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Nino Terjung

Showing results (1-10 of 36) with videos related to

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Meat Science|November 8, 2020
The dry aged beef paradox: Why dry aging is sometimes not better than wet agingNino Terjung, Franziska Witte, Volker Heinz
Meat Science|July 27, 2020
High-pressure processing of usually discarded dry aged beef trimmings for subsequent processingFranziska Witte, Sergiy Smetana, Volker Heinz, et al.
Journal of Food Science|January 17, 2020
Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissueJohannes Dreher, Carolin Blach, Nino Terjung, et al.
Food & Function|December 21, 2011
Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobialsNino Terjung, Myriam Löffler, Monika Gibis, et al.
Animals : an Open Access Journal From MDPI|April 3, 2021
Evaluation of Coated Biochar as an Intestinal Binding Agent for Skatole and Indole in Male Intact Finishing PigsDana Carina Schubert, Bussarakam Chuppava, Franziska Witte, et al.
Foods (Basel, Switzerland)|March 6, 2020
Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with MethylparabenMyriam Loeffler, Verena Schwab, Nino Terjung, 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 meatNúria 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 proteinsMonika 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 lipidsJohannes 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 productNino Terjung, Christin Monville, Myriam Loeffler, et al.
Pageof 4

Showing results (1-10 of 36) with videos related to

Sort By:
Pageof 4
Meat Science|November 8, 2020
The dry aged beef paradox: Why dry aging is sometimes not better than wet agingNino Terjung, Franziska Witte, Volker Heinz
Meat Science|July 27, 2020
High-pressure processing of usually discarded dry aged beef trimmings for subsequent processingFranziska Witte, Sergiy Smetana, Volker Heinz, et al.
Journal of Food Science|January 17, 2020
Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissueJohannes Dreher, Carolin Blach, Nino Terjung, et al.
Food & Function|December 21, 2011
Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobialsNino Terjung, Myriam Löffler, Monika Gibis, et al.
Animals : an Open Access Journal From MDPI|April 3, 2021
Evaluation of Coated Biochar as an Intestinal Binding Agent for Skatole and Indole in Male Intact Finishing PigsDana Carina Schubert, Bussarakam Chuppava, Franziska Witte, et al.
Foods (Basel, Switzerland)|March 6, 2020
Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with MethylparabenMyriam Loeffler, Verena Schwab, Nino Terjung, 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 meatNúria 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 proteinsMonika 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 lipidsJohannes 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 productNino Terjung, Christin Monville, Myriam Loeffler, et al.
Pageof 4