Publications: Material Science

Title	Year	Literature Type	Authors
Establishing the biopolymer ratio of whey protein-pectin complexes before and after thermal stabilisation Food Hydrocolloids	2019	Journal contribution (peer reviewed)	Protte, K.; Balinger, F.; Weiss, J.; Löffler, R.; Nöbel, S.
“Bioeconomy” – A unique Master’s program that has a focus on the entire value chain	2018	Lecture	Myriam Loeffler
Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems Food Research International	2018	Journal contribution (peer reviewed)	Jonas Hilbig, Myriam Loeffler, Kurt Herrmann, Jochen Weiss
Characterization of insoluble proteins from Chlorella protothecoides during acid induced fragmentation	2018	Poster	Laixin Dai, Corina L. Reichert, Jörg Hinrichs, Jochen Weiss
Chocolate nanoparticles as delivery system for bioactive compounds	2018	Poster	Salminen, H., Stübler A.-S., Weiss, J.
Concentration effect of Quillaja saponin – co-surfactant mixtures on emulsifying properties Journal of Colloid and Surface Science	2018	Journal contribution (peer reviewed)	Reichert, C.L, Salminen, H., Badolato Bönisch, G., Schaefer, C., Weiss, J.
Drying of acid-induced plant protein gels for the development of vegan sausages	2018	Lecture	Eva Herz, Johannes Dreher, Mina Coskun, Sabine Schäfer, Monika Gibis, Jochen Weiss
Drying of acid-induced plant protein gels for the development of vegan sausages	2018	Poster	Eva Herz, Johannes Dreher, Mina Coskun, Sabine Schäfer, Monika Gibis, Jochen Weiss
Entwicklung und Einsatz von Exopolysaccharid-bildenden Starterkulturen in Fleischwaren FEI Abschlussbericht	2018	Report	Hilbig, J., Prechtl, R., Loeffler, M., Jakob, F., Weiss, J., Vogel, R.
Exopolysaccharid-bildende Starterkulturen in Fleischwaren - technologisch effektiv?	2018	Lecture	Jonas Hilbig, Myriam Loeffler, Kurt Herrmann und Jochen Weiss
Fabrication and characterization of food-grade fibers from mixtures of maltodextrin and whey protein isolate using needleless electrospinning Journal of Applied Polymer Science	2018	Journal contribution (peer reviewed)	Kutzli, I., Gibis, M., Baier, S. K. and Weiss, J.
Food Processing Bioeconomy - Shaping the Transition to a Sustainable Biobased Economy	2018	Book chapter	Myriam Loeffler & Jörg Hinrichs
Food Processing Bioeconomy - Shaping the Transition to a Sustainable Biobased Economy	2018	Contribution to conference	Myriam Loeffler, Jörg Hinrichs
Formation of Whey Protein Isolate (WPI)–Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning Journal of Agricultural and Food Chemistry	2018	Journal contribution (peer reviewed)	Kutzli, I., Gibis, M., Baier, S.K., Weiss, J.
Influence of EPS-producing starter cultures on spreadable raw fermented sausages (Zwiebelmettwurst)	2018	Poster	Jonas Hilbig, Myriam Löffler, Kurt Herrmann, Jochen Weiss
Insignificance of lactose impurities on Generation and structural characteristics of thermally stabilised whey protein-pectin complexes International Dairy Journal	2018	Journal contribution (peer reviewed)	Protte, K.; Weiss, J.; Hinrichs, J.
Investigation of exopolysaccharide-producing strains in fat-reduced spreadable raw fermented sausage	2018	Lecture	Jonas Hilbig, Julia Gisder, Myriam Löffler, Kurt Herrmann, Jochen Weiss
Modification of the interfacial properties of sodium caseinate using a commercial peptidase preparation from Geobacillus stearothermophilus Food Hydrocolloids	2018	Journal contribution (peer reviewed)	Ewert, J.; Glück, C.; Zeeb, B.; Weiss, J.; Stressler, T.; Fischer, L.
Modulation of the Bitterness of Pea and Potato Proteins by a Complex Coacervation Method Food & Function	2018	Journal contribution (peer reviewed)	Zeeb, B.; Yavuz, M.; Dreher, J.; Ewert, J.; Stressler, T.; Fischer, L.; Ozcelik, B.; Weiss, J.
Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier Food Hydrocolloids	2018	Journal contribution (peer reviewed)	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Oberflächenbehandlung bei Rohwurst zur Verhinderung der Weißbelagsbildung Fleischwirtschaft	2018	Journal contribution	Felix H. Walz, Monika Gibis, Rebecca Steppan, Andreas Dalferth, Kurt Herrmann, Jochen Weiss
Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages Meat Science	2018	Journal contribution (peer reviewed)	Felix H. Walz, Monika Gibis, Maren Fritz, Kurt Herrmann, Jörg Hinrichs, Jochen Weiss
Plant saponins as new natural emulsifier	2018	Lecture	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Plant saponins as new natural emulsifier	2018	Lecture	Ralla, T., Salminen, H., Edelmann, M., David, C., Hofmann, T., Weiss, J.
Technofunctionality of reprocessed pork collagen as meat replacer in emulsified sausages	2018	Poster	Monika Gibis, Julian Krebs, Svenja Koop, Jonas Hilbig, Kurt Herrmann, Jochen Weiss
Value addition of red beet (Beta vulgaris L.) by-products: Emulsion formation and stability International Journal of Food Science and Technology	2018	Journal contribution (peer reviewed)	Ralla, T., Salminen, H., Wolfangel, T., Edelmann, M., Dawid, C, Hofmann, T., Weiss, J.
Whey protein-pectin complexes as novel fat-replacers in fat-reduced Food systems	2018	Lecture	Protte, K.; Hinrichs, J.; Weiss, J.
Aging behavior of Quillaja saponin – pea protein interfaces Journal Colloid and Interface Science Communications	2017	Journal contribution (peer reviewed)	Corina Reichert, Hanna Salminen, Juergen Utz, Gabriela Badolato Bönisch, Christian Schaefer, Jochen Weiss
Bildung und Inhibierung weißer Effloreszenzen auf der Oberfläche getrockneter Fleischerzeugnisse FEI Kurzberichte	2017	Report	Felix H. Walz, Monika Gibis, Kurt Herrmann, Jochen Weiss
Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging Journal of the Science of Food and Agriculture	2017	Journal contribution (peer reviewed)	Felix H. Walz, Monika Gibis, Kurt Herrmann, Jörg Hinrichs, Jochen Weiss
Complexing agents as possibility to reduce the efflorescence formation on dry fermented sausages	2017	Poster	Felix Walz, Monika Gibis, Kurt Herrmann, and Jochen Weiss
Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles Food Research International	2017	Journal contribution (peer reviewed)	Sandra Ebert, Charmaine K.W. Koo, Jochen Weiss, David Julian McClements
Effect of nitrogen fertilisation on the amino acid digestibility of different triticale genotypes in caecectomised laying hens Journal of the Science of Food and Agriculture	2017	Journal contribution (peer reviewed)	Siegert W, Boguhn J, Maurer HP, Weiss J, Zuber T, Möhring J and Rodehutscord M
Emulsifying Properties of Natural Extracts from Panax ginseng L. Food Biophysics	2017	Journal contribution (peer reviewed)	Theo Ralla, Eva Herz, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Emulsion formation using oat bran extract as new natural emulsifier	2017	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Enzyme-Based Strategies for Structuring Foods for Improved Functionality Annual Review of Food Science and Technology	2017	Journal contribution (peer reviewed)	Zeeb, B., McClements, D. J., & Weiss, J.
Fabrication and characterization of food-grade fibers from mixtures of maltodextrin and different proteins using needleless electrospinning	2017	Poster	Ines Kutzli, Monika Gibis, Stefan K. Baier, Jochen Weiss
Formation and stability of emulsions stabilised by Yucca saponin extract International Journal of Food Science & Technology	2017	Journal contribution (peer reviewed)	Theo Ralla, Hanna Salminen, Jessica Tuosto, Jochen Weiss
Glycoconjugate production from ultrafine electrospun whey protein isolate (WPI)-maltodextrin fibers	2017	Poster	Ines Kutzli, Monika Gibis, Jochen Weiss
Influence of casing material on the formation of efflorescences on dry fermented sausages LWT - Food Science and Technology	2017	Journal contribution (peer reviewed)	Felix H. Walz, Monika Gibis, Maximilian Lein, Kurt Herrmann, Jörg Hinrichs, Jochen Weiss,
Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N2 / CO2 MAP European Food Research and Technology	2017	Journal contribution (peer reviewed)	Walz F. H., Gibis M., Koummarasy S., Reichert C. L., Herrmann K., Hinrichs J., Weiss J.
Influence of shear stress, pectin type and calcium chloride on the process stability of thermally stabilised whey protein-pectin complexes Food Structure	2017	Journal contribution (peer reviewed)	Protte, K.; Ruf, T.; Atamer, Z.; Sonne, A.; Weiss, J.; Hinrichs, J.
Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages Food Research International	2017	Journal contribution (peer reviewed)	Felix H. Walz, Monika Gibis, Pia Schrey, Kurt Herrmann, Corina L. Reichert, Jörg Hinrichs, Jochen Weiss
Interfacial and emulsifying properties of natural extracts obtained from food by-product streams	2017	Lecture	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Interfacial and emulsifying properties of oat bran saponin extract	2017	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Interfacial and Emulsifying Properties of Panax Ginseng extracts	2017	Poster	Eva Herz, Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Investigation of exopolysaccharide-producing Lactobacillus plantarum 1.1478 in meat products	2017	Poster	Jonas Hilbig, Myriam Löffler, Kurt Herrmann, Jochen Weiss
Investigation of heteropolysaccharide-producing Lactobacillus plantarum 1.1478 in meat products: cooked ham and spreadable raw sausage	2017	Poster	Jonas Hilbig, Myriam Löffler, Kurt Herrmann, Jochen Weiss
Investigation of heteropolysaccharide-producing Lactobacillus plantarum TMW 1.1308 in cooked ham	2017	Poster	Jonas Hilbig, Myriam Löffler, Kurt Herrmann, Jochen Weiss
Koreanischer Ginseng als natürlicher Emulgator	2017	Poster	Eva Herz, Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Large‑scale purification of epilactose using a semi‑preparative HPLC system European Food Research and Technology	2017	Journal contribution (peer reviewed)	Kuschel, B.; Riemer, F.; Pfost, D.; Conrad, J.; Losch, C.; Claaßen, W.; Beifuß, U.; Weiss, J.; Mu, W.; Jiang, B.; Stressler, T.; Fischer, L.
Mixing behaviour of WPI–pectin-complexes in meat dispersions: impact of biopolymer ratios Food Function	2017	Journal contribution (peer reviewed)	Benjamin Zeeb, Vanessa Schöck, Nicole Schmid, Lisa Majer, Kurt Herrmann, Jörg Hinrichs and Jochen Weiss
Oat bran extract as new natural emulsifier: Emulsion Stability	2017	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Panax Ginseng as new natural emulsifier	2017	Poster	Eva Herz, Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Plant Extracts from Food By-Products as Natural Emulsifier	2017	Lecture	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Plant Saponin Extracts from Food By-Products As Natural Emulsifier	2017	Lecture	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Plant saponins as new naturally-derived emulsifiers	2017	Lecture	Salminen, H., Ralla, T., Weiss. J.
Preparation of WPI-Dextran-Glycoprotein Conjugates from Needleless Electrospun Fibers	2017	Poster	Johannes Dreher, Monika Gibis & Jochen Weiss
Process stability of thermally stabilized whey protein-pectin complexes as new structuring elements for fat reduced Food systems	2017	Poster	Protte, K.; Graf, B.; Weiss, J.; Hinrichs, J.
Schnittkäsetechnologie für besondere Anforderungen dmz Deutsche Molkerei Zeitung	2017	Journal contribution	Chaib, N.; Mertz, L.; Huber, S.; Hommer, A.; Huss, M.; Hinrichs, J.; Herrmann, K.
Stability of Emulsions using a New Natural Emulsifier: Sugar Beet Extract (Beta Vulgaris L.) Food Biophysics	2017	Journal contribution (peer reviewed)	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Sugar Beet Extract (Beta vulgaris L.) as New Natural Emulsifier: Emulsion Formation Journal of Agricultural and Food Chemistry	2017	Journal contribution (peer reviewed)	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Sugar Beet Extract (Beta vulgaris L.) as New Natural Emulsifier: Emulsion Stability	2017	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Sugar beet saponin extract from food by-products as new natural surfactant: Emulsion formation	2017	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Ultrafine electrospun whey protein isolate (WPI)-maltodextrin fibers as starting material for the production of glycoconjugates	2017	Poster	Ines Kutzli, Monika Gibis, Stefan K. Baier, Jochen Weiss
Using Extracts from By-Products of Plant Stuff Processing as Natural Emulsifiers: Saponins	2017	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
A feasibility study on the application of a laccase-mediator system in stirred yoghurt at the pilot scale Food Hydrocolloids	2016	Journal contribution (peer reviewed)	Mokoonlall, A.; Sykora, L.; Pfannstiel, J.; Nöbel, S.; Weiss, J.; Hinrichs, J.
A non-invasive method for the characterisation of milk protein foams by image analysis International Dairy Journal	2016	Journal contribution (peer reviewed)	Ewert, J.; Claaßen, W.; Glück, C.; Zeeb, B.; Weiss, J.; Hinrichs, J.; Stressler, T.; Fischer, L.
Accessibility of Transglutaminase to Induce Protein Crosslinking in Gelled Food Matrices - Impact of Membrane Structure. Food Biophysics	2016	Journal contribution (peer reviewed)	Zeeb B, Grossmann L, Weiss J.
Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure LWT - Food Science and Technology	2016	Journal contribution (peer reviewed)	Lutz Grossmann, Daniel Wefers, Mirko Bunzel, Jochen Weiss, Benjamin Zeeb
Advances in the design of structured emulsions	2016	Lecture	Zeeb, B., Weiss, J.
Antimicrobial efficacy of a spice ferment in emulsion type sausages and restructured ham Food Control	2016	Journal contribution (peer reviewed)	Terjung Nino, Holzwarth Sabine, Loeffler Myriam, Gibis Monika, Herrmann Kurt, Hinrichs Jörg, and Weiss Jochen
Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels International Dairy Journal	2016	Journal contribution (peer reviewed)	Mokoonlall, A.; Hippich, M.; Struch, M.; Berger, R. G.; Weiss, J.; Hinrichs, J.
Charakterisierung von Molkenprotein-Pektin-Komplexen - Einsatzmöglichkeiten in ausgewählten Fleischerzeugnissen	2016	Lecture	Zeeb, B.; Hinrichs, J.; Weiss, J.
Concentration effect of Quillaja saponin-Na-caseinate complexes on their emulsifying properties	2016	Poster	Corina L. Reichert, Hanna Salminen, Gabriela Badolato Bönisch, Christian Schäfer, Jochen Weiss
Development of a novel homogenizer using the vane pump-grinder technology for the production of meat batter Journal of Food Engineering	2016	Journal contribution (peer reviewed)	Irmscher, S. B., Gibis, M., Herrmann, K., Kohlus, R., Weiss, J.
Dextran-WPI-Konjugate durch Erhitzen elektrogesponnener Fasern	2016	Poster	Johannes Dreher, Monika Gibis, Jochen Weiss
Diffusion Behavior of Microbial Transglutaminase to Induce Protein Crosslinking in Oil-in-water Emulsions Journal of Dispersion Science and Technology	2016	Journal contribution (peer reviewed)	Lutz Großmann, Benjamin Zeeb, Jochen Weiss
Elektrogesponnene Molkenproteinisolat (MPI)-Maltodextrin Fasern - Ausgangspunkt für die Bildung von Glykoprotein-Konjugaten	2016	Poster	Kutzli, I.; Gibis, M.; Weiss, J.
Enzyme als Strukturmodulatoren von Lebensmitteldispersionen	2016	Lecture	Zeeb, B., Ewert, J., Stressler, T., Fischer, L., Weiss, J.
Enzyme-Based Strategies for Structuring Foods for Improved Functionality Annual Review of Food Science and Technology	2016	Journal contribution (peer reviewed)	Benjamin Zeeb, David Julian McClements, Jochen Weiss
Extraction of Functional Proteins from Chlorella sp.	2016	Poster	Lutz Grossmann, Caroline Kratzner, Jörg Hinrichs, Jochen Weiss
Extraktion und technofunktionelle Eigenschaften von Proteinen aus Mikroalgen	2016	Lecture	Lutz Großmann, Jörg Hinrichs, Jochen Weiss
Formation of Concentrated Biopolymer Particles Composed of Oppositely Charged WPI and Pectin for Food Applications Journal of Dispersion Science and Technology	2016	Working paper	Catrin Stenger, Benjamin Zeeb, Jörg Hinrichs, Jochen Weiss
Formation of Concentrated Particles Composed of Oppositely Charged Biopolymers for Food Applications – Impact of Processing Conditions Food Structure	2016	Journal contribution (peer reviewed)	Zeeb, B., Stenger, C., Hinrichs, J., Weiss, J.
Formation of nanostructured colloidosomes using electrostatic deposition of solid lipid nanoparticles onto an oil droplet interface Food Research International.	2016	Journal contribution (peer reviewed)	Salminen, H., Helgason, T., Kristinsson, K., Kristbergsson, K., Weiss, J.
Generieren prozessstabiler Molkenprotein-Pektin-Komplexe als neue Strukturierungselemente für Lebensmittelsysteme	2016	Lecture	Protte, K.; Hinrichs, J.; Weiss, J.
Grenzflächen- und Emulgiereigenschaften eines Quillaja Saponinextrakts	2016	Lecture	Reichert, C., Jagic, C., Salminen, H., Badolato, G., Schäfer, C., Weiss, J.
Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment. Comprehensive Reviews in Food Science and Food Safety	2016	Journal contribution (peer reviewed)	Gibis, M.
Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach Food Biophysics	2016	Journal contribution (peer reviewed)	Protte, K.; Bollow, C.; Sonne, A.; Menéndez-Aguirre, O.; Weiss, J.; Hinrichs, J.
In Vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomes Food Research International	2016	Journal contribution (peer reviewed)	Gibis, M., Ruedt, C., Weiss, J
Influence of encapsulated functional lipids on crystal structure and chemical stability in solid lipid nanoparticles: Towards bioactive-based design of delivery systems Food Chemistry	2016	Journal contribution (peer reviewed)	Salminen, H., Gömmel, C., Leuenberger, B.H., Weiss, J.
Influence of heat on miscibility of Quillaja saponins in mixtures with a co-surfactant Food Research International.	2016	Journal contribution (peer reviewed)	Reichert, C.L., Salminen, H., Leuenberger, B. H., Weiss, J.
INFLUENCE OF NITRATE REDUCTASE ACTIVITY OF STAPHYLOCOCCUS CARNOSUS STRAINS ON COLOR STABILITY OF SLICED CURED RAW HAM PACKED UNDER DIFFERENT CONDITIONS	2016	Poster	Kurt Herrmann, Ramona Bosse, Julia Freese, Monika Gibis, Anne Müller, Jochen Weiss
Influence of smoking intensity on the formation of white efflorescences on the surface of dry fermented sausages	2016	Poster	Felix Walz, Monika Gibis, Kurt Herrmann, Jochen Weiss
Initial Droplet Size Impacts pH-Induced Structural Changes in Phase-Separated Polymer Dispersions Journal of Food Science	2016	Journal contribution (peer reviewed)	Chutima Thongkaew, Benjamin Zeeb, Monika Gibis, Jörg Hinrichs and Jochen Weiss
Investigation of in-situ EPS-forming starter cultures in cooked ham model systems	2016	Poster	Jonas Hilbig, Myriam Loeffler, Kurt Herrmann, Jochen Weiss
Modulation of extruded collagen films by the addition of co-gelling proteins Journal of Food Engineering	2016	Working paper	Oechsle, A. M., Häupler, M., Weigel, F., Gibis, M., Kohlus, R., Weiss, J.
Molkenprotein-Pektin-Komplexe als neue Fat-Replacer-Systeme für fettreduzierten Käse?	2016	Lecture	Protte, K.; Weiss, J.; Hinrichs, J.
Osmotic Dehydration of Liposomal Dispersions: Influence of Particle Size and Electrostatic Deposition of Cold Water Fish Skin Gelatin Food Biophysics	2016	Journal contribution (peer reviewed)	Einarsdottir, R., Gibis, M., Zeeb, B., Kristbergsson, K., Weiss, J.
Pectin-induced formation of spreadable and fat-reduced processed meat products Fleischwirtschaft	2016	Journal contribution	Zeeb, B., Herz, L., Kinne, T., Herrmann, K., and Weiss, J.,
Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80 International Journal of Food Microbiology	2016	Journal contribution (peer reviewed)	Jonas Hilbig, Qiumin Ma, P. Michael Davidson, Jochen Weiss, and Qixin Zhong
Process stability of whey protein-pectin complexes as new structuring elements in fat reduced food systems	2016	Lecture	Protte, K.; Sonne, A.; Weiss, J.; Hinrichs, J.
Production of Protein Extracts from Heterotrophically Cultivated Chlorella protothecoides	2016	Poster	Lutz Grossmann, Caroline Kratzner, Jörg Hinrichs, Jochen Weiss
Production of Protein Extracts from Heterotrophically Cultivated Chlorella protothecoides	2016	Poster	Lutz Grossmann, Caroline Kratzner, Jörg Hinrichs, Jochen Weiss
Safety assessment of selected Staphylococcus carnosus strains with regard to their application as meat starter culture Food Control	2016	Journal contribution (peer reviewed)	Müller, A; Reichhardt, R.; Fogarassy, G.; Bosse, R.; Weiss, J.; Schmidt, H.; Weiss, A.
Shear-induced morphological changes in associative and segregative phase-separated biopolymer systems Food Hydrocolloids	2016	Journal contribution (peer reviewed)	Thongkaew, C., Gibis, M., Hinrichs, J., Weiss, J.
Sprühtrocknen von lebensmitteltauglichen Solid Lipid Nanopartikeln	2016	Lecture	Salminen, H, Ankenbrand, J., Badolato, G., Weiss, J.
Staphylococcus equorum strains as starter cultures for raw ham production / Staphylococcus equorum-Stämme als Starterkulturen in der Rohschinkenherstellung Fleischwirtschaft	2016	Journal contribution (peer reviewed)	Müller, A., Bosse, R., Weiss, A., Wolz, M., Fogarassy, G., Herrmann, K., Gibis, M., Weiss, J., Schmidt, H.
Structure-affecting enzymes to engineer food dispersions	2016	Poster	Benjamin Zeeb, Lutz Grossmann, Jacob Ewert, Timo Stressler, Lutz Fischer, Jochen Weiss
Sugar beet saponin extract from food by-products as new natural surfactant: Emulsion stability	2016	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Survival of spoilage bacteria subjected to sequential eugenol and temperature treatments International Journal of Food Microbiology	2016	Working paper	Manrique, Y., Suriyarak, S., Gibis, M., Schmidt, H., Weiss, J.
Technofunktionalität der Saponine: Erfahrungen und Hintergrundwissen der letzten Jahre	2016	Lecture	Salminen, H., Ralla. T, Weiss, J
The effect of acid-induced hydrolysis on the solubility of microalgae proteins	2016	Poster	Laixin Dai, Benjamin Zeeb, Lutz Großmann, Jacob Ewert, Jörg Hinrichs, Timo Stressler, Lutz Fischer, Jochen Weiss
Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oil Journal of Colloid and Interface Science	2016	Journal contribution (peer reviewed)	Salminen, H., Helgason, T., Kristinsson, K., Kristbergsson, K., Weiss, J.
Weißbeläge bei Rohwurst - ein lange beklagtes Phänomen	2016	Lecture	Walz, Felix;
Whey protein-pectin complexes as new structuring elements in fat reduced food systems	2016	Lecture	Protte, K.; Sonne, A.; Weiss, J.; Hinrichs, J.
Zellaufschluss von Mikroalgen für die Gewinnung von funktionellen Proteinen	2016	Poster	Lutz Grossmann, Caroline Kratzner, Jörg Hinrichs, Jochen Weiss
Zuckerrübensaponin als neuer natürlicher Emulgator	2016	Poster	Theo Ralla, Hanna Salminen, Matthias Edelmann, Corinna Dawid, Thomas Hofmann, Jochen Weiss
Accessibility of enzymes to induce crosslinking in food structures	2015	Poster	ZEEB Benjamin, GROSSMANN Lutz, WEISS Jochen
Adjusting rheological properties of concentrated microgel suspensions by particle size distribution Food Hydrocolloids	2015	Journal contribution (peer reviewed)	Hahn, C.; Nöbel, S.; Maisch, R.; Rösingh, W.; Weiss, J.; Hinrichs, J.
Bioactive ingredient -based design of delivery systems	2015	Poster	Salminen, H., Gömmel, C., Leuenberger, B.H., Weiss, J.
Controlling lipid digestion using enzyme-induced crosslinking of biopolymer interfacial layers in multilayer emulsions Food Hydrocolloids	2015	Journal contribution (peer reviewed)	Zeeb, B., Lopez-Pena, C. L., Weiss, J., & McClements, D. J
Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability Colloids and Surfaces B: Biointerfaces	2015	Journal contribution (peer reviewed)	Maier, C.; Oechsle, A.M.; Weiss, J.
Determination of process-structure relationship in the manufacturing of meat batter using vane pump-grinder systems Food and Bioprocess Technology	2015	Journal contribution (peer reviewed)	Irmscher, S. B., Rühl, S., Herrmann, K., Gibis, M., Kohlus, R., and Weiss, J.
Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties Food Hydrocolloids	2015	Journal contribution (peer reviewed)	Gibis, M., Schuh, V., Weiss, J
Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions Food Chemistry	2015	Journal contribution (peer reviewed)	Zeeb, B., Weiss, J., McClements, D.J.
Entstehung, Charakterisierung und Ansätze zur Inhibierung von Effloreszenzen auf der Oberfläche von Rohwürsten	2015	Lecture	Felix Walz, Monika Gibis, Kurt Herrmann, Jochen Weiss
Entwicklung einer Headspace-Trap GC Methode zur Bestimmung von Aromakomponenten in Rohschinken	2015	Poster	Bosse (geb. Danz), Ramona; Gibis, Monika; Weiss, Jochen
Enzyme membrane reactor technology: A tool for the production of technofunctional protein hydrolysates	2015	Poster	Jakob Ewert, Michael Merz, Claudia Glück, Timo Stressler, Benjamin Zeeb, Jochen Weiss und Lutz Fischer
Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release Food Hydrocolloids	2015	Journal contribution (peer reviewed)	Zeeb, B.; Hossein Saberi, A.;, Weiss, J.; McClements, D.J.
Formation of transparent solid lipid nanoparticles by microfluidization: Influence of lipid physical state on appearance Journal of Colloid and Interface Science	2015	Journal contribution (peer reviewed)	Helgason, T., Salminen, H., Kristbergsson, K., McClements, J.D., Weiss, J.
Generieren prozessstabiler Molkenprotein-Pektin-Komplexe als neue Strukturierungselemente für Lebensmittelsysteme	2015	Lecture	Protte, K.; Menéndez-Aguirre, O.; Sonne, A.; Weiss, J.; Hinrichs, J.
Generieren prozessstabiler Molkenprotein-Pektin-Komplexe als neue Strukturierungselemente für Lebensmittelsysteme	2015	Lecture	Protte, K.; Hinrichs, J.; Weiss, J.
Generieren prozessstabiler Molkenprotein-Pektin-Komplexe als neue Strukturierungselemente für Lebensmittelsysteme - Einsatz in Fleischerzeugnissen	2015	Lecture	Zeeb, B.; Hinrichs, J.; Weiss, J.
Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon Food Chemistry	2015	Journal contribution (peer reviewed)	Gibis, M., Kruwinnus, M., Weiss, J.
Impact of packaging and environmental conditions on formation of efflorescences on surface of dry fermented sausages	2015	Poster	Monika Gibis, Felix Walz, Kurt Herrmann and Jochen Weiss
Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systems Food & Function	2015	Journal contribution (peer reviewed)	Martin Erdmann, Benjamin Zeeb, Hanna Salminen, Monika Gibis, Ralf Lautenschläger, Jochen Weiss
Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat International Journal of Food Microbiology	2015	Working paper	Magrinyà, N., Terjung, N., Loeffler, M., Gibis, M., Bou, R., Weiss, J.
Influence of Fat Content on the Antimicrobial Activity of Sodium Lactate, Lauric Arginate and Methylparaben in Minced Meat International Journal of Food Microbiology	2015	Journal contribution (peer reviewed)	Núria Magrinyà, Nino Terjung, Myriam Loeffler, Monika Gibis, Ricard Bou, Jochen Weiss
Influence of Nitrate Reductase Activity of Staphylococcus carnosus on the Formation of Nitrate and Nitrite in Raw Ham	2015	Poster	Bosse (geb. Danz), Ramona; Gibis, Monika; Weiss, Jochen
Innovationen bei der kontinuierlichen Prozessführung zur Fleischwarenproduktion	2015	Lecture	Irmscher S. B., Kohlus R. and Weiss J.
Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant-anionic polymer complexes Journal of Colloid and Interface Science	2015	Journal contribution (peer reviewed)	Hui Zhang, Benjamin Zeeb, Hanna Salminen, Jochen Weiss
Kinetics of migration of colloidal particles in meat muscles in the absence and presence of a proteolytic enzyme to simulate non-motile bacteria penetration. Food Research International	2015	Journal contribution (peer reviewed)	Bosse, Ramona; Gibis, Monika; Schmidt, Herbert; Weiss, Jochen
Kontinuierliche Herstellung von standardisierten technofunktionellen Milchproteinhydrolysaten mittels Enzym-Membran-Reaktor-Technologie DMW · Die Milchwirtschaft	2015	Journal contribution	Ewert, J.; Baur, C.; Merz, M.; Zeeb, B.; Weiss, J.; Fischer, L.; Stressler, T.
Microstructure and emulsion stability of liver sausages with different degree of dispersion prepared using an extended vane pump-grinder system. 6th Delivery of Functionality in Complex Food Systems	2015	Lecture	Irmscher SB, Buchmann K, Gibis M, Herrmann K, Kohlus R, Weiss J
Miscibility of Quillaja saponins with other co-surfactants under different pH values Journal of Food Science	2015	Journal contribution (peer reviewed)	Reichert, C.L., Salminen, H., Leuenberger, B.H., Hinrichs, J., Weiss, J.
Modulation of Collagen by Addition of Hofmeister Salts International Journal of Biological Macromolecules	2015	Journal contribution (peer reviewed)	Oechsle, A. M., Landenberger, M., Gibis, M., Irmscher, S. B., Kohlus, R., & Weiss, J.
Modulation of the rheological properties and microstructure of collagen by addition of co-gelling proteins Food Hydrocolloids	2015	Journal contribution (peer reviewed)	Oechsle, A. M., Häupler, M., Gibis, M., Kohlus, R., & Weiss, J.
Oil-Fat Mixtures with Low Solid Fat Concentration: Influence of Fat Concentration and Cooling Conditions Journal of the American Oil Chemists' Society	2015	Journal contribution (peer reviewed)	Irmscher, S. B., Gibis, M., Herrmann, K., Kohlus, R., Weiss, J
Optical analyses of efflorescence formation on dry fermented sausage surface – comparison of sensory and image analyses	2015	Poster	Felix Walz, Monika Gibis, Kurt Herrmann and Jochen Weiss
Phase behavior of Quillaja saponins and egg lecithin mixtures	2015	Poster	Reichert, C., Salminen, H., Leuenberger, B.H., Weiss, J.
Phenolic constituents in commercial aqueous Quillaja (Quillaja saponaria Molina) wood extracts Journal of Agricultural and Food Chemistry	2015	Journal contribution (peer reviewed)	MAIER, C., CONRAD, J., CARLE, R., WEISS, J., SCHWEIGGERT, R.M.
Process design for the generation of stable whey protein-pectin complexes as new structuring elements in food formulations	2015	Poster	Protte, K.; Menéndez-Aguirre, O.; Sonne, A.; Weiss, J.; Hinrichs, J.
Process innovations in the continuous manufacture of meat products	2015	Lecture	Irmscher, S. B., Kohlus, R., and Weiss, J.
Process stable whey protein-pectin complexes as new structuring elements in fat reduced food systems	2015	Lecture	Protte, K.; Menéndez-Aguirre, O.; Sonne, A.; Weiss, J.; Hinrichs, J.
Quillajasides A and B: Novel phenylpropanoid sucrose esters from the inner bark of Quillaja saponaria Molina Journal of Agricultural and Food Chemistry	2015	Journal contribution (peer reviewed)	MAIER, C., CONRAD, J., STEINGASS, C., BEIFUSS, U., CARLE, R., SCHWEIGGERT, R.
Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH Soft Matter	2015	Journal contribution (peer reviewed)	Benjamin Zeeb, Amir Hossein Saberi, Jochen Weiss, and David Julian McClements
Sequential modulation of pH and ionic strength in phase separated whey protein isolate - pectin dispersions: effect on structural organization Food Hydrocolloids	2015	Working paper	Thongkaew, C., Hinrichs, J., Gibis, M., Weiss, J.
Stabilization of heteroaggregates by physicochemical crosslinking approaches	2015	Poster	Maier, C.; Weiss, J.
Stabilization of Heteroaggregates by Pysicochemical Cross-linking Approaches	2015	Poster	Maier, C.; Weiss, J.
Structural transformations of O/W emulsions in the presence of Staphylococcus carnosus	2015	Poster	L.M. Velasco, J. Weiss
Structure sensitivity of food antimicrobials: Interaction of LAE with proteins and its combination with sodium lactate	2015	Poster	M. Loeffler, K. Eberhardt, N. Terjung, M. Gibis, H. Schmidt, and J. Weiss
Structure Sensitivity of Food Antimicrobials: Interactions Between LAE and Methylparaben in Modified Model Systems	2015	Poster	Myriam Loeffler, Kathrin Eberhardt, Verena Schwab, Nino Terjung, Monika Gibis, Jochen Weiss
Symposium: Technology Transfer From Academia to Industry: Approaches and Case Studies	2015	Contribution to conference	Myriam Loeffler, Keld E. Markedal, Ana Lucia Vásquez – Caicedo, Balz Bähler, Colin Turner
Temperature and time-dependent relaxation of compressed cheese curd cubes: effect on structuring of pasta filata-cheese Journal of Texture Studies	2015	Journal contribution (peer reviewed)	Bähler, B.; Nägele, M.; Weiss, J.; Hinrichs, J.
The antimicrobial paradox: Why preservatives loose activity in foods Current Opinion in Food Science	2015	Journal contribution (peer reviewed)	Weiss Jochen, Loeffler Myriam, Terjung Nino
Thermal Tailoring of Protein-Polysaccharide-Complexes	2015	Poster	ZEEB Benjamin, STENGER Catrin, TERJUNG Nino, WEISS Jochen
Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition Journal of Colloid and Interface Science	2015	Journal contribution (peer reviewed)	Amir Hossein Saberi, Benjamin Zeeb, Jochen Weiss, David Julian McClements
Alteration of stator geometry in the high-shear disperser of an extended filler-grinder system at the manufacture of emulsion-type sausages	2014	Poster	Irmscher, S. B., Banzhaf, B., Herrmann, K., Gibis, M., Kohlus, R., & Weiss, J.
