Monika Gibis

Prof. Dr. rer. nat.

University of Hohenheim

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Articles (18)

Collaborators (3)

Edwin Januschewski

German Institute of Human Nutrition

Marina Rigling

University of Hohenheim

Yanyan Zhang

University of Hohenheim

Monika Gibis

Research Interests

Explore related searches

Contact this professor

Articles (18)

Collaborators (3)

Edwin Januschewski

Marina Rigling

Yanyan Zhang

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Monika Gibis

Research Interests

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Contact this professor

Articles (18)

Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages

Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging

Influence of different storage atmospheres in packaging on color stability of beef

Effect of air volume flow rates on pyrolysis temperatures and flue gas compositions to control smoldering smoke generation

Influence of Transport Distance, Animal Weight, and Muscle Position on the Quality Factors of Meat of Young Bulls during the Summer Months

Effects of Fingerroot (Boesenbergia pandurata) Oil on Microflora as an Antimicrobial Agent and on the Formation of Heterocyclic Amines in Fried Meatballs

Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures

Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers

Meat color and iridescence: Origin, analysis, and approaches to modulation

Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review

Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy

Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality

Effect of re‐fed meat in beef hamburger production

Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef

Sensory Texture and Mastication Physics of Multi-Phase Meat Products

Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat

Metabolic, proteomic and microbial changes postmortem and during beef aging

Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers

Collaborators (3)

Edwin Januschewski

Marina Rigling

Yanyan Zhang

How do I reach out?

Meet Kite AI