| 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 | 184 | 2012 |
| Recent advances in meat color research I Tomasevic, I Djekic, M Font-i-Furnols, N Terjung, JM Lorenzo Current Opinion in Food Science 41, 81-87, 2021 | 174 | 2021 |
| Covid-19 pandemic effects on food safety-Multi-country survey study I Djekic, A Nikolić, M Uzunović, A Marijke, A Liu, J Han, M Brnčić, ... Food control 122, 107800, 2021 | 130 | 2021 |
| The antimicrobial paradox: why preservatives lose activity in foods J Weiss, M Loeffler, N Terjung Current Opinion in Food Science 4, 69-75, 2015 | 87 | 2015 |
| Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue J Dreher, C Blach, N Terjung, M Gibis, J Weiss Journal of Food Science 85 (2), 421-431, 2020 | 73 | 2020 |
| The dry aged beef paradox: Why dry aging is sometimes not better than wet aging N Terjung, F Witte, V Heinz Meat Science 172, 108355, 2021 | 63 | 2021 |
| Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics J Dreher, M König, K Herrmann, N Terjung, M Gibis, J Weiss Lwt 143, 111140, 2021 | 54 | 2021 |
| Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives MC Baune, N Terjung, MÇ Tülbek, F Boukid Future Foods 6, 100181, 2022 | 50 | 2022 |
| Influence of protein content on plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue J Dreher, C Blach, N Terjung, M Gibis, J Weiss Food Hydrocolloids 106, 105864, 2020 | 43 | 2020 |
| Preferences of german consumers for meat products blended with plant-based proteins A Profeta, MC Baune, S Smetana, S Bornkessel, K Broucke, G Van Royen, ... Sustainability 13 (2), 650, 2021 | 41 | 2021 |
| Discrete choice analysis of consumer preferences for meathybrids—findings from Germany and Belgium A Profeta, MC Baune, S Smetana, K Broucke, G Van Royen, J Weiss, ... Foods 10 (1), 71, 2020 | 39 | 2020 |
| Effect of plant protein extrudates on hybrid meatballs–Changes in nutritional composition and sustainability MC Baune, AL Jeske, A Profeta, S Smetana, K Broucke, G Van Royen, ... Future Foods 4, 100081, 2021 | 36 | 2021 |
| Consumer preferences for meat blended with plant proteins–Empirical findings from Belgium A Profeta, MC Baune, S Smetana, K Broucke, G Van Royen, J Weiss, ... Future Foods 4, 100088, 2021 | 35 | 2021 |
| Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages K Broucke, C Van Poucke, B Duquenne, B De Witte, MC Baune, ... Innovative Food Science & Emerging Technologies 78, 102992, 2022 | 34 | 2022 |
| Influence of protein extraction and texturization on odor‐active compounds of pea proteins S Ebert, W Michel, AK Nedele, MC Baune, N Terjung, Y Zhang, M Gibis, ... Journal of the Science of Food and Agriculture 102 (3), 1021-1029, 2022 | 34 | 2022 |
| Survey of aqueous solubility, appearance, and pH of plant protein powders from carbohydrate and vegetable oil production S Ebert, M Gibis, N Terjung, J Weiss LWT 133, 110078, 2020 | 31 | 2020 |
| 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 |
| Emerging technologies of meat processing S Smetana, N Terjung, K Aganovic, AU Alahakoon, I Oey, V Heinz Sustainable meat production and processing, 181-205, 2019 | 29 | 2019 |
| Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes MC Baune, S Schroeder, F Witte, V Heinz, U Bindrich, J Weiss, N Terjung Journal of Food Measurement and Characterization 15 (3), 2399-2416, 2021 | 28 | 2021 |
| Influence of transglutaminase on glucono-δ-lactone-induced soy protein gels EM Herz, S Schäfer, N Terjung, M Gibis, J Weiss ACS Food Science & Technology 1 (8), 1412-1417, 2021 | 21 | 2021 |