Antimicrobial activity of fermented spices, sodium lactate and lauric arginate in minced meat Fleischwirtschaft	2014	Journal contribution (peer reviewed)	N. Terjung, S. Holzwarth, K. Herrmann, M. Loeffler, M. Gibis, J. Hinrichs, J. Weiss
Antimicrobial efficacy of a fermented spice in emulsion type sausage and reconstructed ham	2014	Poster	N. Terjung, S. Holzwarth, M. Loeffler, M. Gibis, K. Herrmann, J. Hinrichs, and J. Weiss
Antimicrobial Efficacy of Emulsified Essential oil Components Against Weak Acid Adapted Spoilage Yeasts in Clear and Cloudy Apply Juice Journal of Food Protection	2014	Poster	Loeffler Myriam, Beiser Sophia, Suriyarak Sarisa, Gibis Monika, Weiss Jochen
Antimicrobial mechanism and activity of dodecyl rosmarinate against Staphylococcus carnosus LTH1502 as influenced by addition of salt and change in pH Journal of Food Protection	2014	Journal contribution (peer reviewed)	Suriyarak, S., Gibis, M., Schmidt, H.; Villeneuve, P., Weiss, J.
Antimicrobial properties of cinnamon bark oil nanoemulsion co-emulsified by lauric arginate and Tween 80 in tryptic soy broth and 2% reduced fat milk	2014	Poster	J. Hilbig, Q. Ma, J. Weiss, P. M. Davidson, and Q. Zhong
Antimicrobial properties of cinnamon bark oil nanoemulsion co-emulsified by lauric arginate and Tween 80 in tryptic soy broth and 2% reduced fat milk	2014	Poster	J. Hilbig, Q. Ma, J. Weiss, P. M. Davidson, and Q. Zhong.
Antimicrobial properties of cinnamon bark oil nanoemulsion co-emulsified by lauric arginate and Tween 80 in tryptic soy broth and 2% reduced fat milk	2014	Poster	J. Hilbig, Q. Ma, J. Weiss, P. M. Davidson, and Q. Zhong.
Antimicrobial properties of cinnamon bark oil nanoemulsion co-emulsified by lauric arginate and Tween 80 in tryptic soy broth and 2% reduced fat milk	2014	Poster	J. Hilbig, Q. Ma, J. Weiss, P. M. Davidson, and Q. Zhong.
Case Studies for Technology-Transfer From Academic to Industry: The Academic View – Advances in Starter Cultures Uses in Meat Products	2014	Lecture	Weiss, Jochen
Collagen entanglement influenced by the addition of acids European Polymer Journal	2014	Journal contribution (peer reviewed)	Oechsle, A. M., Wittmann, X., Gibis, M., Kohlus, R., & Weiss, J.
Control of listeria in meat emulsions by combinations of antimicrobials of different solubilities Food Research International	2014	Journal contribution (peer reviewed)	Terjung, N., Loeffler, M., Gibis, M., Hinrichs, J., Weiss, J.
Control of Listeria in meat matrix by combination of antimicrobial of different solubilities of lauric arginate, lactate and methylparaben Food Research International	2014	Journal contribution (peer reviewed)	N. Terjung, M. Loeffler, J. Hinrichs, and J. Weiss
Control of Listeria in meat matrix by combination of antimicrobial of different Solubilities of lauric arginate, lactate and methylparaben	2014	Poster	N. Terjung, M. Loeffler, J. Hinrichs, and J. Weiss
Control of microgel particle growth in fresh cheese (concentrated fermented milk) with an exopolysaccharide-producing starter culture International Dairy Journal	2014	Journal contribution (peer reviewed)	Hahn, C.; Müller, E.; Wille, S.; Weiss, J.; Atamer, Z.; Hinrichs, J.
Electrochemical modification of dairy-based functional peptides by means of cross-flow electro membrane filtration Dairy Science and Technology	2014	Journal contribution (peer reviewed)	Holder, A.; Großmann, L.; Weiss, J.; Hinrichs, J.
Electrostatic adsorption and stability of whey protein – pectin complexes on emulsion interfaces Food Hydrocolloids	2014	Journal contribution (peer reviewed)	Salminen, H., Weiss, J.
Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts Journal of Applied Microbiology	2014	Journal contribution (peer reviewed)	Loeffler, M., D.J. McClements, L. McLandsborough, N. Terjung, Y. Chang, and J. Weiss
Environmental response of pectin-stabilized whey protein aggregates Food Hydrocolloids	2014	Journal contribution	Krzeminski, A.; Prell, K. A.; Weiss, J.; Hinrichs, J.
Formation of food grade nanostructured lipid carriers with encapsulated omgea-3 fatty acids	2014	Poster	Salminen, H., Aulbach, S., Weiss, J.
Formation of protein-stabilized nanoemulsions - Modulation of solvent properties by alcohol addition to enhance droplet disruption	2014	Poster	Zeeb, Herz, Weiss
Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes Food Hydrocolloids	2014	Journal contribution (peer reviewed)	Gibis, M., Zeeb, B., Weiss, J.
Hofmeister Ions Influence Collagen Entanglement and Film Functionality	2014	Poster	Anja Oechsle, Monika Gibis, Reinhard Kohlus, Jochen Weiss
Hofmeister Salts Affect Buildup of Thin Multilayer Films Surrounding Oil Droplets Journal of Dispersion Science and Technology	2014	Journal contribution (peer reviewed)	Benjamin Zeeb, Lutz Fischer & Jochen Weiss
Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions Journal of Colloid and Interface Science	2014	Journal contribution (peer reviewed)	Benjamin Zeeb, Eva Herz, David Julian McClements, Jochen Weiss
Impact of Exopolysaccharide Forming Lactobacillus reuteri on the Yield of Cooked Hams	2014	Poster	Myriam Loeffler, Anita Haryani, Monika Gibis, Kurt Herrmann, Jochen Weiss
Impact of Heat and Laccase on the pH and Freeze-Thaw Stability of Oil-in-Water Emulsions Stabilized by Adsorbed Biopolymer Nanoparticles Food Biophysics	2014	Journal contribution (peer reviewed)	Zeeb, B., Salminen, H., Fischer, L., Weiss, J.
Impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat product Journal of Food Science	2014	Journal contribution (peer reviewed)	Terjung, N., M. Loeffler, M. Gibis, J. Hinrichs, and J. Weiss
Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size and tribology data LWT - Food Science and Technology	2014	Journal contribution (peer reviewed)	Sonne, A.; Busch-Stockfisch, M.; Weiss, J.; Hinrichs, J.
Increased loading of Vitamin D2 in reassembled casein micelles with temperature-modulated high pressure treatment Food Research International	2014	Journal contribution (peer reviewed)	Menéndez-Aguirre, O.; Kessler, A.; Stuetz, W.; Grune, T.; Weiss, J.; Hinrichs, J.
Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles. Journal of Colloid and Interface Science.	2014	Journal contribution (peer reviewed)	Salminen, H., Helgason, T., Aulbach, S., Kristinsson, K., Kristbergsson, K., Weiss
Influence of co-surfactants on crystallization and stability of solid lipid nanoparticles. Journal of Colloid and Interface Scienc	2014	Journal contribution (peer reviewed)	Salminen, H., Helgason, T., Aulbach, S., Kristinsson, K., Kristbergsson, K., Weiss, J.
Influence of surfactant composition on physical and oxidative stability of Quillaja saponin-stabilized lipid particles with encapsulated omega-3 fish oil. Colloids and Surfaces B: Biointerfaces	2014	Journal contribution (peer reviewed)	Salminen, H., Aulbach, S. Leuenberger, B.H., Tedeschi, C., Weiss, J.
Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic amines Journal of Agricultural and Food Chemistry	2014	Journal contribution (peer reviewed)	28. Natale, D., Gibis, M., Rodriguez-Estrada, M. T., Weiss, J
Innovation bei der kontinuierlichen Fleischwarenproduktion auf Basis einer erweiterten Füllwolf-Technologie	2014	Lecture	Stefan Irmscher, Kurt Herrmann, Monika Gibis, Reinhard Kohlus, Jochen Weiss
Interaction of polyphenols and multilayered liposomal-encapsulated grape seed extract with native and heat-treated proteins Food Hydrocolloids	2014	Journal contribution (peer reviewed)	Gibis, M., Thellmann, K., Thongkaew, C., Weiss, J
Investigations into aggregate formation with oppositely charged o/w emulsions	2014	Poster	Maier, C.; Zeeb, B.; Weiss, J.
Investigations into Aggregate Formation with Oppositely Charged Oil-in-Water Emulsions at Different pH Values Colloids and Surfaces B: Biointerfaces	2014	Journal contribution (peer reviewed)	Maier, C.; Zeeb, B.; Weiss, J.
Kontinuierliche Fleischwarenproduktion – Erweiterte Füllwolf-Technologie DLG Lebensmittel	2014	Journal contribution	Irmscher, S. B., Herrmann, K., Gibis, M., Kohlus R. and Weiss J.
Miscibility properties of Quillaja sapoinins and sodium caseinate mixtures	2014	Poster	Reichert, C., Salminen, H., Weiss, J.
Modulation of Electrostatic Interactions and Hydration Forces Influence Collagen Functionality	2014	Lecture	Anja Oechsle, Monika Gibis, Reinhard Kohlus, Jochen Weiss
Nanostructured lipid carriers with omega-3 fatty acids	2014	Poster	Badolato, G., Tedeschi, C., Leuenberger, B.H., Salminen, H., Aulbach, S., Weiss, J.
Polyphenol interactions with whey protein isolate and whey protein isolate-pectin coacervates Food Hydrocolloids	2014	Journal contribution (peer reviewed)	Thongkaew, C.; Gibis, M.; Hinrichs, J.; Weiss, J.
Production of liver sausage using the extended filler-grinder technology	2014	Poster	Buchmann, K., Irmscher, S. B., Herrmann, K., Gibis, M., Kohlus, R., & Weiss, J.
Quantification of bio- and techno-functional peptides in tryptic bovine micellar casein and ß-casein hydrolysates Food Chemistry	2014	Journal contribution (peer reviewed)	Holder, A.; Thienel, K.; Klaiber, I.; Pfannstiel, J.; Weiss, J.; Hinrichs, J.
Simulation of Bacterial Diffusion in Muscle Tissue based on Proteolytoc Activity using Image Analysis	2014	Poster	Bosse (geb. Danz), Ramona; Gibis, Monika; Weiss, Jochen
Stabilization of food dispersions by enzymes Food & Function.	2014	Journal contribution (peer reviewed)	Zeeb, B., Fischer, L., Weiss, J.
Structure-response relationship of carotenoid bioaccessibility and antioxidant activity as affected by the hydroxylation and cyclization of their terminal end groups Food Research International	2014	Journal contribution (peer reviewed)	SÓLYOM, K., MAIER, C., WEISS, J., COCERO, M.J., MATO, R.B., CARLE, R., SCHWEIGGERT, R.M.
Whey protein-pectin complexes as new structuring elements in food formulations	2014	Poster	Protte, K.; Menéndez-Aguirre, O.; Sonne, A.; Weiss, J.; Hinrichs, J.
Whey protein-pectin complexes as new texturising elements in fat-reduced yoghurt systems International Dairy Journal	2014	Journal contribution (peer reviewed)	Krzeminski, A.; Prell, K. A.; Busch-Stockfisch, M.; Weiss, J.; Hinrichs, J.
alpha_s-Casein - PE6400: A Fluorescence Study	2013	Lecture	Kessler, A.; Menéndez-Aguirre, O.; Hinrichs, J.; Stubenrauch, C. & Weiss, J.
alpha_s-Casein - PE6400: A Fluorescence Study Faraday Dicussions	2013	Journal contribution (peer reviewed)	Kessler, A.; Menendez, O.; Hinrichs, J.; Stubenrauch, C.; Weiss, J.
alpha_s-Casein-PE6400 mixtures: a fluorescence study Faraday Discussions	2013	Journal contribution	Kessler, A.; Menéndez-Aguirre, O.; Hinrichs, J.; Stubenrauch, C.; Weiss, J.
Auswirkungen einer Stickstoffspätdüngung auf die Aminosäurenverdaulichkeit verschiedener Triticale-Genotypen bei caecectomierten Legehennen 12. Tagung Schweine- und Geflügelernährung	2013	Contribution to conference	Siegert W, Boguhn J, Maurer HP, Weiß J und Rodehutscord M
Characterization od Spray Drying Ability of WPI/Beet Pectin Coacervates Stabilied Oil-in-Water Emulsions	2013	Poster	Burcu Guldiken, Dilek Boyacioglu, Martin Sramek, Benjamin Zeeb, Monika Gibis, Reinhard Kohlus, Jochen Weiss
Chemical and physicochemical properties of high pressure-reassembled casein micelles loaded with vitamin D2	2013	Lecture	Menéndez-Aguirre, O.; Kessler, A.; Weiss, J. & Hinrichs, J.
Effect of pectin type on association and pH stability of whey protein – pectin complexes Food Biophysics	2013	Journal contribution (peer reviewed)	Salminen, H., Weiss, J.
Einspritzung flüssiger Formulierungsbestandteile bei der Herstellung von Fleischwaren mit der Füllwolf-Technologie	2013	Poster	S.B. Irmscher, E. Lintner, K. Herrmann, M. Gibis, R. Kohlus, J. Weiss
Enzymatic stabilization and formation of food nano-and microstructures	2013	Lecture	Zeeb, B., Fischer, L., und Weiss, J.
Formation of Heterocyclic Amines in Salami and Ham Pizza Toppings During Baking of Frozen Pizza Journal of Food Science	2013	Journal contribution (peer reviewed)	Gibis, M., Weiss, J.
Formation of solid shell lipid nanoparticles with liquid fish oil core	2013	Poster	Salminen, H., Helgason, T., Kristinsson, B., Kristbergsson, K., Weiss, J.
Formation of solid shell nanoparticles with liquid omega-3 fatty acid core Food Chemistry	2013	Journal contribution (peer reviewed)	Salminen, H., Helgason, T., Kristinsson, B., Kristbergsson, K., Weiss, J.
Impact of application form of lauric arginate on its antimicrobial activity on the surface of food matrix	2013	Poster	N. Terjung, M. Loeffler, C. Monville, J. Hinrichs, and J. Weiss
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages Meat Science	2013	Journal contribution (peer reviewed)	35. Schuh, V., Allard, K., Herrmann, K., Gibis. M., Weiss, J.
Impact of lauric arginate application form on its antimicrobial activity in meat emulsions. Food Biophysics	2013	Journal contribution (peer reviewed)	Terjung, N., Loeffler, M., Gibis, M., Salminen, H., Hinrichs, J., Weiss, J.
Impact of the surface morphology within a tribosystem on the lubricating properties of semi-solid dairy products	2013	Lecture	Krzeminski, A.; Wohlhüter, S.; Weiss, J.; Hinrichs, J.
Influence of buffer on the preparation of multilayered oil-in-water emulsions stabilized by proteins and polysaccharides Food Research International	2013	Journal contribution (peer reviewed)	Benjamin Zeeb, Hui Zhang, Monika Gibis, Lutz Fischer, Jochen Weiss
Influence of filling conditions on product quality and machine parameters in fermented coarse meat emulsions produced by high shear grinding and vacuum filling, Journal of Food Engineering	2013	Journal contribution (peer reviewed)	Irmscher, S.B., Böthje, Z., Herrmann, K., Gibis, M., Kohlus, R., Weiss, J
Influence of layer thickness and composition of crosslinked multilayered oil-in-water emulsions on the release behavior of lutein Food & Function	2013	Journal contribution (peer reviewed)	Beicht J, Zeeb B, Gibis M, Fischer L, Weiss J.
Injection of curing salt solution during the production of meat emulsions in an extended grinder-filler system	2013	Lecture	Irmscher S. B., Lintner E., Herrmann K, Gibis M., Kohlus R., Weiss J.
Integration of a nozzle into a continuous high shear grinder-filler system to inject liquid compounds	2013	Poster	Irmscher, S. B., Lintner, E., Herrmann, K., Gibis, M., Kohlus, R., & Weiss, J
Laccase-induced Crosslinking of Multilayered Oil-in-Water Emulsions Impacts the Release Behavior of Encapsulated Lutein	2013	Poster	Zeeb, Beicht, Gibis, Fischer, Weiss
Modulation of Electrostatic Interactions by Addition of Organic Acids Influences Collagen Entanglement	2013	Poster	Oechsle A., Wittmann X, Gibis M, Kohlus R., Weiss J.
Modulation of Electrostatic Interactions in Collagen Matrices by Addition of Acids	2013	Poster	Oechsle A., Wittmann X, Gibis M, Kohlus R., Weiss J.
Nanotechnology in the Food Industry Ernaehrungsumschau international	2013	Journal contribution	Weiss, J., Gibis, M.
Oil-in-water emulsions as a delivery system n-3 fatty acids in meat products Meat Science	2013	Journal contribution (peer reviewed)	Salminen, H., Herrmann, K., Weiss, J.
Particle size, rheology and tribology: new ways to describe textural creaminess in whey protein enriched yogurt systems	2013	Poster	Krzeminski, A.; Schlage, S.; Weiss, J.; Hinrichs, J.
Pectin type affects association and pH stability of whey protein-pectin complexes	2013	Poster	Salminen, H., Weiss, J.
Physical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extract Pharmaceutics	2013	Journal contribution (peer reviewed)	34. Gibis, M., Rahn, N., Weiss, J.
Presence of Electrostatically Adsorbed Polysaccharides Improves Spray Drying of Liposomes Journal of Food Science	2013	Working paper	Karadag, A., Beraat, O., Sramek, M., Gibis, M., Kohlus, R., Weiss, J
Presence of electrostatically adsorbed polysaccharides improves spray drying of liposomes Journal of Food Science	2013	Journal contribution (peer reviewed)	Karadag, A., Beraat, O., Sramek, M., Gibis, M., Kohlus, R., Weiss, J.
Properties of an alpha_s-casein rich casein fraction: Influence of dialysis on surface properties, miscibility and micelle formation Journal of Dairy Science	2013	Journal contribution (peer reviewed)	Kessler, A.; Menéndez-Aguirre, O.; Hinrichs, J.; Stubenrauch, C. & Weiss, J.
Reduction of energy consumption in an extended grinder-filler system by injection of curing salt solution producing meat emulsions	2013	Poster	Irmscher S. B., Lintner E., Herrmann K., Gibis M., Kohlus R., Weiss J.
Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis Journal of Food Science	2013	Journal contribution	Krzeminski, A.; Tomaschunas, M.; Köhn, E.; Busch-Stockfisch, M.; Weiss, J.; Hinrichs, J.
Screening of oppositely charged food- and cosmetic-grade o/w emulsions for controlled heteroaggregation	2013	Poster	Maier, C.; Zeeb, B.; Weiss, J.
Self-assembly of as-casein and PE6400 - a potential new carrier system	2013	Poster	Kessler, A.; Menendez, O.; Hinrichs, J.; Stubenrauch C.; Weiss J.
Solubilization of octane in electrostatically-formed surfactant-polymer complexes Journal of Colloid and Interface Science	2013	Journal contribution (peer reviewed)	Zhang, H., Zeeb, B., Salminen, H., Feng, F., Weiss, J.
Theoretical and practical considerations in electrostatic depositioning of charged polymers Journal of Applied Polymer Science	2013	Journal contribution (peer reviewed)	Zeeb, Thongkaew, Weiss
Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions Food Research International	2013	Journal contribution (peer reviewed)	Zeeb, Beicht, Eisele, Gibis, Fischer, Weiss
Untersuchungen zur Formulierung und Strukturgebung von koextrudierten Kollagenhüllen	2013	Contribution to conference	Oechsle, A. M.
Antimicrobial Activity of Oil-in-Water Emulsions Containing Dual Combinations of Essential Oil Components	2012	Poster	Loeffler, M., Suriyarak S., Gibis M., Weiss, J.
Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties Food Chemistry	2012	Journal contribution (peer reviewed)	Gibis, M., Weiss, J.
Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties Food Chemistry	2012	Journal contribution (peer reviewed)	Gibis, M., Weiss, J.
Application of an inline particle size device to microgel particles during post-processing of fresh cheese International Dairy Journal	2012	Journal contribution (peer reviewed)	Hahn, C.; Wachter, T.; Weiss, J.; Hinrichs, J.
Application of electro membrane cross-flow filtration for peptide fractionation	2012	Poster	Holder, A.; Scholz, S.; Weiss, J.; Hinrichs, J.
Associative interaction between whey protein and pectin as affected by the degree of esterification and the protein:polysaccharide ratio	2012	Lecture	Krzeminski, A.; Prell, K.; Weiss, J.; Hinrichs, J.
Beeinflussung des Lutein-Releases durch Modifizierung der Membranstruktur mehrschichtiger Öl-in-Wasser Emulsionen	2012	Poster	Zeeb, B., Beicht. J.; Gibis, M., Fischer, L., und Weiss, J.
Bestimmung der Produktqualität feindispergierter Brühwürste hergestellt mit neuartigen Schneidwerkzeugen im kontinuierlichen Füllwolfsystem	2012	Lecture	Irmscher, S.B., Herrmann, K., Gibis, M., Weiss, J.
Calcium-induced aggregation of WPI-stabilized oil-in-water emulsions	2012	Contribution to conference	Annies, S.; Zeeb, B.; Weiss, J.
Characterisation of Micellar Structures Composed of as-Casein and a Triblockcopolymer	2012	Other publication	Kessler, A., Menéndez-Aguirre, O., Hinrichs, J., Weiss, J.
Crosslinking of interfacial layers inmultilayered oil-in-water emulsionsusing laccase: Characterization and pH-stability Food Hydrocolloids	2012	Journal contribution (peer reviewed)	Zeeb, B., Gibis, M., Fischer, L., Weiss, J.
Deposition of biopolymer particles on emulsion interface and their stability	2012	Contribution to conference	Salminen, H., Weiss, J.
Design of continuous grinder-filler system in combination with a high-shear disperser to manufacture emulsified sausages	2012	Poster	Irmscher, S., Herrmann, K., Gibis, M., Kohlus, R., Weiss, J.
Dispersibility and antilisterial property of nisin and thymol free or encapsulated in milk	2012	Poster	Corina L. Reichert, Jochen Weiss, P. Michael Davidson and Qixin Zhong
Effect of temperature and pH on the solubility of caseins: Environmental influences on the dissociation of aS- and ß-casein Journal of Dairy Science	2012	Journal contribution (peer reviewed)	Post, A.; Arnold, B.; Weiss, J.; Hinrichs, J.
Effect of temperature and pH on the solubility of caseins: I. Structural characteristics of micellar casein and caseinate Milchwissenschaft	2012	Journal contribution	Post, A.; Weiss, J.; Hinrichs, J.
Effects of Trans Fatty Acids on Adipogenesis in Murine Bone Marrow Mesenchymal Stem Cells	2012	Poster	Oechsle A., Weiss J., Kim J., Park Y.
Effects of Trans Fatty Acids on Adipogenesis in Murine Bone Marrow Mesenchymal Stem Cells and 3T3-L1 Adipocytes	2012	Poster	Oechsle A., Weiss J., Kim J., Park Y.
Einfluss der Lochscheibengeometrie auf die Produktqulität und den Energiebedarf bei der Hackfleischproduktion mit dem Füllwolf	2012	Other publication	Weiler, R., Irmscher, S.B., Herrmann, K., Kohlus, R., Weiss, J.
Einfluss der Oberflächenrauhigkeit des Tribosystems auf die Reibungseigenschaften von halbfesten Milchprodukten	2012	Lecture	Krzeminski, A.; Weiss, J.; Hinrichs, J.
Einsatz des kationischen Emulgators LAE in Modell – und Lebensmittelmatrizen	2012	Contribution to conference	Loeffler, M., Terjung N., Gibis M., McClements D.J., Schmidt H., Weiss, J.
Einsatz von essentiellen Ölen und kationischen Emulgatoren zur Steigerung der Lebensmittelsicherheit	2012	Lecture	Löffler, M., Terjung, N., McClements, D.J., Weiss, J.
Einsatz von Mikroemulsionen zur Verbesserung der mikrobiologischen Stabilität von Lebensmitteln	2012	Lecture	Gibis, M., Mader, K., Weiss, J.
Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes Food & Function	2012	Journal contribution (peer reviewed)	Gibis, M., Vogt, E., Weiss, J
Ethnic meat products/Germany Encyclopedia of meat sciences, 2nd edition	2012	Book chapter	Gibis, M., Weiss, J., Fischer, A
Formation of enzymatically crosslinked biopolymer nanoparticles	2012	Contribution to conference	Kurrat, J., Salminen, H., Weiss, J.
Formation of Heterocyclic Amines in pizza toppings (salami and ham) during baking of frozen pizza	2012	Poster	Gibis, M., Weiss, J.
Functionality increase of surface active, antimicrobial systems in complex matrices using the example emulsion type sausage	2012	Lecture	N. Terjung, M. Loeffler, C. Monville, J. Hinrichs, and J. Weiss
Funktionalitätserhöhung von oberflächenaktiven, antimikrobiellen Systemen in komplexen Matrizen am Beispiel Brühwurst	2012	Lecture	Terjung, N., Löffler, M., Gibis, M., Hinrichs, J., Weiss, J.
Geschmacksverstärker: Einfluss auf die Bildung der Heterozyklischen Aromatischen Amine?	2012	Poster	Gibis, M., Weiss. J.
Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment International Dairy Journal	2012	Journal contribution	Hahn, C.; Wachter, T.; Nöbel, S.; Weiss, J.; Eibel, H.; Hinrichs, J.
Impact of Application Form of Lauric Arginate on its Antimicrobial Activity in Meat Emulsions	2012	Poster	Terjung N., Löffler M., Hinrichs J., Weiss J.
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages Meat Science	2012	Journal contribution	Schuh, V., Allard, K., Herrmann, K., Gibis, M., Kohlus, R., Weiss, J.
Improved modeling of texture perception of semisolid milk products by friction tests Abstract Book of the 6th International Symposium on Food Rheology and Structure ISFRS 2012	2012	Contribution to conference	Krzeminski, A.; Tomaschunas, M.; Busch-Stockfisch, M.; Weiss, J.; Hinrichs, J.
Improved modeling of texture perception of semisolid milk products by friction tests	2012	Lecture	Krzeminski, A.; Tomaschunas, M.; Busch-Stockfisch, M.; Weiss, J.; Hinrichs, J.
Improving electrostatic deposition of biopolymer layers on emulsion interfaces by addition of salts	2012	Poster	Zeeb, B., Fischer, L., und Weiss, J.
Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials Food and Function	2012	Journal contribution	Terjung, N., Löffler, M., Gibis, M., Hinrichs, J., Weiss, J
Influence of environmental stresses on enzymatically crosslinked coacervates	2012	Contribution to conference	Penning, B., Salminen, H., Weiss, J.
Influence of high hydrostatic pressure and temperature on the distribution of individual caseins and the loading of Vitamin D2 in reassembled casein micelles	2012	Lecture	Menéndez-Aguirre, O.; Kessler, A.; Hinrichs, J.; Weiss, J.
Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions Journal of Colloid and Interface Science	2012	Journal contribution (peer reviewed)	Zeeb, B., Gibis, M., Fischer, L., Weiss, J
Influence of layer thickness and composition of multilayered oil-in-water emulsions on the release behavior of lutein	2012	Poster	Beicht, J., Zeeb, B., Gibis, M., Fischer, L., und Weiss, J.
Inline-Messung von Mikrogelpartikeln in Frischkäse DMW Die Milchwirtschaft	2012	Journal contribution	Hahn, C.; Wille, S.; Migliore, G.; Mertz, L.; Weiss, J.; Hinrichs, J.
Interaktionen zwischen Molkenprotein und Pektin: Strukturanalyse und Einsatz im Joghurtherstellungsprozess	2012	Lecture	Krzeminski, A.; Prell, K.; Weiss, J.; Hinrichs, J.
Isothermal titration calorimetry as a tool to determine the thermodynamics of demicellization processes Review of Scientific Instruments	2012	Journal contribution (peer reviewed)	Kessler, A., Zeeb, B., Kranz, B., Menéndez-Aguirre, O., Fischer, L., Hinrichs, J., Weiss, J.
Nano- and microscalar delivery of food antimicrobials	2012	Lecture	J. Weiss, N. Terjung, M. Loeffler, M. Gibis, and K. Herrmann
Occurrence of carcinogenic Heterocyclic Aromatic Amines in fried chicken breasts	2012	Poster	Gibis, M., Weiss, J.
Oil-in-water emulsions as a delivery system n-3 fatty acids in meat products Meat Science	2012	Journal contribution (peer reviewed)	Salminen, H., Herrmann, K., Weiss, J.
Opportunities to Enhance the Antimicrobial Activity of Phytophenol Loaded Emulsions: Usage of cationic surfactants (LAE)?	2012	Poster	Loeffler, M., Terjung, N., Gibis, M., McClements, D.J., Weiss, J.
Ostwald Reifung in enzymbehandelten mehrschichtigen Emulsionen	2012	Lecture	Zeeb, B., Fischer, L., Weiss, J.
Ostwald ripening in multilayered oil-in-water emulsions	2012	Poster	Zeeb, B., Gibis, M., Fischer, L., und Weiss, J.
Particle cluster formation and reduction in concentrated fermented milk as affected by post-processing	2012	Poster	Hahn, C.; Rösingh, W.; Nöbel, S.; Weiss, J.; Hinrichs, J.
Rheological Comparison of Reduced-Fat and Reduced-Protein Emulsified Sausages Manufactured with Microcrystalline Cellulose (MCC)	2012	Other publication	Schuh, V., Hermann, K., Gibis, M., Kohlus, R., Weiss, J.
Rheologische Eigenschaften von fett- und proteinreduzierter Lyoner hergestellt mit mikrokristalliner Cellulose (MCC)	2012	Lecture	Schuh, V., Herrmann, K., Gibis, M., Kohlus, R., Weiss, J.
Self Assembly of Natural and Synthetic Triblockcopolymers: Mixed Micelles Consisting of as-Casein and PE6400	2012	Other publication	Kessler, A., Menéndez-Aguirre, O., Hinrichs, J., Weiss, J.
Simultaneous particle size and shape analysis in fermented milk products as influenced by composition and processing Milchwissenschaft	2012	Journal contribution	Hahn, C.; Krzeminski, A.; Wille, S.; Weiss, J.; Hinrichs, J.
Structures out of a Natural and Synthetic Triblockcopolymer - Mixtures of as-Casein and PEO-PPO-PEO	2012	Other publication	Kessler, A., Menéndez-Aguirre, O., Hinrichs, J., Weiss, J.
Strukturen aus einem natürlichen und einem synthetischen Triblockcopolymer	2012	Lecture	Kessler, A., Menéndez-Aguirre, O., Hinrichs, J., Stubenrauch, C., Weiss, J.
The role of friction in texture perception of semisolid milk products dmz German Dairy Magazin - Special Edition	2012	Journal contribution	Krzeminski, A.; Wohlhüter, S.; Hinrichs, J.
Tribologie und texturelle Wahrnehmung halbfester Milchprodukte dmz Deutsche Molkerei Zeitung	2012	Journal contribution	Krzeminski, A.; Wohlhüter, S.; Weiss, J.; Hinrichs, J.
Use of cationic emulsifier LAE in model – and food matrices	2012	Lecture	M. Loeffler, N. Terjung, M. Gibis, D.J. McClements, H. Schmidt, and J. Weiss
Use of essential oils and cationic emulsifiers to improve food safety	2012	Lecture	M. Loeffler, N. Terjung, D.J. McClements, and J. Weiss
Use of preservative systems in food especially meat products	2012	Lecture	J. Weiss, M. Loeffler, N. Terjung, M. Gibis, and K. Herrmann
Wirkung von antimikrobiellen mizellaren Systemen gegen säureresistente Hefen	2012	Other publication	Gibis, M., Mader, K., Suriyarak, S., Weiss, J.
Antimicrobial Activities of “Phenolipids”: Impact of Fatty Acid Chain Length of Rosmarinate Esters (RE)	2011	Lecture	Suriyarak, S., Bayrasy C., Villeneuve P., Weiss J.
Bestimmung der physikochemischen Eigenschaften von Öl-Fettkristall-Gelen	2011	Poster	Irmscher, S. B., Kohlus, R., Weiss, J.
Characterisation of micellar structures composed of αs-casein and a triblockcopolymer	2011	Poster	Kessler, A., Menéndez-Aguirre, O., Hinrichs, J., Weiss, J.
Charakterisierung micellarer Strukturen aus as-Casein und PE6400	2011	Other publication	Kessler, A., Menéndez-Aguirre, O., Hinrichs, J., Weiss, J.
Cross-Linking of Interfacial Layers Affects the Salt and Temperature Stability of Multilayered Emulsions Consisting of Fish Gelatin and Sugar Beet Pectin Journal of Agricultural and Food Chemistry	2011	Journal contribution (peer reviewed)	Zeeb, B., Fischer, L., Weiss, J.
Cut off effect of phenolipids in emulsified, cellular or microbiological systems	2011	Lecture	Bayrasy C., Laguerre M., Wrutniak-Cabello C., Lecomte J., Weiss J., Suriyarak S., Chabi B., Cabello G., Decker E. A, Villeneuve P.
Effect of lycopene as functional ingredient on the formation of Heterocyclic Amines in fried beef patties	2011	Poster	Gibis, M., Irmscher, S., Weiss, J.
Einfluss von verfahrenstechnischen Parametern bei der Strukturgebung von Brühwurst am Füllwolf	2011	Lecture	Irmscher, S.B., Kohlus R. und Weiss J.
Einsatz natürlicher Konservierungsstoffe zur Steigerung der Lebensmittelqualität und Sicherheit Rundschau für Fleischhygiene und Lebensmittelüberwachung	2011	Journal contribution	Weiss, J. Loeffler, M., Terjung, N.
Enzymatic crosslinking of interfacial membranes improves functionality of multilayered emulsions	2011	Conference proceedings	Zeeb, B., Fischer, L., Weiss, J.
Enzymatische Stabilisierung von Nano- und Mikrostrukturen in Lebensmitteln	2011	Lecture	Zeeb, B., Fischer, L., Weiss, J.
Erzeugung von neuartigen Strukturen in Brühwurstsystemen mit Hilfe von Carboxymethyl Cellulose (CMC) und Mikrokristalliner Cellulose (MCC)	2011	Poster	Schuh, V., Herrmann, K., Gibis, M., Weiss, J.
Formation of solid shell nanoparticles with liquid -3 fatty acid core	2011	Poster	Kristinsson, B., Helgason, T., Salminen, H., Kristbergsson, K., McClements, D.J., Weiss, J.
Herstellungskosten von Rohwürsten durch neue Technologien deutlich reduzierbar Fleischwirtschaft	2011	Journal contribution (peer reviewed)	Irmscher, S.B., Gibis, M., Herrmann, K., Kohlus, R., Weiss, J.
High pressure-assisted encapsulation of vitamin D2 in reassembled casein micelles High Pressure Research	2011	Journal contribution	Menéndez-Aguirre, O., Stütz, W., Grune, T., Kessler, A., Weiss, J., Hinrichs, J.
Influence of anionic Carrageenan on the antimicrobial efficacy of Lauric Arginate	2011	Poster	Loeffler, M., Weiss, J., McLandsborough, L., McClements, D.J.
Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials	2011	Lecture	Terjung, N., Löffler, M., Gibis, M., Hinrichs, J., Weiss, J
Influence of drying method of microcrystalline cellulose (MCC) on fat reduction in emulsified meat systems	2011	Other publication	Schuh, V., Hivincev, A., Herrmann, K., Gibis, M., Kohlus, R., Weiss, J.
Influence of fat temperature on the energy consumption and product quality of fermented coarse meat emulsions manufactured in a continuous high shear grinder‐filler system	2011	Other publication	Irmscher, S.B., Herrmann, K., Gibis, M., Weiss, J.
Influence of volume flow rate and knife rotational speeds on the structure of meat emulsions manufactured in a continuous high shear grinder‐filler system	2011	Lecture	Irmscher, S.B., Rühl, S., Herrmann, K., Gibis, M., Weiss, J.
Inline microgel particle size analysis in post-processed concentrated fermented milk	2011	Poster	Hahn, C.; Nöbel, S.; Weiss, J.; Hinrichs, J.
