Chiara Rüdt

Chiara Rüdt

Universität Hohenheim - Stuttgart / Germany
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5936764
University of Hohenheim
person_outline Chiara Rüdt's MOST POPULAR ARTICLES
1-) In vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomesM Gibis, C Ruedt, J WeissFood research international 88, 105-113, 20161472016
2-) Meat color and iridescence: Origin, analysis, and approaches to modulationC Ruedt, M Gibis, J WeissComprehensive Reviews in Food Science and Food Safety 22 (4), 3366-3394, 2023332023
3-) Quantification of surface iridescence in meat products by digital image analysisC Ruedt, M Gibis, J WeissMeat science 163, 108064, 2020172020
4-) Effect of varying salt concentration on iridescence in precooked pork meatC Ruedt, M Gibis, J WeissEuropean Food Research and Technology, 1-12, 2022152022
5-) Colour change with longitudinal compression supports hypothesis of multilayer interference as cause for meat iridescenceC Ruedt, M Gibis, S Barbut, J WeissInternational Journal of Food Science & Technology 56 (1), 250-258, 202162021