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Harald Rohm

Showing results (31-40 of 44) with videos related to

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Foods (Basel, Switzerland)|February 11, 2023
Capsular Exopolysaccharides from Two <i>Streptococcus thermophilus</i> Strains Differ in Their Moisture Sorption BehaviorCarsten Nachtigall, Georg Surber, Daniel Wefers, et al.
Biomacromolecules|January 26, 2011
Dynamic moisture sorption characteristics of enzyme-resistant recrystallized cassava starchChristopher Mutungi, Stefan Schuldt, Calvin Onyango, et al.
Engineering in Life Sciences|July 7, 2020
Shear treatment of starter culture medium improves separation behavior of <i>Streptococcus thermophilus</i> cellsDoris Jaros, Susann Mende, Florian Häffele, et al.
The Journal of Dairy Research|September 12, 2002
Influence of selected factors on browning of Camembert cheeseAlexandra Carreira, Klaus Dillinger, Frieda Eliskases-Lechner, et al.
ACS Applied Materials & Interfaces|October 19, 2012
Dynamic moisture sorption characteristics of xerogels from water-swellable oligo(oxyethylene) lignin derivativesLars Passauer, Marlene Struch, Stefan Schuldt, et al.
Appetite|November 23, 2016
Predictors of food decision making: A systematic interdisciplinary mapping (SIM) reviewClaudia Symmank, Robert Mai, Stefan Hoffmann, et al.
Journal of Food Science|August 7, 2023
Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereofNazir Kizzie-Hayford, Ernest Ekow Abano, Joshua Akanson, et al.
Foods (Basel, Switzerland)|February 24, 2017
Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods-A SUSFOOD ProjectHarald Rohm, Charles Brennan, Charlotta Turner, et al.
Journal of the Science of Food and Agriculture|August 4, 2018
Composition and physicochemical properties of dried berry pomaceAnne-Marie Reißner, Said Al-Hamimi, Amparo Quiles, et al.
Foods (Basel, Switzerland)|December 1, 2017
Consumers in a Sustainable Food Supply Chain (COSUS): Understanding Consumer Behavior to Encourage Food Waste ReductionHarald Rohm, Marije Oostindjer, Jessica Aschemann-Witzel, et al.
Pageof 5

Showing results (31-40 of 44) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|February 11, 2023
Capsular Exopolysaccharides from Two <i>Streptococcus thermophilus</i> Strains Differ in Their Moisture Sorption BehaviorCarsten Nachtigall, Georg Surber, Daniel Wefers, et al.
Biomacromolecules|January 26, 2011
Dynamic moisture sorption characteristics of enzyme-resistant recrystallized cassava starchChristopher Mutungi, Stefan Schuldt, Calvin Onyango, et al.
Engineering in Life Sciences|July 7, 2020
Shear treatment of starter culture medium improves separation behavior of <i>Streptococcus thermophilus</i> cellsDoris Jaros, Susann Mende, Florian Häffele, et al.
The Journal of Dairy Research|September 12, 2002
Influence of selected factors on browning of Camembert cheeseAlexandra Carreira, Klaus Dillinger, Frieda Eliskases-Lechner, et al.
ACS Applied Materials & Interfaces|October 19, 2012
Dynamic moisture sorption characteristics of xerogels from water-swellable oligo(oxyethylene) lignin derivativesLars Passauer, Marlene Struch, Stefan Schuldt, et al.
Appetite|November 23, 2016
Predictors of food decision making: A systematic interdisciplinary mapping (SIM) reviewClaudia Symmank, Robert Mai, Stefan Hoffmann, et al.
Journal of Food Science|August 7, 2023
Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereofNazir Kizzie-Hayford, Ernest Ekow Abano, Joshua Akanson, et al.
Foods (Basel, Switzerland)|February 24, 2017
Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods-A SUSFOOD ProjectHarald Rohm, Charles Brennan, Charlotta Turner, et al.
Journal of the Science of Food and Agriculture|August 4, 2018
Composition and physicochemical properties of dried berry pomaceAnne-Marie Reißner, Said Al-Hamimi, Amparo Quiles, et al.
Foods (Basel, Switzerland)|December 1, 2017
Consumers in a Sustainable Food Supply Chain (COSUS): Understanding Consumer Behavior to Encourage Food Waste ReductionHarald Rohm, Marije Oostindjer, Jessica Aschemann-Witzel, et al.
Pageof 5