Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture

por Schmidt, Carolin, Jaros, Doris, Rohm, Harald
Publicado 2019

Degradation of Exopolysaccharides from Lactic Acid Bacteria by Thermal, Chemical, Enzymatic and Ultrasound Stresses

por Nachtigall, Carsten, Rohm, Harald, Jaros, Doris
Publicado 2021

Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines

por Böhme, Birgit, Bickhardt, Annika, Rohm, Harald
Publicado 2021

Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates

por Schab, Dennis, Zahn, Susann, Rohm, Harald
Publicado 2021

Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality

por Sert, Deniz, Rohm, Harald, Struck, Susanne
Publicado 2022

Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads

por Reißner, Anne-Marie, Rohm, Harald, Struck, Susanne
Publicado 2023

Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception

por Zahn, Susann, Hoppert, Karin, Ullrich, Franziska, Rohm, Harald
Publicado 2013

Clustering of Streptococcus thermophilus Strains to Establish a Relation between Exopolysaccharide Characteristics and Gel Properties of Acidified Milk

por Surber, Georg, Mende, Susann, Jaros, Doris, Rohm, Harald
Publicado 2019

How Capsular Exopolysaccharides Affect Cell Surface Properties of Lactic Acid Bacteria

por Nachtigall, Carsten, Vogel, Cordula, Rohm, Harald, Jaros, Doris
Publicado 2020

Application of a Tensile Test Method to Identify the Ductile-Brittle Transition of Caramel

por Schab, Dennis, Tiedemann, Lydia, Rohm, Harald, Zahn, Susann
Publicado 2022

Pre-Hydrated Berry Pomace in Wheat Bread: An Approach Considering Requisite Water in Fiber Enrichment

por Reißner, Anne-Marie, Beer, Amanda, Struck, Susanne, Rohm, Harald
Publicado 2020

Pilot scale isolation of exopolysaccharides from Streptococcus thermophilus DGCC7710: Impact of methodical details on macromolecular properties and technofunctionality

por Nachtigall, Carsten, Surber, Georg, Bulla, Jannis, Rohm, Harald, Jaros, Doris
Publicado 2020

Capsular Exopolysaccharides from Two Streptococcus thermophilus Strains Differ in Their Moisture Sorption Behavior

por Nachtigall, Carsten, Surber, Georg, Wefers, Daniel, Vogel, Cordula, Rohm, Harald, Jaros, Doris
Publicado 2023

Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project

por Rohm, Harald, Brennan, Charles, Turner, Charlotta, Günther, Edeltraud, Campbell, Grant, Hernando, Isabel, Struck, Susanne, Kontogiorgos, Vassilis
Publicado 2015

Consumers in a Sustainable Food Supply Chain (COSUS): Understanding Consumer Behavior to Encourage Food Waste Reduction

por Rohm, Harald, Oostindjer, Marije, Aschemann-Witzel, Jessica, Symmank, Claudia, L. Almli, Valérie, de Hooge, Ilona E., Normann, Anne, Karantininis, Kostas
Publicado 2017

The DONE framework: Creation, evaluation, and updating of an interdisciplinary, dynamic framework 2.0 of determinants of nutrition and eating

por Stok, F. Marijn, Hoffmann, Stefan, Volkert, Dorothee, Boeing, Heiner, Ensenauer, Regina, Stelmach-Mardas, Marta, Kiesswetter, Eva, Weber, Alisa, Rohm, Harald, Lien, Nanna, Brug, Johannes, Holdsworth, Michelle, Renner, Britta
Publicado 2017