Weiss J - Search Results

1

Uncovering the light absorption mechanism of the blue natural colorant allophycocyanin from Arthrospira platensis using molecular dynamics.

Buecker S, Sanders JM, Winget P, Leeb E, Grossmann L, Gibis M, Weiss J. Buecker S, et al. Among authors: weiss j. Food Chem. 2025 Feb 28;466:141834. doi: 10.1016/j.foodchem.2024.141834. Epub 2024 Nov 21. Food Chem. 2025. PMID: 39608111 Free article.

2

Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability.

Buecker S, Grossmann L, Loeffler M, Leeb E, Weiss J. Buecker S, et al. Among authors: weiss j. Food Chem. 2022 Jun 30;380:132157. doi: 10.1016/j.foodchem.2022.132157. Epub 2022 Jan 19. Food Chem. 2022. PMID: 35077991

3

Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties.

Gibis M, Weiss J. Gibis M, et al. Among authors: weiss j. Food Chem. 2017 Aug 15;229:828-836. doi: 10.1016/j.foodchem.2017.02.130. Epub 2017 Mar 1. Food Chem. 2017. PMID: 28372250

4

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

5

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

6

Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon.

Gibis M, Kruwinnus M, Weiss J. Gibis M, et al. Among authors: weiss j. Food Chem. 2015 Feb 1;168:383-9. doi: 10.1016/j.foodchem.2014.07.074. Epub 2014 Jul 22. Food Chem. 2015. PMID: 25172724

7

Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species.

Gibis M, Weiss J. Gibis M, et al. Among authors: weiss j. J Food Sci. 2015 Nov;80(11):C2430-9. doi: 10.1111/1750-3841.13090. Epub 2015 Oct 7. J Food Sci. 2015. PMID: 26445401

8

Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography.

Bosse Née Danz R, Wirth M, Konstanz A, Becker T, Weiss J, Gibis M. Bosse Née Danz R, et al. Among authors: weiss j. Food Chem. 2017 Mar 15;219:249-259. doi: 10.1016/j.foodchem.2016.09.094. Epub 2016 Sep 15. Food Chem. 2017. PMID: 27765224

9

Formation of Whey Protein Isolate (WPI)-Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning.

Kutzli I, Gibis M, Baier SK, Weiss J. Kutzli I, et al. Among authors: weiss j. J Agric Food Chem. 2018 Oct 3;66(39):10283-10291. doi: 10.1021/acs.jafc.8b02104. Epub 2018 Sep 24. J Agric Food Chem. 2018. PMID: 30207710

10

Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoides.

Grossmann L, Hinrichs J, Weiss J. Grossmann L, et al. Among authors: weiss j. Food Res Int. 2019 Feb;116:283-290. doi: 10.1016/j.foodres.2018.08.037. Epub 2018 Aug 18. Food Res Int. 2019. PMID: 30716947

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