Laccase-induced crosslinking of interfacial layers in multilayered oil-in-water emulsions	2011	Conference proceedings	Zeeb, B., Fischer, L., Weiss, J.
Mixed biopolymer particles providing new low-fat milk products: processing and structure	2011	Lecture	Krzeminski, A.; Weiss, J.; Hinrichs, J.
Stabilizing of co-extruded collagen casings with antimicrobial microemulsion	2011	Poster	Mader, K., Herrmann, K., Gibis, M., Weiss, J.
Tribology Setup and Sensorial Characterization of Semisolid Milk Products	2011	Poster	Krzeminski, A.; Wohlhüter, S.; Weiss, J.; Hinrichs, J.
Use of natural preservatives to increase food quality and safety Observations for Meat Hygiene and Food Control	2011	Journal contribution (peer reviewed)	Weiss, J., Loeffler M., Terjung N.
Verkapselung hydrophiler Pflanzenextrakte mittels Liposomen	2011	Lecture	Gibis, M., Weiss, J.
Vernetzung von Grenzflächenmembranen in mehrschichtigen Emulsionen mit Laccase	2011	Lecture	Zeeb, B., Fischer, L., Weiss, J.
Advances in ingredient and processing systems for meat and meat products Meat Science	2010	Journal contribution (peer reviewed)	Weiss, J., Gibis, M., Schuh, V., Salminen, H.,
Advances in ingredient and processing systems for meat and meat products Meat Science	2010	Journal contribution	Weiss, J., Gibis, M., Schuh, V., Salminen, H.
Antimicrobial Activity of Encapsulated Essential oils in emulsion and microemulsion against foodbourne organisms in grounded pork	2010	Contribution to conference	Suriyarak, S., Loeffler, M., Herrmann, K., Weiss, J.
Applicability of oil-in-water emulsions as delivery system for omega-3 fatty acids incorporated in meat products	2010	Contribution to conference	Salminen, H., Herrmann, K., Weiss, J.
Characterization of electrospun biopolymer nanofibers using SEM and FB, , Sonderbände der Praktischen Metallographie	2010	Book chapter	Ruoff, H., Konjanapongkul, K., Gibis, M., Maile, K., Weiss, J.
Effect of Addition of Microcrystalline Cellulose (MCC) on Structure and Functionality of Emulsified Meat Batters and Sausages Congress Proceedings	2010	Contribution to conference	Schuh, V., Allard K., Herrmann K., Gibis M., Weiss J.
Effect of flavour enhancers on the formation of Heterocyclic Amines in fried beef patties	2010	Poster	Gibis. M., Burk, M., Weiss, J.
Functional characteristics of carboxymethyl cellulose (CMC) as fat replacer in emulsified sausages Congress Proceedings	2010	Contribution to conference	Schuh, V., Allard K., Herrmann K., Gibis M., Weiss J.
Functionality of fat in oil dispersions for use as meat marinades	2010	Other publication	Irmscher, S.B., Schuh, V., Herrmann, K., Gibis, M., Weiss, J.
Impact of protein substitution with carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages Congress Proceedings	2010	Contribution to conference	Allard, K., Schuh, V., Herrmann, K. Gibis, M., Weiss, J.
Inhibitory Effect of Marinades with Hibiscus Extract on Formation of Heterocyclic Aromatic Amines and Sensory Quality of Fried Beef Patties Meat Science	2010	Journal contribution	Gibis, M., Weiss, J.
Investigation of the Physical and Optical Properties of Oilgels Formed by Hydrogenated Palm Fat and Rapeseed Oil Congress Proceedings	2010	Contribution to conference	Irmscher, S., Schuh, V., Herrmann, K., Gibis, M., Weiss, J.
Micelle-polymer complexes as delivery system: impact of addition of negatively charged polymer to nonionic surfactants on their solubilization behavior	2010	Other publication	Suriyarak, S., McClements, DJ., Weiss, J.
Microemulsions as Antimicrobial Delivery System to Enhance Safety and Quality of Sliced Sausages	2010	Other publication	Monville, C., Suriyarak, S., Herrmann, K., Weiss, J.
Oil-in-water emulsions as a delivery system for omega-3 fatty acids in meat products	2010	Contribution to conference	Salminen, H., Herrmann, K. Weiss, J.
Oil-in-water emulsions as a delivery system for omega-3 fatty acids in pork sausages	2010	Contribution to conference	Salminen, H., Herrmann, K. Weiss, J.
Operating parameters in fermented coarse meat emulsions produced by continuous high shear grinding and vacuum filling	2010	Poster	Böthe, Z., Herrmann, K., Gibis, M., Braig, W., Buechele, A., Weiss, J.
Preparation and Stability of Multilayered Liposomes Containing Hibiscus Extract Congress Proceedings	2010	Contribution to conference	Gibis, M., Nowak, J., Wohlhüter, S., Weiss, J.
Surface and micelle forming properties of as-casein in combination with synthetic emulsifiers	2010	Other publication	Kessler, A., Menéndez-Aguirre, O., Hinrichs, J., Weiss, J.
Acoustic Energy in Food and Bioprocessing	2009	Book	Feng H, Weiss J, Barbosa-Canovas
Antioxidant effects of berry phenolics incorporated in oilin- water emulsions with continuous phase β-lactoglobulin Journal of the American Oil Chemists’ Society	2009	Journal contribution (peer reviewed)	Salminen, H., Heinonen, M., Decker, E.A.
Core-shell nanofibers fabricated by coaxial electrospinning for use in food packaging	2009	Contribution to conference	Prodan, A., Sessler, T., Gibis, M., Weiss, J.
Effect of addition of plant extract marinades on formation of heterocyclic amines during frying	2009	Contribution to conference	Gibis, M., Weiss, J.
Effect of phenolic-rich plant materials on protein and lipid oxidation reactions EKT-series 1444	2009	Doctoral thesis	Salminen, H.
Effect of Surfactant Surface Coverage on Formation of Solid Lipid Nanoparticles (SLN) Journal of Colloid and Interface Science	2009	Journal contribution	Helgason, T.; Awad, T. S.; Kristbergsson, K.; McClements, D. J.; Weiss, J.
Einfluss von verschiedenen Geschmacksverstärkern bzw, Aromen auf die Bildung der kanzerogenen Heterozyklischen Aromatischen Amine Lebensmittelchemie	2009	Working paper	Gibis, M.
Emulsions As Antimicrobial Delivery Systems: The Antimicrobial At The Interface And As Part Of The Lipid Phase	2009	Other publication	Suriyarak, S., McClements, DJ., Weiss, J.
Nanostructured Encapsulation Systems: Food Antimicrobials Global Issues in Food Science and Technology	2009	Book chapter	Weiss J, Gaysinsky S, Davidson PM, McClements DJ
Optimized high performance liquid chromatographic method for analysis of polar and non polar Heterocyclic Amines in cooked meat products JAOAC intern	2009	Journal contribution	Gibis, M.
Quantifizierung der Heterozyklischen Aromatischen Amine in gebratenen Hamburgern mittels HPLC-UV/FLD-ein Methodenvergleich	2009	Contribution to conference	Gibis, M., Weiss, J.
Vorkommen und Bildung der heterocyclischen aromatischen Amine bei erhitzten Fleischerzeugnissen Lebensmittelchemie	2009	Journal contribution	Gibis, M.
An Integrated Approach to Research, Education and Outreach in the Area of Functional Foods	2008	Contribution to conference	Weiss J, Decker EA, McClements DJ
Analysis of the Interactions of a Cationic Surfactant (Lauric Arginate) with an Anionic Biopolymer (Pectin): Isothermal Titration Calorimetry, Light Scattering and Micro-electrophoresis Langmuir	2008	Journal contribution	Asker D, Weiss J, McClements DJ.
Antimicrobial activity of combinations of saponin and potassium sorbate against spoilage yeasts	2008	Contribution to conference	Dai Y, Weiss J
Antimicrobial and radical-scavenging activities of column-fractionated methanol crude extracts from cranberries	2008	Contribution to conference	Rojanasasithara T, Davidson PM, Decker EA, Weiss J
Antimicrobial effects of micellar-encapsulated eugenol on Escherichia coli O157:H7 and Listeria monocytogenes biofilms	2008	Contribution to conference	Cao J, Chen L, Perez-Conesa D, McLandsborough L, Weiss J
Coating of mixed lauric arginate: Tween 20 micelles with oppositely charged food biopolymers	2008	Contribution to conference	Asker D, McClements DJ, Weiss J
Core-Shell Biopolymer Nanoparticles Produced by Electrostatic Deposition of Beet Pectin onto Heat-Denatured beta-Lactoglobulin Aggregates Journal of Food Science	2008	Journal contribution	Santipanichwong R, Suphantharika M, Weiss J, McClements DJ.
Designing food structure to control stability, digestion, release and adsorption of lipophilic food components Food Biophysics	2008	Journal contribution	McClements DJ, Decker EA, Park Y, Weiss J.
Effect of cooling and heating rates on polymorphic transformations and gelation of tripalmitin solid lipid nanoparticle (SLN) suspensions Food Biophysics	2008	Journal contribution	Awad TS, Helgason T, Kristbergsson K, Decker EA, Weiss J, McClements J.
Effect of lipid composition physical stability of solid lipid nanoparticles	2008	Contribution to conference	Helgason T, Awad TS, Kristbergsson K, Decker EA, McClements DJ, Weiss J
Effect of Omega-3 Fatty Acids on Polymorphic Transformations of Tripalmitin Solid Lipid Nanoparticle (SLN) Suspensions	2008	Contribution to conference	Awad TS, Helgason T, Kristbergsson K, Decker EA, Weiss J, McClements DJ
Effect of surfactant type on gelation of solid lipid nanoparticle (SLN) suspensions of tripalmitin	2008	Contribution to conference	Awad TS, Helgason T, Kristbergsson K, Decker EA, Weiss J, McClements DJ
Efficient reduction of chitosan molecular weight by high-intensity ultrasound: Underlying mechanism and effect of processing parameters Journal of Agricultural and Food Chemistry	2008	Journal contribution	Wu T, Zivanovic S, Hayes DG, Weiss J.
Electrospinning of Food-Grade Nanofibers From Cellulose Acetate - Egg Albumen Blends Polymer	2008	Journal contribution	Wongsasulak S, Yoovidhya T, Patapeejumruswong M, Supaphol P, Weiss J.
Emulsion electrospinning: An innovative encapsulation technique for food technology applications	2008	Contribution to conference	Arecchi A, Weiss J, Mannino S
Emulsions as antimicrobial delivery systems: Emulsion stability and antimicrobial activity	2008	Contribution to conference	Suriyarak S, Gaysinksy S, McClements DJ, Davidson PM, Weiss J
Engineering food ingredients with high-intensity ultrasound Acoustic Energy in Food and Bioprocessing	2008	Book chapter	Weiss J, Kjartansson G, Kristbergsson K.
Evaluation of fluorescent stains for detection of Escherichia coli and Listeria monocytogenes viability by confocal microscopy and fluorescence spectroscopy	2008	Contribution to conference	Chen L, McLandsborough L, Weiss J
Examination of the interaction of chitosan and oil-in-water emulsions under conditions simulating the digestive system using confocal microscopy Journal of Aquatic Food Product Technology	2008	Journal contribution	Helgason T, Weiss J, McClements J, Gislason J, Einarsson JM, Thormodsson FR, et al.
Fabrication, functionalization and application of elecytrospun biopolymer nanofibers Critical Reviews in Food Science and Technology	2008	Journal contribution	Kriegel C, Arecchi A, Kit K, McClements J, Weiss J.
Factors affecting lycopene oxidation in oil-in-water emulsions Journal of Agricultural and Food Chemistry	2008	Journal contribution	Boon CS, Xu Z, Yue X, McClements J, Weiss J, Decker EA
Fleischreifung: Zarter Genuss gefragt DLG Test Lebensmittel	2008	Journal contribution	Gibis, M.
Food Processing With High-Intensity Ultrasound Encyclopedia of Agricultural, Food, and Biological Engineering	2008	Book chapter	Hao H, Weiss J.
Formation of biopolymer-coated liposomes by electrostatic deposition of chitosan Journal of Food Science	2008	Journal contribution	Laye C, McClements J, Weiss J.
Formulation and Characterization of Phytophenol-Carrying Microemulsions Food Biophysics	2008	Journal contribution	Gaysinsky S, Davidson PM, McClements DJ, Weiss J.
FTIR spectroscopy to determine the degree of deacetylation of chitin and chitosan	2008	Contribution to conference	Kjartansson G, Kristbergsson K, Zivanovic S, Weiss J
HPLC/HPTLC-Methodenvergleich zur Bestimmung von heterocyclischen aromatischen Amine Lebensmittelchemie	2008	Journal contribution	Morlock, G., Jautz, U., Gibis, M., Schwack, W.
Impact of electrostatic interactions on formation and stability of antimicrobial mixed micelles in the presence of gelatin	2008	Contribution to conference	Asker D, McClements DJ, Weiss J
Inactivation of Listeria monocytogenes and Escherichia coli O157:H7 Biofilms by Micellar-Encapsulated Eugenol and Carvacrol Journal of Food Protection	2008	Journal contribution	Pérez-Conesa D, J. Cao J, Chen L, McLandsborough L, Weiss J.
Influence of high-intensity ultrasound to accelerate the conversion of chitin to chitosan	2008	Contribution to conference	Kjartansson G, Kristbergsson K, Zivanovic S, Weiss J
Influence of lipid physical state on the in-vitra digestibility of emulsified lipids Journal of Agricultural and Food Chemistry	2008	Journal contribution	Bonnaire L, Sandra S, Helgason T, Decker EA, Weiss J, McClements J.
Influence of polymorphic transitions on gelation of triplamitin solid lipid nanoparticle suspensions Journal of the American Oil Chemists Society	2008	Journal contribution	Helgason T, Awad TS, Kristbergsson K, McClements J, Weiss J.
Influence of temperature during deacetylation of chitin to chitosan with high-intensity ultrasound as a pre-treatment	2008	Contribution to conference	Kjartansson G, Kristbergsson K, Zivanovic S, Weiss J
Inhibitory Effect of Lipophilic Antioxidants in Frying Oil on Formation of Heterocyclic Amines in Fried Patties	2008	Contribution to conference	Gibis, M.
Inhibitory effect of lipophilic antioxidants in frying oil on formation of Heterocyclic Amines in fried patties	2008	Contribution to conference	Gibis, M.
Investigation of Shape Change and Stability of Solid Lipid Nanoparticles (SLN) after Crystallization by Post-Processing Adsorption of Surfactant	2008	Contribution to conference	Helgason T, Awad TS, Kristbergsson K, McClements DJ, Weiss J
Lipid Oxidation and Antimicrobial Activity of Polyphenols	2008	Contribution to conference	Rojanasasithara T, Davidson PM, Decker EA, Weiss J
Manufacturing, characterization and stability of citral-loaded liposomes by a novel compounding method	2008	Contribution to conference	Edris A, Decker EA, Weiss J
Manufacturing, characterization and stability of electrostatically coated liposomes	2008	Contribution to conference	Laye C, McClements DJ, Weiss J
Modeling of the Activity of Triple Combinations of Antimicrobials Using Lauric Arginate, Cinnamic Acid, and Sodium Benzoate or Potassium Sorbate as a Case Study	2008	Contribution to conference	Dai Y, Peleg M, Weiss J
Modifications of tryptophan oxidation by phenolic-rich plant materials Journal of Agricultural and Food Chemistry	2008	Journal contribution (peer reviewed)	Salminen, H., Heinonen, M.
Physical and Chemical Stability of Encapsulated Solid Lipid Nanoparticles	2008	Contribution to conference	Awad TS, Helgason T, Kristbergsson K, Weiss J, Decker EA, McClements DJ
Physicochemical Effects of High-Intensity Ultrasonication on Food Proteins and Carbohydrates Handbook of Nonthermal Processing Technologies for Food.	2008	Book chapter	Weiss J, Gulseren I, Kjartansson G
Plant phenolics affect oxidation of tryptophan Journal of Agricultural and Food Chemistry	2008	Journal contribution (peer reviewed)	Salminen, H., Heinonen, M.
Polymorphic transition in solid lipid nanoparticles (SLN) and its influence on suspension stability	2008	Contribution to conference	Helgason T, Kristbergsson K, Awad TS, McClements DJ, Decker EA, Weiss J
Protein oxidation and interactions with lipids and plant phenolics	2008	Contribution to conference	Salminen, H., Heinonen, M.
Quantification of Heterocyclic Aromatic Amines in Fried Meat by HPTLC/UV-FLD and HPLC/UV-FLD: A Comparison of Two Methods. Journal of Agricultural and Food Chemistry	2008	Journal contribution	Jautz, U., Gibis, M., Morlock, G. E.
Role of Association Colloids on Lipid Oxidation in Bulk Oils	2008	Contribution to conference	Decker EA, Waraho T, Let MB, Weiss J, McClements DJ
Solid lipid nanoparticles as delivery systems for bioactive food components Food Biophysics	2008	Journal contribution	Weiss, J.; Decker, E.A.;McClements, J.; Kristbergsson, K.; Helgason, T.; Awad, T.S.
Solid lipid nanoparticles as delivery systems for bioactive food components Food Biophysics	2008	Journal contribution	Weiss J, Decker EA, McClements J, Kristbergsson K, Helgason T, Awad TS
Solid Lipid Nanoparticles as Novel Nutraceutical Carriers in Foods	2008	Contribution to conference	Weiss J, Decker EA, McClements DJ
Sonochemically-Assisted Conversion of Chitin to Chitosan	2008	Contribution to conference	Kjartansson G, Wu T, Zivanovic S, Weiss J
Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition. Journal of Agricultural and Food Chemistry	2008	Journal contribution	Iwanga D, Gray D, Decker EA, Weiss J, McClements J.
State of Food Nanotechnology in the United States in 2007 World of Food Science	2008	Journal contribution	Weiss J.
State of Food Nanotechnology in the United States in 2007 World of Food Science	2008	Journal contribution	Weiss J.
