Professuren des Instituts

Akademische Ausbildung

• Mathematikstudium an der Technischen Universität Dresden (bis 1975)
• Promotion über "Strukturierte Wachstumsmodelle - Vergleichende Untersuchungen und Anwendung auf Probleme der technischen Mikrobiologie" (1981)
• Habilitation zum Thema "Zustandsstrukturierte Modelle in der Biotechnologie - Anwendung von Delay-Differentialgleichungen zur Beschreibung der Dynamik mikrobieller Populationen" (1990) 

Berufliche Stationen

• Wissenschaftlicher Mitarbeiter am Institut für Biotechnologie (IBT) der Akademie der Wissenschaften der DDR in Leipzig (1975 - 1990)
• Leiter der Abteilung Biosignale am IBT (1990 - 1991)
• Leiter des Projektes Biosignale im Wissenschaftler-Integrationsprogramm (1992 - 1993)
• Leiter der Abteilung Biotechnologie an der Fakultät für Biowissenschaften, Pharmazie und Psychologie der Universität Leipzig (1994 - 1996)
• Professor für Bioverfahrenstechnik an der Technischen Universität in Dresden (seit 1996)
• Seniorprofessor für Bioverfahrenstechnik an der Technischen Universität in Dresden (seit 2017)

Mitgliedschaften

• Ordentliches Mitglied der Sächsischen Akademie der Wissenschaften, Klasse Technikwissenschaften
• Ordentliches Mitglied der deutschen Akademie der Technikwissenschaften - acatech
• Mitglied des DFG-Fachkollegiums "Verfahrenstechnik, Technische Chemie"
• Vorsitzender der Beirates der GVC-DECHEMA Fachgruppe Bioprozesstechnik
• Mitglied des Vorstandes der DECHEMA-Fachgemeinschaft Biotechnologie
• Editor-in-Chief des Wiley-VCH Journals "Engineering in Life Sciences"

Forschungsschwerpunkte

• Biomonitoring und Biosignale (Flow Cytometry)
• Modellierung und Steuerung von Bioprozessen
• Biokatalyse in heterogenen Systemen
• Weiße Biotechnologie
• Pflanzenzellen in Bioreaktoren

Henseleit A, Pohl C, Bley T, Boschke E (2015) Monitoring human serum albumin cell culture processes using Surface Plasmon Resonance (SPR) spectroscopy. J. Sens. Sens. Syst. 4, 77–83

Henseleit A, Pohl C, Kaltenbach H-M, Hettwer K, Simon K, Uhlig S, Haustein N, Bley T, Boschke E (2015) Kinetic Analyses of Data from a Human Serum Albumin Assay Using the liSPR System. Biosensors 5, 27–36

Jost B, Holz M, Aurich A, Barth G, Bley Th, Müller R A (2015) The Influence of Oxygen Limitation for the Production of Succinic Acid with Recombinant Strains of Yarrowia lipolytica. Appl. Microbiol. Biotechnol. 99 (4), 1675-1686

Krujatz F, Härtel P, Helbig K, Haufe N, Thierfelder S, Bley T, Weber J (2015) Hydrogen production by Rhodobacter sphaeroides DSM 158 under intense irradiatio. Bioresource Technology 175, 82–90

Krujatz F, Lode A, Brüggemeier S, Schütz K, Kramer J, Bley T, Gelinsky M, Weber J (2015) Green bioprinting: Viability and growth analysis of microalgae immobilized in 3D-plotted hydrogels versus suspension cultures. Eng. Life Sci.

Krujatz F, Illing R, Krautwer T, Liao J, Helbig K, Goy K, Opitz J, Cuniberti G, Bley Th, Weber J (2015) Light-field-characterization in a continuous hydrogen-producing photobioreactor by optical simulation and computational fluid dynamics. Biotechnology and Bioengineering

Lenk F, Bley T (2015) Ramified Challenges: Monitoring and Modeling of Hairy Root Growth in Bioprocesses — A Review. Advances in Biochemical Engineering & Biotechnology, 1-21

Lode A, Krujatz F, Brüggemeier S, Quade M, Schütz K, Knaack S, Weber J, Bley Th, Gelinsky M(2015) Green bioprinting: Fabrication of photosynthetic algae-laden hydrogel scaffolds for biotechnological and medical applications. Eng. Life Sci. 15, 177-181

Löser C, Urit T, Keil P, Bley T (2015) Studies on the mechanism of synthesis of ethyl acetate in Kluyveromyces marxianus DSM 5422. Applied Microbiology and Biotechnology 99, 1131-1144

Löser C, Urit T, Gruner E, Bley T (2015) Efficient growth of Kluyveromyces marxianus biomass used as a biocatalyst in the sustainable production of ethyl acetate. Energy Sustainability and Society 5, 1-15

Ludwig B, Geib D, Haas C, Steingroewer J, Bley Th, Muffler M, Ulber R (2015)Whole-cell biotransformation of the triterpene oleanolic acid by free and immobilized cells of Nocardia iowensis: Characterization of new metabolitesEng. Life Sci. 15, 108-115

Maschke R W, Geipel K, Bley T (2015) Modeling of Plant in Vitro Cultures: Overview and Estimation of Biotechnological Processes. Biotechnology and Bioengineering 112, 1-12

Steudler S, Bley Th (2015) Biomass estimation during macro-scale solid-state fermentation of basidiomycetes using established and novel approaches. Advances in Biochemical Engineering Biotechnology Bioprocess Biosyst. Eng. 38, 1313-1323

Steudler S, Bley Th (2015) Better one-eyed than blind – Challenges and opportunities of biomass measurement during solid-state fermentation of basidiomycetes. Advances in Biochemical Engineering Biotechnology 149, 223-252

Steudler S, Boehmer U, Weber J (2015) Biomass measurement by flow cytometry during solid-state fermentation of basidiomycetes. Cytometry A 87, 176-88

Vogel M, Boschke E, Bley T, Lenk F (2015) PetriJet Platform Technology: An Automated Platform for Culture Dish Handling and Monitoring of the Contents. Journal of Laboratory Automation, 1-10

Geipel K, Song X, Socher M L, Kümmritz S, Püschel J, Bley T, Ludwig-Müller J, Steingroewer J (2014) Induction of a photomixotrophic plant cell culture of Helianthus annuus and optimization of culture conditions for improved alpha-tocopherol production. Applied Microbiology and Biotechnology, 98(5):2029-2040

Georgiev V, Schumann A, Pavlov A, Bley Th (2014) Temporary Immersion Systems in Plant Biotechnologies. Eng. Life Sci. 14, 607-621

Haas C, Hengelhaupt KC, Kümmritz S, Bley Th, Pavlov A, Steingroewer J (2014) Salvia suspension cultures as production systems for oleanolic and ursolic acid. Acta Physiologica Plantarum 36, 2137-2147

Kümmeritz S, Haas C, Pavlov A, Geib D, Ulber R, Bley Th, Steingroewer J (2014) Determination of triterpenic acids and screening for valuable secondary metabolites in Salvia sp. suspension cultures. Natural Product Communications 9, 17-20

Löser C, Urit T, Bley T (2014) Perspectives for the biotechnological production of ethyl acetate by yeasts. Applied Microbiology and Biotechnology 98, 5397-5415.

Marchev, A., Haas, C., Schulz, S., Georgiev, V., Steingroewer, J., Bley, Th., Pavlov, A. (2014) Biotechnology of Sage: a promising tool for production of bioactive terpenes and phenolic substances. Biotechnology Letters, 36: 211-221

Mardawati E, Werner A, Bley Th, Kresnowati M, Setiadi T (2014) The enzymatic hydrolysis of oil palm empty fruit bunches to xylose. Journal of the Japan Institue of Energy 93, 973-978

Socher ML, Lenk F, Geipel K, Schott C, Püschel J, Haas C, Grasse C, Bley T, Steingroewer J (2014) Phototrophic growth of Arthrospira platensis in a respiration activity monitoring system for shake flasks (RAMOS). Engineering in Life Sciences, 14(6):658-666.

Wagner, K., Friedrich, S., Stang, C., Bley, Th., Schilling, N., Bieda, M., Lasagni, A., Boschke, E. (2014) Initial phases of microbial biofilm formation on opaque, innovative anti-adhesive surfaces using a modular microfluidic system. Engineering in Life Sciences, 14(1):76-84

Weber J, Krujatz F, Hilpmann G, Grützner S, Herrmann J, Thierfelder S, Bienert G, Illing R, Helbig K, Hurtado A, Cuniberti G, Mertig M, Lange R, Günther E, Opitz J, Lippmann W, Bley T, Haufe N (2014) Biotechnological hydrogen production by photosynthesis. Engineering in Life Sciences, 14(6):592-606

Werner S, Greulich J, Geipel K, Steingroewer J, Bley T, Eibl D (2014) Mass propagation of Helianthus annuus suspension cells in orbitally shaken bioreactors: Improved growth rate in single-use bag bioreactors. Engineering in Life Sciences, 14(6):676-684

Wagner K, Friedrich S, Bley T, Schilling N, Boschke E (2013) Modular microfluidic system for the investigation of adhesion and microbial biofilm formation on non-transparent surfaces. Eng Life Sci., DOI: 10.1002/elsc.201200035

Geipel K, Socher M L, Haas C, Bley T, Steingroewer J (2013) Growth kinetics of a Helianthus annuus and a Salvia fruticosa suspension cell line: Shake flask cultivations with online monitoring system. Engineering in Life Sciences, 13:593-602

Urit T, Manthey R, Bley T, Löser C (2013) Formation of ethyl acetate by Kluyveromyces marxianus on whey: influence of aeration and inhibition of yeast growth by ethyl acetate. Eng. Life Sci. 13(3) 247-260

Moeller L, Zehnsdorf A, Aurich A, Barth G, Bley T, Strehlitz B (2013) Citric acid production from sucrose by recombinant Yarrowia lipolytica using semicontinuous fermentation. Eng. Life Sci. 13(2) 163-171

Steingroewer J, Bley T, Georgiev V, Ivanov I, Lenk F, Marchev A, Pavlov A (2013) Review: Bioprocessing of differentiated plant in vitro systems. Eng. Life Sci., 13(1), 26-38

Moeller L, Zehnsdorf A, Aurich A, Bley T, Strehlitz B (2012) Substrate utilization by recombinant Yarrowia lipolytica growing on sucrose. Applied Microbiology and Biotechnology 93, 1695-1702

Kottmeier K, Günther T, Weber J, Kurtz S, Ostermann K, Rödel G, Bley T (2012) Surface active hydrophobin HFB1 from Trichoderma reesei expressed in Pichia pastoris pre-purified using foam separation during cultivation. Eng. Life Sci. 12, 162-170

Urit T, Löser C, Stukert A, Bley T (2012) Formation of ethyl acetate by Kluyveromyces marxianus on whey during aerobic batch cultivation at specific trace-element limitation. Applied Microbiology and Biotechnology 96, 1313-1323

Lenk F, Vogel M, Bley T, Steingroewer J (2012) Determining Morphological Development and Secondary Metabolite Accumulation in Hairy Root Networks. Eng. Life Sci., 12(6), 588-594

Mauermann M, Bellmann C, Calvimontes A, Caspari A, Bley T, Majschak JP (2012) Reinigbarkeit von Oberflächen in der Lebensmittelindustrie durch Flüssigkeitsstrahlen. Chemie Ingenieur Technik 84, 1568-1574

Löser C, Urit T, Förster S, Stukert A, Bley T (2012) Formation of ethyl acetate by Kluyveromyces marxianus on whey during aerobic batch and chemostat cultivation at iron limitation Applied Microbiology and Biotechnology 96, 685-696

Günther S, Koch C, Hübschmann T, Röske I, Müller R, Bley T, Harms H, Müller S (2012) Correlation of community dynamics and process parameters as a tool for the prediction of the stability of wastewater treatment Environmental Science & Technology 46, 84-92

Boschke E, Henseleit A, Schmieder S, Bley T, Sonntag F, Schilling N, Quenzel P, Danz N, Klotzbach U (2011) A compact and rapid aptasensor platform based on surface plasmon resonance. Eng. Life Sci. 11, 573-579

Georgiev V, Marchev A, Haas C, Weber J, Nikolova M, Pavlov A (2011) Production of oleanolic and ursolic acids by callus culture of Salvia tomentosa Mill. Biotechnology and Biotechnological Equipment 25, 4 Suppl. 34-38

Boehmer U, Frömmel S, Bley T, Müller M, Frankenfeld K, Miethe P (2011) Solid-state fermentation of lignocellulotic materials for the production of enzymes by the white-rot fungus, Trametes hirsuta, in a modular bioreactor. Eng. Life Sci. 11, 395-401

Trutnau M, Petzold M, Mehlig L, Eschenhagen M, Geipel K, Müller S, Bley T, Röske I (2011) Using a carbon based ASM3 EAWAG Bio-P for modelling the enhanced biological phosphorus removal (EBPR) in anaerobic/aerobic activated sludge systems. Bioproc. Biosyst. Engin. 34, 287-295

Stancheva N, Weber J, Schulze J, Alipieva K, Ludwig-Müller J, Haas C, Georgiev V, Bley T, Georgiev M (2011) Phytochemical and flow cytometric analyses of Devil´s claw cell cultures Plant Cell Tissue and Organ Culture 105, 79-84

Walther T, Reinsch H, Ostermann K, Deutsch A, Bley T (2011) Applying Dimorphic Yeasts as Model Organisms to Study Mycelial Growth: Part 2: Application of Mathematical Models to Identify Different Construction Principles in Yeast Colonies. Bioprocess and Biosystems Engineering, 34, 21-31

Walther T, Reinsch H, Weber P, Ostermann K, Deutsch A, Bley T (2011) Applying Dimorphic Yeasts as Model Organisms to Study Mycelial Growth: Part 1: Experimental Investigation of the Spatio-temporal Development of Filamentous Yeast Colonies. Bioprocess and Biosystems Engineering, 34, 13-20

Ed.: Müller S and Bley T (2011) High Resolution Microbial Single Cell Analytics. Series: Advances in Biochemical Engineering/Biotechnology, Vol. 124, Springer-Verlag Berlin Heidelberg, ISBN-Print: 978-3-642-16886-4

Kottmeier K, Ostermann K, Bley T, Rödel G (2011) Hydrophobin signal sequence mediates efficient secretion of recombinant Proteins in Pichia pastoris. Applied Microbiology and Biotechnology 91, 133-141

Löser C, Urit T, Nehl F, Bley T (2011) Screening of Kluyveromyces strains for the production of ethyl acetate: Design and evaluation of a cultivation system. Engineering in Life Sciences, DOI: 10.1002/elsc.201000178

Moeller L, Grünberg M, Zehnsdorf A, Aurich A, Bley T, Strehlitz B (2011) Repeated Fed-Batch Fermentation Using Biosensor online Control for Citric Acid Production by Yarrowia lipolytica. Journal of Biotechnology 153, 133–137

Gyurkovska V, Alipieva K, Maciuk A, Dimitrova P, Ivanovska N, Haas C, Bley T, Georgiev M (2011) Anti-inflammatory activity of Devil’s claw in vitro systems and their active constituents. Food Chemistry 125, 171-178

Muffler K, Leipold D, Scheller MC, Haas C, Steingroewer J, Bley T, Neuhaus HE, Mirata MA, Schrader J, Ulber R (2011) Biotransformation of triterpenes. Process Biochemistry 40, 1-15

Urit T, Löser C, Wunderlich M, Bley T (2011) Formation of ethyl acetate by Kluyveromyces marxianus on whey: studies of the ester stripping. Bioproc. Biosyst. Engin. 34, 547–559

Georgiev M, Ludwig-Müller J, Weber J, Stancheva N, Bley T (2011) Bioactive Metabolite Production and Stress-related Hormones in Devil’s Claw Cell Suspension Cultures Grown in Bioreactors. Applied Microbiology and Biotechnology 89, 1683-1691

Bley T (2011) From single cells to microbial population dynamics: Modelling in biotechnology based on measurements of individual cells. Advances in Biochemical Engineering Biotechnology 124, 211-227

Weber J, Georgiev V,  Haas C,  Bley T,  Pavlov A (2010) Ploidy levels in Beta vulgaris (red beet) plant organs and in vitro systems. Engineering in Life Sciences, 10, 139-147

Böhmer U, Kirsten C, Bley T, Noack M (2010) Use of lignite granules and lignitic xylite combined with white rot fungi as a novel method to treat wastewater from the textile industry. Engineering in Life Sciences, 10, 26-34

Frömmel S, Böhmer U, Bley Th, Müller M, Frankenfeld K, Miethe P (2010) Feststofffermentation von Lignocellulose-Reststoffen mittels Weißfäulepilzen in einem Bioreaktor mit modularem Design. Chemie Ingenieur Technik 82 (8), 1191-1196. DOI: 10.1002/cite.201000047

Berkov S, Pavlov A, Georgiev V, Weber J, Bley T, Viladomat F, Bastida J, Codina C (2010) Changes in apolar metabolites during in vitro organogenesis of Pancratium maritimum. Plant Physiology and Biochemistry 48, 827-835. DOI: 10.1016/j.plaphy.2010.07.002

Homova V, Weber J, Schulze J, Alipievac K, Bley T, Georgiev M (2010) Devil’s Claw Hairy Root Culture in Flasks and in a 3-L Bioreactor: Bioactive Metabolite Accumulation and Flow Cytometry. Zeitschrift für Naturforschung C 65(7-8): 472-478

Trutnau M, Bley T, Ondruschka J (2010) Chitosan from fungi, In: Chitosan: Manufacture, Properties, and Usage, Ed. Davis SP, Nova Science Publishers, New York 

Moeller L, Grünberg M, Zehnsdorf A, Strehlitz B, Bley T (2010) Biosensor Online Control of Citric Acid Production from Glucose by Yarrowia lipolytica Using Semicontinuous Fermentation. Engineering in Life Sciences, 10, 311-320. DOI: 10.1002/elsc.200900073

Walther T, Reinsch H, Weber Ph, Ostermann K, Deutsch A, Bley T (2010) Applying Dimorphic Yeasts as Model Organisms to Study Mycelial Growth: Part 1: Experimental Investigation of the Spatio-temporal Development of Filamentous Yeast Colonies. Bioprocess and Biosystems Engineering, 34, 13-20. DOI: 10.1007/s00449-010-0442-6

Walther T, Reinsch H, Ostermann K, Deutsch A, Bley T (2010) Applying Dimorphic Yeasts as Model Organisms to Study Mycelial Growth: Part 2: Application of Mathematical Models to Identify Different Construction Principles in Yeast Colonies. Bioprocess and Biosystems Engineering, 34, 21-31. DOI: 10.1007/s00449-010-0443-5

Leipold D, Wünsch G, Schmidt M, Bart HJ, Bley T, Neuhaus HE, Bergmann H, Richling E, Muffler K, Ulber R (2010) Biosynthesis of ursolic acid derivatives by microbial metabolism of ursolic acid with Nocardia sp. Strains – proposal of new biosynthetic pathways. Process Biochemistry 45 (7) 1043-1051, DOI: 10.1016/j.procbio.2010.03.013

Müller S, Bley T (2010) Flow Cytometry, In: Encyclopedia of Industrial Biotechnology, Bioprocess, Bioseparation, and Cell Technology Vol. 7, Ed. Flickinger MC, Wiley, New York, 2451-2467

Georgiev M, Alipieva K, Pashova S, Denev P, Angelova M, Kerns G, Bley T (2010) Antioxidant Activity of Devil’s Claw Cell Biomass and its active Constituents. Food Chemistry 121 (4), 967-972, DOI: 10.1016/j.foodchem.2010.01.028

Pavlov A, Weber J, Georgiev V, Bley T (2010) Antioxidant activity and phenolic content of betalain extracts from intact plants and hairy root cultures of the red beetroot Beta vulgaris cv. Detroit Dark Red. Plant Foods for Human Nutrition, DOI 10.1007/s11130-010-0156-6

Müller S, Harms H, Bley T (2010) Origin and analysis of microbial population heterogeneity in bioprocesses. Current Opinion in Biotechnology 21 (1), 100-113

Weber J, Georgiev V, Haas C,  Bley T,  Pavlov A (2010) Ploidy levels in Beta vulgaris (red beet) plant organs and in vitro systems. Engineering in Life Sciences 10(1), 1–9

Böhmer U, Kirsten C, Bley T, Noack M (2010) White-rot fungi combined with lignite granules and lignitic xylite to decolorize textile industry wastewater. Engineering in Life Sciences 10(1), 26–34

Lanfer B, Seib FP, Freudenberg U, Stamov D, Bley T, Werner C (2009) The growth and differentiation of mesenchymal stem and progenitor cells cultured on aligned collagen matrices. Biomaterials 30 (30), 5950-5958, DOI: 10.1016/j.biomaterials.2009.07.039

Kottmeier K*,Weber J*, Müller C, Bley T, Büchs J (2009) Asymmetric division of Hansenula polymorpha reflected by a drop of light scatter intensity measured in batch microtiter plate cultivations at phosphate limitation. Biotechology and Bioengeneering, DOI: 10.1002/ bit.22410 (*equal contribution)

Pavlov A, Berkov S, Weber J, Bley T (2009) Hyoscyamine biosynthesis in Datura stramonium Hairy root in vitro systems with different ploidy levels. Appl. Biochem. Biotechnol., 157, 210-225

