| In vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomes M Gibis, C Ruedt, J Weiss Food research international 88, 105-113, 2016 | 138 | 2016 |
| Quantification of surface iridescence in meat products by digital image analysis C Ruedt, M Gibis, J Weiss Meat science 163, 108064, 2020 | 16 | 2020 |
| Meat color and iridescence: Origin, analysis, and approaches to modulation C Ruedt, M Gibis, J Weiss Comprehensive Reviews in Food Science and Food Safety 22 (4), 3366-3394, 2023 | 13 | 2023 |
| Effect of varying salt concentration on iridescence in precooked pork meat C Ruedt, M Gibis, J Weiss European Food Research and Technology, 1-12, 2022 | 12 | 2022 |
| Colour change with longitudinal compression supports hypothesis of multilayer interference as cause for meat iridescence C Ruedt, M Gibis, S Barbut, J Weiss International Journal of Food Science & Technology 56 (1), 250-258, 2021 | 6 | 2021 |
| Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products C Ruedt, M Gibis, J Weiss Journal of Food Science 86 (8), 3563-3573, 2021 | 4 | 2021 |
| A research note: effect of pH on meat iridescence in precooked cured pork C Ruedt, M Gibis, J Weiss BMC Research Notes 15 (1), 77, 2022 | 3 | 2022 |
| A research note: Effect of Hofmeister salts on meat iridescence in cooked pork C Ruedt, M Gibis, J Weiss Food Science and Technology International 29 (2), 151-155, 2023 | 1 | 2023 |
