Weiss J - Search Results

1

Influence of different storage atmospheres in packaging on color stability of beef.

Krell J, Poveda-Arteaga A, Weiss J, Witte F, Terjung N, Gibis M. Krell J, et al. Among authors: weiss j. J Food Sci. 2024 Sep;89(9):5774-5787. doi: 10.1111/1750-3841.17286. Epub 2024 Aug 10. J Food Sci. 2024. PMID: 39126691

2

Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties.

Gibis M, Weiss J. Gibis M, et al. Among authors: weiss j. Meat Sci. 2010 Aug;85(4):735-42. doi: 10.1016/j.meatsci.2010.03.034. Epub 2010 Mar 27. Meat Sci. 2010. PMID: 20418021

3

Advances in ingredient and processing systems for meat and meat products.

Weiss J, Gibis M, Schuh V, Salminen H. Weiss J, et al. Meat Sci. 2010 Sep;86(1):196-213. doi: 10.1016/j.meatsci.2010.05.008. Epub 2010 May 20. Meat Sci. 2010. PMID: 20619800 Review.

4

Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes.

Gibis M, Vogt E, Weiss J. Gibis M, et al. Among authors: weiss j. Food Funct. 2012 Mar;3(3):246-54. doi: 10.1039/c1fo10181a. Epub 2011 Nov 25. Food Funct. 2012. PMID: 22116575

5

Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials.

Terjung N, Löffler M, Gibis M, Hinrichs J, Weiss J. Terjung N, et al. Among authors: weiss j. Food Funct. 2012 Mar;3(3):290-301. doi: 10.1039/c2fo10198j. Epub 2011 Dec 20. Food Funct. 2012. PMID: 22183117

6

Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions.

Zeeb B, Gibis M, Fischer L, Weiss J. Zeeb B, et al. Among authors: weiss j. J Colloid Interface Sci. 2012 Dec 1;387(1):65-73. doi: 10.1016/j.jcis.2012.07.054. Epub 2012 Aug 1. J Colloid Interface Sci. 2012. PMID: 22958854

7

Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages.

Schuh V, Allard K, Herrmann K, Gibis M, Kohlus R, Weiss J. Schuh V, et al. Among authors: weiss j. Meat Sci. 2013 Feb;93(2):240-7. doi: 10.1016/j.meatsci.2012.08.025. Epub 2012 Sep 17. Meat Sci. 2013. PMID: 23036941

8

Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties.

Gibis M, Weiss J. Gibis M, et al. Among authors: weiss j. Food Chem. 2012 Sep 15;134(2):766-74. doi: 10.1016/j.foodchem.2012.02.179. Epub 2012 Mar 10. Food Chem. 2012. PMID: 23107689

9

Presence of electrostatically adsorbed polysaccharides improves spray drying of liposomes.

Karadag A, Özçelik B, Sramek M, Gibis M, Kohlus R, Weiss J. Karadag A, et al. Among authors: weiss j. J Food Sci. 2013 Feb;78(2):E206-21. doi: 10.1111/1750-3841.12023. Epub 2013 Jan 16. J Food Sci. 2013. PMID: 23324113

10

Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza.

Gibis M, Weiss J. Gibis M, et al. Among authors: weiss j. J Food Sci. 2013 Jun;78(6):C832-8. doi: 10.1111/1750-3841.12121. Epub 2013 Apr 19. J Food Sci. 2013. PMID: 23600962

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