Trutnau M, Suckale N, Groeger G, Bley T, Ondruschka J (2009) Enhanced chitosan production and modeling hyphal growth of Mucor rouxii interpreting the dependence of chitosan yields on processing and cultivation time. Engineering in Life Sciences 9, 437-443

Bley, T. (Hrsg.) Biotechnologische Energieumwandlung - Gegenwärtige Situation, Chancen und künftiger Forschungsbedarf. acatech DISKUTIERT, Springer-Verlag Berlin, Heidelberg 2009

Stottmeister U, Bley Th (2009) Forschung zur Technikbewertung und -gestaltung in der Denkströme, Journal der Sächsischen Akademie der Wissenschaften, Leipziger Universitätsverlag ISSN 1867-6413, 219-226

Georgiev V, Weber J, Bley T, Pavlov A (2009) Improved procedure for nucleus extraction for DNA measurements by flow cytometry of red beet (Beta vulgaris L.) hairy roots. Journal of Bioscience and Bioengineering (107), 439-441

Günther S, Trutnau M, Kleinsteuber S, Bley T,  Röske I, Harms H, Müller S (2009) Dynamics of polyphosphate accumulating bacteria in waste water treatment plant communities detected via DAPI (4´,6´-Diamidino-2-Phenylindole) and tetracycline labeling. Appl. Environ. Microbiol. (75), 2111-2121

Mauermann M, Eschenhagen U, Bley T, Majschak JP (2009) Surface Modifications – Application Potential for the Reduction of Cleaning Costs in the Food processing Industry. Trends in Food Science and Technology 20, 8-15

Hortsch R, Löser C, Bley T (2008) A two-stage CSTR cascade for studying the effect of inhibitory and toxic substances in bioprocesses. Engineering in Life Sciences (6), 650-657

Georgiev V, Stukert A, Bley T, Pavlov A (2008) Hyosciamine biosynthesis by diploid and tetraploid Datura stramonium L. hairy root cultures in a temporary immersion cultivation system. Advances in Bulgarian Sciences (2-3), 42-47

Mauermann M, Majschak JP, Eschenhagen U, Bley Th (2008) Reduzierung der Reinigungskosten: Modifizierte Oberflächen verringern Verschmutzungen. Journal für Oberflächentechnik (48), 70-74

Weber J, Georgiev V, Pavlov A, Bley T (2008) Flow cytometric investigations of diploid and tetraploid plants and in vitro cultures of Datura stramonium and Hyoscyamus niger. Cytometry A (73A), 931-93

Haas C, Weber J, Müller-Ludwig J, Deponte S, Bley T, Georgiev MI (2008) Flow cytometry and phytochemical analysis of a sunflower cell suspension culture in a 5-L bioreactor. Zeitschrift für Naturforschung (63), 699-705

Georgiev MI, Georgiev V, Weber J, Bley T, Ilieva M, Pavlov AI (2008) Agrobacterium rhizogenes-mediated genetic transformations: Powerful tool for metabolites production. In: Genetically Modified Plants, Ed. T. V. Wolf & J. P. Koch, Nova Science Publishers

Ondruschka J, Trutnau M, Bley T (2008) Gewinnung und Potentiale des Biopolymers Chitosan. Chemie Ingenieur Technik, Chemie Ingenieur Technik 80(6), 811-818

Georgiev V, Pavlov A, Ilieva M, Bley T (2008) Betalains production in plant in vitro systems. Acta Physiologiae Plantarum, DOI 10.1007/s11738-008-0170-6

Bertau M, Katzberg M, Bley T (2008) Mit einer Tasse Kaffee zu neuen Wirkstoffen Chirale pharmazeutische Intermediate in höherer Stereoisomerenreinheit. BioForum 1, 49-51

Müller S, Bley T (2008) Flow Cytometry for Bioprocess Monitoring - Applications for Procaryotes and cell Cultures. Wiley Encyclopedia of Industrial Biotechnology

Eschenhagen U, Eschenhagen M, Ludwig F, Kiessling A, Symank K, Boschke E, Röske I, Bley T (2008) In situ hybridization of microcolonies using catalyzed reporter deposition with Tetramethylbenzidine – a method for detecting low numbers of bacterial cells in drinking water. European Food Research and Technology

Noack S, Klöden W, Bley T (2007) Modeling synchronous growth of bacterial populations in phased cultivation. Bioprocess and Biosystems Engineering, DOI: 10.1007/s00449-007-0180-6

Moeller L, Strehlitz B, Aurich A, Zehnsdorf A, Bley, Th (2007) Optimization of citric acid production from glucose by Yarrowia lipolytica. Engineering in Life Sciences 7, 504-511

Bohn M, Leppchen K, Katzberg M, Steingroewer J, Weber J, Bley T, Bertau M (2007) Effects of caffeine on stereoselectivities of high cell density biotransformations of cyclic ß-keto esters with Saccharomyces cerevisiae. Organic & Biomolecular Chemistry 5, 3456-3463

Pavlov AI, Georgiev MI, Bley T (2007) Batch and Fed-batch production of betalains by red beet (Beta vulgaris) hairy roots in a bubble column reactor. Zeitschrift für Naturforschung 62c, 439-446

Georgiev MI, Pavlov AI, Bley T (2007) Hairy root type plant in vitro systems as source of bioactive substances. Applied Microbiology and Biotechnology 74, 1175-1185

Steingroewer J, Bley T, Bergemann C, Boschke E (2007) Biomegnetc separation of Salmonella typhimurium with high affine and specific ligand peptides isolated by Phage Display Technique. Journal of Magnetism and Magnetic Materials 311, 295-299

Starruß J, Bley T, Sogaar-Andersen L, Deutsch A (2007) A new mechanism for collective migration in Myxococcus xanthus. Journal of Statistical Physics 128, 269-286

Boschke E, Böhmer U, Lange J, Constapel M, Schellenträger M, Bley T (2007) The use of respirometric measurements to determine the toxicity of textile dyes in aqueous solution and after oxidative decolourisation processes. Chemosphere 67, 2163-2168

Zosel J, Enseleit U, Opitz T, Bley T, Guth U (2006) Einsatz hochempfindlicher Gassensoren für das Monitoring der Aktivität von Schimmelpilzkulturen. Der Versuchs- und Forschungsingenieur 39, 31-37

Bernhardt G, Bley T (2006) Kompetenzzentrum integrierte Naturstofftechnik - ZINT. Landtechnik 61, 65

Ondruschka J, Groeger G, Geyer W, Bley T (2006) Fermentative Herstellung von Chitosan aus Pilzmyzelien. Chemie Ingenieur Technik 78, 479-483

Pavlov A, Bley T (2006) Betalains biosynthesis by Beta vulgaris L. hairy root culture in a temporary immersion system. Process Biochemistry 41, 848-852

Pich A, Bhattacharya S, Adler H-JP, Wage T, Taubeberger A, Li Z, van Pee K-H, Böhmer U, Bley T (2006) Composite magnetic particles as carriers for laccase from Trametes versicolor. Macromolecular Biosciences 6, 301-310

Bernhardt G, Bley T (2006) Kompetenzzentrum integrierte Naturstofftechnik - ZINT. Landtechnik 61, 65

Weber J, Bühner J, Bley T, Göhde R (2006) Populationen überwachen - Durchflußzytometrisches Online-Monitoring zur Prozesssteuerung. BioTec (5-6), 32-33

Böhmer U, Suhardi SH, Bley T (2006) Decolorizing reactive textile dyes by white – rot fungi using temporary lift up immersion cultivation Eng. Life Sci. 6, 417-420

Georgiev M, Heinrich M, Kerns G, Bley T, Pavlov A (2006) Production of iridoids and phenolics by transformed Harpagophytum procumbens root cultures. Eng. Life Sci. 6, 593-596

Groeger G, Geyer W, Bley T, Ondruschka J (2006) Fermentative Herstellung von Chitosan aus Pilzmycelien. Chemie Ingenieur Technik 78 (4), 479-483

Onyango C, Bley T, Jacob A, Henle T, Rohm H (2006) Influence of incubation temperature and time on resistant starch type III formation from autoclaved and acid-hydrolysed cassava starch. Carbohydrate Polymers 66, 494-499

Steingroewer J, Bley T, Boschke E (2006) Schnellnachweis von Mikroorganismen, Biomagnetische Separation in einem neuen Testverfahren. LVT Lebensmittel-Industrie 51(1), 54-56

Fritsch M, Starruß J, Loesche A, Mueller S, Bley T (2005) Cell Cycle Synchronization of Ralstonia eutropha by Continuous Phasing Measured via Flow Cytometry. Biotechnol. Bioeng. 92, 635-642

Walther T, Reinsch H, Ostermann K, Deutsch A, Bley T (2005) Coordinated development of yeast colonies. A) Experimental analysis of the adaptation to different nutrient concentrations. Eng. Life Sci. 5, 115-124

Walther T, Reinsch H, Ostermann K, Deutsch A, Bley T (2005) Coordinated development of yeast colonies. B) Quantitative modeling of diffusion-limited growth. Eng. Life Sci. 5, 125-133

Pavlov A, Werner S, Ilieva M, Bley T (2005) Characteristic of Helianthus annus plant cell culture as a producer of immunologically active exopopolysaccharides. Eng. Life Sci. 5, 280-283

Löser C, Schröder A, Deponte S, Bley T (2005) Balancing the ethanol formation in continuous bioreactors with ethanol stripping. Eng. Life Sci. 5, 325-332

Pavlov A, Kovatcheva P, Tuneva D, Ilieva M, Bley T (2005) Radical Scavenging Activity and Stability of Betalains from Beta vulgaris hairy root culture in Simulated Conditions of Human Gastrointestinal Tract. Plant Foods for Human Nutrition 60, 43-47

Boschke E, Steingroewer J, Bley T (2005) Einsatz der Biomagnetischen Separation zur mikrobiologischen Qualitätskontrolle von Lebensmitteln. Chemie Ingenieur Technik 77(7), 912-919

Onyango C, Noetzold H, Ziems A, Hofmann T, Bley T, Henle T (2005) Digestibility and antinutrient properties of acidified and extruded maize-finger millet blend in the production of Uji. Food Science and Technology 38, 697-707

Steingroewer J, Knaus H, Bley T, Boschke E (2005) Rapid Method for Pre-Enrichment and Detection of Salmonella typhimurium. Eng. Life Sci. 5, 267-272

Steingroewer J, Boschke E, Bley T (2004) Biomagnetische Separation zur mikrobiologischen Qualitätskontrolle von Lebensmitteln. 12. Heiligenstätter Kolloquium:"Technische Systeme für Biotechnologie und Umwelt", Tagungsband, 225-236

Deponte S, Steingroewer J, Löser C, Boschke E, Bley T (2004) Biomagnetic separation of Escherichia coli by use of anion-exchange beads: measurement and modeling of the kinetics of cell-bead interactions. Analytical and Bioanalytical Chemistry 379 (3), 419-26

Achilles J, Müller S, Bley T, Babel W (2004) Affinity of single S.cerevisiae cells to 2-NDBglucose under changing substrate conditions. Cytometry 61A, 88-98

Fialova A, Boschke E, Bley T (2004) Rapid monitoring of the biodegradation of phenol-like compounds by the yeast Candida maltosa using BOD measurements. International Biodeterioration & Biodegradation 54, 69-76

Onyango C, Bley T, Raddatz H, Henle T (2004) Flavour compounds in backslop fermented uji (an East African sour porridge). European Food Research and Technology 218, 579-583 doi 10.1007/s00217-003-0870-5

Onyango C, Henle T, Hofmann T, Bley T (2004) Production of high energy density fermented uji using a commercial alpha-amylase or by single-screw extrusion. LWT - Food Science and Technology 37, 401-407

Onyango C, Henle T, Ziems A, Hofmann T, Bley T (2004) Effect of extrusion variables on fermented maize-finger millet blend in the production of uji. LWT - Food Science and Technology 37, 409-415

Onyango C, Noetzold H, Bley T, Henle T (2004) Proximate composition and digestibility of fermented and extruded uji from maize-finger millet blend. LWT - Food Science and Technology 37, 827-832

Walther T, Reinsch H, Große A, Ostermann K, Deutsch A, Bley T (2004) Mathematical modeling of regulatory mechanisms in yeast colony development. Journal of Theoretical Biology 229, 327-338

Boschke E, Eschenhagen U, Bley T (2003) Schnelle Detektion von Keimen mittels Fluoreszenz in situ Hybridisierung. Swiss Pharma 25 (5), 5-11

Bley T (2003) Bioverfahrenstechnik - Ein neuer Partner in der deutschen Verfahrenstechnik. Wissenschaftliche Zeitschrift der TU-Dresden 52:4, 53-57

Ondruschka J, Bley T (2003) Biosorption of environmetally relevant heavy metals on slected biomaterials for wastewater treatment. Engineering in Life Sciences 3, 215-218

Boschke E, Steingroewer J, Ripperger S, Klingner E, Bley T (2002) Biomonitoring by combination of immunomagnetic separation and direct epifluorescence filter technique. European Cells and Materials 3 (Suppl.2), 146-147

Walther T, Ostermann K, Listewnik H-F, Rödel G, Bley T (2002) Verfahren zur biotechnologischen Herstellung von Xylit. Patent-Nr: DE 10222373.4-42

Bley T, Müller S (2002) How should microbial life be quantified to optimise bioprocesses. Acta Biotechnologica 22, 401-409

Boschke E, Eschenhagen U, Bühner J, Bley T (2002) Lebensmittelverderbern und Kontaminanten auf der Spur. BIOforum 6, 472-475

Ondruschka J, Bley T (2002) Biosorption umweltrelevanter Schwermetalle an ausgewählten Biomaterialien als Grundlage für die Reinigung belasteter Abwässer. Chemie Ingenieur Technik 74, 500-504

Boschke E, Schünemann K, Bley T (2000) Enzymatische Probenaufbereitung für die nachfolgende Detektion von Mikroorganismen in ausgewählten Stoffsystemen aus dem Bereich der Lebensmittelindustrie. Lebensmittel- und Verpackungstechnik 45, 299-301

Hardjito L, Bley T (2000) A model for biopigment formation by Serratia marcescens biovar A2/6 in batch culture containing lactic acid and beef extract. Acta Biotechnologica 20, 75-81

Simon D, Müller R H, Große H J, Bley T, Babel W (2000) Response of Ralstonia eutropha JMP 134 to long-term exposure to toxic substrates in nutristat cultivation as indicated by on-line fluorescence measurements. Bioprocess Engineering 23, 1-10

Müller S, Bley T (1999) Flow Cytometry. In: The Encyclopedia of Bioprocess Technology: Fermentation, Biocatalysis and Bioseparation, M C Flickinger, S W Drew (Eds), 1226 - 1238, John Wiley, New York

Müller S, Hutter KJ, Bley T (1999) Flow cytometric characterization of physiological states of brewer's yeast in industrial processes In: Food microbiology and food safety into the next millenium. 191-195. Ed.: Tujitelaars et al., Ponsen et Looyen, Wageningen

Müller S, Bley T, Babel W (1999) Adaptive responses of Ralstonia eutropha to feast and famine conditions analysed by flow cytometry. Journal of Biotechnology 75, 81-97

Große-Uhlmann R, Bley T (1999) A modular approach to situation identification of the dynamics of bacterial populations synthesizing poly-ß-hydoxybutyrate. Bioprocess Engineering 21, 191-200

Boschke E, Bley T (1998) Growth patterns of yeast colonies depending on nutrient supply. Acta Biotechnologica 18, 17-27

Werner A, Boschke E, Bley T (1997) Immobilisierung fettspaltender Mikroorganismen zur Reinigung fetthaltiger Abwässer der Lebensmittelindustrie. Wissenschaftliche Zeitschrift der Technischen Universität Dresden 46, 33-39

Müller S, Hutter K J, Bley T, Petzold L, Babel W (1997) Dynamics of yeast cell states during proliferation and non proliferation periods in a brewing reactor monitored by multidimensional flow cytometry. Bioprocess Engineering 17, 287-293

Herrmann C, Lösche A, Müller S, Bley T, Babel W. (1997) Flow cytometric discrimination between Acinetobacter calcoaceticus 69-V and Alcaligenes eutrophus JMP 134 by fluorescently labelled rRNA-targeted oligonucleotide probes and DNA staining. Acta Biotechnolica 17, 19-38

Bley T, Albrecht K F, Miethe D, Riis V, Babel W (1996) Describing microbial degradation processes with the evolon model. Acta Biotechnolica 16, 237-244

Müller S, Loffhagen N, Bley T, Babel W (1996) Membrane-potential-related fluorescence intensity indicates bacterial injury. Microbiolical Research 151, 127-131

Simon D, Müller R H, Bley T, Babel W (1996) Correlation between cellular fluorescence and NAD(P)H levels in Alcaligenes eutrophus JMP 134. Bioprocess Engineering 14, 57-62

Bley T, Müller S, Lösche A, Ackermann J U, Babel W (1995) Flow cytometric monitoring of bacterial cell states under growth limiting conditions. In: Computer Applications in Biotechnology, A Munack, K Schügerl (Eds), Pergamon Press, Oxford, 213-216

Müller R H, Bley T, Babel W (1995) Transient state cultivation as a means for determining maximum growth rates in inhibition kinetics. Journal of Microbiolological Methods 22, 209-219

Miethe D, Albrecht K F, Riis V, Bley T, Babel W (1995) Description of the microbial degradation process for mineral oils and its extrapolation by the evolon model. In: Contaminated Soil ´95, W J van den Brink, R Bosman, F Arendt (Eds), Kluwer Academic Publishers, 1305-1306

Ackermann J U, Müller S, Lösche A, Bley T, Babel W (1995) Methylobacterium rhodesianum cells tend to double the DNA content under growth limitations and accumulate PHB. Journal of Biotechnology 39, 9-20

Müller S, Lösche A, Bley T, Scheper T (1995) A flow cytometric approach for characterization and differentiation of bacteria during microbial processes. Applied Microbiology and Biotechnology 43, 93-101

Lösche A, Müller S, Bley T (1994) Flow Cytometry - Charakterisierung von Bakterien. BIOforum 17, 56-60

Müller S, Lösche A, Bley T (1993) Staining procedures for flow cytometric monitoring of bacterial populations. Acta Biotechnolica 13, 289-297

Müller S, Lösche A, Bley T (1992) Flow cytometric investigation of sterol content and proliferation activity of yeast. Acta Biotechnologioca 12, 365-375

Bley T (1992) Delay-differential equations for modeling synchrony and periodic phenomena in microbial population dynamics. In: Modeling and control of biotechnical processes, M N Karim, G Stephanopoulos (Eds), Pergamon Press, 195-199

Bley T, Babel W (1992) Calculating affinity constants of substrate mixtures in a chemostat. Acta Biotechnologica 12, 13-15

Lösche A, Müller S, Stoll P, Bley T (1992) Durchflußzytometrie - eine physikalische Meßmethode in der Biotechnologie. Experimentelle Technische Physik 39, 97-102

Degelau A, Freitag R, Linz F, Middendorf C, Scheper T, Bley T, Müller S, Stoll P, Reardon K F (1992) Immuno- and flow cytometric analytical methods for biotechnological research and process monitoring. Journal of Biotechnololgy 25, 115-144

Möckel B, Bley T, Böhme B (1990) Model simulation of an efficient periodic control strategy for continuous fermentation processes. Acta Biotechnolica 10, 395-400

Bley T (1990) State structure models - A base for efficient control of fermentation processes. Biotechnology Advances 8, 233-259

Möckel B, Bley T, Böhme B (1989) Cyclic control of continuous biotechnological processes on the basis of a hierarchical control system. Systematic Analysis Modellation and Simulation 6, 181-196

Bley T, Wegner B (1988) Hopf bifurcation for a family of two-state microbial growth models. Acta Biotechnologica 8, 267-275

Möckel B, Böhme B, Bley T (1987) Optimal situation control for biosynthetic processes on the basis of a prediction filter. Acta Biotechnologica 7, 247-256

Bley T, Heinritz B (1987) Modelling and control of yeast growth in biotechnical systems. In: Dynamical Systems and Environmental Models, Akademie-Verlag Berlin, 213-219

Bley T (1987) State-structure models of microbial growth. Acta Biotechnologica 7, 173-177

Heinritz B, Bley T, Ringpfeil M (1985) Einsatz von Hochleistungsreaktoren zur mikrobiologischen Stoffwandlung. Chemie und Technik 37, 514-516

Heinritz B, Bley T (1985) State-models - An appropriate tool for improving the efficiency of biotechnical processes. In: Lotka-Volterra-Approach to Cooperation and Competition in Dynamical Systems, W Ebeling, M Peschel (Eds), Akademie-Verlag Berlin

Bley T, Heinritz B, Schmidt A (1984) Some stationary properties of a two-state microbial growth model for continuous fermentation derived from the Smith and Martin hypothesis. Studia Biophysica 98, 119-124

Bogner H, Bley T, Schneider K R (1984) Time optimal control for a growth model. Systematic Analysis Modellation and Simulation 1, 425-437

Heinritz B, Rogge G, Stichel E, Bley T (1983) Use of biorhytmic processes for increasing the efficiency of carbon-compound conversion by microorganisms. Acta Biotechnologica 3, 125-131

Heinritz B, Stichel E, Bley T, Glombitza F (1982) Theoretische Bestimmung energetischer Wirkungsgrade der mikrobiellen Kohlenstoffsubstratwandlung und Vergleich mit experimentellen Werten an Phasenkulturen. Zeitschrift für Allgemeine Mikrobiologie 22, 535-544

