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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
|
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.
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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.
|
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
|
|
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
|
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
|
|
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
|
|
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.
|
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
|
|
Investigation of heteropolysaccharide-producing Lactobacillus plantarum TMW 1.1308 in cooked ham
|
2017
|
Poster
|
Jonas Hilbig, Myriam Löffler, Kurt Herrmann, Jochen Weiss
|
|
Preparation of WPI-Dextran-Glycoprotein Conjugates from Needleless Electrospun Fibers
|
2017
|
Poster
|
Johannes Dreher, Monika Gibis & 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
|
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
|
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
|
|
Elektrogesponnene Molkenproteinisolat (MPI)-Maltodextrin Fasern - Ausgangspunkt für die Bildung von Glykoprotein-Konjugaten
|
2016
|
Poster
|
Kutzli, I.; Gibis, M.; 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.
|
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 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
|
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.
|
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.
|
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.
|
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.
|
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.
|
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
|
|
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
|
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
|
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
|
|
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
|
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
|
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.
|
|
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
|
|
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.
|
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.
|
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
|
|
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 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
|
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
|
Kontinuierliche Fleischwarenproduktion – Erweiterte Füllwolf-Technologie
DLG Lebensmittel
|
2014
|
Journal contribution
|
Irmscher, S. B., Herrmann, K., Gibis, M., Kohlus R. and Weiss J.
|
|
Modulation of Electrostatic Interactions and Hydration Forces Influence Collagen Functionality
|
2014
|
Lecture
|
Anja Oechsle, Monika Gibis, Reinhard Kohlus, Jochen Weiss
|
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.
|
|
Simulation of Bacterial Diffusion in Muscle Tissue based on Proteolytoc Activity using Image Analysis
|
2014
|
Poster
|
Bosse (geb. Danz), Ramona; Gibis, Monika; Weiss, Jochen
|
|
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
|
|
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
|
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.
|
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.
|
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.
|
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.
|
|
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.
|
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
|
|
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.
|
|
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.
|
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.
|
|
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.
|
|
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 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 Heterocyclic Amines in pizza toppings (salami and ham) during baking of frozen pizza
|
2012
|
Poster
|
Gibis, M., Weiss, J.
|
|
Funktionalitätserhöhung von oberflächenaktiven, antimikrobiellen Systemen in komplexen Matrizen am Beispiel Brühwurst
|
2012
|
Lecture
|
Terjung, N., Löffler, M., Gibis, M., Hinrichs, J., Weiss, J.
|
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Geschmacksverstärker: Einfluss auf die Bildung der Heterozyklischen Aromatischen Amine?
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2012
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Poster
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Gibis, M., Weiss. J.
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Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
Meat Science
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2012
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Journal contribution
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Schuh, V., Allard, K., Herrmann, K., Gibis, M., Kohlus, R., Weiss, J.
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Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials
Food and Function
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2012
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Journal contribution
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Terjung, N., Löffler, M., Gibis, M., Hinrichs, J., Weiss, J
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Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions
Journal of Colloid and Interface Science
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2012
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Journal contribution (peer reviewed)
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Zeeb, B., Gibis, M., Fischer, L., Weiss, J
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Influence of layer thickness and composition of multilayered oil-in-water emulsions on the release behavior of lutein
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2012
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Poster
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Beicht, J., Zeeb, B., Gibis, M., Fischer, L., und Weiss, J.
|
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Nano- and microscalar delivery of food antimicrobials
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2012
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Lecture
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J. Weiss, N. Terjung, M. Loeffler, M. Gibis, and K. Herrmann
|
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Occurrence of carcinogenic Heterocyclic Aromatic Amines in fried chicken breasts
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2012
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Poster
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Gibis, M., Weiss, J.
|
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Opportunities to Enhance the Antimicrobial Activity of Phytophenol Loaded Emulsions: Usage of cationic surfactants (LAE)?
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2012
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Poster
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Loeffler, M., Terjung, N., Gibis, M., McClements, D.J., Weiss, J.
|
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Ostwald ripening in multilayered oil-in-water emulsions
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2012
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Poster
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Zeeb, B., Gibis, M., Fischer, L., und Weiss, J.
|
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Rheological Comparison of Reduced-Fat and Reduced-Protein Emulsified Sausages Manufactured with Microcrystalline Cellulose (MCC)
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2012
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Other publication
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Schuh, V., Hermann, K., Gibis, M., Kohlus, R., Weiss, J.
|
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Rheologische Eigenschaften von fett- und proteinreduzierter Lyoner hergestellt mit mikrokristalliner Cellulose (MCC)
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2012
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Lecture
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Schuh, V., Herrmann, K., Gibis, M., Kohlus, R., Weiss, J.
|
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Use of cationic emulsifier LAE in model – and food matrices
|
2012
|
Lecture
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M. Loeffler, N. Terjung, M. Gibis, D.J. McClements, H. Schmidt, and J. Weiss
|
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Use of preservative systems in food especially meat products
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2012
|
Lecture
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J. Weiss, M. Loeffler, N. Terjung, M. Gibis, and K. Herrmann
|
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Wirkung von antimikrobiellen mizellaren Systemen gegen säureresistente Hefen
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2012
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Other publication
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Gibis, M., Mader, K., Suriyarak, S., Weiss, J.
|
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Effect of lycopene as functional ingredient on the formation of Heterocyclic Amines in fried beef patties
|
2011
|
Poster
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Gibis, M., Irmscher, S., Weiss, J.
|
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Erzeugung von neuartigen Strukturen in Brühwurstsystemen mit Hilfe von Carboxymethyl Cellulose (CMC) und Mikrokristalliner Cellulose (MCC)
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2011
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Poster
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Schuh, V., Herrmann, K., Gibis, M., Weiss, J.
