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. pmc Physical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extract
    Monika Gibis
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr 25, Stuttgart 70599, Germany
    Pharmaceutics 5:421-33. 2013
  5. doi request reprint Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon
    Monika Gibis
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany Electronic address
    Food Chem 168:383-9. 2015
  6. 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
  7. 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
  8. 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
  9. doi 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
  10. 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

Collaborators

  • Jochen Weiss
  • Herbert Schmidt
  • Jörg Hinrichs
  • Hanna Salminen
  • Lutz Fischer
  • Benjamin Zeeb
  • Ramona Bosse Née Danz
  • Stefan B Irmscher
  • Reinhard Kohlus
  • Sarisa Suriyarak
  • Nino Terjung
  • Anja Maria Oechsle
  • Kurt Herrmann
  • Myriam Loeffler
  • Melanie Wirth
  • Chutima Thongkaew
  • Ramona Bosse
  • Yudith Manrique
  • Martin E Erdmann
  • Valerie Schuh
  • Johanna Beicht
  • Ute Jautz
  • Thomas Becker
  • Annette Konstanz
  • Anne Muller
  • Eva Maria Terjung
  • Agnes Weiss
  • Ralf Lautenschlaeger
  • Stefan Björn Irmscher
  • Markus Landenberger
  • Pierre Villeneuve
  • Christin Monville
  • Sophia Beiser
  • Karin Allard
  • Myriam Löffler
  • Gertrud Elisabeth Morlock

Detail Information

Publications28

  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. pmc Physical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extract
    Monika Gibis
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr 25, Stuttgart 70599, Germany
    Pharmaceutics 5:421-33. 2013
    ..In conclusion, the best chemical stability of liposomes can be achieved using a combination of grape seed extract and chitosan. ..
  5. doi request reprint Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon
    Monika Gibis
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany Electronic address
    Food Chem 168:383-9. 2015
    ..However, some testers clearly preferred crispy and darker bacon slices containing higher HAA concentrations. ..
  6. 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...
  7. 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...
  8. 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...
  9. doi 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...
  10. 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...
  11. doi 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...
  12. 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
    ....
  13. 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...
  14. doi request reprint Meat batter production in an extended vane pump-grinder injecting curing salt solutions to reduce energy requirements: Variation of curing salt amount injected with the solution
    Stefan B Irmscher
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599, Stuttgart, Germany
    J Sci Food Agric . 2016
    ..The purpose of this work was to examine the influence of the curing salt amount injected with the solution (0 - 100 %) on protein solubilization, water-binding, structure, color and texture of emulsion-type sausages...
  15. doi request reprint Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus
    Ramona Bosse Née Danz
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593, Stuttgart, Germany
    J Sci Food Agric . 2016
    ....
  16. doi request reprint Extension of the Vane Pump-Grinder Technology to Manufacture Finely Dispersed Meat Batters
    Stefan B Irmscher
    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 81:E618-26. 2016
    ..Raw material mixtures can be continuously comminuted, emulsified, and subsequently filled into casings using an extended vane pump-grinder. ..
  17. doi request reprint Impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat product
    Nino Terjung
    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 79:M2056-65. 2014
    ..Results highlight the importance of understanding physicochemical properties when using interfacially active antimicrobials...
  18. 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...
  19. doi request reprint Initial Droplet Size Impacts pH-Induced Structural Changes in Phase-Separated Polymer Dispersions
    Chutima Thongkaew
    Dept of Food Physics and Meat Science, Inst of Food Science and Biotechnology, Univ of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany
    J Food Sci 81:E1124-9. 2016
    ..5 μm) prior to pH change. Insights gained may be of importance to food manufacturers intending to create new structures from mixtures of proteins and carbohydrates. ..
  20. doi request reprint Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models
    Monika Gibis
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    Carbohydr Polym 159:76-85. 2017
    ..Small differences between the CMCs were observed using various °DS and similar MW. Results indicate that the addition of low CMC concentrations (≤0.5wt%) may help to reduce fat content...
  21. doi request reprint Survival of spoilage bacteria subjected to sequential eugenol and temperature treatments
    Yudith Manrique
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    Int J Food Microbiol 218:6-16. 2016
    ..Results are of significance in situations where combinations of sublethal stresses are used to build a hurdle concept for food preservation...
  22. doi request reprint Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systems
    Martin E Erdmann
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    Food Funct 6:793-804. 2015
    ....
  23. ncbi request reprint Recent advances in cured raw ham manufacture
    Ramona Bosse
    a Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany
    Crit Rev Food Sci Nutr . 2016
    ..Moreover, application techniques and effects of protective cultures and starter cultures, such as molds, yeasts, coagulase-negative staphylococci and lactic acid bacteria, on cured raw ham quality and safety are reviewed...
  24. doi request reprint Modulation of collagen by addition of Hofmeister salts
    Anja Maria Oechsle
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21 25, 70599 Stuttgart, Germany
    Int J Biol Macromol 79:518-26. 2015
    ..The study demonstrated that collagen entanglement and microstructure depend strongly on the ionic strength and type of salt...
  25. doi request reprint Antimicrobial efficacy of emulsified essential oil components against weak acid-adapted spoilage yeasts in clear and cloudy apple juice
    Myriam Loeffler
    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 77:1325-35. 2014
    ..These results indicate that formulations of essential oil combinations encapsulated together in emulsions are highly effective for inhibiting and/or killing microorganisms in real beverage systems. ..
  26. doi request reprint Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography
    Ramona Bosse Née Danz
    Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany
    Food Chem 219:249-259. 2017
    ....
  27. doi request reprint Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species
    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 80:C2430-9. 2015
    ..Harman as co-mutagens was linearly correlated to the concentration of glucose (r = 0.65, P < 0.001). By contrast, norharman was not significant correlated to glucose levels...
  28. doi 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. ..