Stichel E, Rogge G, Bley T, Heinritz B (1982) Yield coefficients in dependence on milieu conditions and cell states. III. Induction of synchrony in continuous yeast cell cultivation by milieu changes. Zeitschrift für Allgemeine Mikrobiologie 22, 717-722

Heinritz B, Stichel E, Bley T, Rogge G, Glombitza F (1981) Yield coefficients in dependence on milieu conditions and cell states. II. Influence of pertubations on continuous cultivation of the yeast Lodderomyces elongisporus on hydrocarbons. Zeitschrift für Allgemeine Mikrobiologie 21, 583-588

Kuchenbecker D, Bley T, Schmidt A (1981) Short-periodic oscillations of culture fluorescence in yeast cell populations. stud biophysics 86, 157-162

Bley T, Bogner H (1981) Optimal control of a structured growth model. stud biophysics 83, 217-224

Bley T, Schmidt A (1980) A two state microbial growth model for continuous fermentation. Studia Biophysica 78, 11-12

Bley T, Heinritz B, Steudel A, Stichel E, Glombitza F, Babel W (1980) Yield coefficients in dependence on milieu conditions and cell states. I. Synchronized batch growth of a yeast. Zeitschrift für Allgemeine Mikrobiologie 20, 283-286

Heinritz B, Bley T (1979) Einfluß alternierender Störungen auf die Verbrauchskennziffern beim Wachstum von Mikroorganismen. Zeitschrift für Allgemeine Mikrobiologie 19, 247-252

Loffhagen N, Bley T, Babel W (1979) Regulation of pyruvate carboxylase from "hexulosephosphate pathway bacteria". Zeitschrift für Allgemeine Mikrobiologie 19, 367-372

Akademische Ausbildung

• Studium an der Universität für Bodenkultur in Wien (bis 1984)
• Promotion zum Themenbereich "Rheologische Eigenschaften von Milch und Milchprodukten" (1989)
• Abfassung einer Habilitationsschrift mit dem Titel "Rheology and texture properties of butter - Selected case studies" und Erlangung der venia docendi für das Fach Lebensmittelphysik

Berufliche Stationen

• Vertrags- und Universitätsassistent am Institut für Milchwirtschaft, nachfolgend Institut für Milchforschung und Bakteriologie in der Fachgruppe Lebensmittel- und Biotechnologie der Universität für Bodenkultur, Wien (1984 - 1994)
• außerordentlicher Universitätsprofessor und Lehrbeauftragter für Lebensmittelphysik an der Universität für Bodenkultur, Wien (1995 - 2002)
• Professor für Lebensmitteltechnik an der Technischen Universität in Dresden (seit 2002)

Mitgliedschaften und Herausgebertätigkeit

• Ordentliches Mitglied der Sächsischen Akademie der Wissenschaften, Klasse Technikwissenschaften
• Ordentliches Mitglied in der Kommission für Lebensmittelzusatzstoffe, Aromastoffe und Verarbeitungshilfsstoffe des Bundesinstituts für Risikobewertung
• Editor LWT-Food Science and Technology
• Mitglied des Editorial Boards des International Dairy Journal, International Journal of Food Science and Technology, Journal of Texture Studies, Hydrogels

Forschungsschwerpunkte

• Struktur-Funktions-Beziehungen und Rheologische Eigenschaften von Stoffsystemen der Lebensmittelwirtschaft
• Sensorische Bewertung physikalischer Qualitätsparameter
• spezielle Lebensmitteltechnologie - Milchverarbeitung, Süßwarenherstellung, Backwarentechnologie

Publikationen

Bei der Kommunikation mit dem FIS ist ein Fehler aufgetreten.

Diese Informationen werden durch das FIS bereitgestellt.

Nachtigall C, Fischer J, Plebst R, Rohm H, Jaros D (2025)Upcycling of minimally processed oat okara: Dietary fibre enrichment of wheat bread. Journal of Cereal Science 122, 104109

Rohm H, Morejòn Caraballo S,  Salvador A, Mendo S, Llorca E, Cattaneo S, De Noni I, Struck S, Foschino R, Hernando I (2025) Sensory properties of fermented blends of sunflower press cake and whey. Foods 14, 1489

Dammaß F, Schab D, Rohm H, Kästner M (2024) Rate- and temperature-dependent ductile-to-brittle fracture transition: Experimental investigation and phase-field analysis for toffee. Engineering Fracture Mechanics, doi: 10.1016/j.engfracmech.2024.109878

Morejon Caraballo S, Fischer S V, Masztalerz K, Lech K, Rohm H, Struck S (2024) Low moisture texturised protein from sunflower press cake. International Journal of Food Science and Technology 59, 8236-8247

Morejon Caraballo S, Trueltzsch S, Struck S, Rohm H (2024) Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. LWT - Food Science and Technology 214, 117148

Stipek J, Rohm H, Suchy T, Supova M, Zitny R, Skocilas J, Zaloudkova M, Houska M (2024) Characterization of structural properties and non-linear rheological behavior of collagen over a wide range of mass fractions under LAOS. Polymer Engineering and Science 65, 3018-3028

Characterization of structural properties and non-linear rheological behavior of collagen over a wide range of mass fractions under LAOS

Kizzie-Hayford N, Abano E E, Akanson J, Dankwa E, Rohm H, Ampofo-Asiama J (2023) Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof. Journal of Food Science, doi: 10.1111/1750-3841.16733

Kricke S, Berger C, Zahn S, Köhler H, Rohm H, Majschak J-P (2023) Influence of rheological properties and pull‑off forces of native and modified starches on cleaning in plane channel flow. Heat and Mass Transfer, doi: 10.1007/s00231-023-03397-1

Morejon-Caraballo S, Rohm H, Struck S (2023) Green solvents for deoiling pumpkin and sunflower press cake: Impact on composition and technofunctional properties. International Journal of Food Science and Technology, doi: 10.1111/ijfs.16335

Nachtigall C, Hassler V, Wefers D, Rohm H, Jaros D (2023) Dextrans of Weissella cibaria DSM14295: Microbial production, structure and functionality. International Journal of Biological Macromolecules 246, 125631

Nachtigall C, Surber G, Wefers D, Vogel C, Rohm H, Jaros D (2023) Capsular exopolysaccharides from two Streptococcus thermophilus strains differ in their moisture sorption behavior. Foods 12, 596

Nachtigall C, Wefers D, Rohm H, Jaros D (2023) Texturierung von Lebensmitteln: Makromolekulare und funktionelle Eigenschaften von mikrobiellen polymeren Kohlenhydraten. Lebensmittelchemie 77, 56-59

Reißner, A.-M., Rohm H, Struck S (2023) Sustainability on bread: How fiber-rich currant pomace affects rheological and sensory properties of sweet fat-based spreads. Foods 12, 1315

Sankowski LV, Morales-Medina R, Fula Arguello C, Reißner A-M, Struck S, Rohm H, Drusch S, Brückner-Gühmann M (2023) Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2023.109296

Sert D, Rohm H, Struck S (2023) High-pressure assisted protein isolation from pumpkin seed press cake. International Journal of Food Science and Technology, doi: 10.1111/ijfs.16819

Kricke S, Berger C, Zahn S, Köhler H, Rohm H, Majschak J-P (2022) Influence of rheological properties and pull-off forces of native and modified starches on claning in plane channel flow. Heat Exchanger Fouling and Clening - 2022, ISBN: 978-0-9984188-2-7

Raak N, Struck S, Jaros D, Hernando I, Gulseren I, Michalska-Ciechanowska A, Foschino R, Corredig M, Rohm H (2022) Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system. Future Foods, doi: 10.1016/j.fufo.2022/100207

Reißner A M, Brunner M, Struck S, Rohm H (2022) Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties. European Food Research and Technology, doi: 10.1007/s00217-022-04052-5

Rohm H, Musch C, Böhme B, Lohmüller T, Jaros D (2022) Use of a refiner conche for the decontamination of cocoa nibs. LWT - Food Science and Technology 171, 114130

Schab D, Tiedemann L, Rohm H, Zahn S (2022) Application of a tensile test method to identify the ductile-brittle transition of caramel. Foods 11, 3218

Schmidt C, Brunner M, Berger C, Zahn S, Rohm H (2022) Solubility and swelling of soils of native starch. Internatinal Journal of Food Science and Technology, doi: 10.1111/ijfs.15911

Sert D, Rohm H, Struck S (2022) Ultrasound-assisted extraction of protein from pumpkin seed press cake: Impact on protein yield and techno-functionality. Foods 11, 4029

Surber G, Rohm H, Jaros D (2022) The role of exopolysaccharide-producing Streptococcus thermophilus on physical properties of stirred skim milk gel. Dairy 3, 761-775.

Arnold G, Schneider Y, Rohm H (2021) Lecithins in chocolate. In: Phenomenon of Lecithin (Hrsg. W Buxmann, P Kidd, V Wywiol, R Ziegelitz). S. 301-309. Taylor and Francis, Boca Ration

Böhme B, Bickhardt A, Rohm H (2021) Pre-crystallization of nougat by seeding with cocoa butter crystals enhances the bloom stability of nougat pralines. Foods 10, 1056

Kizzie-Hayford N, Ampofo-Asiama J, Zahn S, Jaros D, Rohm H (2021) Enrichting tiger nut milk with sodium caseinate and xanthan gum improves the physical stability and consumer acceptability. Journal of Food Technology Research 8, 40-49.

Kricke S, Böttcher K, Zahn S, Majschak JP, Rohm H (2021) Effect of physicochemical properties of native starches on cleaning in falling film and plane channel flow experiments. Heat Transfer Engineering, doi: 10.1080/01457632.2021.1963559

Raak N, Jaros D, Rohm H (2021) Acid-induced gelation of enzymatically cross-linked caseinates: Small and large deformation rheology in relation to water holding capacity and micro-rheological properties. Colloids and Surfaces A: Physicochemical and Eninering Aspects, doi: 10.1016/j.colsurfa.2021.126468

Raak N, Leonhardt L, Rohm H, Jaros D (2021) Size modulation of enzymatically cross-linked sodium caseinate nanoparticles via ionic strength variation affects the properties of acid-induced gels. Dairy 2, 148-164.

Raak N, Rohm H, Jaros D (2021) Enzymatic protein cross-linking in dairy science and technology. in: Agents of Change: Enzymes in Milk and Dairy Products (Hrsg. A.L. Kelly & L. Bach Larsen). Springer Nature Switzerland, Cham

Reißner A-M, Struck S, Alba K, Proserpio C, Foschino R, Turner C, Hernando I, Zahn S, Rohm H (2021) Cross-national differences in consumer responses to savoury
crackers containing blackcurrant pomace. International Journal of Food Science & Technology, doi: 10.1111/ijfs.15290

Rohm H, Jaros D (2021) Rheological Methods: Instrumentation. In: McSweeney, P.L.H., McNamara, J.P. (Eds.), Encyclopedia of Dairy Sciences, vol. 2. Elsevier, Academic Press, pp. 530–536

Schab D, Zahn S, Rohm H (2021) Development of a caramel-based viscoelastic reference
material for cutting tests at different rates. Materials 14, 3798

Schmelter L, Rohm H, Struck S (2021) Gluten-free bakery products: Cookies made from different Vicia faba bean varieties. Future Foods, doi: 10.1016/j.fufo.2021.100038

Surber G, Spiegel T, Dang BP, Wolfschoon-Pombo A, Rohm H, Jaros D (2021) Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresisCream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis. Journal of Food Engineering, doi: 10.1016/j.jfoodeng.2021.110664

Böhme B, Schneider R, Harbs T, Rohm H (2020) Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallisation. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2020.109343

Curosu I, Liebscher M, Burk S, Li H, Hempel S, Raak N, Rohm H, Mechtcherine V (2020) Influence of fiber type on the tensile behavior of high-strength strain-hardening cement-based composites (SHCC) at elevated temperatures. Materials & Design, doi: 10.1016/j.matdes.2020.109397

Hoffmann NC, Symmank C, Mai R, Stok FM, Rohm H, Hoffmann S (2020) The influence of extrinsic product attributes on consumers’ food decisions: review and network analysis of the marketing literature. Journal of Marketing Management, doi: 10.1080/0267257X.2020.1773514

Kizzie-Hayford N, , Dabie K, Kyei-Asante B, Ampofo-Asiama J, Zahn S, Jaros D, Rohm H (2020) Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity,proximate composition and properties of lactic acid fermented tiger nut milk derivedthereof. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2020.110417

Kricke S, Böttcher K, Zahn S, Majschak J-P, Rohm H (2020) Effetc of physicochemical properties of native starcher on cleaning in falling film and plane channel flow experiments. Refereed Proceedings of the Heat Exchanger Fouling and Cleaning XIII Conference, Warsaw

Nachtigall C, Surber G, Bulla J, Rohm H, Jaros D (2020) Pilot scale isolation of exopolysaccharides from Streptococcus thermophilus DGCC7710: Impact of methodical details on macromolecular properties and technofunctionality. Engineering in Life Sciences, doi: 10.1002/elsc.202000073

Nachtigall C, Surber G, Herbi F, Wefers D, Jaros D, Rohm H (2020) Production and molecular structure of heteropolysaccharides from two lactic acid bacteria. Carbohydrate Polymers, doi: 10.1016/j.carbpol.2020.116019

Nachtigall C, Vogel C, Rohm H, Jaros D (2020) How capsular exopolysaccharides affect cell surface properties of lactic acid bacteria. Microorganisms, doi: 10.3390/microorganisms8121904

Raak N, Dürrschmid K, Rohm H (2020) Textural characteristics of German foods: The German Würstchen. In: Textural Characteristics of World Foods (K. Nishinari, Ed.) Wiley & Sons, New York

Raak N, Rohm H, Jaros D (2020) Enzymatically cross-linked sodium caseinate as techno-functional ingredient in acid-induced milk gels. Food and Bioporcess Technology, doi: 10.1007/s11947-020-02527-5

Reißner, A.-M., Beer A, Struck S, Rohm H (2020) Pre-hydrated berry pomace in wheat bread: An approach considering requisite water in fiber enrichment. Foods 9, 1600

Rohm H, Wessel B, Zahn S (2020) Temperature of sugar solutions during tasting affects sweetness difference thresholds. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2020.110676

Schmidt C, Eichelberger K, Rohm H (2020) New Zealand mānuka honey - A review on specific properties and possibilities to distinguish mānuka from kānuka honey. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2020.110311

Struck S, Rohm H (2020) Food processing by-products as food ingredients. In: Valorization of Fruit Processing By-Products (C.M. Galanakis, Ed.) Academic Press Ltd., London, UK. pp. 1-16.

Surber G, Schäper C, Wefers D, Rohm H, Jaros D (2020) Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese). International Dairy Journal, doi: 10.1016/j.idairyj.2020.104854

Abbate A A, Raak N, Boye S, Janke A, Rohm H, Jaros D, Lederer A (2019) Asymmetric flow field flow fractionation for the investigation of caseins cross-linked by microbial transglutaminase. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2019.01.043

Aschemann-Witzel J, Otterbring T, de Hooge IE, Normann A, Rohm H, Lengard Almli V, Oostindjer M (2019) The who, where and why of choosing suboptimal foods: Consequences for tackling food waste in store. Journal of Cleaner Production 236, 117596

Aschemann-Witzel J, Otterbring T, de Hooge I, Normann A, Rohm H, Lengard Almli V, Oostindjer M (2019) Consumer associations about other buyers of suboptimal food – and what it means for food waste avoidance actions. Food Quality and Preference, doi: 10.1016/j.foodqual.2019.103808

Diez-Sánchez E, Quiles A, Llorca E, Reissner A-M, Struck S, Rohm H, Hernando I (2019) Extruded flour as techno-functional ingredient in muffins with berry pomace. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2019.108300

Heise K, Kirsten M, Schneider Y, Jaros D, Keller H, Riohm H, Kalbitz K, Fischer S (2019) Form agricultural by-products to value-added materials: wheat straw based hydrogels as soil conditioners? ACS Sustainable Chemistry and Engineering, doi:10.1021/acssuschemeng.9b00378

Helbig M, Zahn S, Böttcher K, Rohm H, Majschak J-P (2019) Laboratory methods to predict the cleaning behaviour of egg yolk layers in a flow channel. Food and Bioproducts Processing 113, 108-117.

Leonhard L,Witt J, Toepfl S, Rohm H, Parniakov O (2019) Valuable compounds in algae. in: Green Extraction and Valorization of By-Products from Food Processing (F. J. Barba, E. Rosello Soto, M. Brncic, J. M. Lorenzo Rodriquez, Eds.). Layor and Francis, London, pp. 315-338.

Mende S, Jaros D, Rohm H (2019) Dextran modulates physical properties of rennet-induced milk gels. International Journal of Food Science and Technology, doi: 10.1111/ijfs.14288

Nachtigall C, Berger C, Kovanovic T, Wefers D, Jaros D, Rohm H (2019)Shear induced molecular changes of exopolysaccharides from lactic acid bacteria. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2019.105181

Nachtigall C, Weber C, Rothenburger S, Jaros D, Rohm H (2019) Test parameters and cell chain length of Streptococcus thermophilus affect the microbial adhesion to hydrocarbons assay: a methodical approach. FEMS Microbiology Letters, doi: 10.1093/femsle/fnz150

Raak N, Abbate A R, Alkhalaf M, Lederer A, Rohm H, Jaros D (2019) Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2019.105464

Raak N, Brehm L, Abbate RA, Henle T, Lederer A, Rohm H, Jaros D (2019) Self-association of casein studied using enzymaticcross-linking atdifferent temperatures. Food Bioscience, doi: 10.1016/j.fbio.2019.01.016

Raak N, Brehm L, Leidner R, Henle T, Rohm H, Jaros D (2019) Hydrolysis by indigenous plasmin: Consequences for enzymatic cross-linking and acid-induced gel formation of non-micellar casein. Food Biophysics, doi:10.1007/s11483-019-09601-2

Raak N, Schöne C, Rohm H, Jaros D (2019) Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus. Food Hydrocolloids 86, 43-49

Reißner A-M, Wendt J, Zahn S, Rohm H (2019) Sodium-chloride reduction by substitution with potassium, calcium and magnesiumsalts in wheat bread. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2019.03.069

Rohm H, Aschemann-Witzel J (2019) Sustainability in the food supply chain: a 2020 vision. International Journal of Food Science and Technology 54, 591-592

Rohm H, Jaros D, Surber G (2019) Exopolysaccharidbildende Milchsäurebakterien: Herausforderungen und Nutzen für Starterkulturenhersteller und Milchverarbeiter. molkerei-industrie, Heft 1/2019, 27-29

Schmidt C, Jaros D, Rohm H (2019) Ion mobility spectrometry as a potential tool for flavor control in chocolate manufacture. Foods 8, 460

Struck H, Rohm H (2019) Fruit processing by-products as food ingredients. In: Valorization of Fruit Processing By-products (Ed. C.M. Galanakis). Academic Press, London, 1-16.

Surber G, Jaros D, Rohm H (2019) Shear end extensional rheology of acid milk gel suspensions with varying ropiness. Journal of Texture Studies, doi: 10.1111/jtxs.12458

Surber G, Mende S, Jaros D, Rohm H (2019) Clustering of Streptococcus thermophilus strains to establish a relation between exopolysaccharide characteristics and gel properties of acidified milk. Foods 8, 146.

Symmank C, Beer A, Zahn S, Rohm H (2019) Sensorische Claims - Lebensmittelwerbung am Point-of-Sale. in: Werbegeschichte(n) - Markenkommunikation zwischen Tradition und Innovation (S. Heinemann, Hrsg.), S. 171-190. Springer, Berlin.

Zahn S, Otto C, Rohm H (2019) Laminar flow cleaning of gelatinised, partially hydrolysed starch.  International Journal of Food Science & Technology, doi: 10.1111/ijfs.14327

Häffele F, Mende S, Jaros D, Rohm H, Nirschl H (2018) Relationship between shear energy input and sedimentation properties of exopolysaccharide-producing Streptococcus thermophilus strains. Separation and Purification Technology 202, 21-26

Häffele F, Jaros D, Mende S, Rohm H, Nirschl H (2018) Separation of starter cultures after high‐pressure homogenization. Chemie Ingenieur Technik 90, 1016-1020.

Jaros D, Köbsch, J, Rohm H (2018) Exopolysaccharides from Basidiomycota: Formation, isolation and techno-functional properties. Engineering in Life Sciences, doi: 10.1002/elsc.201800117

Kizzie-Hayford N, Raak N, Jaros D, Rohm H (2018) Addition of crude tiger nut protein extract affects stiffness of enzymatically cross-linked dairy proteins. International Journal of Food Science and Technology, doi:10.1111/ijfs.13770

Mazo Rivas J C, Dietze M, Zahn S, Schneider Y, Rohm H (2018) Diversity of sensory profiles and physicochemical characteristics of commercial hot chocolate drinks from cocoa powders and block chocolates. European Food Research and Technology, doi: https://doi.org/10.1007/s00217-018-3054-z

Nachtigall C, Berger C, Kovanovic T, Wefers D, Jaros D, Rohm H (2018) Impact of shear treatment on rheological and molecular properties of microbial exopolysaccharides. Transactions of the 27th Nordic Rheology Conference, ISBN 978-91-639-8101-2, 191-196-69

Quiles A, Llorca E, Schmidt C, Reissner A-M, Struck S, Rohm H (2018) Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science and Technology 53, 1579-1587.

