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M

Mario Jekle

University Hohenheim

36H指数
162论文数
4.2K被引数
收录论文 109
发表时间
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Pear fermentates from exopolysaccharide-producing lactic acid bacteria as biological stabilizing agents for fruit preparations产胞外多糖乳酸菌的梨发酵产物作为果品制备的生物稳定剂
errFood Bioscience
IF5.9
err2026-09-01
err0
PREAI
errFestini, Silvan; Zipori, Dor; Neidhart, Sybille; Schmidt, Herbert; Jekle, Mario
err分享
err收藏
Beyond the crumbs: a comprehensive assessment of compositional, nutritional, technological, and sensory properties of gluten-free bread products超越面包屑：无麸质面包制品的组分、营养、技术和感官特性的全面评估
errEuropean Food Research and Technology
IF3.2
err2026-05-20
err0
errOAAI
errNatalie Feller; Maike Föste; Hanna Hörmann; Christoph Verheyen; Mario Jekle
err分享
err收藏
Naked oat variety screening and enrichment of functional ingredients by milling and fractionation裸燕麦品种筛选及通过研磨和分级富集功能性成分
errApplied Food Research
IF6.2
err2026-05-12
err0
errOAAI
errKatharina Hoefler; Ulrich Sukop; Stefano D’Amico; Elisabeth Reiter; Mario Jekle; Esther Weninger; Regine Schoenlechner; Denisse Bender
err分享
err收藏
Rethinking rheology–printability relationships in protein-based food inks: critical insights into gaps and inconsistencies in correlations重新思考蛋白质基食品墨水的流变-印刷性能关系：对相关性中的差距和不一致性的关键见解
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2026-03-17
err0
errOAAI
errEsther Addo; Ahmed Raouf Fahmy; Mario Jekle
err分享
err收藏
Functionality and Appearance of Sorghum-Pearl Millet Composite Flour Fortified With Oyster Mushroom for Thin Porridges高粱-珍珠粟复合面粉经牡蛎蘑菇强化的功能性与外观特性研究（针对薄粥应用）
errFood Science & Nutrition
IF3.8
err2026-03-08
err0
errOAAI
errAlice Ndunge Charles; Monica Mburu; Daniel Njoroge; Mario Jekle; Viktoria Zettel
err分享
err收藏
Effect of Non-Covalent Interactions on Arabinoxylan-Protein Cross-Linking and Gluten-Free Batter Stability非共价相互作用对阿拉伯木聚糖-蛋白质交联作用及无麸质面团稳定性的影响
errFoods
IF5.1
err2026-02-20
err0
errOAAI
errSukop, Ulrich; Feist, Katharina; Hoefler, Katharina; D'Amico, Stefano; Jekle, Mario; Schoenlechner, Regine; Domig, Konrad J.; Fuhrmann, Philipp L.; Bender, Denisse
err分享
err收藏
Biointelligent Design of Edible Gellan- and Plant Protein-Based Hybrid Prototypes for Cultivated Meat Containing Fat Spheroids食用黄原胶和植物蛋白基杂交原型中含脂肪球培养肉的生物智能设计
errFuture Foods
IF8.2
err2026-02-09
err0
errOAAI
errJannis O. Wollschlaeger; Ahmed R. Fahmy; Mario Jekle; Simon Heine; Petra J. Kluger
err分享
err收藏
UV-Crosslinked Gelatin/Chitosan Films Containing Echium amoenum Anthocyanins: A High-Performance Smart Packaging System for Food Spoilage Monitoring
errCarbohydrate Polymer Technologies and Applications
IF6.5
err2026-01-21
err0
errOAAI
erryounes zahedi; Tina Alighadri; Mahmood Alizadeh-Sani; Rezvan Shaddel; Mario Jekle; Alireza Yousefi
err分享
err收藏
Corrigendum to “Ultrasound-assisted rehydration for acrylamide mitigation in carrot enriched breads? A critical assessment” [food bioscience, 73, (November 2025), 107558]
errFood Bioscience
IF5.9
err2026-01-19
err0
PREAI
errJagoda Swiacka; Carolin Matthes; Viktoria Zettel; Mario Jekle
err分享
err收藏
Characterisation of enzymatically-induced arabinoxylan-protein interactions in gluten-free model batter无麸质模型面糊中酶促诱导的阿拉伯木聚糖-蛋白质相互作用的表征
errFood Hydrocolloids
IF12.4
err2026-01-19
err0
errOAAI
errUlrich Sukop; Katharina Hoefler; Victoria Wiesmann; Philipp L. Fuhrmann; Mario Jekle; Regine Schoenlechner; Konrad J. Domig; Denisse Bender; Stefano D'Amico
err分享
err收藏