Stationary and kinetic study of antiradical activity of chlorogenic acid and its alkyl esters by DPPH method Journal of Agricultural and Food Chemistry	2008	Journal contribution	López-Giraldoa LJ, Laguerrea M, Lecomtea J, Figueroa- Espinoza MC, Baréaa B, Weiss J, et al.
Surfactant type influences the electrospinning of chitosan and chitosan-poly (ethylene oxide) blend nanofibers	2008	Contribution to conference	Kriegel C, Kit K, Weiss J
Technologie Funktioneller Lebensmittel (150g) - Ein neues Forschungsprogramm an der Universitaet Hohenheim zur Schaffung neuer Lebensmittelstrukturen	2008	Contribution to conference	Weiss J
Temperature Scanning Ultrasonic Velocity Study of Complex Thermal Transformations in Solid Lipid Nanoparticle Langmuir	2008	Journal contribution	Awad TS, Helgason T, Decker EA, Weiss J, McClements DJ
Yeast inhibition by triple combinations of lauric arginate, cinnamic acid and sodium benzoate or potassium sorbate	2008	Contribution to conference	Dai Y, Peleg M, Weiss J
Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsions Journal of Agricultural and Food Chemistry	2007	Journal contribution	Yuji H, Weiss J, Villeneuve P, Lopez-Giraldo LJ, Figueroa-Espinoza MC, Decker EA.
Adsorption of protein-coated lipid droplets onto gellan gum surfaces Food Research International	2007	Journal contribution	Santipanichwong R, Suphantharika M, Weiss J, McClements DJ
Adsorption of Protein-Coated Lipid Droplets to the Surfaces of Mixed Biopolymer Hydrogels: Role of Biopolymer Diffusion Langmuir	2007	Journal contribution	Vargas M, Weiss J, McClements DJ.
Antimicrobial activity of solvent-fractionated cranberry presscake powders	2007	Contribution to conference	Rojanasasithara T, Davidson PM, Decker EA, Weiss J
Antimicrobial efficacy of eugenol microemulsions in milk against Listeria monocytogenes and Escherichia coli O157:H7 Journal of Food Protection	2007	Journal contribution	Gaysinsky S, Taylor TT, Davidson PM, Bruce BD, Weiss J.
Aromatic and Spice Plants: Uses in Food Safety Stewart Postharvest Solutions	2007	Journal contribution	Gaysinsky S, Weiss J.
Bioactive materials delivery with solid-lipid nanoparticles	2007	Contribution to conference	Helgason T, McClements DJ, Decker EA, Kristbergsson K, Weiss J
Bioavailability of dietary fat in the presence of chitosan using a model digestion system	2007	Contribution to conference	Helgason T, Gislason J, McClements DJ, Kristbergsson K, Weiss J
Characterization of Antimicrobial Bearing Liposomes by Zeta-Potential, Vesicle Size and Encapsulation Efficiency Food Biophysics	2007	Journal contribution	TM, Gaysinksy S, Davidson PM, Bruce BD, Weiss J
Comparison of short term and long term high intensity ultrasonication to improve efficiency of chitin to chitosan conversion	2007	Contribution to conference	Kjartansson G, Kristbergsson K, Zivanovic S, Weiss J
Delivering Bioactive Materials Using Solid-Lipid Nanoparticles	2007	Contribution to conference	Helgason T, McClements DJ, Decker EA, Kristbergsson K,
Delivering Bioactive Materials Using Solid-Lipid Nanoparticles	2007	Contribution to conference	Helgason T, McClements DJ, Decker EA, Kristbergsson K,
Delivering Carotenoids Using Solid Lipid Nanoparticles	2007	Contribution to conference	Helgason T, Weiss, J
Depolymerization kinetics of chitosan by ultrasound: Effect of accoustic parameters and solution properties	2007	Contribution to conference	Wu T, Zivanovic S, Weiss J
Effect of oil marinades with garlic, onion, and lemon juice on the formation of Heterocyclic Aromatic Amines in fried beef patties J. Agric. Food Chem.	2007	Journal contribution	Gibis, M.
Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties. Journal of Agricultural and Food Chemestry	2007	Journal contribution	Gibis, M.
Effects of cooling and heating rates on polymorphic transformations inducing gelation of solid lipid nanoparticles (SLN) of tripalmitin. Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale	2007	Contribution to conference	Awad TS, Helgason T, Kristbergsson K, Decker EA, Weiss J, McClements DJ
Emulsion-Based Delivery Systems for Lipophilic Bioactive Components Journal of Food Science	2007	Journal contribution	McClements DJ, Weiss J, Decker EA.
Emulsions and Microemulsions as Antimicrobial Delivery Systems	2007	Contribution to conference	Gaysinksy S, Davidson PM, Weiss J
Evidence of polymorphic transitions indiced gelation of tripalmitin solid lipid nanoparticles (SLN	2007	Contribution to conference	Helgason T, Awad TS, Kristbergsson K, Decker EA, Weiss J, McClements DJ
Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil Journal of Agricultural and Food Chemistry	2007	Journal contribution	Iwanga D, Gray D, Decker EA, Weiss J, McClements DJ
Free radical scavenging capacity of chlorogenated esters: A qualitative structure-activity relationship study	2007	Contribution to conference	Lopez-Giraldo LJ, Laguerre M, Lecomte J, Figuera-Espinoza MC, Weiss J, Decker EA
Functional Materials in Food Nanotechnology Food Australia	2007	Journal contribution	Weiss J, McClements J, Takhistov P.
Impact of Surface Active Compounds on Physicochemical and Oxidative Properties of Edible Oil. Journal of Agricultural and Food Chemistry	2007	Journal contribution	Chaiyasit W, McClements DJ, Weiss J, Decker EA.
Improving food quality and safety with lauric arginate: A comparison of results of microbiological model systems and food validation studies	2007	Contribution to conference	Prachaio P, Weiss J
Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility Food Chemistry	2007	Journal contribution	Park GY, Mun S, Park Y, Rhee S, Decker EA, Weiss J, et al
Influence of lipid oxidation of selected phytophenols on their antimicrobial activity	2007	Contribution to conference	Rojanasasithara T, Davidson PM, Decker EA, Weiss J
Inhibitory activity of lauric arginate (LAE) against Listeria monocytogenes and Vibrio parahaemolyticus in seafood	2007	Contribution to conference	Prachaio P, Weiss J
Listeria monocytogenes and Escherichia coli O157:H7 Inhibition in vitro by Liposome-Encapsulated Nisin and Ethylene Diamine Tetraacedic Acid Journal of Food Safety	2007	Journal contribution	Taylor TT, Bruce BD, Weiss J, Davidson PM
Mixed micelles as food antimicrobial delivery systems	2007	Contribution to conference	Gaysinksy S, Davidson PM, Weiss J
Novel procedure to stabilize liposomes by electrostatic deposition	2007	Patent	Weiss J, McClements DJ, Decker EA, inventors
Occurrence of Carcinogenic Heterocyclic Aromatic Amines in Fried Patties of Different Animal Species	2007	Contribution to conference	Gibis, M.
Occurrence of carcinogenic Heterocyclic Aromatic Amines in fried patties of different animal species	2007	Poster	Gibis, M.
Oxidative stability and antimicrobial activity of selected phytophenols	2007	Contribution to conference	Rojanasasithara T, Davidson PM, Decker EA, Weiss J
Plant phenolics affect oxidation of tryptophan - oral presentation	2007	Contribution to conference	Salminen, H.
Preparation of novel stabilized oil bodies using absorbed polymeric layers	2007	Patent	McClements DJ, Weiss J, Decker EA, Gray D, inventors
Preparation of spray-dried and freeze-dried liposomes	2007	Contribution to conference	Koch J, Scheidig C, Schuchmann H, Weiss J
Production of Reduced Fat Foods Using Gelled Biopolymer Particle Double Emulsions	2007	Patent	McClements DJ, Weiss J, Decker EA, inventors
Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components	2007	Contribution to conference	Weiss J, Helgason T, Awad TS, McClements DJ
Stabilized antimicrobial compositions and related Methods of preparation	2007	Patent	Weiss J, McClements DJ, Decker EA, inventors
Structural and Functional Changes in Ultrasonicate Bovine Serum Albumin Ultrasonics Sonochemistry	2007	Journal contribution	Gülseren I, Güzey D, Bruce BD, Weiss J.
The effect of solution properties on the morphology of ultrafine electrispun egg-albumen-PEO composite fibers Polymer	2007	Journal contribution	Wongsasulak S, Yoovidhya T, Kit K, McClements DJ, Weiss J.
Advances in nanostructured design of encapsulation systems for use in foods	2006	Contribution to conference	Weiss J
Biofilms: At the Interface Between Biophysics and Microbiology Food Biopysics	2006	Journal contribution	McLandsborough L, Rodriguez A, Perez-Conesa D, Weiss J.
Challenges and Progress in the Production of Electrospun Biopolymer Nanofibers	2006	Contribution to conference	Weiss J, Kit K, Zivanovic S, Davidson PM
Characterization of antimicrobial-bearing liposomes by zeta-potential, vesicle size, and encapsulation efficiency	2006	Contribution to conference	Taylor TM, Davidson PM, Bruce BD, Gaysinsky S, Weiss J
Chitosan as a fat reducer: Influence of molecular weight of chitosan on emulsion droplet complexation in an in vitro digestion mode	2006	Contribution to conference	Helgason T, McClements DJ, Kristbergsson K, Weiss J
Complex Coacervation May Reduce Antimicrobial Activity of Chitosan	2006	Contribution to conference	Scheidig C, Weiss J
Deacetylation of crustacean chitin with high intensity ultrasound	2006	Contribution to conference	Kjartansson GT, Kristbergsson K, Zivanovic S, Weiss J
Determination, characterization and comparison of chemical and morphological changes in ultrasonically extracted chitin from the shells of fresh water prawns (M. rosenbergii) and North Atlantic shrimp (P. borealis)	2006	Contribution to conference	Kjartansson GT, Kristbergsson K, Zivanovic S, Weiss J
Effect of Antimicrobials Eugenol and Carvacrol Encapsulated in Surfactant Micelles on Listeria monocytogenes and Escherichia coli O157:H7 Colony Biofilm Growth	2006	Contribution to conference	Perez-Conesa D, McLandsborough LA, Weiss J
Effect of Mw and Composition on Morphology of Chitosan-PEO Composite Electrospun Fibers	2006	Contribution to conference	Wongsasulak S, McClements DJ, Kit K, Weiss J
Effects of physico-chemical characteristics of chitosan on its binding to corn oil-in-water emulsion droplets in an in vitro simulation of the digestive trac	2006	Contribution to conference	Helgason T, Weiss J, McClements DJ, Gislason J, Einarsson JM, Kristbergsson K
Einfluss verschiedener Pflanzenextrakte auf die Bildung der kanzerogenen Heterocyclischen Aromatischen Amine in gebratenen Hamburgern Lebensmittelchemie	2006	Contribution to conference	Gibis, M., Fischer, A.
Emulsions as antimicrobial delivery systems: Influence of essential oil concentration on emulsion stability	2006	Contribution to conference	Gaysinsky S, McClements DJ, Weiss J
Enhanced Listeria monocytogenes and Escherichia coli O157:H7 in vitro inhibition by liposome-encapsulated antimicrobial and chelator	2006	Contribution to conference	Taylor TM, Davidson PM, Bruce BD, Weiss J
Formation of Mixed Micelles Improves Antimicrobial Activity of Lauric Arginate against Listeria monocytogenes and Escherichia coli O157:H7 at Elevated pH	2006	Contribution to conference	Weiss J, Rosales D, Gaysinsky S
Heterocyclische Aromatische Amine in erhitzten Wursterzeugnissen Schadstoffe in Lebensmitteln und Futtermitteln	2006	Contribution to conference	Gibis, M., Burk, M.
Heterozyklische Aromatische Amine in erhitzten Wursterzeugnissen	2006	Contribution to conference	Gibis, M.
Improving pH and salt stability of lauric arginate (Mirenat®-N) for food applications	2006	Contribution to conference	Weiss J, Rosales D, McClements DJ
Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion Food Biophysics	2006	Journal contribution	Mun, S.; Decker, E.A-; Park, Y.; Weiss, J.; McClements, D.J.
Influence of Solution Properties on Electrospun Egg Albumen-PEO Composite Nanofibers	2006	Contribution to conference	Wongsasulak S, McClements DJ, Kit K, Weiss J
Inhibition and Inactivation of Listeria monocytogenes and Escherichia coli O157:H7 Colony Biofilms by Micellar-Encapsulated Eugenol and Carvacrol Journal of Food Protection	2006	Journal contribution	Pérez-Conesa D, McLandsborough L, Weiss J.
Inhibition of Listeria monocytogenes by liposome-encapsulated nisin in skim, lowfat, and whole milk	2006	Contribution to conference	Taylor TM, Davidson PM, Bruce BD, Weiss J
Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties European Food Research and Technology	2006	Journal contribution (peer reviewed)	Salminen, H.,Estévez, M., Kivikari, R., Heinonen, M.
Interfacial Properties and Structural Conformation of Thermosonicated Bovine Serum Albumin Food Hydrocolloids	2006	Journal contribution	Güzey D, Gülseren I, Bruce BD, Weiss J.
Microencapsulation Systems With Emphasis on Successful Applications in Foods Encyclopedia of Agricultural, Food, and Biological Engineering	2006	Book chapter	Weiss J, Vladisavljevic G
Nanotechnology in Nutraceuticals and Functional Foods Food Technology	2006	Journal contribution	Chen H, Weiss J, Shahidi F.
Novel procedure for creating nano-laminated edible films and coatings	2006	Patent	McClements DJ, Decker EA, Weiss J,inventors
Panel speaker- point counterpoint: Where science meets funding	2006	Contribution to conference	Weiss J
Physicochemical Effect of High-Intensity Ultrasonication on Food proteins and Carbohydrates	2006	Contribution to conference	Weiss J
Plant phenolics affect oxidation of tryptophan	2006	Contribution to conference	Salminen, H., Heinonen, M.
Reifezeitverkürzung bei schnittfester Rohwurst. 2. Einsatz von fermentiertem, luftgetrocknetem Fleisch, Vergleich sensorischer und analytischer Eigenschaften Fleischwirtschaft	2006	Journal contribution	Ulmer, K., Stankeviciute, J., Gibis, M., Fischer, A.
Sonication Assisted Extraction of Chitin from North Atlantic Shrimps (Pandalus Borealis) Journal of Agricultural and Food Chemistry	2006	Journal contribution	Kjartansson G, Zivanovic S, Kristbergsson K, Weiss J.
Sonication assisted extraction of chitin from shells of fresh water prawns (Macrobrachium rosenbergii) Journal of Agricultural and Food Chemistry	2006	Journal contribution	GT, Zivanovic S, Kristbergsson K, Weiss J.
Susceptibility of CDC reactor grown Listeria monocytogenes and Escherichia coli O157:H7 biofilms to eugenol and carvacrol encapsulated in surfactant micelles	2006	Contribution to conference	Perez-Conesa D, McLandsborough LA, Weiss J
Thermo-mechanical properties of egg albumin - cassava starch composite films conmtaining sunflower - oil droplets as influenced by moisture content Food Research International	2006	Journal contribution	Wongsasulak S, Yoovidhya T, Bhumiratana S, Honsprabbhas P, McClements DJ, Weiss J.
A Research Note: The Effect of Glass Shape on the Concentration of Polyphenolic Compounds and Perception of Merlot Wine Journal of Food Quality	2005	Journal contribution	Russell K, Weiss J, Morris WC, Penfield M, Zivanovic S.
Antimicrobial Activity of Lauric Arginate and Benzoic Acid against Listeria monocytogenes and Escherichia coli O157:H72006	2005	Contribution to conference	Gaysinsky S, Davidson PM, Weiss J
Antimicrobial effect of Eugenol encapsulates in surfactant micelles in milk against Listeria monocytogenes and Escherichia coli O157:H7	2005	Contribution to conference	Gaysinksy S, Davidson PM, Bruce B, Weiss J
Delivery of Food Antimicrobials in Micellar Surfactant Systems	2005	Contribution to conference	Weiss J
Delivery of Food Antimicrobials in Micellar Surfactant Systems	2005	Contribution to conference	Weiss J
Determination and characterization of chemical and morphological changes in ultrasonically extracted chitin from crustacean waste	2005	Contribution to conference	Kjartansson GT, Kristbergsson K, Zivanovic S, Weiss
Effect of chitosan on the formation and binding of oil emulsion droplets from corn-, olive- and cod liver oils in an in vitro simulation of the digestive trac	2005	Contribution to conference	Kristbergsson K, Helgason T, Gislason J, Einarsson JM, McClements DJ, Weiss J
Effect of different plant extracts on lipid and protein oxidation in meat	2005	Contribution to conference	Salminen, H., Vuorela, S., Kivikari, R., Heinonen, M.
Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties Journal of Agricultural and Food Chemistry	2005	Journal contribution (peer reviewed)	Vuorela, S., Salminen, H., Mäkelä, M., Kivikari, R., Karonen, M., Heinonen, M.
Effect of Surfactants on Antimicrobial Activity of Nisin Against Bacterial Pathogens	2005	Contribution to conference	Taylor TM, Davidson PM, Bruce BD, Weiss J
Growth Inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by Carvacrol and Eugenol Encapsulated in Surfactant Micelles Journal of Food Protection	2005	Journal contribution	Gaysinksy S, Davidson PM, Bruce BD, Weiss J.
Influence of fresh garlic and spice extracts in marinades on the formation of heterocyclic aromatic amines in fried beef patties Congress Proceedings	2005	Contribution to conference	Gibis, M., Schnabel, U., Lasta, S., Fischer, A.
Interaction of food biopolymers with high-intensity ultrasound	2005	Contribution to conference	Weiss J
Liposomal Nanocapsules in Food Science and Agriculture Critical Reviews in Food Science and Technology	2005	Journal contribution	Taylor TM, Davidson PM, Bruce BD, Weiss J.