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Herstellungskosten von Rohwürsten durch neue Technologien deutlich reduzierbar
Fleischwirtschaft
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2011
|
Journal contribution (peer reviewed)
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Irmscher, S.B., Gibis, M., Herrmann, K., Kohlus, R., Weiss, 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
|
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Influence of drying method of microcrystalline cellulose (MCC) on fat reduction in emulsified meat systems
|
2011
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Other publication
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Schuh, V., Hivincev, A., Herrmann, K., Gibis, M., Kohlus, R., Weiss, J.
|
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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
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Other publication
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Irmscher, S.B., Herrmann, K., Gibis, M., Weiss, J.
|
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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.
|
|
Stabilizing of co-extruded collagen casings with antimicrobial microemulsion
|
2011
|
Poster
|
Mader, K., Herrmann, K., Gibis, M., Weiss, J.
|
|
Verkapselung hydrophiler Pflanzenextrakte mittels Liposomen
|
2011
|
Lecture
|
Gibis, M., 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.
|
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.
|
|
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.
|
|
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.
|
Einfluss von verschiedenen Geschmacksverstärkern bzw, Aromen auf die Bildung der kanzerogenen Heterozyklischen Aromatischen Amine
Lebensmittelchemie
|
2009
|
Working paper
|
Gibis, M.
|
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.
|
Fleischreifung: Zarter Genuss gefragt
DLG Test Lebensmittel
|
2008
|
Journal contribution
|
Gibis, M.
|
HPLC/HPTLC-Methodenvergleich zur Bestimmung von heterocyclischen aromatischen Amine
Lebensmittelchemie
|
2008
|
Journal contribution
|
Morlock, G., Jautz, U., Gibis, M., Schwack, W.
|
|
Inhibitory effect of lipophilic antioxidants in frying oil on formation of Heterocyclic Amines in fried patties
|
2008
|
Contribution to conference
|
Gibis, 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.
|
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.
|
|
Occurrence of carcinogenic Heterocyclic Aromatic Amines in fried patties of different animal species
|
2007
|
Poster
|
Gibis, M.
|
Einfluss verschiedener Pflanzenextrakte auf die Bildung der kanzerogenen Heterocyclischen Aromatischen Amine in gebratenen Hamburgern
Lebensmittelchemie
|
2006
|
Contribution to conference
|
Gibis, M., Fischer, A.
|
Heterocyclische Aromatische Amine in erhitzten Wursterzeugnissen
Schadstoffe in Lebensmitteln und Futtermitteln
|
2006
|
Contribution to conference
|
Gibis, M., Burk, 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.
|
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.
|
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 with planar chromatography
|
2004
|
Contribution to conference
|
Jautz, U., Morlock, G., Gibis, M., 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.
|
Ethnic meat products/Germany
Encyclopedia of meat sciences
|
2004
|
Book chapter
|
Gibis, M., Fischer, A.
|
Qualität, Mut zur kräftigeren Würzung fehlt, Internationaler DLG-Qualitätswettbewerb 2004
Fleischwirtschaft
|
2004
|
Journal contribution
|
Fischer, A., Gibis, M.
|
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
|
Därme öfter beanstandet als Würzung. Internationaler DLG-Qualitätswettbewerb 2003 - Hauptbericht Abteilung Brühwürste.
Fleischwirtschaft
|
2003
|
Journal contribution
|
Fischer, A., M. Gibis
|
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
|
|
Effects of different frying conditions on formation of heterocyclic amines in beef patties
|
2003
|
Contribution to conference
|
Gibis, M., Jautz, U., Fischer, A.
|
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
|
Qualität, Höchste Quote bei Prämierungen, Hauptbericht über den DLG-Qualitätswettbewerb 2002 für Brühwürste
Fleischwirtschaft
|
2002
|
Journal contribution
|
Fischer, A., Gibis, M.
|
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
|
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
|
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
|
Traditionelles liegt wieder im Trend; Hauptbericht über den DLG-Qualitätswettbewerb 2001 für Brühwürste
Fleischwirtschaft
|
2001
|
Journal contribution
|
Fischer, A., Gibis, M.
|
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
|
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
|
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
|
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
|
Charakterisierung eines Modellsystems zur Bildung Heterocyclischer Aromatischer Amine (HAAs)
Lebensmittelchemie
|
1999
|
Journal contribution
|
Schoch, A.; Gibis, M.; A. Fischer
|
DLG-Hauptbericht des Qualitätswettbewerb 1999 für Brühwürste
Fleischwirtschaft
|
1999
|
Journal contribution
|
Fischer A., M. Gibis
|
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
|
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
|
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
|
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
|
|
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
|
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
|
