Monika Gibis

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 20

Top Topics

Carbon Nanotubes

Gas Chromatography Mass Spectrometry

Top Venues

Journal of food science

Foods (Basel, Switzerland)

Food & function

Critical reviews in food science and nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Johannes Krell, Alejandro Poveda-Arteaga, Jochen Weiss, Franziska Witte, Nino Terjung, Monika Gibis
Influence of different storage atmospheres in packaging on color stability of beef. Journal of food science (2024)
Marina Rigling, Laura Höckmeier, Malte Leible, Monika Gibis, Jochen Weiss, Yanyan Zhang
Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging. Journal of agricultural and food chemistry (2024)
Marina Rigling, Laura Höckmeier, Malte Leible, Monika Gibis, Jochen Weiss, Yanyan Zhang
Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging. Journal of agricultural and food chemistry 72 (20) (2024)
Greta Bischof, Franziska Witte, Thorben Sieksmeyer, Edwin Januschweski, Nino Terjung, Christian Hertel, Volker Heinz, Andreas Juadjur, Monika Gibis
Metabolic and microbial analyses of the surface and inner part of wet-aged and dry-aged beef. Journal of food science (2023)
Greta Bischof, Edwin Januschewski, Franziska Witte, Nino Terjung, Volker Heinz, Andreas Juadjur, Monika Gibis
Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1 H NMR Spectroscopy. Foods (Basel, Switzerland) 12 (4) (2023)
Greta Bischof, Edwin Januschewski, Franziska Witte, Nino Terjung, Volker Heinz, Andreas Juadjur, Monika Gibis
Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1 H NMR Spectroscopy. Foods (Basel, Switzerland) 12 (4) (2023)
Chiara Ruedt, Monika Gibis, Jochen Weiss
Meat color and iridescence: Origin, analysis, and approaches to modulation. Comprehensive reviews in food science and food safety (2023)
Greta Bischof, Franziska Witte, Nino Terjung, Volker Heinz, Andreas Juadjur, Monika Gibis
Metabolic, proteomic and microbial changes postmortem and during beef aging. Critical reviews in food science and nutrition (2022)
Monika Gibis, Franziska Pribek, Jochen Weiss
Effects of Electrospun Potato Protein-Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity. Foods (Basel, Switzerland) 11 (7) (2022)
Monika Gibis, Linda Trabold, Sandra Ebert, Kurt Herrmann, Nino Terjung, Jochen Weiss
Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins. Food & function 13 (2) (2022)
Sandra Ebert, Wiebke Michel, Lisa Gotzmann, Marie-Christin Baune, Nino Terjung, Monika Gibis, Jochen Weiss
Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system. Journal of food science 87 (4) (2022)
Chiara Ruedt, Monika Gibis, Jochen Weiss
Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products. Journal of food science 86 (8) (2021)
Burcu Guldiken, Monika Gibis, Dilek Boyacioglu, Esra Capanoglu, Jochen Weiss
Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract. Journal of the science of food and agriculture 101 (13) (2021)
Ines Kutzli, Jochen Weiss, Monika Gibis
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods (Basel, Switzerland) 10 (2) (2021)
Sandra Ebert, Wiebke Michel, Ann-Kathrin Nedele, Marie-Christin Baune, Nino Terjung, Yanyan Zhang, Monika Gibis, Jochen Weiss
Influence of protein extraction and texturization on odor-active compounds of pea proteins. Journal of the science of food and agriculture (2021)
Jonas Hilbig, Hannes Wenzel, Kurt Herrmann, Jochen Weiss, Monika Gibis
Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co-extruded with alginate casings. Journal of food science 85 (8) (2020)
Johannes Dreher, Carolin Blach, Nino Terjung, Monika Gibis, Jochen Weiss
Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue. Journal of food science 85 (2) (2020)
Deniz Turan, Monika Gibis, Gurbuz Gunes, Stefan K Baier, Jochen Weiss
The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing. Food & function 9 (4) (2018)
Ramona Bosse Née Danz, Anne Müller, Monika Gibis, Agnes Weiss, Herbert Schmidt, Jochen Weiss
Recent advances in cured raw ham manufacture. Critical reviews in food science and nutrition 58 (4) (2017)
Burcu Guldiken, Monika Gibis, Dilek Boyacioglu, Esra Capanoglu, Jochen Weiss
Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid. Food & function 8 (3) (2017)