Molecular weight and conformation analysis of chitosan molecules treated by high intensity ultrasound	2005	Contribution to conference	Wu T, Zivanovic S, Baxter SR, Weiss J
Molecular Weight and Degree of Acetylation of High-Intensity Ultrasonicated Chitosan Food Hydrocolloids	2005	Journal contribution	Baxter SR, Zivanovic S, Weiss J.
Nanotechnological Approaches to Food Antimicrobial Delivery and Beyond	2005	Contribution to conference	Weiss J
Preparation and antimicrobial activity of nisin and lysozyme bound to silver nanoparticles	2005	Contribution to conference	Carnahan D, Davidson PM, Bruce B, Weiss
Quantification of the five most frequently found heterocyclic aromatic amines in meat samples with planar chromatography Congress Proceedings	2005	Contribution to conference	Jautz, U., Morlock, G.
Reddening of emulsion type sausage without nitrite curing salt. Part 1: Color, color stabilization, nitrite and nitrate concentrations, sensory properties. Fleischwirtschaft	2005	Journal contribution	Fischer, A., Bristle, A., Gehring, U., Herrmann, K., Gibis, M.
Reifezeitverkürzung bei schnittfester Rohwurst. 1. Einsatz von gefriergetrocknetem Fleisch, prozessbegleitende Parameter, Textur, Lagerstabilität, Sensorik, Formstabilität Fleischwirtschaft	2005	Journal contribution	Ulmer, K., Berner, S., Leutz, U., Herrmann, K., Fischer, A.
Stability and Antimicrobial Efficiency of Eugenol Encapsulated in Surfactant Micelles as Affected by Temperature and pH Journal of Food Protection	2005	Journal contribution	Gaysinksy S, Davidson PM, Bruce BD, Weiss J.
Structural characterizations of encapsulated phytophenols in surfactant based-nanoparticles by 1D proton NMR and dynamic light scattering	2005	Contribution to conference	Gaysinksy S, Davidson PM, Bruce B, Weiss J
Thermo-mechanical properties of egg albumen-cassava starch film containing sunflower oil	2005	Contribution to conference	Wongsasulak S, Yoovidhya T, Bhumiratana S, Hongsprabhas P, McClements DJ, Weiss J
Ultrasonic spectroscopy and differential scanning calorimetric analyses of phase transitions of phosphatidylcholine vesicles	2005	Contribution to conference	Taylor TM, Davidson PM, Bruce B, Weiss J
Ultrasonic Spectroscopy and Differential Scanning Calorimetry of Liposomal Encapsulated Nisin Journal of Agricultural and Food Chemistry	2005	Journal contribution	Taylor TM, Davidson PM, Bruce BD, Weiss J.
Umrötung von Brühwurst ohne Nitritpökelsalz. 1. Farbe, Farbhaltung, Nitrit- u. Nitratgehalte, sensorische Eigenschaften Fleischwirtschaft	2005	Journal contribution	Fischer, A., Bristle, A., Gehring, U., Herrmann, K., Gibis, M.
A new method for quantification of apolar heterocyclic aromatic amines in meat with planar chromatography Congress Proceedings	2004	Contribution to conference	Jautz, U., Morlock, G., Gibis, M., Schwack, W., Fischer, A.
A new method for quantification of apolar heterocyclic aromatic amines with planar chromatography	2004	Contribution to conference	Jautz, U., Morlock, G., Gibis, M., Fischer, A.
Antimicrobial activity of ultrasound-assisted solvent-extracted Thai spice	2004	Contribution to conference	Thongson C, Davidson PM, Mahakarnchanakul W, Weiss J
Antimicrobial Activity of Ultrasound-Assistes Solvent-Extracted Thai Spices Letters in Applied Microbiology	2004	Journal contribution	Thongson C, Davidson PM, Mahakarnchanakul W, Weiss J
Antimicrobial efficiency of an encapsulated phyophenol in emulsifier-based nanoparticles at selected pH and temperature	2004	Contribution to conference	Gaysinksy S, Davidson PM, Bruce BD, Weiss J
Antioxidant effect of plant phenolics incorporated into liposomes	2004	Contribution to conference	Vuorela, S.; Salminen, H.; Kolunen, L.; Heinonen, M.
Cations Reduce Antimicrobial Activity of Lysozyme-Chelator Combinations Journal of Food Protection	2004	Journal contribution	Boland JS
Comparison of sensory and analytical properties of dry sausage produced with different processing procedures Congress Proceedings	2004	Contribution to conference	Ulmer, K., Fischer, A.
Development of a quartz crystal microbalance system (QCM) for detection and quantification of real-time volatile compound production in the headspace of wine glasses	2004	Contribution to conference	Jarrard M, Morris WC, Weiss J
Distribution of relative humidity in dependence of the inlet airflow direction in dry sausages ripening chambers Congress Proceedings	2004	Contribution to conference	Hermle, M., Jesinger, T., Gschwind, P., Kottke, V., Fischer, A.
Effect of rosemary extract on the formation of heterocyclic aromatic amines in fried beef patties Congress Proceedings	2004	Contribution to conference	Gibis, M., Jautz, U., Fischer, A.
Encapsulation of nisin and lysozyme in liposomes enhances efficacy against Listeria monocytogenes Journal of Food Protection	2004	Journal contribution	Were LM, Bruce BD, Davidson PM, Weiss J
Ethnic meat products/Germany Encyclopedia of meat sciences	2004	Book chapter	Gibis, M., Fischer, A.
High-Intensity Ultrasound Assisted Extraction of Oil from Soybeans Food Research International	2004	Journal contribution	Li H, Pordesimo LO, Weiss J.
High-Intensity Ultrasound Induced Changes in Protein Structure Function relationship	2004	Contribution to conference	Gulseren I, Bruce BD, Zivanovic S, Weiss J
High-intensity ultrasound mediated modifications of BSA adsorption kinetics at different solution pH	2004	Contribution to conference	Gulseren I, Bruce BD, Zivanovic S, Weiss J
High-intensity ultrasound-induced inactivation of Escherichia coli O157:H7 in the presence of salts	2004	Contribution to conference	Stanley KD, Golden DA, Weiss J
Inactivation of Escherichia coli O157:H7 by High-Intensity Ultrasonication in the Presence of Salts Foodborne Pathogens and Disease	2004	Journal contribution	Stanley KD, Golden DA, Williams RC, Weiss J.
Ingredient optimization to improve texture and color of retorted egg products	2004	Contribution to conference	Perry III H, Zivanovic S, Mount JR, Penfield MP, Weiss J
Lipid Emulsions Bailey's Industrial Oil and Fat Products	2004	Book chapter	McClements DJ, Weiss J.
Microwave and Ultrasound Assisted Extraction of Soybean Oil ASAE Transactions	2004	Journal contribution	Li H, Pordesimo LO, Wilhelm LR, Weiss J.
Milk and Meat from the Camel - Handbook on Products and Processing	2004	Book	Z. Farah and A. Fischer
Molecular weight and degree of acetylation of ultrasonicated chitosan	2004	Contribution to conference	Baxter SR, Zivanovic S, Mount JR, Weiss J
Molecular Weight of Chitosan Influences Antimicrobial Activity of Oil-in-Water Emulsions Journal of Food Protection	2004	Journal contribution	Zivanovic S, Basurto CC, Chi S, Davidson PM, Weiss J.
New HPTLC-MS method for determination of heterocyclic aromatic amines CAMAG Bibliography Service (CBS)	2004	Journal contribution	Morlock G., Jautz U., Häberle S., Schwack W.
Physicochemical properties of chitosan films enriched with oregano essential oils	2004	Contribution to conference	Chi S, Zivanovic S, Weiss J, Draughon FA
Preparation of Polylactic Acid Nanoparticles and Their Effect on Growth of Listeria monocytogenes	2004	Contribution to conference	Carnahan D, Davidson PM, Bruce BD, Weiss J
Production of antimicrobial electrospun PEO-chitosan fibers	2004	Contribution to conference	Sams T, Rodriguez J, Zivanovic S, Kit K, Weiss J
Properties, Stability and efficacy of Lipophilic Antimicrobial-Containing Surfactant Micelles	2004	Contribution to conference	Gaysinksy S, Davidson PM, Bruce BD, Weiss J
Protein–lipid interactions during oxidation of liposomes Tzech J. Food Sci	2004	Contribution to conference	Salminen, H.; Kivikari, R.; Heinonen, M.
Qualität, Mut zur kräftigeren Würzung fehlt, Internationaler DLG-Qualitätswettbewerb 2004 Fleischwirtschaft	2004	Journal contribution	Fischer, A., Gibis, M.
Size, stability and entrapment efficiency of phospholipid nanocapsules containing polypeptide antimicrobials Journal of Agricultural and Food Chemistry	2004	Journal contribution	Were LM, Bruce BD, Davidson PM, Weiss J.
Stability of liposomal encapsulated antimicrobials as a function of pH, temperature and phospholipid composition	2004	Contribution to conference	Taylor TM, Davidson PM, Bruce BD, Weiss J
Temperature and pH stability of phytophenol antimicrobials encapsulated in emulsifier micelles	2004	Contribution to conference	Gaysinksy S, Davidson PM, Bruce BD, Weiss J,
The effect of power direct ultrasound on microbial count of date syrup	2004	Contribution to conference	Hagh Nazari S, Entezari M, Hadduk Khodaparast M, Zadeh R, Weiss J
Ultrasound-aided chitin extraction from freshwater Tennessee prawn shells	2004	Contribution to conference	Kjartansson GT, Kristbergsson K, Zivanovic S, Weiss J
Analysis of different fluid dynamic airflow patterns in ripening chambers Congress Proceedings	2003	Contribution to conference	Hermle, M., T. Jesinger, P. Gschwind, V. Kottke und A. Fischer
Antimicrobial effectiveness of sodium hexametaphosphate with lysozyme against Escherichia coli O157:H7	2003	Contribution to conference	Boland JS, Davidson PM, Weiss J
Antimicrobial efficiency of eugenol and carvacrol encapsulated in emulisifier-based nanoparticles	2003	Contribution to conference	Gaysinksy S, Davidson PM, Weiss J
Antimicrobial properties of chitosan films enriched with essential oils	2003	Contribution to conference	Chi S, Zivanovic S, Weiss J, Draughon FA
Camel as a meat animal Congress Proceedings	2003	Contribution to conference	Ulmer, K., Herrmann, K., Fischer, A.
Comparison of methods for determining malondialdehyde in dry sausage by HPLC and classic TBA test European-Food-Research-and-Technology	2003	Journal contribution	Heras, A.-de-las, A. Schoch, M. Gibis and A. Fischer
Comparison of vertical and horizontal inlet airflow in a new type of ripening chamber Congress Proceedings	2003	Contribution to conference	Hermle, M., Jesinger, T., Gschwind, P., Kottke, V., Fischer, A.
Crosslinking of oat proteins with transglutaminase and oxidative enzymes	2003	Contribution to conference	Lantto, R., Niku-Paavola, M.L., Salminen, H., Reinikainen, T., Autio, K. and Buchert, J.
Därme öfter beanstandet als Würzung. Internationaler DLG-Qualitätswettbewerb 2003 - Hauptbericht Abteilung Brühwürste. Fleischwirtschaft	2003	Journal contribution	Fischer, A., M. Gibis
Decimal Reduction Times Encyclopedia of Agricultural, Food, and Biological Engineering	2003	Book chapter	Davidson PM, Weiss J.
Design of a novel lab-scale mano-thermo-sonication reactor to process foods	2003	Contribution to conference	Lang D, Weiss J
Effect of frying oil on the formation of heterocyclic amines in fried beef patties Congress Proceedings	2003	Contribution to conference	Gibis, M., U. Jautz und A. Fischer
Effect of Ultrasonication and Sodium Chloride Concentration on Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes	2003	Contribution to conference	Stanley KD, Golden DA, Weiss J
Effects of different frying conditions on formation of heterocyclic amines in beef patties	2003	Contribution to conference	Gibis, M., Jautz, U., Fischer, A.
Effects of Sugars on Adsorption Kinetics of BSA Food Research International	2003	Journal contribution	Guzey D, McClements DJ, Weiss J
Enhanced Inhibition of Escherichia color O157:H7 by Lysozyme and Chelators Journal of Food Protection	2003	Journal contribution	Boland JS, Davidson PM, Weiss J.
High-Intensity Ultrasound Influences Optical and Rheological Properties of Pectin Gels Food Hydrocolloids	2003	Journal contribution	Seshadri R, Mount JR, Hulbert G, Weiss J.
Impact of solvent choice on microwave-assisted extraction of soybean oil	2003	Contribution to conference	Li H, Pordesimo L, Weiss J
Influence of molecular weight and concentration on chitosan physicochemical stability of O/W emulsions	2003	Contribution to conference	Chi S, Zivanovic S, Davidson PM, Basurto CC, Weiss J
Key Issues in Interfacial Food Chemistry Current Protocols in Analytical Food Chemistry	2003	Book chapter	Weiss, J.
Molecular weight and concentration influences antimicrobial activity of chitosan in oil-in-water emulsions	2003	Contribution to conference	Basurto CC, Zivanovic S, Davidson PM, Chi S, Weiss J
Production and characterization of emulsifier-based nanoparticles to encapsulate phytophenol antimicrobials	2003	Contribution to conference	Gaysinksy S, Davidson PM, Weiss J
Protein additives to modify texture of retorted egg products	2003	Contribution to conference	Moreno V, Mount JR, Zivanovic S, Weiss J
Stability and antimicrobial activity of liposomal nanocapsules containing nisin and lysozyme	2003	Contribution to conference	Were LM, Davidson PM, Bruce BD, Weiss J
Static and Dynamic Surface Tension Measurements Current Protocols in Analytical Food Chemistry	2003	Book chapter	Weiss, J.
Strömungs- und Transportvorgänge in Rohwurst-Reifungs-Anlagen - 2. Verteilung der relativen Luftfeuchtigkeit während des Trocknungsverlaufs. Fleischwirtschaft	2003	Journal contribution	Hermle, M., T. Jesinger, P. Gschwind, U. Leutz, V. Kottke und A. Fischer
Strömungs- und Transportvorgänge in Rohwurst-Reifungs-Anlagen. 1. Auswirkungen der Strömungsführung auf den Trocknungsvorgang. Fleischwirtschaft	2003	Journal contribution	Hermle M., T. Jesinger, P. Gschwind, U. Leutz, V. Kottke und A. Fischer
Technische Fortschritte bei der Rohwurstherstellung	2003	Lecture	Hermle, M., Leutz, U., Jesinger, T., Kottke, V., Fischer, A.
Use of smoked dried fermented meat in production of dry sausage and its influence on storage stability Congress Proceedings	2003	Contribution to conference	Ulmer, K., A. Fischer
Were LM, Davidson PM, Bruce BD, Weiss J	2003	Contribution to conference	Were LM, Davidson PM, Bruce BD, Weiss J
A "new" prediction-method for storage stability of sliced frozen dry sausages using ultra violet (UV) light Congress-Proceedings	2002	Contribution to conference	Kirsch, P. und A. Fischer
Altering antimicrobial efficiency of lysozyme against Listeria monocytogenes using high-intensity ultrasound	2002	Contribution to conference	Boland JS, Beckett C, Davidson PM, Weiss J
Effect of acid solvent on the glass transition of solution-casted chitosan films	2002	Contribution to conference	Seshadri R, Zivanovic S, Weiss J
Effect of Glass Shape and Storage Temperature on the Concentration of Polyphenolic Compounds in Merlot	2002	Contribution to conference	Russell K, Weiss J, Zivanovic S, Morris WC
Effect of Glass Shape and Storage Temperature on the Concentration of Polyphenolic Compounds in Merlot	2002	Contribution to conference	Russell K, Weiss J, Zivanovic S, Mount JR, Morris WC
Effect of glass shape on the concentration of polyphenolic compounds in Merlot wine	2002	Contribution to conference	Russell K, Weiss J, Morris WC, Zivanovic S
Effect of molecular weight and acid solvent on the thermo-mechanical properties of solution-cast chitosan films	2002	Contribution to conference	Seshadri R, Zivanovic S, Weiss J
Emulsion Stability Determination Current Protocols in Analytical Food Chemistry	2002	Book chapter	Weiss, J.
Enhanced Inhibition of E. coli O157:H7 by Lysozyme and Chelators	2002	Contribution to conference	Boland JS, Davidson PM, Weiss J
Entwicklung eines Schnelltests zur Bestimmung des Frischegrades von gefrorenem Speck mittels einer "elektronischen Nase" Lebensmittelchemie	2002	Journal contribution	Geng, B., P. Kirsch und A. Fischer
Evidence of Accelerated Lipid Oxidation Caused by High-Intensity Ultrasound	2002	Contribution to conference	Seshadri R, Marsch S, Spencer S, Weiss J
Improving the process of smoking Frankfurters by measuring the surface activity of water Congress Proceedings	2002	Contribution to conference	Hermle, M., U. Leutz and A. Fischer
Influence of different double sided contact grilling equipment on heterocyclic amine content in hamburgers Congress-Proceedings	2002	Contribution to conference	Gibis, M., A. Schoch and A. Fischer
Influence of nitrite on oxidative and colour stability of sliced frozen dry sausages Congress-Proceedings	2002	Contribution to conference	Kirsch, P. and A. Fischer
Mass Transport Phenomena in Emulsions Containing Surfactants Encyclopedia of Surface and Colloid Science	2002	Book chapter	Weiss J, McClements DJ
Modeling of the Adsorption Kinetics of Ultrasonically-Treated Bovine Serum Albumin	2002	Contribution to conference	Guzey D, Bruce BD, Weiss J
Modification of food proteins with cross-linking enzymes EKT-series 1256	2002	Master's thesis	Salminen, H.
Produktionsmängel sicher im Griff. Optimierung des Räucherprozesses von dünnkalibrigen Brühwürstchen - 1. Teil Fleischwirtschaft	2002	Journal contribution	Hermle M., U. Leutz, A. Fischer
Qualität, Höchste Quote bei Prämierungen, Hauptbericht über den DLG-Qualitätswettbewerb 2002 für Brühwürste Fleischwirtschaft	2002	Journal contribution	Fischer, A., Gibis, M.