Raak N, Abbate R A, Lederer A, Rohm H, Jaros D (2018) Size separation techniques for the characterisation of cross-linked casein: A review of methods and their applications. Separations 5, 14

Reißner A-M, Al-Hamimi S, Quiles A, Schmidt C, Struck S, Hernando I, Turner C, Rohm H (2018) Composition and physicochemical properties of dried berry pomace. Journal of the Science of Food and Agriculture, doi: 10.1002/jfsa.9302 

Rohm H, Böhme B, Skorka J (2018) The impact of grinding intensity on particle properties and rheology of dark chocolate. LWT - Food Science and Technology 92, 564-568.

Schmidt C, Reck M, Jaros D, Rohm H (2018) Ionenmobilitätsspektroskopie: Echtzeitanalysen zur Qualitätsüberwachung bei der Kakaoverarbeitung. FOOD-Lab 4/2018, 34-37

Schuldt S, Schneider Y, Rohm H (2018) High-speed cutting of foods:Cutting behavior and initial cutting forces. Journal of Food Engineering, doi: 10.1016/j.jfoodeng.2018.02.024

Struck S, Straube D, Zahn S, Rohm H (2018) Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure. Journal of Food Engineering 223, 109-115.

Surber G, Constantinescu V, Jaros D, Rohm H (2018) Stabilitätsuntersuchungen von fermentierten Milchprodukten. FOOD-Lab 1, 55-58

Surber G, Bulla J, Schäper C, Nitschel L, Rohm H, Jaros D (2018) Relating particular properties of Lactococcus lactis exopolysacharides to the rheological characteristics of fresh and white cheese. Transactions of the 27th Nordic Rheology Conference, ISBN 978-91-639-8101-2, 65-69

Aschemann-Witzel J, de Hooge I, Rohm H, Normann A, Bossle M B, Gronhoj A, Oostindjer M (2017)  Key characteristics and success factors of supply chain initiatives tackling consumer-related food waste - A multiple case study. Journal of Cleaner Production 155, 33-45

Helmert J, Symmank C, Pannasch S, Rohm H (2017) Have an eye on the buckled cucumber: An eye tracking study on visually suboptimal foods. Food Quality and Preference 60, 40-47

Jaros D, Rohm H (2017) Rennets: Applied aspects, in: Cheese - Chemistry, Physics, and Microbiology (PLH McSweeney, PF Fox, PD Cotter, DW Everett, Eds) Academic Press, London, pp. 53-68

Jaros D, Mende S, Häffele F, Nachtigall C, Nirschl H, Rohm H (2017) Shear treatment of starter culture medium improves separation behavior of Streptococcus thermophilus cells. Engineering in Life Sciences, doi: 10.1002/elsc.201700121

Kizzie-Hayford N, Jaros D, Rohm H (2017) Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system. LWT - Food Science and Technology 81, 226-232

Raak N, Rohm H, Jaros D (2017) Enzymatic cross-linking of casein facilitates gel structure weakening induced by overacidification. Food Biophysics 12, 261-268

Rohm H, Oostindjer M, Aschemann-Witzel J, Symmank C, Almli VL, de Hooge IE, Normann A, Karantininis K (2017) Consumers in a sustainable food supply chain (COSUS): Understanding consumer behavior to encourage food waste reduction. Foods 6, 104

Rohm H, Schäper C, Zahn S (2017) Interesterified fats in chocolate and bakery products: a concise review. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2017.08.076

Schmidt C, Bornmann R, Schuldt S, Schneider Y, Rohm H (2017) Thermo-mechanical properties of soft candy: Application of time-temperature superposition to mimic response at high deformation rates. Food Biophysics, doi:10.1007/s11483-017-9506-3

Schmidt C, Geweke I, Struck S, Zahn S, Rohm H (2017) Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties. International Journal of Food Science and Technology, doi: 10.1111/ijfs.13639

Schuldt S, Witt T, Schmidt C, Schneider Y, Nündel T, Majschak J-P, Rohm H (2017) High-speed cutting of foods: Development of a special testing device. Journal of Food Engineering, doi: 10.1016/j.jfoodeng.2017.008.01

Stok FM, Hoffmann S, Volkert D, Boeing H, Ensenauer R, Stelmach-Mardas M, Kiesswetter E, Weber A, Rohm H, Lien N, Brug J, Holdsworth M, Renner B (2017) The DONE framework: Creation, evaluation, and updating of an interdisciplinary, dynamic framework 2.0 of determinants of nutrition and eating. PLOS One, doi:10.1371/journal.pone.0171077

Surber G, Mende S, Jaros D, Rohm H (2017) Fadenzug im Joghurt: Methoden
zur Quantifizierung. dmw Die Milchwirtschaft 8, 114-116

Surber G, Mende S, Constantinescu V, Jaros D, Rohm H (2017) How the type of exopolysaccharide affects the rheological properties of fermented products. Annual Transactions of the Nordic Rheology Society 25, 51-54. ISBN 978-91-639-3285-4

Symmank C, Rohm H (2017) Konsumentenakzeptanz von optisch suboptimalen Lebensmitteln. DLR Deutsche Lebensmittel-Rundschau 113, 417-421

Symmank C, Hoffmann S, Mai R, Rohm H (2017) Einflussfaktoren auf die Lebensmittelauswahl: Ergebnisse des europäischen Forschungsprojektes FODEM. DLR Deutsche Lebensmittel-Rundschau 113, 113-117

Symmank C, Zahn S, Rohm H (2017) Visually suboptimal bananas: How ripeness affects consumer expectation and perception. Appetite, doi: 10.1016/j.appet.2017.10.002

Boisly M, Schuldt S, Kästner M, Schneider Y, Rohm H (2016) Experimental characterisation and numerical modelling of cutting processes in viscoelastic solids. Journal of Food Engineering, doi: 10.1016/j.jfoodeng.2016.06.019

Böhme B, Symmank C, Rohm H (2016) Physical and sensory properties of chocolate made with lecithin of different origin. Euopean Journal of Lipid Science and Technology 118,1839-1845

Jaros D, Rohm H (2016) Enzymes exogenous to milk in dairy technology:
Transglutaminase. Reference Module in Food Sciences. Elsevier, Amsterdam. doi: http://dx.doi.org/10.1016/B978-0-08-100596-5.21158-X

Kizzie-Hayford N, Jaros D, Zahn S, Rohm H (2016) Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk. LWT - Food Science and Technology, doi: 10.1016/j.lwt.2016.07.067

Mazo Rivas JC, Schneider Y, Rohm H (2016) Effect of emulsifier type on physicochemical properties of water-in-oil emulsions for confectionary applications. International Journal of Food Science and Technology 51, 1026-1033

Mazo Rivas JC, Zelga K, Schneider Y, Rohm H (2016) Phase transition stability of cocoa butter emulsions. Food Biophysics, doi: 10.1007/s11483-016-9450-7

Otto C, Zahn S, Hauschild M, Babick F, Rohm H (2016) Comparatice cleaning tests with modified protein and starch residues. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2016.01.015

Quiles A, Campbell G M, Struck S, Rohm H, Hernando I (2016) Fiber from fruit pomace: A review of applications in cereal-based products. Food Reviews International, doi: 10.1080/87559129.2016.1261299

Raak N, Leidner R, Rohm H, Jaros D (2016) Potential of thromboelastometry and multi-speckle diffusing wave spectroscopy for monitoring acid-induced casein gelation. Annual Transactions of the Nordic Rheology Society 24, 81-85. ISBN 978-91-637-9105-5

Raak N, Rohm H, Jaros D (2016) Cross-linking with microbial transglutaminase: Isopeptide bonds and polymer size as drivers for acid casein gel stiffness. International Dairy Journal, doi:10.1016/j.idairyj.2016.10.015

Raak N, Symmank C, Zahn S, Aschemann-Witzel J, Rohm H (2016) Industry-related food waste: Causes and potential for action. Waste Management, doi: 10.1016/j.wasman.2016.12.027

Rohm H, Jaros D (2016) Analytical methods | Principles and significance in assessing rheological and textural properties. Reference Module in Food Sciences. Elsevier, Amsterdam, doi: 10.1016/B978-0-12-374407-4.00027-3

Rohm H, Jaros D (2016) Analytical methods | Rheological methods: Instrumentation. Reference Module in Food Sciences. Elsevier, Amsterdam, doi: 10.1016/ B978-0-12-374407-4.00028-5

Struck S, Plaza M, Turner C, Rohm H (2016) Berry pomace - a review of processing and chemical analysis of its polyphenols. International Journal of Food Science and Technology, doi: 10.1011/ijfs.13112

Symmank C, Mai R, Hoffmann S, Stok F M, Renner B, Lien N, Rohm H (2016) Predictors of food decision making: A systematic interdisciplinary mapping (SIM) review. Appetite, doi: 10.1016/j.appet.2016.11.023

Kizzie-Hayford N, Jaros D, Schneider Y, Rohm H (2015) Characteristics of tiger nut milk: effects of milling. International Journal of Food Science and Technology, doi:10.1111/ijfs.12649

Kizzie-Hayford N, Jaros D, Schneider Y, Rohm H (2015) Physico-chemical properties of globular tiger nut proteins. European Food Research and Technology, doi:10.1007/s00217-015-2508-9

Mende S, Rohm H, Jaros D (2015) Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products. International Dairy Journal, doi:10.1016/j.idairyj.2015.08.002

Raak N, Gehrisch S, Rohm H, Jaros D (2015) Rotational thromboelastometry for characterising acid-induced gelation of cross-linked casein. Food Biophysics 10, 25-29

Riedel R, Böhme B, Rohm H (2015) Development of formulations for reduced-sugar and sugar-free agar-based fruit jellies. International Journal of Food Science and Technology, doi: 10.1111/ijfs.12787

Rohm H, Brennan C, Turner C, Günther E, Campbell G, Hernando I, Struck S, Kontogiorgos V (2015) Adding value to fruit processing waste: Innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods. foods 4, 690-697

Schmidt C, Mende S, Jaros D, Rohm H (2015) Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties. Dairy Science and Technology, doi: 10.1007/s13594-015-0259-9

Schuldt S, Boden L, Schneider Y, Rohm H (2015) Pre-crack cutting properties of viscoelastic food models. Journal of Food Engineering, doi: 10.1016/j.jfoodeng.2015.09.005

Struck S, Gundel L, Zahn S, Rohm H (2015) Fiber enriched reduced sugar muffins from iso-viscous batters. LWT - Food Science and Technology, doi:10.1016/j.lwt.2015.07.053

Tzschoppe M, Haase H, Höhnisch M, Jaros D, Rohm H (2015) Using ion mobility spectroscopy for screening the autoxidation of peanuts. Food Control, doi:10.1016/j.foodcont.2015.12.017

Mai R, Zahn S, Hoppert K, Hoffmann S, Rohm H (2014) Tailoring compensation effects of health-unrelated food properties. Appetite, doi:10.1016/j.appet.2014.05.014

Mai R, Hoffmann S, Hoppert K, Schwarz P, Rohm H (2014) The spirit is willing, but the flesh is weak: The moderating effect of implicit associations on healthy eating behaviors. Food Quality and Preference, doi:10.1016/j.foodqual.2014.06.014

Mende S, Dong T, Rathemacher A, Rohm H, Jaros D (2014) Physicochemical characterisation of the exopolysaccharides of Streptococcus thermophilus ST-143. International Journal of Food Science and Technology, doi:10.1111/ijfs.12505

Otto C, Zahn S, Plenker J, Rohm H (2014) Application of a flow cell for the comparative investigation of the cleaning behavior of starch and protein. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2014.01.008

Raak N, Darnay L, Brandt J, Boye S, Lederer A, Rohm H, Jaros D (2014) Cross-linking affects reaarangements in acid casein gels: Evaluation of acidification conditions. Annual Transactions of the Nordic Rheology Society 22, 109-114. ISBN 978-91-637-3012-2.

Schuldt S, Raak N, Jaros D, Rohm H (2014) Acid-induced formation of soy protein gels in the presence of NaCl. LWT - Food Science and Technology 57, 614-639

Struck S, Jaros D, Brennan C, Rohm H (2014) Sugar replacement in sweetened bakery goods. International Journal of Food Science and Technology, doi:10.1111/ijfs.12617

Tzschoppe M, Steglich C, Höhnisch M, Petrich R, Delan A, Rohm H, Jaros D (2014) Ionenmobilitätsspektroskopie: Anwendung als Schnellmethode zur Charakterisierung von Hopfen möglich? Deutsche Lebensmittelrundschau 110, 417-421

Rohm H, Ullrich F, Schmidt C, Löbner J, Jaros D (2013) Gelation of cross-linked casein under small and large shear strain. Journal of Texture Studies 45, 130-137 doi:10.1111/jtxs.12056

Arnold G, Schneider Y, Friedrichs J, Babick F, Rohm (2013) Insights into the functional behaviour of lecithin in oil-based suspensions. Annual Transactions of the Nordic Society of Rheology 21, 199-204 (ISBN 978-91-637-3011-5)

Arnold G, Schade E, Schneider Y, Friedrichs J, Babick F, Werner C, Rohm H (2013) Influence of individual phospholipids on the physical properties of oil-based suspensions. Journal of the American Olil Chemists Society, doi:10.1007/s11746-013-2361-6

Hoppert K, Mai R, Zahn S, Hoffmann S, Rohm H (2013) Sensorische Präferenztests in der Adaptiven Conjoint Analyse - Neue Wege in der Konsumentenforschung. DLG-Lebensmittel 8(1) 14-15

Hoppert K, Rohm H (2013) Was weiß der Verbraucher über Nährstoffe, Energiegehalte und die Kennzeichung von Lebensmitteln? EIne Erhebung zum Ernährungswissen. DLR Deutsche Lebensmittel-Rundschau 109, 454-460

Hoppert K, Mai R, Zahn S, Hoffmann S, Rohm H (2013) Neue Wege in der sensorischen Konsumentenforschung. dmz Deutsche Molkerei-Zeitung 134 (5) 32-34

Hoppert K, Mai R, Zahn S, Schwarz EP, Hoffmann S, Rohm H (2013) Is there a fit in cognitive and sensory evaluation of yogurt? The moderating role of nutrition training. Food Quality and Preference, doi:10.1016/j.foodqual.2013.08.001

Jaros D, Schwarzenbolz U, Raak N, Löbner J, Rohm H (2013) Cross-linking with microbial transglutaminase: relationship between polymerisation degree and stiffness of acid casein gels. International Dairy Journal, doi:10.1016/j.idairyj.2013.10.011

Mende S, Peter M, Bartels K, Dong T, Rohm H, Jaros D (2013) Concentration dependent effects of dextran on the physical properties of acid milk gels. Carbohydrate Polymers, 10.1016/j.carbpol.2013.07.072

Mende S, Peter M, Bartels K, Dong T, Rohm H, Jaros D (2013) Addition of exopolysacharides from S. thermophilus or dextran to milk prior to acidification: A comparative study. Annual Transactions of the Nordic Society of Rheology 21, 213-218 (ISBN 978-91-637-3011-5)

Schuldt S, Arnold G, Roschy J, Schneider Y, Rohm H (2013) Defined abrasion procedures for cutting blades and comparative mechanical and geometrical wear characterization. Wear, doi:10.1016/j.wear.2013.01.110

Rohm H, Ullrich F, Schmidt C, Löbner J, Jaros D (2013) Gelation of cross-linked casein under small and large shear strain. Journal of Texture Studies, doi:10.1111/jtxs.12056

Mende S, Peter M, Bartels K, Rohm H, Jaros D (2013) Addition of purified exopolysaccharide isolates from S.thermophilus to milk and their impact on the rheology of acid gels. Food Hydrocolloids, doi:10.1016/j.foodhyd.2012.12.011

Zahn S, Hoppert K, Ullrich F, Rohm H (2013) Dairy-based emulsions: Viscosity affects fat difference thresholds and sweetness perception. Foods 2013, 2, 521-533

Ardelean A, Otto C, Jaros D, Rohm H (2012) Transglutminase treatment to improve physical properties of acid gels from enriched goat milk. Small Ruminant Research, doi:10.1016/j.smallrumres.2012.05.002

Ardelean A, Jaros D, Rohm H (2012) Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goat’s and cow’s milk. Dairy Science and Technology, doi:10.1007/s13594-012-0092-3

Arnold G, Schuldt S, Schneider Y, Friedrichs J, Babick F, Werner C, Rohm H (2012) The impact of lecithin on rheology, sedimentation and particle interactions in oil-based dispersions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, doi:10.1016/j.colsurfa.2012.11.006

Arnold G, Könk U, Böhme B, Schneider Y, Rohm H (2012) Lecithine verschiedener Herkunft in Schokolade. Süßwaren 57 (5) 15-17

Böhme B, Rohm H (2012) Raffiniertes Inneres. labor&more 4.12, 56-59

Büchner C, Thomas S, Jaros D, Rohm H (2012) Fast-responding thermal-death-time tubes for the determination of thermal bacteria inactivation. Engineering in Life Sciences 12, 109-112

Hoppert K, Mai R, Zahn S, Hoffmann S, Rohm H (2012) Integrating sensory evaluation in adaptive conjoint analysis to elaborate the conflicting influence of intrinsic and extrinsic attributes on food choice. Appetite, doi:10.1016/j.appet.2012.09.005

Hoppert K, Zahn S, Jänecke L, Mai R, Hoffmann S, Rohm H (2012) Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber. Internaitonal Dairy Journal, doi:10.1016/j.idairyj.2012.08.005

Hoppert K, Zahn S, Puschmann A, Ullmann I, Rohm H (2012) Quantification of sensory difference thresholds for fat and sweetness in dairy-based emulsions. Food Quality and Preference, doi:10.1016/j.foodqual.2012.03.008

Hoppert K, Puschmann A, Zahn S, Rohm H (2012) Development of iso-viscous, iso-sweet emulsions for the determination of sensory difference thresholds. Annual Transactions of the Nordic Society of Rheology 20, 267-270. ISBN 978-952-60-3608-3

Jaros D, Rohm H (2012) Texturverbesserung durch enzymatische Quervernetzung mit mikrobieller Transglutaminase. DLG Lebensmittel 7 (6), 22-23

Mende S, Peter M, Bartels K, Rohm H, Jaros D (2012) Impact of polysaccharides from lactic acid bacteria on the rheological properties of acid milk gels. Annual Transactions of the Nordic Society of Rheology 20, 153-158. ISBN 978-952-60-3608-3

Mende S, Rohm H, Jaros D (2012) Exopolysaccharide von Milchsäurebakterien: Kenntnisstand und Perspektiven. dmw Die Milchwirtschaft 3, 844-848

Mende S, Mentner C, Thomas S, Rohm H, Jaros D (2012) Exopolysaccharide production by three different strains of Streptococcus thermophilus and its effect on physical properties of acidified milk. Engineering in Life Sciences, doi:10.1002/elsc.201100114

Passauer L, Struch M, Schuldt S, Appelt J, Schneider Y, Jaros D, Rohm H (2012) Dynamic moisture sorption characteristics of xerogels from water swellable oligo(oxyethylene) lignin derivatives. Advanced Materials and Interfaces, doi:10.1021/am3015179

Zahn S, Forker A, Krügel L, Rohm H (2012) Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT - Food Science and Technology, doi:10.1016/j.lwt.2012.07.026

Zahn S, Hoppert K, Rohm H (2012) Sensorische Prüfungen zur kundenorientierten Produktentwicklung. In: Angewandtes Gesundheitsmarketing (Hrsg. S. Hoffmann, U. Schwarz, R. Mai). Springer Gabler, Wiesbaden, ISBN 978-3-8349-4034-6

Zahn S, Wehner A, Rohm H (2012) Influence of the type of gelatinized starch on the soiling of stainless steel. Journal of Food Engineering, doi:10.1016/j.foodeng.2012.01.027

Arnold G, Schneider Y, Ortega S, Eglin S, Rohm H (2011) Modification iof lipophilic suspensions rheology by lecithins and lecithin fractions. Annual Transactions of the Nordic Society of Rheology 19, 279-282 (M.Sjöqvist, Ed.) ISBN 978-952-15-2589-6

Böhme B, Kretzschmar R, Schneider S, Fiala P, Rohm H (2011) Effect of alcohol in starch-thickened fillings on the storage stability of dark chocolate pralines. JAOCS, doi:10.1007/s11746-011-1937-2

Forker A, Zahn S, Rohm H (2011) A combination of fat replacers enables the production of fat-reduced shortdough biscuits with high-sensory quality. Food and Bioprocess Technology, doi:10.1007/s11947-011-0536-4

Jacob M, Schmidt M, Jaros D, Rohm H (2011) Measurement of milk clotting activity by rotational viscometry. Journal of Dairy Research, doi:10.1007/s11947-011-0536-4

Jacob M, Jaros D, Rohm H (2011) Proteolytic activity of traditional calf rennet and selected milk coagulant substitutes. Milk Science International 66, 240-244

Jaros D, Rohm H (2011) Enzymes exogeneous to milk - Transglutaminase. In: Enzyclopedia of Dairy Sciences (JW Fuquay, PF Fox, PLH McSweeney, eds.) Elsevier, Amsterdam, ISBN 9780123744029

Mai R, Hoffmann S, Helmert JR, Velichkovsky BR, Zahn S, Jaros D, Schwarz PEH, Rohm H (2011) Implicit food associations as obstacles to healthy nutrition: the need for further research. British Journal of Diabetes & Vascular Disease 11, 182-186

