about
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages.Recent advances in cured raw ham manufacture.Physical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extractInhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties.Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: a comparison of two methods.Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties.Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials.Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein.In vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomes.Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties.Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon.Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid.Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages.Impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat product.Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic aminesAdditional data on stability of black carrot extract-loaded liposomes during storagePhysical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storageThe impact of the molecular weight of dextran on formation of whey protein isolate (WPI)–dextran conjugates in fibers produced by needleless electrospinning after annealingNitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw hamAntimicrobial Mechanism and Activity of Dodecyl Rosmarinate against Staphylococcus carnosus LTH1502 as Influenced by Addition of Salt and Change in pHFormation of Heterocyclic Amines in Salami and Ham Pizza Toppings During Baking of Frozen PizzaPresence of Electrostatically Adsorbed Polysaccharides Improves Spray Drying of LiposomesAntioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef pattiesEncapsulation of polyphenolic grape seed extract in polymer-coated liposomesInfluence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsionsFormation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissueImprovement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers
P50
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P50
description
hulumtuese
@sq
onderzoeker
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researcher
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ricercatrice
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հետազոտող
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name
Monika Gibis
@ast
Monika Gibis
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Monika Gibis
@es
Monika Gibis
@nl
Monika Gibis
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type
label
Monika Gibis
@ast
Monika Gibis
@en
Monika Gibis
@es
Monika Gibis
@nl
Monika Gibis
@sl
prefLabel
Monika Gibis
@ast
Monika Gibis
@en
Monika Gibis
@es
Monika Gibis
@nl
Monika Gibis
@sl
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0000 0001 2059 4203
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1013071735
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