Steuerung vieler Einflussgrößen. Optimierung des Prozesses bei dünnkalibrigen Brühwürstchen - 2. Teil Fleischwirtschaft	2002	Journal contribution	Hermle M., U. Leutz, A. Fischer
Susceptibility of Various Food Proteins to Ultrasound-induced Physicochemical Changes	2002	Contribution to conference	Guzey D, Bruce BD, Weiss J
Ultrasound-assisted extraction of oil from soybeans	2002	Contribution to conference	Li H, Pordesimo L, Weiss J
Untersuchungen zum Einsatz phenolischer Verbindungen aus Apfeltrester als natürliche Antioxidantien in Pizzasalami Lebensmittelchemie	2002	Journal contribution	Arelt, A., P. Kirsch, A. Schieber, R. Carle und A. Fischer
Use of dried fermented meat in production of dry sausage Congress-Proceedings	2002	Contribution to conference	Ulmer, K., U. Leutz, A. Fischer
Addition of sugars influences emulsifying properties of proteins	2001	Contribution to conference	Guzey D, Weiss J, McClements DJ
Color Changes in Hydrocarbon Oil-in-Water Emulsions Caused by Ostwald Ripening Journal of Agricultural and Food Chemistry	2001	Journal contribution	Weiss J, McClements DJ
Comparison of surface activeity of antimicrobials and their activity against strains of Listeria monocytogenes	2001	Contribution to conference	Beckett C, Davidson PM, Weiss J
Effect of marinating pretreatment with spices on the formation of mutagenic/carcinogenic herocyclic amines in fried beef patties Congress-Proceedings	2001	Contribution to conference	Gibis, M., A. Schoch and A. Fischer
Effect of temperature on the stability of oil-in-water emulsions	2001	Contribution to conference	Sams T, Weiss J
Einfluss verschiedener Zubereitungsverfahren auf die Bildung Heterocyclischer Aromatischer Amine bei Hamburgern Lebensmittelchemie	2001	Journal contribution	Schoch, A., Gibis, M., Fischer, A.
From Modelsystems to Hamburger Products - how Cysteine influence Toxicological and Sensory Characteristics Congress-Proceedings	2001	Contribution to conference	Schoch, A., Gibis, M. und A. Fischer
Herstellung von frischer Mettwurst. Untersuchungen zur Vorbehandlung des Rohmaterials zwecks Verbesserung der hygienischen Stabilität Fleischwirtschaft	2001	Journal contribution	Buckenhüskes, H.J. und A. Fischer
Heterocyclic aromatic amines (HAA) in German meat loaf Fleischwirtschaft International	2001	Journal contribution	Steinmann, R. and A. Fischer
High-intensity ultrasonic processing improves emulsifying properties of proteins	2001	Contribution to conference	Guzey D, Weiss J
Influence of freshness of meat and fat on storage stability of sliced frozen dry sausages Congress-Proceedings	2001	Contribution to conference	Kirsch, P. and A. Fischer
Influence of holding temperature and temperature cycling on the gelation kinetics and gel strength of pectins	2001	Contribution to conference	Seshadri R, Weiss J, Hulbert G, Mount JR
Influence of volume fraction and droplet size distribution of food emulsions on their sensory perception	2001	Contribution to conference	Ueberall M, Weiss J, Penfield MP
Modifying Interfacial and Colloidal Properties of Proteins Using Thermosonication	2001	Contribution to conference	Weiss J, Guzey D
Potential for Use of Isolated Bacteriocin-Producing Pediococcus pentosaceus IISATR 536 from Nham (Thai Fermented Meat) to Control the Growth of Salmonella anatum (An In-Vitro-Study) Congress-Proceedings	2001	Contribution to conference	Swetwiwathana, A., N. Lotong, A. Fischer and K. Sonomoto
Reduction of carcinogen substance MeIQx by marinades with garlic, onion and lemon juice in fried hamburgers Congress-Proceedings	2001	Contribution to conference	Gibis, M., Schoch, A. und A. Fischer
Reduction of mutagenic/carcinogenic heterocyclic amine representative MeIQx by the use of cystein/ribose during making of hamburger meat patties Congress-Proceedings	2001	Contribution to conference	Schoch, A., M. Gibis and A. Fischer
Rheological mapping of calcium and pH induced gelation of high-methoxyl pectin gels	2001	Contribution to conference	Seshadri R, Weiss J, Hulbert G, Mount JR
Traditionelles liegt wieder im Trend; Hauptbericht über den DLG-Qualitätswettbewerb 2001 für Brühwürste Fleischwirtschaft	2001	Journal contribution	Fischer, A., Gibis, M.
Addition of Sugars Influences Color and Appearance of Oil-In-Water Emulsions Journal of Agricultural and Food Chemistry	2000	Journal contribution	Weiss J, Liao W.
Belastungsmyophathie des Schweines und PSE-Fleisch: Klinik, Pathogenese, Ätiologie und tierschutzrechtliche Aspekte. Berl. Münch. Tierärztl. Wschr	2000	Journal contribution	Wendt, M., K. Bickhardt, A. Herzog, A. Fischer, H. Martens und Th. Richter
Bestimmung von optimalen Klimabedingungen für Rohwürste LVT	2000	Journal contribution	Leutz, U., H. Damm, V. Kottke und A. Fischer
Dependency of the fat content on the effective diffusion of water in raw sausage mass Congress-Proceedings	2000	Contribution to conference	Damm, H., V. Kottke and A. Fischer
Die Wirkung von Gewürzen auf die Bildung der Heterocyclischen Aromatischen Amine am Beispiel von Hamburgern Lebensmittelchemie	2000	Journal contribution	Gibis M., Schoch A., A. Fischer
Effect of ultrasonic processing on physicochemical properties of pectin	2000	Contribution to conference	Seshadri R, Hulbert G, Mount JR, Weiss J
Enhancing the stability of emulsions by adding salts	2000	Contribution to conference	Weiss J, McClements DJ
Entwicklung einer HPLC/UV Methode zur Bestimmung von Nitrit und Nitrat in Fleischerzeugnissen und Vergleich mit der enzymatischen Methode Lebensmittelchemie	2000	Journal contribution	Schoch, A.; Gibis, M.; A. Fischer
Heterozyklische aromatische Amine (HAA) in Fleischkäse Fleischwirtschaft	2000	Journal contribution	Steinmann, R. und A. Fischer
Influence of concentration and molecular structure of sugars on the color of emulsions	2000	Contribution to conference	Weiss J, Liao W
Influence of Ostwald Ripening on Rheology of Oil-in-Water Emulsions Containing Electrostatically Stabilized Droplets Langmuir	2000	Journal contribution	Weiss J, McClements DJ
Mass Transport Phenomena in Oil-in-Water Emulsions Containing Surfactant Micelles: Ostwald Ripening Langmuir	2000	Journal contribution	Weiss J, Cancelliere C, McClements DJ
Mass Transport Phenomena in Oil-in-Water Emulsions Containing Surfactant Micelles: Solubilization Langmuir	2000	Journal contribution	Weiss J, McClements DJ
Modification of physicochemical properties of food hydrocolloids using high-intensity ultrasound	2000	Contribution to conference	Weiss J
Modification of physicochemical properties of pectin using power ultrasound	2000	Contribution to conference	Seshadri R, Hulbert G, Mount JR
Nutzen einer Cystein-Supplementierung von Hamburger Produkten unter toxikologischen und sensorischen Aspekten Lebensmittelchemie	2000	Journal contribution	Schoch, A., Gibis, M. und A. Fischer
Qualität. Wenig Bewegung in der Mängel-Liste. Hauptbericht über den DLG-Qualitätswettbewerb 2000 für Brühwürste Fleischwirtschaft	2000	Journal contribution	Fischer, A. und M. Gibis
Rheological evaluation of emulsion fermentation: influence of droplet size and concentration	2000	Contribution to conference	Weiss J, Liao W
Rheological study of fermentation of ultrasonically-homogenized whey-protein-emulsions	2000	Contribution to conference	Weiss J, Farriols G, Liao W
Temperature dependent effect of sugar type and concentration on the appearance and color of O/W emulsions	2000	Contribution to conference	Weiss J, Zhao L
The effect of different preparation methods on the formation of heterocyclic amines Congress-Proceedings	2000	Contribution to conference	Gibis, M., A. Schoch and A. Fischer
Toxicological and sensorial benefit of cysteine addition to Hamburger Congress-Proceedings	2000	Contribution to conference	Schoch, A., M. Gibis and A. Fischer
Untersuchungen zum Gehalt an Heterocyclischen Aromatischen Aminen (HAAs) in Döner Kebab sowie in haushaltsüblich zubereiteten Hamburgern Lebensmittelchemie	2000	Journal contribution	Schoch, A.; Gibis, M.; A. Fischer
Adverse effects of surfactants on the stability of emulsions	1999	Contribution to conference	Weiss J, Cancelliere C, McClements DJ
Charakterisierung eines Modellsystems zur Bildung Heterocyclischer Aromatischer Amine (HAAs) Lebensmittelchemie	1999	Journal contribution	Schoch, A.; Gibis, M.; A. Fischer
Comparison of a new HPLC-UV method for the determination of nitrite and nitrate in cured meats with the enzymatic method Congress Proceedings Vol. II	1999	Contribution to conference	Schoch, A.; A. Fischer
Determination of nitrite and nitrate in cured meat products by HPLC/UV Congress Proceedings Part 2; Abstracts of Posters	1999	Contribution to conference	Schoch, A.; A. Fischer
DLG-Hauptbericht des Qualitätswettbewerb 1999 für Brühwürste Fleischwirtschaft	1999	Journal contribution	Fischer A., M. Gibis
Effect of aging on rheology of food emulsions	1999	Contribution to conference	Weiss J, McClements DJ
Effect of meat starter cultures and some ingredients on the growth of Salmonella anatum in Thai fermented meat (Nham) [an in-vitro study] Congress Proceedings Vol. II.	1999	Contribution to conference	Swetwiawthana A., Leutz U., Lotong N., A. Fischer
Evaluation of Heterocyclic Amines in an Aqueous and Meat Matrix Based Model System Congress Proceedings Vol. II	1999	Contribution to conference	Schoch, A.; Gibis, M.; A. Fischer
Influence of nonionic surfactants on molecular mass transport mechanisms	1999	Contribution to conference	Weiss J, McClements DJ
Influence of the pH on oxidation of frozen cooked ham during storage Congress Proceedings Vol. II.	1999	Contribution to conference	Schopf A., Colarow L., Huynh-Ba T., A. Fischer
Interactive effect of meat starter cultures, curing salts and garlic on the growth of Salmonella anatum in Nham Congress Proceedings Vol. II.	1999	Contribution to conference	Swetwiwathana A., Leutz U., Lotong N., A. Fischer
Ostwald ripening of hydrocarbon emulsions in surfactant solution Langmuir	1999	Journal contribution	Weiss J, Herrmann N, McClements DJ
Reduction of burnt off-flavours in canned liver sausages Fleischwirtschaft International	1999	Journal contribution	Hilmes C., Gibis M., A. Fischer
The effect of spices on the reduction of the formation of mutagenic/carcinogenic Heterocyclic Amines in beef patties Proceedings	1999	Contribution to conference	Gibis M., Schoch A., A. Fischer
Content of Heterocyclic Aromatic Amines in Döner Kebab - a new and widely spread fast food in Germany Proceedings	1998	Contribution to conference	Schoch A., Gibis M., A. Fischer
Feinzerkleinerte Leberwurst - Einfluß verschiedener Fette auf die Stabilität Teil 2: Destabilisierung der Rohmassen unter Berücksichtigung der Standzeit Fleischwirtschaft	1998	Journal contribution	Karlheinz Schneider, Dieter Jaud, Christa Hilmes, Sung-Hee Cheong und Albert Fischer
Formation of the mutagenic/carcinogenic heterocyclic amines in a model system using canned sausage products Proceedings	1998	Contribution to conference	Gibis M., Schoch A., A. Fischer
Improvement of sensory and toxicological characteristics by N-acetylcysteine using a canned sausage model system Proceedings Part 2	1998	Contribution to conference	Gibis M., Schoch A. and A. Fischer
Influence of molecular structure of nonionic micelles on the solubilization kinetics of O/W emulsions	1998	Contribution to conference	Weiss J, McClements DJ
Inhibition of mutagen/carcinogen MeIQx by SH - containing substances in aqueous and meat matrix based model systems Proceedings Part 2	1998	Contribution to conference	Schoch, A.; Gibis, M.; A. Fischer
Inhibition of mutagenic/carcinogenic Heterocyclic Aromatic Amines using a canned sausage model system Proceedings	1998	Contribution to conference	Gibis M., Schoch A., A. Fischer
Off-flavour in pork caused by skatole Fleischwirtschaft International	1998	Journal contribution	Gibis M., Hilmes C., A. Fischer
Reduzierung des brennerigen Hocherhitzungsgeschmacks in Leberwurstkonserven Fleischwirtschaft	1998	Journal contribution	Hilmes C., Gibis M., A. Fischer
Screening for inhibitors on formation of creatin/ine derived MeIQx - a mutagen/carcinogen Heterocyclic Amine frequently found in heated meat Congress Proceedings Vol I	1998	Contribution to conference	Schoch, A.; Gibis, M.; A. Fischer
Skatolbedingte Geruchs- und Geschmacksabweichungen bei Schweinefleisch Fleischwirtschaft	1998	Journal contribution	Gibis M., Hilmes C., A. Fischer
Ultrasonic attenuation spectroscopy study of Ostwald ripening of oil droplets in emulsions	1998	Contribution to conference	Weiss J, Herrmann N, McClements DJ
Die neue Fleisch-Verordnung - was bringt sie dem Verbraucher? Rundschau für Fleischhygiene und Lebensmittelüberwachung	1997	Journal contribution	Fischer, A.
Feinzerkleinerte Leberwurst - Einfluß verschiedener Fette auf die Stabilität Teil 1: Stand der Wissenschaft Fleischwirtschaft	1997	Journal contribution	Christa Hilmes, Karlheinz Schneider, Dieter Jaud, Sung-Hee Cheong und Albert Fischer
Influence of molecular structure of hydrocarbon emulsion droplets on their solubilization in nonionic surfactant micelles Colloids and Surfaces	1997	Journal contribution	Weiss J, Coupland JN, Brathwaite D, McClements DJ
Influence of molecular structure on the solubilization kinetics in O/W emulsions	1997	Contribution to conference	Weiss J, McClements DJ
Brühwürste. Hauptbericht über die DLG-Qualitätsprüfung 1996 Fleischwirtschaft	1996	Journal contribution	Fischer, A.; U. Leutz
Effect of molecular structure on the release of oil from emulsion droplets into surfactant micelles	1996	Working paper	Coupland JN, Weiss J, McClements DJ
Solubilization kinetics of triacyl glycerol and hydrocarbon emulsion droplets in a micellar solution Journal of Food Science	1996	Journal contribution	Coupland JN, Weiss J, Lovy A, McClements DJ
Solubilization of hydrocarbon emulsion droplets suspended in nonionic surfactant micelle solutions Journal of Physical Chemistry.	1996	Journal contribution	Weiss J, Coupland JN, McClements DJ
Untersuchungen zur Reduzierung des Hocherhitzungsgeschmacks von Leberwurtskonserven	1996	Doctoral thesis	Hilmes, Christa
Brühwürste. Hauptbericht über die DLG-Qualitätsprüfung 1995 Fleischwirtschaft	1995	Journal contribution	Fischer, A.; R. Steinmann
Effect of sulfur-containing amino acids on the sensory quality of canned liver sausage Proc. Vol. II	1995	Contribution to conference	Hilmes, C.; A. Fischer
Einsatz von flüssigem Stickstoff oder Kohlendioxid beim Tumbeln von Kochschinken Die Fleischerei	1995	Journal contribution	Schopf, A., Herrmann, K., Fischer, A.
Einsatz von flüssigem Stickstoff oder Kohlendioxid beim Tumbeln von Kochschinken Fleisch-Magazin	1995	Journal contribution	Schopf, A., Herrmann, K., Fischer, A.
Influence of processing temperature on the formation of biogenic amines in dry sausages Meat Science	1995	Journal contribution	Maijala, R.; E. Nurmi; A. Fischer
On the use of liquid nitrogen or carbon dioxide in the tumbling of boiled hams Fleischerei - Industrieausgabe Englisch/1	1995	Journal contribution	Schopf, A., Herrmann, K., Fischer, A.
Zum brennerigen Hocherhitzungsgeschmack bei feinzerkleinerter Leberwurst L-Cystein als möglicher Zusatz zur Verringerung Fleischwirtschaft	1995	Journal contribution	Fischer, A.; R. Steinmann; D. Jaud
Einfluß der Substanzen Indol und Skatol auf die Schweinefleischqualität	1994	Doctoral thesis	Gibis, Monika
Methoden zur Schnellbestimmung von Indol und Skatol in Fettgeweben von Schweinen durch Hochleistungsflüssigkeitschromatographie (HPLC) Deutsche Lebensmittelrundschau	1993	Journal contribution	Gibis, M.; A. Fischer
Neues Kutterverfahren zur Herstellung von schnittfester Rohwurst aus gekühltem Rohmaterial Die Fleischerei	1993	Journal contribution	Leutz U., Herrmann, K., Fischer, A.
Wieviel Phosphat muss sein? Die Fleischerei	1992	Journal contribution	Jaud, D., Herrmann, K.
Bestimmung von Skatol und Indol in Rückenspeck und Muskelfleisch von Schweinen durch Hochleistungs-Flüssigchromatographie (HPLC) mit fluorimetrischer Detektion Z. Lebensm. Unters. Forsch.	1991	Journal contribution	Gibis M., Dehnhard M., A. Fischer
Relationship between the content of skatole and indole in backfat and lean pork ontained by a new HPLC-method Proceedings	1991	Contribution to conference	Gibis M., Dehnhard M., A. Fischer