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

作　　者：Susann Zahn ;Karin Hoppert ;Franziska Ullrich 等

出　　处：Foods. 2013 ;2(4):521-533.doi:10.3390/foods2040521

出版社：MDPI Publishing

文章 ID：90264413

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

作　　者：Harald Rohm ;Marije Oostindjer

出　　处：Foods. 2017 ;6(12):104.doi:10.3390/foods6120104

出版社：MDPI Publishing

文章 ID：206849289

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

作　　者：Anne-Marie Reißner ;Amanda Beer ;Susanne Struck 等

出　　处：Foods. 2020 ;9(11):1600-1612.doi:10.3390/foods9111600

出版社：MDPI Publishing

文章 ID：257044319

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

作　　者：Georg Surber ;Susann Mende ;Doris Jaros 等

出　　处：Foods. 2019 ;8(5):146-156.doi:10.3390/foods8050146

出版社：MDPI Publishing

文章 ID：257044435

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

作　　者：Harald Rohm ;Charles Brennan ;Charlotta Turner 等

出　　处：Foods. 2015 ;4(4):690-697.doi:10.3390/foods4040690

出版社：MDPI Publishing

文章 ID：257044506

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

作　　者：Carolin Schmidt ;Doris Jaros ;Harald Rohm

出　　处：Foods. 2019 ;8(10):460-470.doi:10.3390/foods8100460

出版社：MDPI Publishing

文章 ID：257044705

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

作　　者：Birgit Böhme ;Annika Bickhardt ;Harald Rohm

出　　处：Foods. 2021 ;10(5):1056.doi:10.3390/foods10051056

出版社：MDPI Publishing

文章 ID：261900341

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

作　　者：Carsten Nachtigall ;Harald Rohm ;Doris Jaros

出　　处：Foods. 2021 ;10(2):396.doi:10.3390/foods10020396

出版社：MDPI Publishing

文章 ID：259208615

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	Annika Bickhardt	1篇
	Birgit Böhme	1篇
	Carolin Schmidt	1篇
	Carsten Nachtigall	1篇
	Charles Brennan	1篇
	Charlotta Turner	1篇
	Edeltraud Günther	1篇
	Franziska Ullrich	1篇
	Georg Surber	1篇
	Grant Campbell	1篇
	Isabel Hernando	1篇
	Karin Hoppert	1篇
	Marije Oostindjer	1篇
	Susann Mende	1篇
	Susann Zahn	1篇
	Vassilis Kontogiorgos	1篇

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	Harald Rohm	8篇
	Doris Jaros	3篇
	Susanne Struck	2篇
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