| Advances in ingredient and processing systems for meat and meat products J Weiss, M Gibis, V Schuh, H Salminen Meat science 86 (1), 196-213, 2010 | 682 | 2010 |
| Heterocyclic aromatic amines in cooked meat products: Causes, formation, occurrence, and risk assessment M Gibis Comprehensive Reviews in Food Science and Food Safety 15 (2), 269-302, 2016 | 403 | 2016 |
| Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties M Gibis, J Weiss Food chemistry 134 (2), 766-774, 2012 | 218 | 2012 |
| Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties M Gibis, V Schuh, J Weiss Food Hydrocolloids 45, 236-246, 2015 | 202 | 2015 |
| Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials N Terjung, M Löffler, M Gibis, J Hinrichs, J Weiss Food & function 3 (3), 290-301, 2012 | 191 | 2012 |
| Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate L Wang, MAE Auty, JP Kerry Journal of Food Engineering 96 (2), 199-207, 2010 | 188 | 2010 |
| Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes M Gibis, B Zeeb, J Weiss Food Hydrocolloids 38, 28-39, 2014 | 176 | 2014 |
| Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages V Schuh, K Allard, K Herrmann, M Gibis, R Kohlus, J Weiss Meat science 93 (2), 240-247, 2013 | 169 | 2013 |
| Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes M Gibis, E Vogt, J Weiss Food & function 3 (3), 246-254, 2012 | 160 | 2012 |
| Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties M Gibis Journal of agricultural and food chemistry 55 (25), 10240-10247, 2007 | 159 | 2007 |
| Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates C Thongkaew, M Gibis, J Hinrichs, J Weiss Food Hydrocolloids 41, 103-112, 2014 | 156 | 2014 |
| In vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomes M Gibis, C Ruedt, J Weiss Food research international 88, 105-113, 2016 | 154 | 2016 |
| Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties M Gibis, J Weiss Meat science 85 (4), 735-742, 2010 | 126 | 2010 |
| Glycation of plant proteins via maillard reaction: reaction chemistry, technofunctional properties, and potential food application I Kutzli, J Weiss, M Gibis Foods 10 (2), 376, 2021 | 125 | 2021 |
| Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon M Gibis, M Kruwinnus, J Weiss Food chemistry 168, 383-389, 2015 | 116 | 2015 |
| Electrospinning of whey and soy protein mixed with maltodextrin–Influence of protein type and ratio on the production and morphology of fibers I Kutzli, M Gibis, SK Baier, J Weiss Food hydrocolloids 93, 206-214, 2019 | 109 | 2019 |
| Physical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extract M Gibis, N Rahn, J Weiss Pharmaceutics 5 (3), 421-433, 2013 | 107 | 2013 |
| Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability B Zeeb, M Gibis, L Fischer, J Weiss Food Hydrocolloids 27 (1), 126-136, 2012 | 106 | 2012 |
| Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storage B Guldiken, M Gibis, D Boyacioglu, E Capanoglu, J Weiss Food research international 108, 491-497, 2018 | 103 | 2018 |
| Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue J Dreher, C Blach, N Terjung, M Gibis, J Weiss Journal of Food Science 85 (2), 421-431, 2020 | 90 | 2020 |
Jochen WeissUniversity of HohenheimVerified email at uni-hohenheim.de