Mende S, Krzyzanowski L, Weber J, Jaros D, Rohm H(2011) Growth and exopolysaccharide yield of Lactobacillus delbrueckii ssp. bulgaricus 20081 in batch and continuous bioreactor experiments at constant pH. Journal of Bioscience and Bioengineering, doi:10.1016/j.jbiosc.2011.10.012

Mende S, Thomas S, Mentner C, Jaros D, Rohm H (2011) Addition of purified exopolyxaccharides from lactic acid bateria affects the rheological behaviour of skim milk gels. Annual Transactions of the Nordic Society of Rheology 19, 253-256 (M.Sjöqvist, Ed.) ISBN 978-952-15-2589-6

Mutungi C, Passauer L, Onyango C, Jaros D, Rohm H (2011) Debranched cassava starch crystallinity determination by Raman spectroscopy: correlation of features in Raman spectra with X-ray diffraction and 13C CP/MAS NMR spectroscopy. Carboyhadrate Polymers, doi:10.1016/j.carbpol.2011.08.032

Mutungi C, Schuldt S, Onyango C, Schneider Y, Jaros D, Rohm H (2011) Dynamic moisture sorption characteristics of enzyme-resistant recrystallized Cassava starch. Biomacromolecules, doi:10.1021/bm101321q

Otto C, Zahn S, Rost F, Zahn P, Jaros D, Rohm H (2011) Physical methods for cleaning and disinfection of surfaces. Food Engineering Reviews, doi:10.1007/s12393-011-9038-4

Rohm H, Jaros D (2011) Rheology of liquid and semi-solid milk products - Instrumentation. In: Enzyclopedia of Dairy Sciences (JW Fuquay, PF Fox, PLH McSweeney, eds.) Elsevier, Amsterdam, ISBN 9780123744029

Rohm H, Jaros D (2011) Rheology of liquid and semi-solid milk products - Principles and significance in assessing rheological and texture properties. In: Enzyclopedia of Dairy Sciences (JW Fuquay, PF Fox, PLH McSweeney, eds.) Elsevier, Amsterdam, ISBN 9780123744029

Arnold G, Zahn S, Legler A, Rohm H (2010) Ultrasonic cutting of foods with inclined moving blades. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2010.11.009

Böhme B, Brack H, Kretzschmar R, Rohm H (2010) Sensible Füllungen - gut verpackt. Süßwaren 55 (7/8) 21-23

Böhme B, Schneider Y, Leiteritz L, Rohm H (2010) Tailoring alcoholic fillings for praline production with one-shot depositors. lwt - Food Science and Technology, doi: 10.1016/j.lwt.2010.12.014 

Chromik C, Partschefeld C, Jaros D, Henle T, Rohm H (2010) Adjustment of vat milk treatment to optimize whey protein transfer into semi-hard cheese: A case study. Journal of Food Engineering 100, 496-503

Jacob M, Jaros D, Rohm H (2010) The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory-, pilot- and commercial-scale productions. International Journal of Dairy Technology 63, 370-380

Jacob M, Jaros D, Rohm H (2010) Review: Recent advances in milk clotting enzymes. International Journal of Dairy Technology, doi: 10.1111/j.1471-0307.2010.00633.x

Jacob M, Nöbel S, Jaros D, Rohm H (2010) Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milk. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2010.09.003

Rohm H (2010) Book review: Food Packaging Science and Technology. International Journal of Dairy Technology 63, 143-145

Mutungi C, Onyango C, Rost F, Doert T, Jaros D, Rohm H (2010) Structural and physicochemical properties and in vitro digestibility of recrystallized linear α-D-(1→4) glucans derived from mild-acid modified cassava starch. Food Research International, doi:10.1016/j.foodres.2010.02.008

Mutungi C, Onyango C, Doert T, Paasch S, Thiele S, Machill S, Jaros D, Rohm H (2010) Long- and short-range structural changes of recrystallized cassava starch subjected to in vitro digestion. Food Hydrocolloids, doi:10.1016/j.foodhyd.2010.07.023

Rohm H, Dürrschmid K, Forker A, Jaros D (2010) Two-dimensional mapping of sensory texture descriptors. Journal of Texture Studies, doi:10.1011/j.1745-4603.2010.00255.x

Schneider Y, Kluge C, Weiss U, Rohm H (2010) Packaging materials and equipment. In: Technology of Cheesemaking (BA Law and A Tamine, eds.). Wiley-Blackwell, London, 413-439

Schneider Y, Zahn S, Rohm H (2010) Ultrasonic cutting of foods. In: Ultrasound Technologies for Food and Bioporcessing (H Feng, GV Barbosa-Canovas  and J Weiss, eds.). Springer, New York, 211-238

Zahn S, Pepke F, Rohm H (2010) Effect of inulin as a fat replacer on texture and sensory properties of muffins. International Journal of Food Science and Technology, DOI:10.1111/j.1365-2621.2010.02444.x 

Arnold G, Zahn S, Rohm H (2009) Ultrasonic cutting of food. Proceedings of the MiTech 09, 14-19. Czech University of Life Sciences, Prague, ISBN 978-80-213-1931-8

Böhme B, Linke L, Rohm H (2009) Kaltformverfahren zur Herstellung von Schokoladenhülsen. Tagungsband GDL-Kongress Lebensmitteltechnologie, Stuttgart-Hohenheim, ISBN 978-3-931678-13-5

Jacob M, Jaros D, Rohm H (2009) Erhöhte Ausbeute durch Naturlab? Deutsche Milchwirtschaft 760, 944-947

Jaros D, Jacob M, Rohm H (2009) Increased cheese yield when using animal rennet? European Dairy Magazine 21 (7), 6-9

Jaros D, Jacob M, Otto C, Rohm H (2009) Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels. International Dairy Journal, doi:10.1016/j.idairyj.2009.11.021

Jaros D, Partschefeld C, Döhler A, Menèndez O, Pätzold J, Richter S, Henle T, Rohm H (2009) Struktur-Funktionsbeziehung Transglutaminase-modifizierter Milchproteine – Physikalische Konsequenzen. Tagungsband GDL-Kongress Lebensmitteltechnologie,Dresden , ISBN 978-3-931678-15-9

Jaros D, Thamke I, Raddatz H, Rohm H (2009) Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference. European Food Research and Technology, doi:10.1017/s00217-009-1025-0

Krulis M, Kühnert S, Leiker M, Rohm H (2009) Optimierte Mikrowellen-Vakuum-Trocknung zur Herstellung von gepufften Erdbeerwürfeln. Tagungsband GDL-Kongress Lebensmitteltechnologie, Dresden, ISBN 978-3-931678-15-9

Mutungi C, Onyango C, Jaros D, Henle T, Rohm H (2009) Determination of optimum conditions for enzymatic debranching of Cassava starch and synthesis of resistant starch type III using central composite rotatable design. Starch/Stärke 61, 367-376

Mutungi C, Rost F, Onyango C, Jaros D, Rohm H (2009) Crystallinity, thermal and morphological characteristics of resistant starch type III produced by hydrothermal treatment of debranched Cassava starch. Starch/Stärke, doi:10.1002/star.200900167

Rohm H (2009) Struktur-Funktions-Interaktionen und Lebensmittelqualität. Tagungsband GDL-Kongress Lebensmitteltechnologie, Dresden, ISBN 978-3-931678-15-9

Schneider Y, Zahn S, Rohm H (2009) Wirkung von Absorption und Kavitation beim Einsatz von Leistungsschall in der Lebensmittelindustrie. Tagungsband GDL-Kongress Lebensmitteltechnologie, Dresden, ISBN 978-3-931678-15-9

Schneider Y, Zahn S, Schindler C, Rohm H (2009) Ultrasonic excitation affects friction interactions between food materials and cutting tools. Ultrasonics, doi:10.1016/j.ultras.2009.03.001

Zahn S, Rohm H (2009) Einfluss der Schallfeldgrößen auf das Ultraschallschneiden von Lebensmitteln. Tagungsband GDL-Kongress Lebensmitteltechnologie, Stuttgart-Hohenheim, ISBN 978-3-931678-13-5

Arnold G, Leiteritz L, Zahn S, Rohm H (2008) Ultrasonic cutting of cheese: composition affects cutting work reduction and energy demand. International Dairy Journal, doi: 10.1016/j.idairyj.2008.11.007

Arnold G, Schneider Y, Rohm H (2008) Impact of constituent interactions on the rheology of lipophilic food suspensions . Annual Transactions of the Nordic Society of Rheology 16, 43-48 (J Aho, ed.). ISBN 978-952-15-2007-5

Dürrschmid K, Mayr T, Svacinka R, Jaros D, Rohm H, Bongartz A, Kneifel W (2008) Sensory Evaluation of Wellness-Drinks. ernährung/nutrition 32, 104-112

Heidenreich S, Rohm H (2008) Intensiver kneten - Herstellung von Panettone aus Weichweizenmehl. Lebensmitteltechnik 40 (5), 44-45

Jaros D, Rohm H (2008) Book review: Novel enzyme technology for food applications. Engineering in Life Science 8, 664

Jaros D, Jacob M, Rohm H (2008) Trying to better understand the rheological behavior of acid gels from various dairy-based substrates treated with microbial transglutaminase. Annual Transactions of the Nordic Society of Rheology 16, 93-98 (J Aho, ed.). ISBN 978-952-15-2007-5

Jaros D, Seitler K, Rohm H (2008) Enzymatic coagulation of milk: animal rennets and microbial coagulants differ in their gelation behavior as affected by pH and temperature. International Journal of Food Science and Technology 43, 1721-1727

Jaros D, Spieler C, Kleinschmidt T, Rohm H (2008) Using whey permeate powders for partial sucrose substitution in flavored yogurt. Milk Science International 63, 174-178

Jaros D, Spieler C, Rohm H (2008) Molkenpermeatpulver zur partiellen Süßung von Fruchtjoghurt. Ernährung aktuell 19, 256-257

Nöbel S, Böhme B, Schneider Y, Rohm H (2008) Technofunctional barrier layers for preventing fat bloom in triple-shot pralines. Food Research International, doi: 10.1016/j.foodres.2008.08.011

Schneider Y, Zahn S, Rohm H (2008) Power requirements of the high-frequency generator in ultrasonic cutting of foods. Journal of Food Engineering 86, 61-67

Thamke I, Dürrschmid K, Rohm H (2008) Sensory description of dark chocolates by consumers. LWT - Food Science and Technology, doi:10.1016/j.lwt.2008.07.006

Zahn S, Rohm H (2008) Stets produktabhängig - Möglichkeit der Optimierung von Ultraschallschneidvorgängen. Lebensmitteltechnik 40 (5), 48-50

Heidenreich S, Langner T, Rohm H (2007) Heat capacity of cheese: Determination or calculation? Journal of Thermal Analysis and Calorimetry 89, 815-819

Hempel S, Jacob A, Rohm H (2007) Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers. European Food Research and Technology 224, 335-341

Jaros D, Heidig C, Rohm H (2007) Enzymatic modification through microbial transglutaminase enhances the viscosity of stirred yogurt. Journal of Texture Studies 38, 179-198

Jaros D, Hofmann T, Rohm H (2007) The potential for carbon dioxide formation during ripening of acid curd cheese. LWT - Food Science and Technology 40, 1040-1045

Jaros D, Rohm H (2007) Book review: Food processing handbook.. Engineering in Life Science 7, 197

Mulsow B B, Jaros D, Rohm H (2007) Processed cheese and cheese analogues. in: Structure of Dairy Products (A Tamime, Ed.), Blackwell Publishing Ltd., Oxford, pp. 210-235

Rohm H (2007) Book review: Emerging foodborne pathogens. Engineering in Life Science 7, 410

Shah NP, Rohm H, Vasiljevic T (2007) Preface: Rheology and structure of fermented milk. International Dairy Journal 17, 261

Sultaneh A, Rohm H (2007) Using near infrared spectroscopy for the determination of total solids and protein content in cheese curd. International Journal of Dairy Technology 60, 241-244

Böhm V, Kühnert S, Rohm H, Scholze G (2006) Improving the nutritional quality of microwave-vacuum dried strawberries: A preliminary study. Food Science and Technology International 12, 67-75

Jaros D, Partschefeld C, Henle T, Rohm H (2006) Transglutaminase in Dairy Products: Chemistry, Physics and Applications. Journal of Texture Studies 37, 113-155

Jaros D, Pätzold J, Schwarzenbolz U, Rohm H (2006) Small and large deformation rheology of acid gels from transglutaminase treated milks. Food Biophysics 1, 124-132

Jaros D, Pätzold J, Rohm H (2006) Impact of heating and enzymatic crosslinking on the rheological properties of acidified milk gels. in: Proceedings of the 4th International Conference on Food Rheology and Structure (P Fischer, P Erni, EJ Windhab, eds). ETH Zurich, Switzerland, ISBN 3-9905609-25-8, 347-350

Onyango C, Bley T, Jacob A, Henle T, Rohm H (2006) Influence of incubation temperature and time on resistant starch type III formation from autoclaved and acid-hydrolysed cassava starch. Carbohydrate Polymers 66, 494-499

Rohm H, Ziegleder G (2006) Neue Formverfahren in der Schokoladenproduktion: Kaltformtechnologie und One-Shot-Verfahren. in: Innovationspotentiale in der Lebensmittelproduktion. FEI e.v., Bonn, ISBN 3-925032-41X, 77-88

Schneider Y, Zahn S, Hofmann J, Wecks M, Rohm H (2006) Acoustic cavitation induced by ultrasonic cutting devices: A preliminary study. Ultrasonics Sonochemistry 13, 117-120

Zahn S, Schneider Y, Rohm H (2006) Ultrasonic cutting of foods: Effects of excitation magnitude and cutting velocity on the reduction of cutting work. Innovative Food Science & Emerging Technologies 7, 288-293

Böhm V, Bellmann S, Kühnert S, Rohm H, Scholze G (2005) Intestinal absorption of antioxidants from microwave-vacuum dried strawberris. Obst-, Gemüse- und Kartoffelverarbeitung 4, 14-19

Zahn S, Schneider Y, Rohm H (2005) Impact of excitation and material parameters on the efficiency of ultrasonic cutting of bakery products. Journal of Food Science 70, E510-E513

Intelmann D, Jaros D, Rohm H (2005) Identification of color optima of commercial tomato catsup. European Food Research and Technology 221, 662-666

Krulis M, Kühnert S, Leiker M, Rohm H (2005) Influence of energy input and initial moisture on physical proerties of microwave-vacuum dried strawberries. European Food Research and Technology 221, 803-808

Kühnert S, Rohm H, Böhm V (2005) Inhaltsstoffschonende Konservierung durch Mikrowellen-Vakuum-Trocknung. Lebensmitteltechnik 37, 34-36

Rohm H, Böhme B, Ziegleder G (2005) Haltbarkeit von one-Shot-Pralinen - Einfluss von Füllungsart und Füllungsviskosität. Süßwaren 50, 9, 13-15

Schantz B, Rohm H (2005) Influence of lecithin-PGPR blends on the rheological properties of chocolate. Lebensmittel-Wissenschaft und -Technologie 38, 41-45

Ziegleder G, Böhme B, Rohm H (2005) Haltbarkeit von Pralinen - One-Shot-Verfahren und konventionelles Schleudern im Vergleich. Süßwaren 50, 7/8, 14-16

Böhme B, Rohm H, Ziegleder G (2004) Improving the quality of one-shot products. Proc. Chocolate Technology, Central College of the German Confectionary Industry, Solingen

Heidenreich S, Jaros D, Rohm Harald, Ziems A (2004) Relationship between water activity and crispness of extruded rice crisps. Journal of Texture Studies 35, 621-633

Krulis M, Rohm H (2004) Adaption of a vane tool for the viscosity determination of flavoured yoghurt. European Food Research and Technology 218, 598-601

Markov E, Böhme B, Rohm H (2004) Influence of cold forming technique on the quality of chocolate products. Scientific Works 51 (3) 40-44, University of Food Technologies, Plovdiv

Menendez O, Schwarzenbolz U, Rohm H, Henle T (2004) Casein gelation under simultaneous action of transglutaminase and glucono-d-lactone. Nahrung/Food 48, 165-168

Rohm H, Böhme B, Ziegleder G (2004) Qualität und Lagerstabilität kaltgeformter Schokoladenhülsen und Pralinen. Lebensmitteltechnik 36 (9) 66-69

Rohm H, Kühnert S, Böhm V, Scholze G (2004) Optimierung der Vakuum-Mikrowellen-Trocknung zur Optimierung der ernährungsphysiologischen Qualität getrockneter Erdbeeren. Proc. Antioxidantien in Lebensmitteln, Österreichische Gesellschaft für Ernährung, 81-83

Weinrichter B, Ginzinger W, Sollberger H, Rohm H (2004) Production of Emmental cheese with adjunct starters with varying degree of autolysis. Milchwissenschaft 59, 515-519

Weinrichter B, Sollberger H, Ginzinger W, Jaros D, Rohm H (2004) Adjunct starter properties affect characteristic features of Swiss-type cheese. Nahrung/Food 48, 37-39

Zahn S, Schneider Y, Zücker G, Rohm H (2004) Ultraschallschneiden von Lebensmitteln - Schneidgeschwindigkeit und rheologische Eigenschaften des Schneidgutes. Chemie Ingenieur Technik 76, 1400-1401

Jaros D, Rohm H (2003) Controlling the texture of fermented dairy products: the case of yoghurt. In: Dairy Processing. Improving Quality, G Smit (ed), 155-184, Woodhead Publishing, Cambridge

Jaros D, Rohm H (2003) The rheology and textural properties of yoghurt. In: Texture in Food, Vol. 1: Semi-solid foods, B McKenna (ed), 321-349, Woodhead Publishing, Cambridge

Rohm H (2003) Food structure - The need for consolidated research (Editorial). Nahrung/Food 47, 5

Rohm H (2003) Book review: Functional dairy products. Acta Biotechnologica 23, 346-347

Schantz B, Linke L, Rohm H (2003) Effects of different emulsifiers on rheological and physical properties of chocolate. Proceedings 3rd International Symposion on Food Structure and Rheology, Zurich (CH), 329-333

Weinrichter B, Jimeno J, Rohm H (2003) Autolysis of facultatively heterofermentative lactobacilli isolated from hard cheese. Milchwissenschaft 58, 513-519

Rohm H (2002) Rheology of milk and dairy products. Principles and significance in assessing rheological and texture properties. Encyclopedia of Dairy Sciences (H.Roginsky, P.F.Fox, J.Fuquay, eds.), Academic Press, London, 2431-2438 (2002)

Rohm H, Jaros D (2002) Rheology of milk and dairy products. Instrumentation. Encyclopedia of Dairy Sciences (H.Roginsky, P.F.Fox, J.Fuquay, eds.), Academic Press, London, 2438-2445

Carreira A, Dillinger K, Eliskases-Lechner F, Loureiro V, Ginzinger W, Rohm H (2002) Influence of selected factors on browning of Camembert cheese. Journal of Dairy Research 69, 281-292

Jaros D, Haque A, Kneifel W, Rohm H (2002) Influence of the starter culture on the relationship between dry matter content and physical properties of stirred yoghurt. Milchwissenschaft 57, 447-450

Jaros D, Rohm H, Haque A, Bonaparte C, Kneifel W (2002) Influence of the starter culture on the relationship between dry matter content and physical properties of set-style yoghurt. Milchwissenschaft 57, 325-328

Weinrichter B, Luginbühl W, Rohm H, Jimeno J (2001) Differentation of facultatively heterofermentative Lactobacilli from plants, milk, and hard-type cheeses by SDS-PAGE, RAPD, FTIR, energy source utilization, autolysis and proteolytic activities. LWT - Food Science and Technology 34, 556-566

Rohm H, Jaros D (2001) Identification of sensory colour optima of strawberry yogurts. Journal of Food Quality 24, 79-86

Jaros D, Petrag J, Rohm H, Ulberth F (2001) Influence of milk fat composition on mechanical and rheological properties of processed cheese. Applied Rheology 11, 19-25

Jaros D, Ginzinger W, Tschager E, Leitgeb R, Rohm H (2001) Application of soilseed feeding to reduce firmness of hard cheeses produced in the winter feeding period. International Dairy Journal 11, 611-619

Pirisi A, Achilleos C, Jaros D, Noel Y, Rohm H (2000) Rheological characterization of protected denomination of origin-(PDO)-cheeses made from ewe's milk. Milchwissenschaft 55, 257-259

Jaros D, Rohm H, Strobl M (2000) Appearance properties - a significant contribution to food quality? LWT - Food Science and Technology 33, 320-326

Weinrichter B, Rohm H, Jaros D (2000) Mechanical properties of unpressed semi-hard cheeses by uniaxial compression. Journal of Texture Studies 31, 141-152

Rohm H, Noel Y, Schleining G (2000) Stiffness of compression testing machines. Journal of Texture Studies 31, 153-162

Eliskases-Lechner F, Ginzinger W, Rohm H, Tschager E (1999) Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds. Le Lait 79, 385-396

Ginzinger W, Jaros D, Mayer HK, Rohm H, Tschager E (1999) Raw milk flora affects composition and quality of Bergkäse. 2. Chemical composition. Le Lait 79, 397-410

Ginzinger W, Jaros D, Lavanchy P, Rohm H (1999) Raw milk flora affects composition and quality of Bergkäse. 3. Physical and sensory properties. Le Lait 79, 411-421

Jaros D, Jenny B, Rohm H (1998) Characteristics and description of Vorarlberger Bergkäse. 3. Sensory properties. Milchwissenschaft 53, 143-147

