Optimized HPLC Method for Analysis of Polar and Nonpolar Heterocyclic Amines in Cooked Meat Products : New and Improved Liquid Chromatographic Methods for Food AnalysisGIBIS, Monika.Journal of AOAC International. 2009, Vol 92, Num 3, pp 715-724, issn 1060-3271, 10 p.Article

Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef pattiesGIBIS, Monika; WEISS, Jochen.Food chemistry. 2012, Vol 134, Num 2, pp 766-774, issn 0308-8146, 9 p.Article

Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef pattiesGIBIS, Monika; WEISS, Jochen.Meat science. 2010, Vol 85, Num 4, pp 735-742, issn 0309-1740, 8 p.Article

Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stabilityZEEB, Benjamin; GIBIS, Monika; FISCHER, Lutz et al.Food hydrocolloids. 2012, Vol 27, Num 1, pp 126-136, issn 0268-005X, 11 p.Article

Reifezeitverkürzung bei schnittfester Rohwurst. 2. Teil Einsatz von fermentiertem, luftgetrocknetem Fleisch, Vergleich sensorischer und analytischer Eigenschaften = Shortening the ripening time of dry sausage. 2. Addition of air-dried meat, comparison of sensory and analytical properties of dry sausageULMER, Kathrin; STANKEVICIUTE, Jolanta; GIBIS, Monika et al.Fleischwirtschaft (Frankfurt). 2006, Vol 86, Num 2, pp 96-99, issn 0015-363X, 4 p.Article

Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsionsZEEB, Benjamin; GIBIS, Monika; FISCHER, Lutz et al.Journal of colloid and interface science. 2012, Vol 387, pp 65-73, issn 0021-9797, 9 p.Article

Quantification of Heterocyclic Aromatic Amines in Fried Meat by HPTLC/UV-FLD and HPLC/UV-FLD : A Comparison of Two MethodsJAUTZ, Ute; GIBIS, Monika; MORLOCK, Gertrud Elisabeth et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 12, pp 4311-4319, issn 0021-8561, 9 p.Article

Antimicrobial Efficacy of Emulsified Essential Oil Components against Weak Acid-Adapted Spoilage Yeasts in Clear and Cloudy Apple JuiceLOEFFLER, Myriam; BEISER, Sophia; SURIYARAK, Sarisa et al.Journal of food protection. 2014, Vol 77, Num 8, pp 1325-1335, issn 0362-028X, 11 p.Article

Antimicrobial Mechanism and Activity of Dodecyl Rosmarinate against Staphylococcus carnosus LTH1502 as Influenced by Addition of Salt and Change in pHSURIYARAK, Sarisa; GIBIS, Monika; SCHMIDT, Herbert et al.Journal of food protection. 2014, Vol 77, Num 3, pp 444-452, issn 0362-028X, 9 p.Article

Umrötung von Brühwurst ohne Nitritpökelsalz. 1. Farbe, Farbhaltung, Nitrit- und Nitratgehalte, sensorische Eigenschaften = Reddening of emulsion type sausage without nitrite curing salt. Part 1: colour, colour stabilisation, nitrite and nitrate concentrations, sensory propertiesFISCHER, Albert; BRISTLE, Alexander; GEHRING, Udo et al.Fleischwirtschaft (Frankfurt). 2005, Vol 85, Num 4, pp 110-115, issn 0015-363X, 6 p.Article

Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausagesSCHUH, Valerie; ALLARD, Karin; HERRMANN, Kurt et al.Meat science. 2013, Vol 93, Num 2, pp 240-247, issn 0309-1740, 8 p.Article

Herstellungskosten von Rohwürsten durch neue Technologien deutlich reduzierbar: Energieeinsparungspotenzial bei der Rohwurstherstellung mit dem Füllwolf durch Temperaturerhöhung des Rohmaterials = Manufacturing costs of fermented sausages with new technologies noticeable reducible Energy-saving potential during the processing of fermented sausages with the grinder-fillers by higher raw material temperatureIRMSCHER, Von Stefan B; GIBIS, Monika; HERRMANN, Kurt et al.Fleischwirtschaft (Frankfurt). 2011, Vol 91, Num 8, pp 115-121, issn 0015-363X, 7 p.Article

Collagen entanglement influenced by the addition of acidsOECHSLE, Anja Maria; WITTMANN, Xandra; GIBIS, Monika et al.European polymer journal. 2014, Vol 58, pp 144-156, issn 0014-3057, 13 p.Article

Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsionsZEEB, Benjamin; BEICHT, Johanna; EISELE, Thomas et al.Food research international. 2013, Vol 54, Num 2, pp 1712-1721, issn 0963-9969, 10 p.Article

Advances in ingredient and processing systems for meat and meat productsWEISS, Jochen; GIBIS, Monika; SCHUH, Valerie et al.Meat science. 2010, Vol 86, Num 1, pp 196-213, issn 0309-1740, 18 p.Conference Paper