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Monika Gibis

Observed names: GIBIS, MONIKA, Gibis, Monika, M Gibis, M. Gibis, Till Schumacher
Observed institution: University of Hohenheim
ORCID: 0000-0003-3386-6719
Observed ORCID: 0000-0003-3386-6719
OpenAlex ID: A5014638631
Advances in ingredient and processing systems for meat and meat products
2010 · Jochen Weiss, Monika Gibis, et al. · Meat Science · 460
Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment
2016 · Monika Gibis · Comprehensive Reviews in Food Science and Food Safety · 419
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application
2021 · Ines Kutzli, Jochen Weiss, et al. · Foods · 204
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Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials
2011 · Nino Terjung, Myriam Löffler, et al. · Food & Function · 185
Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties
2012 · Monika Gibis, Jochen Weiss · Food Chemistry · 177
Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties
2014 · Monika Gibis, Valerie Schuh, et al. · Food Hydrocolloids · 173
In vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomes
2016 · Monika Gibis, Chiara Ruedt, et al. · Food Research International · 172
Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes
2013 · Monika Gibis, Benjamin Zeeb, et al. · Food Hydrocolloids · 168
Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates
2014 · Chutima Thongkaew, Monika Gibis, et al. · Food Hydrocolloids · 152
Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes
2011 · Monika Gibis, Effie Vogt, et al. · Food & Function · 151
Meat color and iridescence: Origin, analysis, and approaches to modulation
2023 · Chiara Ruedt, Monika Gibis, et al. · Comprehensive Reviews in Food Science and Food Safety · 139
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
2012 · Valerie Schuh, Karin Allard, et al. · Meat Science · 135
Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers
2019 · Ines Kutzli, Monika Gibis, et al. · Food Hydrocolloids · 122
Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue
2020 · Johannes Dreher, Carolin Blach, et al. · Journal of Food Science · 120
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Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storage
2018 · Burcu Guldiken, Monika Gibis, et al. · Food Research International · 118
Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review
2023 · Alejandro Poveda-Arteaga, Johannes Krell, et al. · Applied Sciences · 102
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Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers
2019 · Ines Kutzli, Daniela Griener, et al. · Food Hydrocolloids · 100
Stirred-type yoghurt incorporated with sour cherry extract in chitosan-coated liposomes
2019 · Dila Akgün, Mine Gültekin-Özgüven, et al. · Food Hydrocolloids · 97
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Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon
2014 · Monika Gibis, Miriam Kruwinnus, et al. · Food Chemistry · 95
Effect of Oil Marinades with Garlic, Onion, and Lemon Juice on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties
2007 · Monika Gibis · Journal of Agricultural and Food Chemistry · 95
Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties
2010 · Monika Gibis, Jochen Weiss · Meat Science · 91
Physical and Oxidative Stability of Uncoated and Chitosan-Coated Liposomes Containing Grape Seed Extract
2013 · Monika Gibis, Nina Rahn, et al. · Pharmaceutics · 90
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Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages
2022 · Keshia Broucke, Christof Van Poucke, et al. · Innovative Food Science & Emerging Technologies · 88
Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics
2021 · Johannes Dreher, Maurice König, et al. · LWT · 86
Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability
2011 · Benjamin Zeeb, Monika Gibis, et al. · Food Hydrocolloids · 86
Works count: 193
Citation count: 6,968
H-index: 47
I10-index: 119
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