrmann, et al.
Journal of Food Science
|
September 18, 2014
Impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat product
Nino Terjung, Christin Monville, Myriam Loeffler, et al.
Critical Reviews in Food Science and Nutrition
|
August 25, 2022
Metabolic, proteomic and microbial changes postmortem and during beef aging
Greta Bischof, Franziska Witte, Nino Terjung, et al.
Journal of Agricultural and Food Chemistry
|
May 8, 2024
Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging
Marina Rigling, Laura Höckmeier, Malte Leible, et al.
Meat Science
|
January 26, 2018
Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages
Felix H Walz, Monika Gibis, Maren Fritz, et al.
Page
of 9