Monika Gibis

Summary

Affiliation: University of Hohenheim
Country: Germany

Publications

  1. ncbi request reprint Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties
    Monika Gibis
    Institute of Food Science and Biotechnology, Department of Meat Technology, University of Hohenheim, D 70593 Stuttgart, Germany
    J Agric Food Chem 55:10240-7. 2007
  2. ncbi request reprint Optimized HPLC method for analysis of polar and nonpolar heterocyclic amines in cooked meat products
    Monika Gibis
    University of Hohenheim, Institute of Food Science and Biotechnology, Food Structure and Functionality Laboratories, 70593 Stuttgart, Germany
    J AOAC Int 92:715-24. 2009
  3. doi request reprint Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials
    Nino Terjung
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599, Stuttgart, Germany
    Food Funct 3:290-301. 2012
  4. doi request reprint Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza
    Monika Gibis
    Dept of Food Physics and Meat Science, Inst of Food Science and Biotechnology, Univ of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    J Food Sci 78:C832-8. 2013
  5. doi request reprint Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties
    Monika Gibis
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    Food Chem 134:766-74. 2012
  6. doi request reprint Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes
    Monika Gibis
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr 49, 70599, Stuttgart, Germany
    Food Funct 3:246-54. 2012
  7. ncbi request reprint Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties
    Monika Gibis
    Dept of Food Structure and Functionality, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr 25, 70599 Stuttgart, Germany
    Meat Sci 85:735-42. 2010
  8. doi request reprint Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
    Valerie Schuh
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    Meat Sci 93:240-7. 2013
  9. ncbi request reprint Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: a comparison of two methods
    Ute Jautz
    Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, D 70599 Stuttgart, Germany
    J Agric Food Chem 56:4311-9. 2008
  10. doi request reprint Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein
    Johanna Beicht
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    Food Funct 4:1457-67. 2013

Collaborators

Detail Information

Publications13

  1. ncbi request reprint Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties
    Monika Gibis
    Institute of Food Science and Biotechnology, Department of Meat Technology, University of Hohenheim, D 70593 Stuttgart, Germany
    J Agric Food Chem 55:10240-7. 2007
    ..05). The optimum amounts of onion, garlic, and lemon juice that achieved a maximum reduction of HAAs were calculated as 31.2%, 28.6%, and 14.6% in marinade...
  2. ncbi request reprint Optimized HPLC method for analysis of polar and nonpolar heterocyclic amines in cooked meat products
    Monika Gibis
    University of Hohenheim, Institute of Food Science and Biotechnology, Food Structure and Functionality Laboratories, 70593 Stuttgart, Germany
    J AOAC Int 92:715-24. 2009
    ..02 to 14.3 ng/g...
  3. doi request reprint Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials
    Nino Terjung
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599, Stuttgart, Germany
    Food Funct 3:290-301. 2012
    ....
  4. doi request reprint Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza
    Monika Gibis
    Dept of Food Physics and Meat Science, Inst of Food Science and Biotechnology, Univ of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    J Food Sci 78:C832-8. 2013
    ..Formation of HAs increases with increasing baking time and temperature. The occurrence of the cupping of ham or salami slices during baking may also increase the formation of HAs...
  5. doi request reprint Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties
    Monika Gibis
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    Food Chem 134:766-74. 2012
    ..A correlation between inhibition of HAs and Trolox-equivalents (MeIQx, R(2)=0.85, p<0.001; PhIP, R(2)=0.83, p<0.001) was found. Sensory tests showed a high acceptance of flavour and colour for controls and samples...
  6. doi request reprint Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes
    Monika Gibis
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr 49, 70599, Stuttgart, Germany
    Food Funct 3:246-54. 2012
    ..Our results hence indicate that polymer-coated liposomes are highly capable carrier systems for polyphenols that may have reduced interactions with ingredients in complex media such as foods...
  7. ncbi request reprint Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties
    Monika Gibis
    Dept of Food Structure and Functionality, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr 25, 70599 Stuttgart, Germany
    Meat Sci 85:735-42. 2010
    ..5 micromol Trolox antioxidant equivalents and total phenolic compounds were 49, 97, 146 and 195 microg/g marinade. In sensory ranking tests, marinated and fried patties were not significantly different (p>0.05) to control samples...
  8. doi request reprint Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
    Valerie Schuh
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    Meat Sci 93:240-7. 2013
    ..6-5.9%) with <2% MCC at the level of the control (4.8%). Results were discussed in terms of molecular interactions of meat proteins with celluloses...
  9. ncbi request reprint Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: a comparison of two methods
    Ute Jautz
    Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, D 70599 Stuttgart, Germany
    J Agric Food Chem 56:4311-9. 2008
    ..The precision (RSD) was between 7 and 49% (HPTLC) and between 5 and 38% (HPLC) at these very low HAA levels formed...
  10. doi request reprint Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein
    Johanna Beicht
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    Food Funct 4:1457-67. 2013
    ....
  11. doi request reprint Advances in ingredient and processing systems for meat and meat products
    Jochen Weiss
    Department of Food Structure and Functionality, University of Hohenheim, Stuttgart, Germany
    Meat Sci 86:196-213. 2010
    ..Finally, trends in future developments of ingredient and processing systems for meat products are highlighted...
  12. doi request reprint Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions
    Benjamin Zeeb
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    J Colloid Interface Sci 387:65-73. 2012
    ..Results suggest that physical or enzymatic biopolymer-crosslinking of interfaces may reduce the molecular transport of alkanes between the droplets in the continuous phase...
  13. ncbi request reprint Antimicrobial mechanism and activity of dodecyl rosmarinate against Staphylococcus carnosus LTH1502 as influenced by addition of salt and change in pH
    Sarisa Suriyarak
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    J Food Prot 77:444-52. 2014
    ..Highly specific changes in structure-activity relationships can be observed when esterifying a naturally active phenol such as RA with an alkyl chain that has a carbon chain length of 12. ..