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Harald Rohm

Showing results (1-10 of 44) with videos related to

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Journal of Food Protection|April 26, 2019
Microflora of Austrian Natural-Set YogurtHarald Rohm, Frieda Lechner, Marietta Lehner
Journal of Texture Studies|June 22, 2019
Shear and extensional rheology of acid milk gel suspensions with varying ropinessGeorg Surber, Doris Jaros, Harald Rohm
Foods (Basel, Switzerland)|October 12, 2019
Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate ManufactureCarolin Schmidt, Doris Jaros, Harald Rohm
Foods (Basel, Switzerland)|June 2, 2021
Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat PralinesBirgit Böhme, Annika Bickhardt, Harald Rohm
Engineering in Life Sciences|July 7, 2020
Exopolysaccharides from Basidiomycota: Formation, isolation and techno-functional propertiesDoris Jaros, Johannes Köbsch, Harald Rohm
Foods (Basel, Switzerland)|December 23, 2022
Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-FunctionalityDeniz Sert, Harald Rohm, Susanne Struck
Appetite|October 12, 2017
Visually suboptimal bananas: How ripeness affects consumer expectation and perceptionClaudia Symmank, Susann Zahn, Harald Rohm
Materials (Basel, Switzerland)|July 24, 2021
Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different RatesDennis Schab, Susann Zahn, Harald Rohm
Foods (Basel, Switzerland)|March 6, 2021
Degradation of Exopolysaccharides from Lactic Acid Bacteria by Thermal, Chemical, Enzymatic and Ultrasound StressesCarsten Nachtigall, Harald Rohm, Doris Jaros
Foods (Basel, Switzerland)|March 29, 2023
Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based SpreadsAnne-Marie Reißner, Harald Rohm, Susanne Struck
Pageof 5

Showing results (1-10 of 44) with videos related to

Sort By:
Pageof 5
Journal of Food Protection|April 26, 2019
Microflora of Austrian Natural-Set YogurtHarald Rohm, Frieda Lechner, Marietta Lehner
Journal of Texture Studies|June 22, 2019
Shear and extensional rheology of acid milk gel suspensions with varying ropinessGeorg Surber, Doris Jaros, Harald Rohm
Foods (Basel, Switzerland)|October 12, 2019
Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate ManufactureCarolin Schmidt, Doris Jaros, Harald Rohm
Foods (Basel, Switzerland)|June 2, 2021
Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat PralinesBirgit Böhme, Annika Bickhardt, Harald Rohm
Engineering in Life Sciences|July 7, 2020
Exopolysaccharides from Basidiomycota: Formation, isolation and techno-functional propertiesDoris Jaros, Johannes Köbsch, Harald Rohm
Foods (Basel, Switzerland)|December 23, 2022
Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-FunctionalityDeniz Sert, Harald Rohm, Susanne Struck
Appetite|October 12, 2017
Visually suboptimal bananas: How ripeness affects consumer expectation and perceptionClaudia Symmank, Susann Zahn, Harald Rohm
Materials (Basel, Switzerland)|July 24, 2021
Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different RatesDennis Schab, Susann Zahn, Harald Rohm
Foods (Basel, Switzerland)|March 6, 2021
Degradation of Exopolysaccharides from Lactic Acid Bacteria by Thermal, Chemical, Enzymatic and Ultrasound StressesCarsten Nachtigall, Harald Rohm, Doris Jaros
Foods (Basel, Switzerland)|March 29, 2023
Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based SpreadsAnne-Marie Reißner, Harald Rohm, Susanne Struck
Pageof 5