| 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 | 276 | 2021 |
| 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 | 204 | 2012 |
| 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 | 154 | 2021 |
| 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 | 123 | 2020 |
| 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 | 110 | 2022 |
| 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 | 106 | 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 | 105 | 2015 |
| 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 | 88 | 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 | 76 | 2022 |
| Intrinsic and extrinsic factors affecting the color of fresh beef meat—comprehensive review A Poveda-Arteaga, J Krell, M Gibis, V Heinz, N Terjung, I Tomasevic Applied Sciences 13 (7), 4382, 2023 | 71 | 2023 |
| 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 | 68 | 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 | 67 | 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 | 62 | 2021 |
| 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 | 62 | 2020 |
| 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 | 57 | 2021 |
| 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 | 53 | 2020 |
| 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 | 51 | 2022 |
| Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties MC Baune, K Broucke, S Ebert, M Gibis, J Weiss, U Enneking, A Profeta, ... Frontiers in Nutrition 10, 1101479, 2023 | 48 | 2023 |
| 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 | 47 | 2021 |
| Metabolic, proteomic and microbial changes postmortem and during beef aging G Bischof, F Witte, N Terjung, V Heinz, A Juadjur, M Gibis Critical Reviews in Food Science and Nutrition 64 (4), 1076-1109, 2024 | 42 | 2024 |
