Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives von Baune, Marie-Christin, Terjung, Nino, Tülbek, Mehmet Çağlar, Boukid, Fatma

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Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages von Ebert, Sandra, Jungblut, Florence, Herrmann, Kurt, Maier, Barbara, Terjung, Nino, Gibis, Monika, Weiss, Jochen

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Pulsed electric fields and meat processing: latest updates von Tomasevic, Igor, Heinz, Volker, Djekic, Ilija, Terjung, Nino

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Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes von Baune, Marie-Christin, Schroeder, Sarah, Witte, Franziska, Heinz, Volker, Bindrich, Ute, Weiss, Jochen, Terjung, Nino

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Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue von Herz, Eva, Kinne, Till, Terjung, Nino, Gibis, Monika, Weiss, Jochen

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Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers von Berger, Lisa M., Witte, Franziska, Terjung, Nino, Weiss, Jochen, Gibis, Monika

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Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process von Joeres, Eike, Ristic, Dusan, Tomasevic, Igor, Smetana, Sergiy, Heinz, Volker, Terjung, Nino

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Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage-Ćevap (CSC) von Siladji, Caba, Djordjevic, Vesna, Borovic, Branka, Heinz, Volker, Terjung, Nino, Katanic, Nenad, Tomasevic, Igor

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Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties von Baune, Marie-Christin, Broucke, Keshia, Ebert, Sandra, Gibis, Monika, Weiss, Jochen, Enneking, Ulrich, Profeta, Adriano, Terjung, Nino, Heinz, Volker

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Micro- and Macroalgae in Meat Products von Siladji, Caba, Djordjevic, Vesna, Milijasevic, Jelena Babic, Heinz, Volker, Terjung, Nino, Sun, Weizheng, Tomasevic, Igor

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Impact of Four Different Chlorella vulgaris Strains on the Properties of Durum Wheat Semolina Pasta von Baune, Marie-Christin, Lickert, Thomas, Schilling, Frank, Bindrich, Ute, Tomasevic, Igor, Heinz, Volker, Smetana, Sergiy, Terjung, Nino

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Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review von Poveda-Arteaga, Alejandro, Krell, Johannes, Gibis, Monika, Heinz, Volker, Terjung, Nino, Tomasevic, Igor

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Influence of Transport Distance, Animal Weight, and Muscle Position on the Quality Factors of Meat of Young Bulls during the Summer Months von Poveda-Arteaga, Alejandro, Bobe, Alexander, Krell, Johannes, Heinz, Volker, Terjung, Nino, Tomasevic, Igor, Gibis, Monika

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Discrete Choice Analysis of Consumer Preferences for Meathybrids-Findings from Germany and Belgium von Profeta, Adriano, Baune, Marie-Christin, Smetana, Sergiy, Broucke, Keshia, Royen, Geert Van, Weiss, Jochen, Heinz, Volker, Terjung, Nino

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Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy von Bischof, Greta, Januschewski, Edwin, Witte, Franziska, Terjung, Nino, Heinz, Volker, Juadjur, Andreas, Gibis, Monika

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Biological measures to recover nitrogen compounds from liquid and solid streams von Thielemann, Anne Karolin, Händel, Nicole, Siddiqui, Shahida Anusha, Aganovic, Kemal, Kießling, Martina, Terjung, Nino, Smetana, Sergiy, Pleissner, Daniel

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Formation of amyloid fibrils from ovalbumin under Ohmic heating von Joeres, Eike, Drusch, Stephan, Töpfl, Stefan, Juadjur, Andreas, Psathaki, Olympia Ekaterini, Heinz, Volker, Terjung, Nino

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Control of listeria in meat emulsions by combinations of antimicrobials of different solubilities von Terjung, Nino, Loeffler, Myriam, Gibis, Monika, Hinrichs, Jörg, Weiss, Jochen

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Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium von Profeta, Adriano, Baune, Marie-Christin, Smetana, Sergiy, Broucke, Keshia, Van Royen, Geert, Weiss, Jochen, Hieke, Sophie, Heinz, Volker, Terjung, Nino

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Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat von Witte, Franziska, Sawas, Erik, Berger, Lisa, Gibis, Monika, Weiss, Jochen, Röser, Anja, Upmann, Matthias, Joeres, Eike, Juadjur, Andreas, Bindrich, Ute, Heinz, Volker, Terjung, Nino

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