Myriam Loeffler

ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2020-2022
Publications (10 Years): 5

Top Topics

Bariatric Surgery

Microbial Community

Magnetic Resonance

Top Venues

Foods (Basel, Switzerland)

Food science & nutrition

Comprehensive reviews in food science and food safety

Journal of food science

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

Publications

Katharina Miller, Corina L Reichert, Markus Schmid, Myriam Loeffler
Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review. Foods (Basel, Switzerland) 11 (18) (2022)
Lina Velasco, Myriam Loeffler, Isabel Torres, Jochen Weiss
Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages. Food science & nutrition 9 (3) (2021)
Myriam Loeffler, Jonas Hilbig, Lina Velasco, Jochen Weiss
Usage of in situ exopolysaccharide-forming lactic acid bacteria in food production: Meat products-A new field of application? Comprehensive reviews in food science and food safety 19 (6) (2020)
Lina Velasco, Jochen Weiss, Myriam Loeffler
Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami). Journal of food science and technology 58 (2) (2020)
Jonas Hilbig, Lisa Hildebrandt, Kurt Herrmann, Jochen Weiss, Myriam Loeffler
Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst). Journal of food science 85 (2) (2020)