Gamsjäger C, Ginzinger W, Jaros D, Rohm H, Tschager E (1998) Characteristics and description of Vorarlberger Bergkäse. 4. Composition. Milchwissenschaft 53, 194-197

Ginzinger W, Jaros D, Mayer HK, Riedler-Hellrigl M, Rockenbauer C, Rohm H, Tschager E (1998) Characteristics and description of Vorarlberger Bergkäse. 5. Proteolysis. Milchwissenschaft 53, 320-324

Ginzinger W., Jaros D, Rohm H (1998) Characteristics and description of Vorarlberger Bergkäse. 6. General implications on quality. Milchwissenschaft 53, 381-385

Deak T, Beuchat LR, Guerzoni ME, Lillie A, Peter G, Rohm H, Schnürer F, Tabajdi PV, Westphal S (1998) A collaborative study on media for the enumeration of yeasts in foods. International Journal of Food Microbiology 43, 91-95

Rohm H, Jaros D (1997) Colour of hard cheese. 2.Factors of influence and relation to compositional parameters. Zeitschrift für Lebensmitteluntersuchung und -Forschung 204, 259-264

Jaros D, Ginzinger W, Tschager E, Mayer HK, Rohm H (1997) Effects of water addition on composition and fracture properties of Emmental cheese. LeLait 77, 467-477

Rohm H, Jaros D, de Haan M (1997) A video-based method for the determination of true stress-strain relationships in uniaxial compression experiments of selected foods. Journal of Texture Studies 28, 245-255

Rohm H, Strobl M, Jaros D (1997) Colour affects perception of butter spreadability. Zeitschrift für Lebensmitteluntersuchung und -Forschung 205, 108-110

Rohm H, Jaros D, Riedler-Hellrigl M (1997) A simple distillation method for the assessment of secondary proteolysis in hard cheese. LWT - Food Science and Technology 30, 767-769

Rohm H, Kneifel W, Laimböck W, Desangles C, Ginzinger W, Eliskases-Lechner F, Jaros D (1997) Characteristics and description of Vorarlberger Bergkäse. 1. Data collection and microbiology. Milchwissenschaft 52, 569-573

Jaros D, Rohm H (1997) Characteristics and description of Vorarlberger Bergkäse. 2. Appearance and texture properties. Milchwissenschaft 52, 625-629

Rohm H, Ulberth, F. (1996) Variations in the viscosity of butter oil. Milchwissenschaft 51, 10-13

Rohm H, Jaros D, Benedikt J (1996) Constant strain rate compression of biopolymer gels. Journal of Texture Studies 26, 665-674

Rohm H, Tschager E, Jaros D (1996) Determination of proteolysis in Swiss cheese: Comparison of the Kjeldahl method and a sprectrophotometric OPA assay. LWT - Food Science and Technology 29, 191-194

Rohm H, Müller A, Hend-Milnera I (1996) Effects of composition on raw milk viscosity. Milchwissenschaft 51, 259-261

Rohm H und Jaros D (1996) Colour of hard cheese. 1. Description of colour properties and effects of maturation. Zeitschrift für Lebensmitteluntersuchung und -Forschung 203, 241-244

Rohm H, Ginzinger W, Jaros D, Tschager E, Rockenbauer C (1996) Einfluß der Reifungsart auf ausgewählte Qualitätsparameter und Textur von Emmentalerkäse. dmz Lebensmittelindustrie und Milchwirtschaft 117, 1040-1047

Rohm H, Ginzinger W, Jaros D, Tschager E (1996) Composition and fracture properties of Emmental cheese as affected by seasonal variations. Milchwissenschaft 51, 680-683

Rohm H, Jaros D, Rockenbauer C, Riedler-Hellrigl M, Uniacke-Lowe T, Fox PF (1996) Comparison of ethanol and trichloracetic acid precipitation for measurement of proteolysis in Emmental cheese. International Dairy Journal 6, 106-1077

Jaros D, Tschager E, Ginzinger W, Rohm H (1996) Ausgewählte Qualitätsparameter von österreichischem Blockemmentaler. Milchwirtschaftliche Berichte 126, 15-18

Rohm H (1996) Verwässert oder nicht? - Gefrierpunkts-Screening mit dem FOSS System4000. Österreichische Milch- und Lebensmittelwirtschaft 51, 23-26

Rohm H (1995) Effects of starter cultures on small deformation rheology of stirred yoghurt. LWT - Food Science and Technology 28, 319-322

Rohm H (1995) Lebensmittelphysik - ausgewählte Arbeitsbeispiele. Deutsche Lebensmittelrundschau 91, 311-316

Rohm H, Jaros D, Benedikt J (1995) Teigeigenschaften von österreichischem Hart- und Halbhartkäse - ein Vergleich. Ernährung/Nutrition 19, 115-118

Jaros D, Rohm H (1994) Uniaxial compression of cheese at constant strain rate. Rheology 4, 75-82

Rohm H, Kovac A, Kneifel W (1994) Sensory characterization of set-style yoghurt by Quantitative Descriptive Analysis. Journal of Sensory Studies 2, 171-186

Rohm H, Benedikt J, Jaros D (1994) Comparison of two precipitation methods for determination of phosphotungstic acid soluble nitrogen in cheese. LWT - Food Science and Technology 27, 392-393

Rohm H, Jaros D, Lailach S, Fischer U (1994) Foods associated with descriptive texture terms. LWT - Food Science and Technology 27, 406-414

Rohm H, Kovac A (1994) Effect of starter cultures on linear viscoelastic and physical properties of set-style yogurt. Journal of Texture Studies 25, 311-329

Rohm H, Kneifel W (1993) Physikalische Eigenschaften von stichfestem Joghurt angereichert mit unterschiedlichen Substraten. dmz Lebensmittelindustrie und Milchwirtschaft 114, 272-276

Rohm H, Weidinger KH (1993) Rheological properties of butter at small deformations. Journal of Texture Studies 24, 139-155

Rohm H (1993) Rheological behaviour of butter at large deformations. Journal of Texture Studies 24, 157-172

Rohm H (1993) Viscoelastic properties of set-style yogurt/Viskoelastische Eigenschaften von stichfestem Joghurt. Rheology 3, 173-182

Rohm H, Schmid W (1993) Influence of dry matter fortification on flow properties of yogurt. 1.Evaluation of flow curves. Milchwissenschaft 48, 556-560

Rohm H (1993) Influence of dry matter fortification on flow properties of yogurt. 2.Time-dependent behaviour. Milchwissenschaft 48, 614-617

Rohm H (1993) Determination of the freezing point of milk - an analytical myth? Zeitschrift für Lebensmitteluntersuchung und -Forschung 197, 558-561

Rohm H, Eliskases-Lechner F, Bräuer M (1992) Diversity of yeasts in dairy products. Journal of Applied Bacteriology 72, 370-376

Rohm H, Raaber S (1992) Difference thresholds in texture evaluation of edible fats: firmness and spreadability. Journal of Food Science 57, 647-651

Rohm H, Lederer H, Ginzinger W (1992) Relationship between rheological properties and composition of Swiss-type cheese. 1.Multiple regression analysis. Food Science and Technology 25, 253-260

Rohm H (1992) Viscosity determination of yoghurt. Food Science and Technology 25, 297-301 Rohm H (1992) Regional classification of Swiss cheese based on its chemical composition. Zeitschrift für Lebensmitteluntersuchung und -Forschung 194, 527-530

Rohm H, Lederer H (1992) Uniaxial compression of Swiss type cheese at different strain rates. International Dairy Journal 2, 331-343

Rohm H, Lederer H, Ginzinger W (1992) Relationship between rheological properties and composition of Swiss-type cheese. 2.Principal component regression. Milchwissenschaft 47, 620-624

Rohm H, Sölkner J, Pleschberger C (1992) Der Gefrierpunkt von österreichischer Rohmilch. 3.Variationen des Gefrierpunkts von Einzelgemelken. Ernährung/Nutrition 16, 135-141

Rohm H (1992) Überlegungen zur Grenzwertfestsetzung beim Milchgefrierpunkt. Milchwirtschaftliche Berichte 111, 55-57

Rohm H (1991) Zur Bedeutung von Hefen und Schimmelpilzen für die Milchwirtschaft. Deutsche Milchwirtschaft 42, 404-406, 478-480

Rohm H, Weidinger KH (1991) Correlations between empirical methods for texture assessment of butter. Milchwissenschaft 46, 503-506

Rohm H (1991) Teigeigenschaften von Emmentalerkäse - analytische Aspekte. dmz Lebensmittelindustrie und Milchwirtschaft 112, 1055-1061

Rohm H, Raaber S (1991) Hedonic spreadability optima of selected edible fats. Journal of Sensory Studies 6, 81-88

Rohm H (1991) Influence of sectility speed on the relationship between instrumental and sensory firmness assessments of edible fats. Zeitschrift für Lebensmitteluntersuchung und -forschung 194, 240-243

Rohm H, Pleschberger C, Foissy H (1991) Der Gefrierpunkt österreichischer Kuhmilch. 1.Einflußfaktoren auf den originären Gefrierpunkt. Ernährung/Nutrition 15, 333-337

Rohm H (1991) Aspekte zur sensorischen Bestimmung der Butterstreichfähigkeit. Milchwirtschaftliche Berichte 107, 77-81

Rohm H, Pleschberger C, Foissy H (1991) Der Gefrierpunkt österreichischer Kuhmilch. 2.Einflußfaktoren auf den Gefrierpunkt von Sammelmilch. Ernährung/Nutrition 15, 397-400

Rohm H, Foissy H (1991) Festigkeit und Viskosität von österreichischem Naturjoghurt - eine Marktübersicht. Ernährung/Nutrition 15, 510-513

Rohm H, Pleschberger C, Foissy H (1991) Der Gefrierpunkt pasteurisierter Milch in Österreich. Ernährung/Nutrition 15, 667-671

Rohm H, Lederer, H., Ginzinger, W. (1991) Sensorische und instrumentelle Texturprüfungen von Emmentaler. Milchwirtschaftliche Berichte 109, 191-194

Rohm H, Lehner M (1990) Charakteristische Eigenschaften von österreichischem Kefir. Ernährung/Nutrition 14, 571-574

Rohm H, Veits V (1990) Vergleichende sensorische Texturprofile verschiedener Käsesorten. Milchwissenschaft 45, 236-239

Rohm H, Lechner F (1990) Evaluation and reliability of a simplified method for the identification of food-borne yeasts. Applied and Environmental Microbiology 56, 1290-1295

Rohm H, Lechner F, Lehner M (1990) Microflora of Austrian natural-set yoghurt. Journal of Food Protection 53, 478-480

Rohm H, Veits V (1990) A contribution to the polyglott list of sensory textural/rheological terms. Journal of Texture Studies 21, vi-viii

Rohm H (1990) Consumer awareness of food texture in Austria. Journal of Texture Studies 21, 363-373

Rohm H, Lechner, F., Lehner M (1990) Evaluation of the API ATB 32C system for the rapid identification of foodborne yeasts. International Journal of Food Microbiology 11, 215-224

Rohm H (1990) Textureigenschaften und Milchprodukte. Eine Übersicht. Molkereitechnik Band 88/89, Th.Mann Verlag, Gelsenkirchen

Rohm H (1990) Magnitude estimation of butter spreadability by untrained panelists. Food Science and Technology 23, 550-552

Foissy H, Rohm H, Pleschberger C, Gödl L, Kollmann K (1990) Zum Gefrierpunkt österreichischer Kuhmilch. Milchwirtschaftliche Berichte 105, 234-239

Rohm H (1989) Viskosität und Thixotropie von Joghurt. Milchwissenschaft 44, 340-342 Rohm H, Veits V (1989) Adaptierung der sensorischen Texturprofilanalyse. 1.Mitteilung: Skalierung mechanischer Textureigenschaften. Zeitschrift für Lebensmitteluntersuchung und -forschung 189, 538-543

Veits V, Rohm H (1989) Adaptierung der sensorischen Texturprofilanalyse. 2.Mitteilung: Geometrische und sonstige Eigenschaften - Basistexturprofile. Zeitschrift für Lebensmitteluntersuchung und -forschung 189, 544-549

Rohm H, Ulberth F (1989) Use of magnitude estimation in sensory texture analysis of butter. Journal of Texture Studies 20, 409-418

Rohm H (1989) Textureigenschaften und Gesamtqualität von Lebensmitteln am Modellbeispiel Milchprodukte. Deutsche Lebensmittel-Rundschau 86, 47-53

Rohm H, Kircher B, Ulberth F (1989) Physikalische Eigenschaften von österreichischem Schlagobers. Ernährung/Nutrition 13, 218-221

Rohm H, Lechner F (1989) Aspekte zur Lebendkeimzahl von Joghurt. Milchwirtschaftliche Berichte 99, 116-124

Rohm H (1989) Bestimmung physikalischer Eigenschaften von Schlagobers. Milchwirtschaftliche Berichte 100, 174-178

Rohm H (1988) Zur Viskosität rekombinierter gezuckerter Kondensmilch. Milchwissenschaft 43, 303-306

Rohm H, Lechner F (1988) Zur Lebendkeimzahl von Joghurt. Ernährung/Nutrition 12, 536-540

Rohm H (1988) Zur instrumentellen und sensorischen Konsistenzbeurteilung von Joghurt. Milchwirtschaftliche Berichte 96, 141-147

Rohm H, Winkler-Macheiner U (1987) Eine enzymatische Methode zur Nitratbestimmung in Anwendung auf Molkepulver und Käse. Ernährung/Nutrition 11, 9-13

Rohm H, Winkler-Macheiner U (1987) Österreichische Magermilchpulver im saisonalen Verlauf. I.Mineralstoffe und Mineralstoffverteilung. Österreichische Milchwirtschaft, Wissenschaftliche Beilage 2, 11-16

Winkler-Macheiner U, Rohm H (1987) Österreichische Magermilchpulver im saisonalen Verlauf. II.Stickstoffverteilung und Spurenelemente. Österreichische Milchwirtschaft, Wissenschaftliche Beilage 3, 17-21

Rohm H (1986) Eignung eines Osmometers zur Verwässerungskontrolle von Milch. Österreichische Milchwirtschaft, Wissenschaftliche Beilage 5, 47-52

Rohm H (1986) Charakterisierung der Verwässerung von Milch anhand physikalischer Meßmethoden. Milchwirtschaftliche Berichte 88/89, 149-155

Rohm H, Kneifel W (1985) Methoden der Nitratbestimmung in Milchprodukten unter besonderer Berücksichtigung der HPLC. Österreichische Milchwirtschaft, Wissenschaftliche Beilage 2, 5-13

Vorträge

Nachtigall C, Noack C, Furch A, Ernst L, Wagemans A M, Wefers D, Rohm H, Jaros D (2025) Intrinsic viscosity of exopolysaccharides: determination methods and functionality estimation. Gums and Stabilisers for the Food Industry Conference, Wageningen

Sert Tuncer D, Rohm H, Struck S (2024) A new approach to mayonnaise: a low-fat vegan variant enriched with pumpkin seed press cake-derived protein isolate. 3rd NIZO Plant Protein Functionality Conference, Apeldorn

Drechsel C, Schmidt C, Thamm N, Labitzke N, Rohm H, Zahn S (2024) Analyse quellender, lebensmittelbasierter Verschmutzungen: eine Methodenkombination. GDL-Kongress Lebensmitteltechnologie 2024, Lemgo

Eichelberger K, Labitzke N, Schmidt C, Jaros D, Rohm H (2024) Enzymatische Quervernetzung von Casein-Nanopartikeln. GDL-Kongress Lebensmitteltechnologie 2024, Lemgo

Eichelberger K, Schmidt C, Jaros D, Rohm H (2024) Effect of incubation conditions on the enzymatic cross-linking of casein nanoparticles. Dairy Science and Technology Symposion, Copenhagen

Morejón Caraballo S M, Rohm H, Struck S (2024) Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation. GDL-Kongress Lebensmitteltechnologie 2024, Lemgo

Nachtigall C, Fischer J, Plebst R, Rohm H, Jaros D (2024) Einsatz von minimal prozessiertem Hafer-Okara in Weizenbrot. 12. Tagung des Weihenstephaner Instituts für Getreideforschung, Weihenstephan

Nachtigall C, Fröhlich G, Rohm H, Jaros D (2024) Makromolekulare und funktionelle Eigenschaften von mikrobiellen polymeren Kohlenhydraten. 9. GDL-Symposium Hydrokolloide, Gerlingen

Nachtigall C, Plebst R, Fischer J, Rohm H, Jaros D (2024) Upcycling von Hafer-Okara zur Weiterverwendung in der Lebensmittelproduktion. GDL-Kongress Lebensmitteltechnologie 2024, Lemgo

Schab D, Drechsel C, Rohm H, Zahn S (2024) Rheometrische Analyse hochkonzentrierter Zucker-Öl-Suspensionen. GDL-Kongress Lebensmitteltechnologie 2024, Lemgo

Schab D, Drechsel C, Rohm H, Zahn S (2024) Rheometric analysis of highly concentrated sugar-oil suspensions. Annual Meeting of the German Rheological Society, Ludwigshafen

Seifert E, Surber G, Rohm H, Jaros D (2024) EPS-functionalized acid whey for texture enhancement of fresh cheese. IDF Cheese Science and Technoogy Symposium, Bergen

Eichelberger K, Hirsch M, Schmidt C, Jaros D, Rohm H (2023) Enzymatic cross-linking of casein. Dairy Science and Technology Symposion, Cork

Eichelberger K, Hirsch M, Schmidt C, Johani J T, Lederer L, Jaros D, Rohm H (2023) Formation of casein nanoparticles by enzymatic cross-linking. 37th EFFoST International Conference, Valencia (Poster)

Furch A, Nachtigall C, Jaros D, Rohm H, Wefers D (2023) Entwicklung einer chromatographischen Profilingmethode zur Analyse von Heteroexopolysacchariden. 51. Deutsche Lebensmittelchemietage, Bonn

Morejón Caraballo S, Liebsch M C, Rohm H, Struck S (2023) Texture modification of fermented spreads based on sunflower press cake and sweet whey. 37th EFFoST International Conference, Valencia (Poster)

Morejón Caraballo S, Fischer SV, Rohm H, Struck S (2023) Extrusion-based texturizing of sunflower press cake. NextGen Proteins Conference, 7-8th September 2023, Bremerhaven, Germany

Nachtigall C, Plebst R, Hassler V, Wefers D, Rohm H, Jaros D (2023) Dextrans from Weissella cibaria: from structure to functionality. 21st Gums & Stabilisers for the Industry Conference, Thessaloniki, Greece

Rohm H (2023) Nachhaltigkeit in der Lebensmittelproduktion: wie, was, warum ..... Plenarvortrag, Sächsische Akademie der Wissenschaften zu Leipzig, Leipzig

Rohm H, Eichelberger K (2023) Advanced rheometry: Multiwave, LAOS und Orthogonal Superposition. Seminar Texturgebung von Lebensmitteln, GDL - Gesellschaft Deutscher Lebensmitteltechnologen eV, Stuttgart-Gerlingen, Germany

Sert D, Struck S, Rohm H (2023). High pressure assisted protein isolation from pumpkin seed press cake: Effects on protein yield and techno-functionality. NextGen Proteins Conference, 7-8th September 2023, Bremerhaven, Germany

Surber G, Schab D, Rohm H, Jaros D (2023) Yield stress of semisolid dairy products: Effects of particle size distribution, thickeners and in situ produced exopolysaccharides. 32nd Nordic Rheology Conference, Aarhus, Denmark

Bulla J, Teichmann J, Jaros D, Rohm H (2022) Development of plant-based fermentation media for the production of a vegan L. plantarum starter culture. 2^nd NIZO Plant Protein Functionality Conference, online (Poster)

Hovorka K, Forhoff L., Zahn S., Schmidt C, Henle T, Rohm H (2022) Influence of the cleaning fluid on changes in the chemical composition of food-based soils. 36^th EFFoST International Conference, Dublin, Ireland.

Nachtigall C, Plebst R, Surber G, Rohm H, Jaros D (2022) Fermentation of acid whey by propionic acid bacteria. Dairy Science And Technology Symposium, Aarhus, Denmark.

Morejón Caraballo S, Rataj L, Nachemson Ekwall S, Struck S, Rohm H (2022) Influence of homogenisation on stability and rheology of press cake-whey dispersions for fermentation. 2^nd NIZO Plant Protein Functionality Conference, online (Poster).

Reißner A-M, Moser J, Struck S, Rohm H (2022) Sustainability on bread: Fibre-rich currant pomace in fat-based spreads. 36^th EFFoST International Conference, Dublin, Ireland. (Poster)

Surber G, Nachtigall C, Rohm H, Jaros D (2022) Case study on structure–function relationships of exopolysaccharides from Streptococcus thermophilus in stirred skim milk gels. 7th IDF Symposium on Science and Technology of Fermented Milk (online).

Morejón Caraballo S, Sert D, Struck S, Rohm H (2021) Effects of solvent extraction on nutritional and technofunctional properties of pumpkin and sunflower press cake. EFFoST 35th International Conference, Lausanne (Poster).

Raak N, Jaros D, Rohm H (2021) Small  and large deformation rheology of acid-induced gels from enzymatically cross-linked caseinates. Annual European Rheology Conference (online)

Sert D, Morejón Caraballo S, Struck S, Rohm H (2021) Evaluation of pumpkin and sunflower press cake as protein source and investigation of the effects of ultrasound assisted extraction on techno-functionality. EFFoST 35th International Conference, Lausanne (Poster).