Incorporation of basil (Ocimum bacilicum L.) seed gum into spray dried pre-gelatinized wheat starch: Modulation of physicochemical properties, rheology, and in vitro digestibility将罗勒（Ocimum bacilicum L.）种子胶引入喷雾干燥的预糊化小麦淀粉中：对物理化学性质、流变学特性和体外消化性的调控
errInternational Journal of Biological Macromolecules
IF8.5
err2025-12-11
err0
errOAAI
errAlireza Yousefi; Shahla Khodabakhshaghdam; Mario Jekle
err分享
err收藏
Determining the Free Liquid Phase of Food Surface for Predicting Food Adhesion Phenomena确定食品表面的自由液相以预测食品粘附现象
errFood and Bioprocess Technology
IF5.8
err2025-12-08
err0
errOAAI
errUlrike Therese Vogt; Vanessa Scheuering; Michaela Prexl; Thomas Becker; Mario Jekle
err分享
err收藏
Comparative Study of Fractionation Technologies and Their Impact on the Nutritional and Functional Properties of Maize and Rice Fractions玉米和水稻组分分离技术的比较研究及其对营养和功能特性的影响
errFood and Bioprocess Technology
IF5.8
err2025-12-06
err0
errOAAI
errUlrich Sukop; Viktoria Zettel; Carmen Boyaciyan; Regine Schönlecher; Katharina Höfler; Stefano D’Amico; Konrad J. Domig; Denisse Bender; Mario Jekle
err分享
err收藏
Comparative Characterization of Oxidative Enzymes for Arabinoxylan and Protein Cross-Linking via Ferulic Acid and Tyrosine in Model Systems
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2025-12-01
err0
PREAI
errHoefler, Katharina; Sukop, Ulrich; Reiter, Elisabeth; Bender, Denisse; Jekle, Mario; Roch, Patrik; Cichna-Markl, Margit; D'amico, Stefano; Schoenlechner, Regine
err分享
err收藏
Relation between contact area and adhesion behaviour between viscoelastic food systems and processing surfaces – influence of rheology and contact time粘弹性食品体系与加工表面之间接触面积和粘附行为的关系——流变学和接触时间的影响
errApplied Food Research
IF6.2
err2025-11-21
err0
errOAAI
errRita Laukemper; Mario Jekle; Thomas Becker
err分享
err收藏
Structure design in food 3D printing – Anisotropy formation and spatial distribution of fibrous structures using combined dual and coaxial extrusion for meat alternatives食品3D打印中的结构设计——使用组合式双头与同轴挤出形成纤维结构的各向异性形成及空间分布（用于肉类替代品）
errFood Research International
IF8
err2025-11-11
err0
errOAAI
errRobert Fribus; Ahmed Raouf Fahmy; Mario Jekle
err分享
err收藏
Structure formation in fruit preparations by fruit fermentates produced with exopolysaccharide-forming lactic acid bacteria由产胞外多糖乳酸菌制备的果发酵产物在果料中的结构形成
errCurrent Research in Food Science
IF7
err2025-11-07
err0
errOAAI
errSilvan Festini; Dor Zipori; Marc Wallisch; Agnes Weiss; Sybille Neidhart; Herbert Schmidt; Mario Jekle
err分享
err收藏
Proteins from intermediate wheatgrass (Thinopyrum intermedium) and their network in dough compared to wheat中间小麦草（Thinopyrum intermedium）的蛋白质及其在面团中的网络结构与小麦的比较
errJournal of Cereal Science
IF3.7
err2025-10-29
err0
errOAAI
errSiri Grandal; Viktoria Zettel; Anne Rieder; Mario Jekle; Catrin Tyl; Shiori Koga
err分享
err收藏
Comparison of wholegrain baking performance and agronomic traits of coloured wheat cultivars in Central Europe中欧地区彩色小麦品种的全麦烘焙性能与农艺性状比较
errJournal of Cereal Science
IF3.7
err2025-10-13
err0
PREAI
errJana Kant; Elena Todeva; Viktoria Zettel; Klaus Schwadorf; Andrea Ruf; C.Friedrich H. Longin; Mario Jekle
err分享
err收藏
Towards sustainable biointelligent food design: structuring potential of plant-based materials exemplified using apricot seed oil oleogels and bigels through 3D food printing面向可持续生物智能食品设计：以3D食品打印技术为例，通过杏仁油油基凝胶和双相凝胶展示植物基材料的结构潜力
errFrontiers in Sustainable Food Systems
IF3.1
err2025-10-08
err0
errOAAI
errEvelyn Reinmuth; Ahmed Raouf Fahmy; Olivia Ribette; Mario Jekle
err分享
err收藏

研究方向

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