| Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80 J Hilbig, Q Ma, PM Davidson, J Weiss, Q Zhong International journal of food microbiology 233, 52-59, 2016 | 56 | 2016 |
| 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 |
| 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 |
| Rheological and mechanical properties of alginate gels and films containing different chelators J Hilbig, K Hartlieb, M Gibis, K Herrmann, J Weiss Food hydrocolloids 101, 105487, 2020 | 19 | 2020 |
| Influence of phosphate chelators on white efflorescence formation in dry fermented sausages with co-extruded alginate casings J Hilbig, S Moll, K Herrmann, J Weiss, M Gibis Food research international 137, 109661, 2020 | 15 | 2020 |
| 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 |
| Surface treatment with condensed phosphates reduced efflorescence formation on dry fermented sausages with alginate casings J Hilbig, V Murugesan, M Gibis, K Herrmann, J Weiss Journal of food engineering 262, 189-199, 2019 | 7 | 2019 |
| Influence of phosphates and pH value on white efflorescence formation on dry fermented sausages J Hilbig, K Hartlieb, K Herrmann, J Weiss, M Gibis European Food Research and Technology 246, 471-484, 2020 | 3 | 2020 |
| In-situ formed microbial homopolysaccharides: Potential for the meat industry M Loeffler 35th EFFoST International Conference 2021, Location: Lausanne, Switzerland, 2021 | | 2021 |
| Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co‐extruded with alginate casings J Hilbig, H Wenzel, K Herrmann, J Weiss, M Gibis Journal of Food Science 85 (8), 2350-2357, 2020 | | 2020 |
| Investigation of In-situ Exopolysaccharide-producing Lactic Acid Bacteria in Meat Products J Hilbig Universität Hohenheim, 2019 | | 2019 |
| Investigation of Heteropolysaccharide-Producing Lactobacillus Plantarum TMW 1.1308 in Cooked Ham J Hilbig, M Loeffler, K Herrmann, J Weiss 63rd International Congress of Meat Science and Technology, 706-707, 2017 | | 2017 |
| Surface treatment with condensed phosphates reduced efflorescence formation on dry fermented sausages with alginate casings K Herrmann, J Hilbig, V Murugesan, M Gibis, J Weiss | | |
| INVESTIGATION OF EXOPOLYSACCHARIDE-PRODUCING STRAINS IN FAT-REDUCED SPREADABLE RAW FERMENTED SAUSAGE J Hilbig, J Gisder, M Loeffler, K Herrmann, J Weiss | | |
