| Bioeconomy: Shaping the transition to a sustainable, biobased economy I Lewandowski Springer nature, 2018 | 196 | 2018 |
| Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials N Terjung, M Löffler, M Gibis, J Hinrichs, J Weiss Food & function 3 (3), 290-301, 2012 | 183 | 2012 |
| The antimicrobial paradox: why preservatives lose activity in foods J Weiss, M Loeffler, N Terjung Current Opinion in Food Science 4, 69-75, 2015 | 81 | 2015 |
| Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst) J Hilbig, J Gisder, RM Prechtl, K Herrmann, J Weiss, M Loeffler Food Hydrocolloids 93, 422-431, 2019 | 40 | 2019 |
| Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability S Buecker, L Grossmann, M Loeffler, E Leeb, J Weiss Food Chemistry 380, 132157, 2022 | 35 | 2022 |
| Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts M Loeffler, DJ McClements, L McLandsborough, N Terjung, Y Chang, ... Journal of applied microbiology 117 (1), 28-39, 2014 | 31 | 2014 |
| Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems J Hilbig, M Loeffler, K Herrmann, J Weiss Food Research International 119, 761-768, 2019 | 26 | 2019 |
| Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application? M Loeffler, J Hilbig, L Velasco, J Weiss Comprehensive Reviews in Food Science and Food Safety 19 (6), 2932-2954, 2020 | 22 | 2020 |
| Effect of creatine and glucose on formation of heterocyclic amines in grilled chicken breasts M Gibis, M Loeffler Foods 8 (12), 616, 2019 | 19 | 2019 |
| Antimicrobial efficacy of emulsified essential oil components against weak acid-adapted spoilage yeasts in clear and cloudy apple juice M Loeffler, S Beiser, S Suriyarak, M Gibis, J Weiss Journal of food protection 77 (8), 1325-1335, 2014 | 19 | 2014 |
| Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat N Magrinyà, N Terjung, M Loeffler, M Gibis, R Bou, J Weiss International Journal of Food Microbiology 215, 86-94, 2015 | 18 | 2015 |
| Usage of biological chitosan against the contamination of post-harvest treatment of strawberries by Aspergillus niger A El-araby, L El Ghadraoui, F Errachidi Frontiers in Sustainable Food Systems 6, 881434, 2022 | 17 | 2022 |
| Processing of biobased resources M Loeffler, J Hinrichs, K Moß, M Henkel, R Hausmann, A Kruse, ... Bioeconomy: shaping the transition to a sustainable, biobased economy, 179-230, 2017 | 14 | 2017 |
| Impact of lauric arginate application form on its antimicrobial activity in meat emulsions N Terjung, M Loeffler, M Gibis, H Salminen, J Hinrichs, J Weiss Food biophysics 9, 88-98, 2014 | 14 | 2014 |
| The effect of implemented pulsed electric field(PEF) treatment on the dehydrogenase activity of activated sludge U Koners, W Schmidt, M Löffler, V Heinz, D Knorr Water Pollution VIII: Modelling, Monitoring and Management 1, 379-388, 2006 | 13 | 2006 |
| Emulsifying properties of lentil protein preparations obtained by dry fractionation M Funke, M Loeffler, C Winkelmeyer, M Krayer, R Boom, J Weiss European Food Research and Technology 248 (2), 381-391, 2022 | 12 | 2022 |
| Impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat product N Terjung, C Monville, M Loeffler, M Gibis, J Hinrichs, J Weiss Journal of food science 79 (10), M2056-M2065, 2014 | 12 | 2014 |
| The influence of exopolysaccharide‐producing lactic acid bacteria on reconstructed ham J Hilbig, M Loeffler, K Herrmann, J Weiss International journal of food science & technology 54 (9), 2763-2769, 2019 | 11 | 2019 |
| Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst) J Hilbig, L Hildebrandt, K Herrmann, J Weiss, M Loeffler Journal of food science 85 (2), 289-297, 2020 | 10 | 2020 |
| Influence of protein type on the antimicrobial activity of LAE alone or in combination with methylparaben M Loeffler, V Schwab, N Terjung, J Weiss, DJ McClements Foods 9 (3), 270, 2020 | 9 | 2020 |
Jochen WeissUniversity of HohenheimVerified email at uni-hohenheim.de
Jochen WeissUniversity of HohenheimVerified email at uni-hohenheim.de