Surber G, Rohm H, Jaros D (2021) Incorporation of exopolysaccharide-functionalized whey in semisolid dairy products. NIZO Dairy Conference (online)

Surber G, Spiegel T, Dang BP, Wolfschoon-Pombo A, Rohm H, Jaros D (2021) Exopolysaccharides from Lactococcus lactis for tailoring cream cheese texture. IDF International Cheese Science and Technology Symposium (online)

Vollrath N, Schneider R, Böhme B, Rohm H, Harbs T (2021) Moisture-induced lactose crystallisation to liberate fat from milk powder during chocolate processing. Choco-Tec Conference "Chocolate up-to-date", Solingen (online)

Zahn S, Rohm H (2021) Maschinell präzise Schneiden mit Ultraschallunterstützung.  GDL-Webinar "Ultraschallanwendungen in der Lebensmittelproduktion" (online)

Kizzie-Hayford N, Dabie K, Kyei-asantei B, Ampofo-Asiama J, Zahn S, Jaros D, Rohm H (2020) Effects of storage temperature of tiger nuts (Cyperus esculentus L) on the proximate composition, fermentation kinetics and properties of lactic acid fermented tiger nut milk. ISEKI e-Conference "Food Quality and Texture in Sustainable Production and Consumption" (Poster)

Kricke S, Berger C, Köhler H, Zahn S, Majschak J-P, Rohm H (2020) Influence of the swelling behaviour of native and modified starches on cleaning in plane channel flow experiments. 34th EFFoST Conference "Bridnging high-tech, food-tech and health: Consumer-oriented innovations. Online Conference (Poster)

Reißner A-M, Beer A, Struck S, Rohm H (2020)Pre-hydrated berry pomace in wheat bread: An approach considering its water binding capacity. ISEKI e-Conference "Food Quality and Texture in Sustainable Production and Consumption"

Nachtigall C, Berger C, Kovanovic T, Wefers D, Jaros D, Rohm H (2019) external stress leads to structure disruption of exopolysaccharides from lactic acid bacteria. 20th Gums and Stabilisers for the Food Industry Conference, San Sebastian

Nachtigall C, Wefers D, Jaros D, Rohm H (2019) Extrazelluläre Polysaccharide von Streptococcus thermophilus DGCC7710: Strukturaufklärung und Auswirkungen einer Microfluidizer-Behandlung. 48. Deutscher Lebensmittelchemikertag, Dresden (Poster)

Raak N, Abbate RA, Boye S, Lederer A, Rohm H, Jaros D (2019) Acid gelation of enzymatically cross-linked caseinates: Relationship between molecular characteristics, rheology and gel microstructure. 8th International Symposion on Food Rheology and Structure, Zurich

Raak N, Abbate RA, Boye S, Lederer A, Rohm H, Jaros D (2019) Acid gelation of enzymatically cross-linked casein: Form molecular level to network formation. 20th Gums and Stabilisers for the Food Industry Conference, San Sebastian (Poster)

Rohm H (2019) Cutting of foods: Quality requirements and challenges for process implementation. 4th International Symposium on Contemporary Food Engineering, Guangzhou

Schmidt C, Jaros D, Rohm H (2019) Potential der Ionenmobilitätsspektroskopie als Schnellmethode zur Qualitätsüberwachung in der Lebensmittelproduktion. simul+ Werkstatt Ernährungswirtschaft, Waldheim

Struck S, Rohm H (2019) Wertsteigernde Aufarbeitung von Johannisbeertrester. Professorentreff der Bauman--Gonser-Stiftung, Erlangen

Struck S, Rohm H (2019) Ballaststoffe in Backwaren – technologische
Herausforderungen und Verbraucherakzeptanz. 20. Dresdner Fachtagung für Ernährungsmedizin, Dresden

Struck S, Rohm H (2019) Wertsteigernde Aufarbeitung von Beerentrester. Netzsch Technical Days, Hanau

Surber G, Schab D, Jaros D, Rohm H (2019) Rheological, tribological and phase-separating properties of concentrated acid gel suspensions in the presence of polymers and at defined particle size distributions. 8th International Symposion on Food Rheology and Structure, Zurich

Surber G, Bulla J, Schauer T, Jaros D, Rohm H (2019) Potential of exopolysaccharids from lactic acid bacteria for the stabilisation of emulsions. 20th Gums and Stabilisers for the Food Industry Conference, San Sebastian (Poster)

Surber G, Wefers D, Spiegel T, Wolfschoon-Pombo A, Mende S, Jaros D, Rohm H (2019) Extrazelluläre Polysaccharide von Milchsäurebakterien: Zusammenhang von molekularer Struktur und Textur von Frischkäse. 48. Deutscher Lebensmittelchemikertag, Dresden (Poster)

Wessel B, Zahn S, Rohm H (2019) Temperaturabhängigkeit von Differenzschwellen der Süßewahrnehmung. 48. Deutscher Lebensmittelchemikertag, Dresden (Poster)

Abbate RA, Alkhalaf M, Raak N, Boye S, Rohm H, Jaros D, Lederer A (2018) Cross-linking of caseins with microbial transglutaminase: a comprehensive analysis using asymmetrical flow field flow fractionation. 4th International Conference on Food Chemistry and Technology, Berlin

Abbate RA, Raak N, Boye S, Rohm H, Jaros D, Lederer A (2018) Application of asymmetric flow field flow fractionation for the characterization of caseins cross-linked by microbial transglutaminase. 19th International Symposion on Field- and Flow-based Separations, Columbia, SC, USA

Abbate RA, Raak N, Heimann M, Alkhalaf M, Boye S, Rohm H, Jaros D, Lederer A (2018) Effect of the ionic milieu on the size distribution and conformation of cross-linked caseins. 19th International Symposion on Field- and Flow-based Separations, Columbia, SC, USA (Poster)

Böttcher K, Zahn S, Rohm H (2018) Eigenschaften nativer und modifizierter Stärken im Kontexkt von ReinigungsprozessenGDL - Kongress Lebensmitteltechnologie 2018 , Bremerhaven (Poster)

Bulla J, Surber G, Schauer T, Jaros D, Rohm H (2018) Exopolysaccharide von Milchsäurebakterien: Eignung als Verdickungsmittel in Modellemulsionen. GDL - Kongress Lebensmitteltechnologie 2018, Bremerhaven

Häffele F, Mende S, Jaros D, Rohm H, Nirschl H (2018) Separation von Starterkulturen: Sedimentations- und Kompressionsverhalten. ProcessNet Jahrestagung Lebensmittelverfahrenstechnik, Berlin

Nachtigall C, Mende S, Berger C, Häffele F, Jaros D, Nirschl H, Rohm H (2018) Separation von Starterkulturen: Scherinduzierte Veränderungen in exopolysaccharidhaltigen fermentierten Medien. ProcessNet Jahrestagung Lebensmittelverfahrenstechnik, Berlin

Nachtigall C, Berger C, Kovanovic T, Wefers D, Jaros D, Rohm H (2018) Impact of shear treatment on rheological and molecular properties of microbial exopolysaccharides. 27th Nordic Rheology Conference, Trondheim (Poster)

Nachtigall C, Kovanović T, Korch K, Jaros D, Rohm H (2018) Gewinnung mikrobieller Exopolysaccharide: Vereinfachung des Isolierungsverfahrens ohne Funktionalitätsverlust. GDL - Kongress Lebensmitteltechnologie 2018 , Bremerhaven

Raak N, Brehm L, Leidner R, Henle T, Rohm H, Jaros D (2018) Hydrolyse von Säurecasein durch indigenes Plasmin: Auswirkungen auf Quervernetzung und Gelbildung. GDL - Kongress Lebensmitteltechnologie 2018 , Bremerhaven (Poster)

Raak N, Abate AA, Lederer A, Jaros D, Rohm H (2018) Effects of enzymatic cross-linking on the rheological properties of sodium caseinate suspensions. 7th Pacific RIM Conference on Rheology, Jejo, Korea

Raak N, Rohm H, Jaros D (2018) Time-dependent mechanical spectra of acid gels from cross-linked caseinates. 17th Food Colloids Conference, Leeds, UK (Poster)

Reißner A, Struck S, Llorca E, Quiles A, Hernando I, Rohm H (2018) Combined application of eextruded flour and berr ypomace powder to enhance the value of quick bread. 7th International Dietary Fibre Conference, Rotterdam

Reißner A, Wendt J, Zahn S, Rohm H (2018) Reduktion des Natriumchloridgehaltes in Weißbrot. GDL - Kongress Lebensmitteltechnologie 2018 , Bremerhaven

Schmidt C, Reck M, Wendt J, Schneider Y, Jaros D, Rohm H (2018) Potential der Ionenmobilitätsspektroskopie zur Qualitätsüberwachung bei der Kakaoverarbeitung. GDL - Kongress Lebensmitteltechnologie 2018 , Bremerhaven

Struck S, Rohm H (2018) BERRYPOM - Innovative ways to incorporate berry pomace in cereal-based foods. Anuga Food Tec, Köln

Struck S, Rohm H (2018) Verwertung von Reststoffen aus der Lebensmittelproduktion
am Beispiel von Beerentrestern. 23. Fachtagung Nutzung nachwachsender Rohstoffe - Bioökonomie 3.0, Dresden

Surber G, Nachtigall C, Jaros D, Rohm H (2018) Exopolysaccharides in fermented dairy products: Effects on sedimentation behaviour during manufacture and storage. International Conference and Workshop Dispersion Analysis & Materials Testing, Berlin, Germany

Surber G, Bulla J, Schäper C, Nitschel N, Rohm H, Jaros D (2018) Relating particular properties of Lactococcus lactis exoploysacharides to the rheological characteristics of fresh and white cheese. 27th Nordic Rheology Conference, Trondheim

Werner A, Schuldt S, Einder D, Rohm H (2018) Agrarsysteme der Zukunft - FungiSpheres: Basidiomyceten in einer ganzheitlichen Agrarwirtschaft. 23. Fachtagung Nutzung nachwachsender Rohstoffe - Bioökonomie 3.0, Dresden

Abbate RA, Raak N, Brehm L, Boye S, Rohm H, Jaros D, Lederer A (2017) Characterization of the enzymatic cross-linking of caseins by mTGase. 30th International Symposium on Polymer Analysis and Characterization, Linz, Österreich (Poster)

Abbate RA, Raak N, Jaros D, Rohm H, Lederer A (2017) Understanding casein assembly by field flow fractionation and related methods. 30th International Symposium on Polymer Analysis and Characterization, Linz, Österreich

Abbate RA, Raak N, Boye S, Rohm H, Jaros D, Lederer A (2017) Polymerisation of caseins on the molecular level – Comprehensive investigations of the enzymatic cross-linking. 8^th International Symposium on the Separation and Characterization of Natural and Synthetic Macromolecules, Amsterdam, Niederlande (Poster)

Böhme B, Rohm H (2017) Sugar substitutes in the confectionary industry. Chocolate Technology Day: Challenges of Modern Chocolate Processing, Selb

Mende S, Haeffele F, Nachtigall C, Jaros D, Nirschl H, Rohm H (2017) Behavior of exopolysaccharide producing starter cultures after homogenization. 12th International Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands  (Poster)

Nachtigall C, Weber C, Mende S, Jaros D, Rohm H (2017) Cell wall attached exopolysaccharides and their influence on the cell surface properties of lactic acid bacteria. 12th International Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands

Raak N, Abbate RA, Brehm L, Lederer A, Rohm H, Jaros D (2017) Enzymatic casein polymerisation studied by SEC-MALS. 19th Gums & Stabilisers for the Food Industry Conference, Berlin (Poster)

Raak N, Geißler P, Penke Y, Rohm H, Jaros D (2017) Enzymatically cross-linked sodium caseinate for enrichment of acid milk gels. 10th NIZO Dairy Conference, Papendal, The Netherlands

Raak N, Rohm H, Jaros D (2017) Untersuchung der Gelbildung von enzymatisch polymerisiertem Casein durch zeitbasierte Multiwave-Tests. 8. TA-Anwendertreffen Rheologie, Erlangen

Raak N, Schöne C, Rohm H, Jaros D (2017) Effect of ionic strength on enzymatic polymerisation and acid-induced gelation of caseinate. 19th Gums & Stabilisers for the Food Industry Conference, Berlin

Reißner A-M, Struck S, Turner C, Rohm H (2017) Processing of berry pomace: lab vs. industrial scale. 21st EFFoST Conference, Sitges, Spanien (Poster).

Reißner A-M, Struck S, Al-Hamimi S, Turner C, Rohm H (2017) Berrypom: Processing and application of berry pomace. 21st EFFoST Conference, Sitges, Spanien (Poster).

Rohm H, Struck S (2017) BERRYPOM - Adding value to fruit processing waste. SUSFOOD meeting at the 21st EFFoST Conference, Sitges, Spanien.

Rohm H, Aschemann-Witzel J, Oostindjer M (2017) COSUS - Consumers in a sustainable food supply chain. SUSFOOD meeting at the 21st EFFoST Conference, Sitges, Spanien.

Rohm H (2017) Vom Rest zum Rohstoff - Aktuelle Trends bei der Verwertung von Nebenprodukten. Ernährungswirtschaft vor Ort, Weidensdorf

Rohm H (2017) Suboptimal foods: causes of waste in the value chain and at consumer level. COSUS Final Seminar, As, Norwegen.

Rohm H (2017) Lebensmittel neu erfinden - welche Anforderungen stellen wir an moderne Technologien? 3. Mitteldeutscher Ernährungsgipfel, Dresden

Schmidt C, Kauschmann F, Ebert B, Struck S, Rohm H (2017) Innovative ways to incorporate fibres from berry pomace in extruded cereal-based foods. 1st Conference Innovations in Food Science and Technology, Erding.

Struck S (2017) BERRYPOM - A European project to enhance the value of berry pomace. GUDP Network project meeting, Aarhus, Dänemark

Struck S, Kellner A, Straube D, Zahn S, Rohm H (2017) Anwendung von Fasern aus Nebenströmen der Fruchtsaftproduktion im Modellsystem Weizenteig. Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Bruchsal

Surber G, Nachtigall C, Jaros D, Rohm H (2017) Time-resolved sedimentation behaviour of stirred milk gels. 19th Gums & Stabilisers for the Food Industry Conference, Berlin (Poster)

Surber G, Mende S, Constantinescu V, Jaros D, Rohm H (2017) How the type of exopolysaccharide affects the rheological properties of fermented products. 11th Annual European Rheology Conference, Kopenhagen, Dänemark

Surber G, Bach E, Jaros D, Rohm H (2017) Relating particular properties of exopolysaccharides from Streptococcus thermophilus to the characteristics of fermented milks. 12th International Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands (Poster)

Symmank C, Zahn S, Rohm H (2017) Consumer expectation and sensory response to yoghurt with different best-before-date. 12th Pamgborn Sensory Science Symposium, Providence, RI, USA

Symmank C, Hoffmann S, Mai R, Stok F M, Renner B, Rohm H (2017) Psychological determinants of food decision making: A systematic literature review. 6th Annual Conference of the Association for Researchers in Psychology and Health (ARPH), Leiden, Niederlande

Symmank C, Rohm H (2017) Focus on sensory expectations and experiences. COSUS Final Seminar, As, Norway

Böhme B, Riedel R, Rohm H (2016) Impact of refining stress and conching temperature on selected quality parameters and sensory properties of chocolate. Choco Tec Congress, Köln

Dietze M, Mazo J, Schneider Y, Zahn S, Rohm H (2016) Produktprofile und
Akzeptanz von Trinkschokoladen. DLG-Lebensmitteltag Sensorik, Kronberg im
Taunus (Poster)

Jähn F, Symmank C, Zahn S, Rohm H (2016) Erwartung und sensorische
Wahrnehmung von Konsumenten gegenüber suboptimalen Lebensmitteln am Beispiel
von Bananen. DLG-Lebensmitteltag Sensorik, Kronberg im Taunus (Poster)

Kizzie-Hayford N, Jaros D, Zahn S, Rohm H (2016) Effects of protein enrichment in microbiological, physicochemiocal and sensory properties of fermented tiger nut milk. 4th ISEKI Food Conference, Wien, Österreich

Kizzie-Hayford N, Jaros D, Rohm H (2016) Effects of protein enrichment and microbial tranglutaminase on the properties of fermented tiger nut milk. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Kizzie-Hayford N, Jaros D, Rohm H (2016) Technologische Überlegungen zur Integration von Erdmandeln in die Nahrungskette: Fermentierte joghurtähnliche Produkte. GDL Symposium "Vegetarische und vegane Lebensmittel - eine technologische Herausforderung?", Bremerhaven

Mende S, Häffele F, Jaros D, Nirschl H, Rohm H (2016) Veränderung der Eigenschaft von Starterkulturen nach mechanischer Beanspruchung. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Nachtigall C, Mende S, Jaros D, Rohm H (2016) Kettenwachstum von Streptococcus thermophilus in Abhängigkeit von der Fermentation. GDL Kongress Lebensmitteltechnologie 2016, Lemgo (Poster)

Raak N, Jaros D, Rohm H (2016) Potential of Thromboelastometry and Multispeckle Diffusing Wave spectroscopy for monitoring acid-induced casein elation. 25th Nordic Rheology Conference, Helsinki, Finnland

Raak N, Boye S, Lederer A, Rohm H, Jaros D (2016) Compositional effects on the association of casein. 18th International Symposium on Field- and Flow-base Separations, Dresden (Poster)

Raak N, Symmank C, Zahn S, Aschemann-Witzel J, Rohm H (2016) Food losses in the German food industry: Insight from expert interviews. 4th ISEKI Food Conference, Wien, Österreich

Reißner A, Keschka M, Santos Arcos E, Struck S, Rohm H (2016) Aufbereitung von Beerentrester als Quelle von Ballaststoffen und Polyphenolen. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Schmidt C, Schuldt S, Bornmann R, Schneider Y, Rohm H (2016) Thermo-mechanische Eigenschaften von Zuckerwarenmassen. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Schuldt S, Witt T, Schmidt C, Schneider Y, Rohm H (2016) Detektion von Hochgeschwindigkeitseffekten beim Schneiden von Lebensmittelmodellmassen. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Schuldt S, Schneider Y, Rohm H (2016) Parameteridentifikation zur Charakterisierung des Schneidverhaltens von Lebensmitteln. DECHEMA ProcessNet Jahrestagung, Erlangen

Struck S, Keschka M, Plaza M, Turner C, Rohm H (2016) Influence of the drying method on polyphenol content and antioxidant capacity of blackcurrant pomace. 4th ISEKI Food Conference, Wien, Österreich

Struck S, Rode E, Geweke I, Zahn S, Rohm H (2016) Application of berry pomace in brittle bakery products. 30th EFFoST International Conference, Wien, Österreich

Struck S, Rode E, Zahn S, Rohm H (2016) Integrating berry pomace into brittle bakery products. IUFoST World Congress of Food Science and Technology, Dublin (Poster), Irland

Surber G, Mende S, Jaros D, Rohm H (2016) Schleimig oder cremig? - Wie Polysaccharide den Fadenzug von gerührten Milchgelen beeinflussen. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Symmank C, Helmert J R, Rohm H (2016) Angeschaut und eingekauft? Wie Produktlabels die Aufmerksamkeit auf visuell suboptimale Lebensmittel lenken. GDL Kongress Lebensmitteltechnologie 2016, Lemgo

Symmank C, Helmert J, Pannasch S, Rohm H (2016) Visual attention on suboptimal food: An eye tracking study. Eurosense 2016, Dijon, Frankreich (Poster)

Symmank C, Mai R, Hoffmann H, Stok M, Renner B, Lein N, Rohm H (2016) Predictors of Food Decision Making: A systematic interdisciplinary mapping (SIM) review. DEDIPAC Final Symposium, Bonn

Symmank C, Zahn S, Jähn F, Rohm H (2016) Consumer expectation and perception of suboptimal foods: The case of bananas. 4th Nordic Conference on Consumer Research, Aarhus, Dänemark

Symmank C, Mai R, Hoffmann S, Stok M, Renner B, Lien N, Brug J, Rohm H (2016) Food decision making: A systematic interdisciplinary mapping review. Annual meeting of the International Society of Behavioral Nutrition and Physical Activity, Kapstadt, Südafrika (Poster)

Almli V L, MacDonald G, Rohm H, Aschemann-Witzel J, Steenbekkers B, Roodhuyzen D, Normann A, Oostindjer M (2015) Qualitative usage of projective mapping in focus groups. An application on food waste in five countries. 11th Pangborn Sensory Science Symposium, Göteborg, Schweden

Almli V L, Steenbekkers B, Rohm H, Normann A, Aschemann-Witzel J, Oostindjer M (2015) Quantitative tools and tangible tasks in focus group sessions. Applications on food waste discussion in five European countries. 2nd Norwegian Food Market Research Conference, As, Norwegen

Mende S, Jaros D, Rohm H (2015) Mikrobielle Polysaccharide in Milchgelen:
Eigenschafts-Funktions-Beziehungen. 7. TA Anwendertreffen, Erlangen

Landgraf S, Böhme B, Zahn S, Rohm H (2015) Einfluss der Trockenconchierparameter im
CHOCOEASY-Verfahren auf die Eigenschaften von Vollmilchschokolade. Deutsche Sensoriktage, Dresden (Poster)

Otto C, Zahn S, Rohm H (2015) Differenzerung des potenziellen Reinigungsverhaltens polymerer Schmutzmatrizes. VVD-Tagung, Radebeul

