Myriam Loeffler - Dissemin

All papers authored by Myriam Loeffler

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2024 Katharina Miller

, Corina L. Reichert

, Myriam Loeffler

, Markus Schmid

Effect of Particle Size on the Physical Properties of PLA/Potato Peel Composites

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2022 Katharina Miller

, Corina L. Reichert

, Markus Schmid

, Myriam Loeffler

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

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Stephan Buecker, Lutz Grossmann, Myriam Loeffler

, Elena Leeb, Jochen Weiss

Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability

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2021 Matthias Funke

, Myriam Loeffler

, Caspar Winkelmeyer, Mareike Krayer, Remko Boom

, Jochen Weiss

Emulsifying properties of lentil protein preparations obtained by dry fractionation

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Eike Joeres, Stephan Drusch, Stefan Töpfl, Myriam Loeffer, Myriam Loeffler

, Franziska Witte, Volker Heinz, Nino Terjung

Influence of oil content and droplet size of an oil-in-water emulsion on heat development in an Ohmic heating process

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Lina Velasco, Myriam Loeffler

, Isabel Torres, Jochen Weiss

Influence of fermentation temperature on in situ heteropolysaccharide formation ( Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages

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2020 Myriam Loeffler

, Jonas Hilbig, Lina Velasco, Jochen Weiss

Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?

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Lina Velasco, Jochen Weiss, Myriam Loeffler

Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami)

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Myriam Loeffler

, Verena Schwab

, Nino Terjung, Jochen Weiss, D. Julian McClements

Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben

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Jonas Hilbig, Lisa Hildebrandt, Kurt Herrmann, Jochen Weiss

, Myriam Loeffler

Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)

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2019 Jonas Hilbig, Julia Gisder

, Roman M. Prechtl, Kurt Herrmann, Jochen Weiss, Myriam Loeffler

Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst)

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Jonas Hilbig, Myriam Loeffler

, Kurt Herrmann, Jochen Weiss

Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems

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Jonas Hilbig

, Myriam Loeffler

, Kurt Herrmann, Jochen Weiss

The influence of exopolysaccharide‐producing lactic acid bacteria on reconstructed ham

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2017 M. Loeffler

, J. Hinrichs, K. Moß, M. Henkel, R. Hausmann, A. Kruse, N. Dahmen, J. Sauer, S. Wodarz

Processing of Biobased Resources

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2016 Nino Terjung, Sabine Holzwarth, Myriam Loeffler

, Monika Gibis, Kurt Herrmann, Jörg Hinrichs, Jochen Weiss

Antimicrobial efficacy of a spice ferment in emulsion type sausages and restructured ham

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2015 Núria Magrinyà, Nino Terjung, Myriam Loeffler

, Monika Gibis, Ricard Bou, Jochen Weiss

Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat

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Jochen Weiss, Myriam Loeffler

, Nino Terjung

The antimicrobial paradox: why preservatives lose activity in foods

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2014 Nino Terjung, Myriam Loeffler

, Monika Gibis, Jörg Hinrichs, Jochen Weiss

Control of listeria in meat emulsions by combinations of antimicrobials of different solubilities

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Nino Terjung, Christin Monville, Myriam Loeffler

, Monika Gibis, Jörg Hinrichs, Jochen Weiss

Impact of Lauric Arginate Application Form on its Antimicrobial Activity on the Surface of a Model Meat Product

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Myriam Loeffler

, Sophia Beiser, Sarisa Suriyarak, Monika Gibis, Jochen Weiss

Antimicrobial Efficacy of Emulsified Essential Oil Components against Weak Acid–Adapted Spoilage Yeasts in Clear and Cloudy Apple Juice

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All papers authored by Myriam Loeffler