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| 1 | Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase:Characterization and p H-stability显示文摘 | Zeeb B Gibis M Fischer L | 2012 | Food Hydrocolloid2012，27，1： | 1 |
| 2 | Effect of oil marinades with garlic,onion,and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties显示文摘 | Gibis M | | 0，，25： | 1 |
| 3 | Inhibitory effect of marinades with Hibiscus extract on formation ofheterocyclic aromatic amines and sensory quality of fried beef patties显示文摘 | GIBIS M WEISS J | 2010 | Meat Science2010，85，4： | 1 |
| 4 | Effect ofoil marinades with garlic, onion, and lemon juice on the lbrmation of heterocyclic aromatic amines in fried beef patties显示文摘 | GIBIS M | 2007 | Journal of Agricultural and Food Chemistry2007，55，10： | 1 |
| 5 | Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties 显示文摘 | Gibis M Weiss J | 2012 | Food Chemistry2012，134，2： | 1 |
| 6 | Advances in ingre- dient and processing systems for meat and meat products 显示文摘 | Weiss J Gibis M Schuh V etal | 2010 | Meat Science2010，86，1： | 1 |
| 7 | Advances in ingredient and processing systems for meat and meat products显示文摘 | WEISS J GIBIS M SCHUH V | 2010 | Meat Science2010，86，1： | 1 |
| 8 | Impact of Precursors Creatine,Creatinine,and glucose on the formation of heterocyclic aromatic amines in grilled patties of various animal species显示文摘 | GIBIS M WEISS J | 2015 | Journal of Food Science2015，80，11： | 1 |
| 9 | Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes 显示文摘 | Gibis M Zeeb B Weiss J | 2014 | Food Hydrocolloids2014，38，0： | 1 |
| 10 | Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes 显示文摘 | Gibis M Zeeb B Weiss J | 2014 | Food Hydrocolloids2014，38，： | 1 |
| 11 | Advances in ingredient and processing systems for meat and meat products显示文摘 | WEISS J GIBIS M SCHUH V | 2010 | Meat Science2010，86，1： | 1 |
| 12 | Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties 显示文摘 | GIBIS M WEISS J | 2012 | Food Chem2012，134，2： | 1 |
| 13 | Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties显示文摘 | GIBIS M WEISS J | 2012 | Food Chemistry2012，134，2： | 1 |
| 14 | Comparison of methods for determining malondialdehyde in dry sausage by HPLC and the classic TBA test 显示文摘 | Heras A D Schoch A Gibis M | 2003 | Europe food research technology2003，217，6： | 1 |
| 15 | Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties显示文摘 | GIBIS M | 2007 | Journal of Agricultural and Food Chemistry2007，55，10： | 1 |
| 16 | Advances in ingredient and processing systems for meat and meat products显示文摘 | WEISS J GIBIS M SCHUH V | 2010 | Meat Science2010，86，1： | 1 |
| 17 | Polyphenol interactions with whey protein isolate and whey protein isolate-pectin coacervates显示文摘 | Thongkaew C Gibis M Hinrichs J | 2014 | Food Hydrocolloids2014，41，： | 1 |
| 18 | Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/ UV-FLD : A comparison of two methods显示文摘 | Jautz U Gibis M Morlock G E | 2008 | Journal of Agricuhural and Food Chemistry2008，56，12： | 1 |
| 19 | Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties显示文摘 | GIBIS M WEISS J | 2010 | Meat Science2010，85，4： | 1 |
| 20 | A short history of health technology assessment in Germany显示文摘 | Perleth M Gibis B Gohlen B | 2009 | International Journal of Technology Assessment in Health Care2009，25，1： | 1 |
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