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Monika Gibis

Showing results (71-80 of 81) with videos related to

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Foods (Basel, Switzerland)|February 25, 2023
Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by <sup>1</sup>H NMR SpectroscopyGreta Bischof, Edwin Januschewski, Franziska Witte, et al.
Food Research International (Ottawa, Ont.)|June 30, 2024
Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausagesYi-Qun Cheng, Malte Leible, Marina Rigling, et al.
Journal of Food Science|March 8, 2022
Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model systemSandra Ebert, Wiebke Michel, Lisa Gotzmann, et al.
Food Chemistry|November 28, 2024
Uncovering the light absorption mechanism of the blue natural colorant allophycocyanin from Arthrospira platensis using molecular dynamicsStephan Buecker, Jeffrey M Sanders, Paul Winget, et al.
Meat Science|September 2, 2023
A review on the relation between grinding process and quality of ground meatLisa M Berger, Franziska Witte, Igor Tomasevic, et al.
Food Research International (Ottawa, Ont.)|December 5, 2021
Buffering capacity of wet texturized plant proteins in comparison to pork meatSandra Ebert, Marie-Christin Baune, Keshia Broucke, et al.
Food Chemistry|September 29, 2023
Authentication of aged beef in terms of aging time and aging type by <sup>1</sup>H NMR spectroscopyGreta Bischof, Franziska Witte, Edwin Januschewski, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausagesFelix H Walz, Monika Gibis, Pia Schrey, et al.
Journal of Food Science|October 9, 2023
Metabolic and microbial analyses of the surface and inner part of wet-aged and dry-aged beefGreta Bischof, Franziska Witte, Thorben Sieksmeyer, et al.
Journal of the Science of Food and Agriculture|July 27, 2021
Influence of protein extraction and texturization on odor-active compounds of pea proteinsSandra Ebert, Wiebke Michel, Ann-Kathrin Nedele, et al.
Pageof 9

Showing results (71-80 of 81) with videos related to

Sort By:
Pageof 9
Foods (Basel, Switzerland)|February 25, 2023
Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by <sup>1</sup>H NMR SpectroscopyGreta Bischof, Edwin Januschewski, Franziska Witte, et al.
Food Research International (Ottawa, Ont.)|June 30, 2024
Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausagesYi-Qun Cheng, Malte Leible, Marina Rigling, et al.
Journal of Food Science|March 8, 2022
Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model systemSandra Ebert, Wiebke Michel, Lisa Gotzmann, et al.
Food Chemistry|November 28, 2024
Uncovering the light absorption mechanism of the blue natural colorant allophycocyanin from Arthrospira platensis using molecular dynamicsStephan Buecker, Jeffrey M Sanders, Paul Winget, et al.
Meat Science|September 2, 2023
A review on the relation between grinding process and quality of ground meatLisa M Berger, Franziska Witte, Igor Tomasevic, et al.
Food Research International (Ottawa, Ont.)|December 5, 2021
Buffering capacity of wet texturized plant proteins in comparison to pork meatSandra Ebert, Marie-Christin Baune, Keshia Broucke, et al.
Food Chemistry|September 29, 2023
Authentication of aged beef in terms of aging time and aging type by <sup>1</sup>H NMR spectroscopyGreta Bischof, Franziska Witte, Edwin Januschewski, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausagesFelix H Walz, Monika Gibis, Pia Schrey, et al.
Journal of Food Science|October 9, 2023
Metabolic and microbial analyses of the surface and inner part of wet-aged and dry-aged beefGreta Bischof, Franziska Witte, Thorben Sieksmeyer, et al.
Journal of the Science of Food and Agriculture|July 27, 2021
Influence of protein extraction and texturization on odor-active compounds of pea proteinsSandra Ebert, Wiebke Michel, Ann-Kathrin Nedele, et al.
Pageof 9