Monika Gibis

Monika Gibis

Universität Hohenheim

H-index: 40

Europe-Germany

About Monika Gibis

Monika Gibis, With an exceptional h-index of 40 and a recent h-index of 32 (since 2020), a distinguished researcher at Universität Hohenheim, specializes in the field of Food Science, Food Physics and Chemistry, Meat Science, Heterocyclic Amines, Liposomes.

His recent articles reflect a diverse array of research interests and contributions to the field:

Metabolic, proteomic and microbial changes postmortem and during beef aging

Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio

Effects of Fingerroot (Boesenbergia pandurata) Oil on Microflora as an Antimicrobial Agent and on the Formation of Heterocyclic Amines in Fried Meatballs

Application of complexes from phycocyanin and pectin in a model beverage system

Effect of cutting set variations on structural and functional properties of hamburgers

Authentication of aged beef in terms of aging time and aging type by 1H NMR spectroscopy

Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy

Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue

Monika Gibis Information

University

Position

___

Citations(all)

5669

Citations(since 2020)

3654

Cited By

3355

hIndex(all)

40

hIndex(since 2020)

32

i10Index(all)

100

i10Index(since 2020)

81

Email

University Profile Page

Universität Hohenheim

Google Scholar

View Google Scholar Profile

Monika Gibis Skills & Research Interests

Food Science

Food Physics and Chemistry

Meat Science

Heterocyclic Amines

Liposomes

Top articles of Monika Gibis

Title

Journal

Author(s)

Publication Date

Metabolic, proteomic and microbial changes postmortem and during beef aging

Greta Bischof

Franziska Witte

Nino Terjung

Volker Heinz

Andreas Juadjur

...

2024/2/5

Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio

Journal of Food Science

Stephan Buecker

Monika Gibis

Laura Bartmann

Sara Bussler

Jochen Weiss

2024/2

Effects of Fingerroot (Boesenbergia pandurata) Oil on Microflora as an Antimicrobial Agent and on the Formation of Heterocyclic Amines in Fried Meatballs

Applied Sciences

Panida Soikam

Chitsiri Rachtanapun

Sarisa Suriyarak

Jochen Weiss

Monika Gibis

2024/1/14

Application of complexes from phycocyanin and pectin in a model beverage system

Future Foods

Stephan Buecker

Laura Bartmann

Kira Hess

Sara Bussler

Monika Gibis

...

2024/6/1

Effect of cutting set variations on structural and functional properties of hamburgers

European Food Research and Technology

Lisa M Berger

Felix Adam

Monika Gibis

Franziska Witte

Nino Terjung

...

2024/3

Authentication of aged beef in terms of aging time and aging type by 1H NMR spectroscopy

Food Chemistry

Greta Bischof

Franziska Witte

Edwin Januschewski

Frank Schilling

Nino Terjung

...

2024/3/1

Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy

Foods

Greta Bischof

Edwin Januschewski

Franziska Witte

Nino Terjung

Volker Heinz

...

2023/2/13

Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue

Future Foods

Eva Herz

Till Kinne

Nino Terjung

Monika Gibis

Jochen Weiss

2023/6/1

The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages

Food Chemistry

Yi-qun Cheng

Malte Leible

Jochen Weiss

Monika Gibis

2023/10/15

Effect of frozen to fresh meat ratio in minced pork on its quality

Applied Sciences

Igor Tomasevic

Franziska Witte

Rike Elisabeth Kühling

Lisa M Berger

Monika Gibis

...

2023/2/10

Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review

Alejandro Poveda-Arteaga

Johannes Krell

Monika Gibis

Volker Heinz

Nino Terjung

...

2023/3/30

Effect of manufacturing and frozen meat temperatures on structural and functional properties of hamburgers

Journal of food engineering

Lisa M Berger

Carsten Böckle

Monika Gibis

Kurt Herrmann

Nino Terjung

...

2023/9/1

Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties

Marie-Christin Baune

Keshia Broucke

Sandra Ebert

Monika Gibis

Jochen Weiss

...

2023/2/7

Characterization of the aroma profile of food smoke at controllable pyrolysis temperatures

Separations

Marina Rigling

Laura Höckmeier

Malte Leible

Kurt Herrmann

Monika Gibis

...

2023/3/6

A review on the relation between grinding process and quality of ground meat

Lisa M Berger

Franziska Witte

Igor Tomasevic

Volker Heinz

Jochen Weiss

...

2023/8/22

II. Chapter: Influence of Meat Batter Addition in Ground Beef on Structural Properties and Quality Parameters

Process, Structure and Function Relationship in Ground Meat

Lisa M Berger

Monika Gibis

Franziska Witte

Nino Terjung

Jochen Weiss

2023/12/15

A research note: Effect of Hofmeister salts on meat iridescence in cooked pork

Food Science and Technology International

Chiara Ruedt

Monika Gibis

Jochen Weiss

2023/3

NMR-based comparison of the metabolome of beef from Simmental and black-and-white young bulls during wet-and dry-aging

European Food Research and Technology

Greta Bischof

Franziska Witte

Nino Terjung

Edwin Januschewski

Volker Heinz

...

2023/8

Effect of re‐fed meat in beef hamburger production

JSFA Reports

Lisa M Berger

Carsten Böckle

Monika Gibis

Nino Terjung

Jochen Weiss

2023/12

II. Chapter

PLANT PROTEIN GELS AS BINDERS IN MEAT PRODUCT ANALOGUES

Eva Herz

Laura Herz

Johannes Dreher

Monika Gibis

Joydeep Ray

...

2023/2/17

See List of Professors in Monika Gibis University(Universität Hohenheim)

Co-Authors

H-index: 88
Jochen Weiss

Jochen Weiss

Universität Hohenheim

H-index: 62
Esra Capanoglu

Esra Capanoglu

Istanbul Teknik Üniversitesi

H-index: 46
Gertrud Morlock

Gertrud Morlock

Justus-Liebig-Universität Giessen

H-index: 42
Beraat Özçelik

Beraat Özçelik

Istanbul Teknik Üniversitesi

H-index: 34
DILEK BOYACIOGLU

DILEK BOYACIOGLU

Istanbul Teknik Üniversitesi

H-index: 30
Corinna Dawid

Corinna Dawid

Technische Universität München

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