Raak N, Rohm H, Jaros D (2015) The role of beta-casein for the structuring of acid-induced casein gels: Conclusions drawn from unusual gelation experiments. 9th NIZO Dairy Conference, Papendal

Rohm H (2015) BERRYPOM - Adding value to fruit processing waste: Innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods. SUSFOOD Status Seminar, Brüssel

Struck S, Rohm H (2015) Adding value to fruit processing waste: Innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods – A SUSFOOD project. Kooperationsforum Funktionelle Lebensmittel, Bayreuth (Poster)

Boye S, Geisler M, Raak N, Jaros D, Rohm H, Lederer A (2014) Investigation of enzymatically cross-linked casein by AF4-LS. FFF 2014, Salt Lake City

Jaros D, Rohm H (2014) Stellschrauben bei der Milchfermentation - Alles schon bekannt? MIV Tagung, Fulda

Mazo J, Schneider Y, Rohm H (2014) Characterization of water-in-cocoa butter emulsions for confectionary applications. ChocoTec, Cologne

Mazo J, Schneider Y, Rohm H (2014) Charakterisierung der Stabilitätseigenschadten von Wasser-in-Kakaobutter-Emulsionen mittels DSC. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau

Mende S, Jaros D, Rohm H (2014) How exopolysaccharides change acid milk gel properties. 5th IDF Symposium on Science and Technology of Fermented Milk, Sydney

Otto C, Hauschild M, Zahn S, Rohm H (2014) Comparative cleaning tests of modified protein and starch residues. 28th EFFoST Conference, Uppsala

Otto C, Katzer M, Zahn S, Rohm H (2014) Reinigungsverhalten hydrolysierter und vernetzter Polymerrückstände. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau

Raak N, Boye S, Lederer A, Rohm H, Jaros D (2014) Cross-linking affects rearrangements in acid casein gels: Evaluation of acidification conditions. 23rd Nordic Theology Conference, Reykjavik

Schuldt S, Kretzschmar M, Faivre L, Schneider Y, Rohm H (2014) Mechanische Produkteigenschaften und Schneidverhalten bei wachsenden Beanspruchungsgeschwindigkeiten. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau

Struck S, Adam J, Zahn S, Rohm H (2014) Physikalisch-chemische und ernährungsphysiologische Eigenschaften von ballaststoffangereicherten Muffins. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau

Tzschoppe M, Jaros D, Rohm H (2014) Potenzial der Ionenmobilitätsspektroskopie zur Charakterisierung von Hopfen. GDL - Kongress Lebensmitteltechnologie 2014, Frankfurt/Rodgau

Arnold G, Schneider Y, Friedrichs J, Babick F, Rohm H (2013) Insights into the functional behaviour of lecithin in oil-based suspensions. 22ndConference of the Nordic Society of Rheology, Copenhagen

Hoppert K, Mai R, Zahn S, Hoffmann S, Rohm H (2013) Getting insight into food choice – A new approach combining adaptive conjoint analyses and sensory preference tests. 10th Pangborn Sensory Science Symposium, Rio de Janeiro

Jaros D, Schmidt C, Rohm H (2013) Polymerization degree of milk proteins cross-linked with microbial transglutaminase. Impact on the rheology of milk gels. GVC/Dechema Diskussionstagung, Bad Wildungen (Poster)

Jaros D, Schwarzenbolz U, Raak N, Schmidt C, Löbner J, Rohm H (2013)
Cross-linking with microbial transglutaminase: relationship between oligomerisation degree and stiffness of acid casein gels. 8th NIZO Dairy Conference, Papendal

Jänecke L, Böhme B, Rohm H, Brack H (2013) Foamed jelly products with low viscosity fillings. Interpraline, Solingen

Mende S, Rohm H, Jaros D (2013) Purified exopolysaccharides from S.thermophilus: characterisation and effects on acid milk gels. Dairy Conference, Stuttgart

Mende S, Rohm H, Jaros D (2013) Freie und kapsuläre Exopolysacchride von S. thermophilus ST-143. Lebensmittelchemikertag, Braunschweig

Mende S, Dong T, Rohm H, Jaros S (2013) Synthese und Charakterisierung von Exopolysacchariden aus Milchsäurebakterien. GVC/Dechema Diskussionstagung, Bad Wildungen

Mende S, Peter M, Bartels K, Dong T, Rohm H, Jaros D (2013) Addition of exopolysacharides from S. thermophilus or dextran to milk prior to acidification: A comparative study. 22nd Conference of the Nordic Society of Rheology, Copenhagen

Ardelean L, Jaros D, Rohm H (2012) Comparative study on transglutaminase cross-linked cow and goat milk gels. 6th Central European Congress on Food, Novi Sad

Arnold G, Könk U, Schneider Y, Rohm H (2012) Rheologische Eigenschaften von Schokolade mit pflanzlichen Lecithinen unterschiedlicher Herkunft. GDL Kongress Lebensmitteltechnologie 2012, Dresden

Böhme B, Brack H, Leiteritz L, Kretzschmar R, Rohm H (2012) Enzymatische Verflüssigung texturmodifizierter Füllungen in One-Shot-Pralinen. Transfertagung "Biotechnologie mit der wir leben", Technische Universität Dresden (Poster)

Böhme B, Brack H, Leiteritz L, Kretzschmar R, Rohm H (2012) Enzymatic liquefaction of texturemodified fillings in one-shot pralines. Chocotec, Cologne

Gorzki L, Kleinschmidt T, Rohm H (2012) Supplementierungsfreie fermentative Gewinnung von Milchsäure aus Lactose in Thermoquarkmolke bzw. -Permeat. Transfertagung "Biotechnologie mit der wir leben", Technische Universität Dresden (Poster)

Hoppert K, Jaenecke L, Zahn S, Rohm H (2012) Verbraucherakzeptanz von ballaststoffangereichertem Vanillejoghurt: Akzeptanzbewertung kombiniert mit der Just-About-Right-Methode. GDL Kongress Lebensmitteltechnologie 2012, Dresden

Hoppert K, Mai R, Zahn S, Rohm H (2012) Einflussfaktoren auf die Präferenz von Vanillejoghurt. DLG Sensoriktage, Darmstadt (Poster)

Hoppert K, Puschmann A, Zahn  S, Rohm H (2012) Development of iso-viscous, iso-sweet emulsions for the determination of sensory difference thresholds. 21st Nordic Rheology Conference, Oslo (Poster)

Hoppert K, Jaennecke L, Zahn S, Rohm H (2012) Consumers acceptability of dietary fibre enriched vanilla yoghurt using hedonic scale and just-about-right-scale. 5th European Conference on Sensory and Consumer Research, Bern (Poster)

Hoppert K, Puschmann A, Ullmann I, Zahn S, Rohm H (2012) Just noticeable differences for fat and sugar in dairy-based emulsions. 5th European Conference on Sensory and Consumer Research, Bern

Jaros D, Heidig C, Partschefeld C, Henle T, Rohm H (2012) Erhitzung und Mikrofiltration zum Einbau von Molkenproteinen in die Käsematrix. Transfertagung "Biotechnologie mit der wir leben", Technische Universität Dresden (Poster)

Jaros D, Mende S, Mentner C, Bartels K, Peter M, Rohm H (2012) Do microbial exopolysaccharides enhance textural properties of milk gels when added prior to acidification? International Symposion on Food Rheology and Structure, Zurich

Mende S, Jaros D, Rohm H (2012) Exopolysaccharide von Milchsäurebakterien: Kenntnisstand und Perspektiven. GDL Kongress Lebensmitteltechnologie 2012, Dresden

Mende S, Peter M, Bartels K, Rohm H, Jaros D (2012) Einfluss von Dextran auf das rheologische Verhalten von Milchgelen. GDL Kongress Lebensmitteltechnologie 2012, Dresden (Poster)

Mende S, Peter M, Bartels K, Rohm H, Jaros D (2012) Impact of polysaccharides from lactic acid bacteria on the rheological behaviour of acid milk gels. 21st Nordic Rheology Conference, Oslo

Mende S, Jaros D, Rohm H (2012) Exopolysaccharide von Milchsäurebakterien: kleine Ursache, große Wirkung. Transfertagung "Biotechnologie mit der wir leben", Technische Universität Dresden

Mutungi C, Passauer L, Onyango C, Jaros D, Rohm H (2012) Comparison of methods for starch crystallinity determination. 63th Starch Convention, Detmold

Rohm H (2012) EPS revisited: Aktuelles zu viskositätsstarken Starterkulturen. MIV Tagung, Fulda

Rohm H, Jacob M, Jaros D (2012) Cheese yield and quality. Congress Altriformaggi, Avellino

Schuldt S, Kretzschmar M, Arnold G, Schneider Y, Rohm H (2012) Methodenvergleich zur Charakterisierung von Verschleißzuständen an Schneidklingen. GDL Kongress Lebensmitteltechnologie 2012, Dresden

Ardelean A, Jaros D, Rohm H (2011) Influence of transglutaminase treatment on acid-induced gels from enriched goat milk. Milchkonferenz, Bern

Arnold G, Schneider Y, Ortega S, Eglin S, Rohm H (2011) Modification iof lipophilic suspensions rheology by lecithins and lecithin fractions. Nordic Rheology Conference, Helsinki (Poster)

Büchner C, Thomas S, Jaros D, Rohm H (2011) Comparison of fast-responding thermal-death-time tubes and successive sampling to assess bacteria inactivation. 12. Fachymposium für Lebensmittelmikrobiologie, Damp (Poster)

Forker A, Weber M, Schneider Y, Zahn S, Rohm H (2011) Functional properties of biomacromolecules regarding adhesion. EFFoST 2011 Annual Meeting, Berlin (Poster)

Forker A, Zahn S, Rohm H (2011) A combination of fat replacers to enhance sensory quality of fat-reduced shortdough biscuits. Cereals & Europe Spring Meeting, Freising

Hoppert K, Puschmann A, Zahn S, Rohm H (2011) Fettwahrnehmung: Bestimmung der Differenzschwellen von Fett in Modell-Emulsionen. DLG Lebensmitteltage, Mannheim

Mende S, Jacob M, Jaros D, Rohm H, Henle T (2011) Alpha-Lactalbumin as substrate for lactic acid bacteria to produce ACE inhibitory peptides. 10th Lactic Acid Bacteria Conference, Egmond aan Zee (Poster)

Mende S, Jaros D, Rohm H (2011) Charakterisierung von Exopolysacchariden verschiedener Milchsäurebakterien. Lebensmittelchemikertag, Halle (Poster)

Mende S, Jaros D, Rohm H (2011) Exopolysaccharides from Streptococcus thermophilus ST-143. 10th Lactic Acid Bacteria Conference, Egmond aan Zee (Poster)

Mende S, Krzyzanowski L, Jaros D, Rohm H (2011) Exopolysaccharidbildung von Milchsäurebakterien: Optimierung der Ausbeute in Bioreaktorversuchen. 12. Fachymposium für Lebensmittelmikrobiologie, Damp

Mende S, Thomas S, Mentner C, Jaros D, Rohm H (2011) Addition of purified exopolyxaccharides from lactic acid bateria affects the rheological behaviour of skim milk gels. Nordic Rheology Conference, Helsinki (Poster)

Mutungi C, Onyango C, Jaros D, Rohm H (2011) Structural characteristics of enzyme resistant starch type Ill: An example of de-branched and hydrothermally treated Cassava starch. 62. Starch Convention, Detmold

Mutungi C, Schuldt S, Onyango C, Schneider Y, Jaros D, Rohm H (2011) Structure elucidation of polymeric
materials by dynamic vapour sorption: example starch. TA Anwendertage, Würzburg

Schuldt S, Arnold G, Kretzschmar M, Schneider Y, Rohm H (2011) Impact of DLC coatings on wear properties of cutting blades in food processing. EFFoST 2011 Annual Meeting, Berlin (Poster)

Jaros D, Chromik C, Partschefeld C, Henle T, Rohm H (2010) Inclusion of whey proteins in cheese curd through heating and microfiltration. 2nd International Conference on Food Science and Technology, Chester, UK (Poster)

Jaros D, Jacob M, Rohm H (2010) Cheese making experiments in pilot and production scale revealed distinct differences in cheese yield and sensory quality as affected by the coagulant. 2nd International Conference on Food Science and Technology, Chester, UK

Rohm, H (2010) Modulation von Aromawahrnehmungen durch Textureigenschaften. Internationale Fachtagung "Riechen und Schmecken", Dresden

Rohm H, Böhme B, Schneider Y (2010) Enzymatic liquefaction of texture-modified fillings in triple-shot confectionery products. 2nd International Conference on Food Science and Technology, Chester, UK

Zahn S, Arnold G, Rohm H (2010) Ultrasonic cutting of cheese: Effects of cutting parameters and product properties. 2nd International Conference on Food Science and Technology, Chester, UK (Poster)

Arnold G, Zahn S, Rohm H (2009) Ultrasonic cutting of food. International Conference "Materials Science and Manufacturing Technology", Prag, Tschechische Republik

Forker A, Jaros D, Rohm H (2009) Textureigenschaften - Definitionen und Begriffsbestimmungen. DLG Lebensmitteltage, Darmstadt (Poster)

Jacob M, Jaros D, Rohm H (2009) Einfluss von Gerinnungsenzymtyp auf Käseausbeute und Käsequalität. Milchkonferenz, Wien

Jacob M, Jaros D, Rohm H (2009) Unspezifische proteolytische Aktivität von Gerinnungsenzymen und deren Einfluss auf die  Käseausbeute. DGL Kongress Lebensmitteltechnologie, Lemgo

Jaros D, Thamke I, Rohm H (2009) Single cultivar cloudy apple juices: Sensory properties and consumer preferences. 8th Pangborn Sensory Science Symposium, Florenz, Italien (Poster)

Jaros D, Thamke I, Rohm H (2009) Analytische und sensorische Bewertung von Direktsäften aus Tafeläpfeln. GDL Kongress Lebensmitteltechnologie, Lemgo

Jaros D, Heidig C, Rohm H (2009) Erhitzung und Mikrofiltration zum Einbau von Molkenproteinen in die Käsematrix. Milchkonferenz, Wien (Poster)

Mutungi C, Rost F, Jaros D, Rohm H (2009) Strukturelle Eigenschaften von resistenter Stärke Typ III aus entzweigter Maniok – (Manihot esculenta Crantz) – Stärke. GDL Kongress Lebensmitteltechnologie, Lemgo

Mutungi C, Onyango C, Jaros D, Rohm H (2009) Structural characteristics of recrystallized linear alpha-D-(1,4) glucans derived from mild-acid modified starch. EFFoST-European Federation for Food Science and Technology conference, Budapest, Hungary (Poster)

Nöbel S, Rohm H (2009) Entwicklung von innovativen Triple-Shot-Pralinen mit erhöhter Lagerstabilität. DLG-Forum "Taste meets technology", Anuga FoodTec, Köln

Zahn S, Arnold G, Rohm H (2009) Einfluss von Verfahrensparametern und Produkteigenschaften beim Ultraschallschneiden von Käse. Milchkonferenz, Wien

Arnold G, Schneider Y, Rohm H (2008) Impact of constituent interactions on the rheology of lipophilic food suspensions . Nordic Rheology Conference, Copenhagen

Dürrschmid K, Thamke I, Rohm H (2008) Sensory description of dark chocolate by consumers. A Sense of Innovation - 3rd European Conference on Sensory and Consumer Research, Hamburg, Germany

Jacob M, Enzmann K, Jaros D, Rohm H (2008) Gerinnungsenzyme unterschiedlicher Herkunft: Dicklegungseigenschaften und Proteolyse. 36.Deutscher Lebensmittelchemikertag, Kaiserslautern (Poster)

Jaros D, Jacob M, Rohm H (2008) Trying to better understand the rheological behavior of acid gels from various dairy-based substrates treated with microbial transglutaminase. Nordic Rheology Conference, Copenhagen

Seitler K, Jaros D, Rohm H (2008) Temperature and pH affects the physical properties of milk gels from animal rennet and microbial coagulants. 5th IDF Congress on Cheese Ripening, Berne, Switzerland

Sultaneh A, Rohm H (2008) Determination of total solids and protein content in cheese curd using near infrared spectroscopy. 5th IDF Congress on Cheese Ripening, Berne, Switzerland (Poster)

Arnold G, Hempel S, Schneider Y, Rohm H (2007) Fließeigenschaften konzentrierter ölbasierter Suspensionen als Funktion von Art und Zusammensetzung der Suspensionskomponenten. GDL-Kongress "Lebensmitteltechnologie 2007", Hamburg

Heidenreich S, Rohm H (2007) Einfluss der Knetparameter auf die Teigstruktur bei der Panettoneherstellung und Auswirkungen auf die Haltbarkeit der Produkte. GDL-Kongress "Lebensmitteltechnologie 2007", Hamburg

Heidig C, Jaros D, Rohm H (2007) Die enzymatische Quervernetzung von Milch beeinflusst die rheologischen Eigenschaften von gerührtem Joghurt. Milchkonferenz 2007, Wien

Jacob M, Jaros D, Rohm H (2007) Rheologische Eigenschaften von Säuregelen aus enzymatisch quervernetzten Caseinlösungen. Milchkonferenz 2007, Wien

Jaros D, Jacob M, Nöbel S, Heidig C, Partschefeld C, Rohm H (2007) Gels from enzymatically modified milks: Impact of acidification agent on their physical and rheological properties. International Conference on Food Science  and Technology, Chester

Jaros D, Hofmann T, Rohm H (2007) Kohlenstoffdioxidfreisetzung während der Reifung von Sauermilchkäse. Milchkonferenz 2007, Wien (Poster)

Jaros D, Seitler K, Rohm H (2007) Einfluss technologischer Parameter auf die Wirkung von Labpräparaten. GDL-Kongress "Lebensmitteltechnologie 2007", Hamburg

Jaros D, Spieler C, Kleinschmidt T, Rohm H (2007) Molkenpermeatpulver zur partiellen Süßung von Fruchtjoghurt. Milchkonferenz 2007, Wien (Poster)

Rohm H, Zahn S, Schneider Y (2007) Power requirement in ultrasonic cutting of foods. International Conference on Food Science  and Technology, Chester

Rohm H, Langner T, Heidenreich S (2007) Specific heat capacity of cheese: Calculation or determination? International Conference on Food Science  and Technology, Chester (Poster)

Schneider Y, Zahn S, Rohm H (2007) Modifikation der Reibungskräfte durch Ultraschallanregung der Kontaktflächen: Schneiden von Lebensmitteln. GDL-Kongress "Lebensmitteltechnologie 2007", Hamburg

Zahn S, Schneider Y, Rohm H (2007) Energieeintrag beim ultraschallunterstützten Schneiden von Lebensmitteln. GDL-Kongress "Lebensmitteltechnologie 2007", Hamburg

Heidig C, Jaros D, Rohm H (2006) Die enzymatische Quervernetzung von Milch beeinflusst technofunktionelle Eigenschaften von gerührtem Joghurt. INNOFOOD 2006, Bernburg

Dürrschmid K, Mayr T, Svacinka R, Kneifel W, Bongartz A, Rohm H (2006) Sensory Evaluation of Wellness Drinks in Austria, Germany and Switzerland. 2nd European Conference on Sensory Consumer Science of Food and Beverages, The Hague, The Netherlands (Poster)

Hempel S, Jacob A, Rohm H, Malik J (2006) Topinamburinulin in prebiotischen Waffelcrackern. 35.Deutscher Lebensmittelchemikertag, Dresden (Poster)

Jaros D, Pätzold J, Rohm H (2006) Charakterisierung von gerührtem Joghurt aus enzymatisch behandelter Milch. 35.Deutscher Lebensmittelchemikertag, Dresden (Poster)

Jaros D, Pätzold J, Rohm H (2006) Impact of heating and enzymatic crosslinking on the rheological properties of acidified milk gels. 4th International Conference on Food Rheology and Structure, Zurich, Switzerland

Henle T, Rohm H (2005) Lebensmittelwissenschaften an der Technischen Universität Dresden. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Jacob A, Böhm A, Rohm H, Henle T (2005) Inulin aus Topinambur als präbiotischer Zusatz in kleinstückigen Backwaren. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden (Poster)

Jaros D, Partschefeld C, Döhler A, Menendez O, Pätzold J, Richter S, Rohm H, Henle T (2005) Struktur-Funktionsbeziehung Transglutaminase-modifizierter Milchproteine. 2. Physikalische Konsequenzen. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Krulis M, Kühnert S, Leiker M, Rohm H (2005) Optimierte Mikrowellen-Vakuum-Trocknung zur Herstellung von gepufften Erdbeerwürfeln. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Partschefeld C, Jaros D, Döhler A, Menendez O, Pätzold J, Richter S, Schwarzenbolz U, Rohm H, Henle T (2005) Struktur-Funktionsbeziehung Transglutaminase-modifizierter Milchproteine. 1. Chemische Grundlagen. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Rohm H (2005) Struktur-Funktions-Interaktionen und Lebensmittelqualität. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Rohm H, Ziegleder G (2005) Neue Formverfahren in der Schokoladenproduktion: Kaltformtechnologie und One-Shot-Verfahren. 63.Diskussionstagung des Forschungskreises der Ernährungsindustrie, Berlin

Schneider Y, Zahn S, Rohm H (2005) Wirkung von Absorption und Kavitation beim Einsatz von Leistungsschall in der Lebensmittelindustrie. GDL-Kongress "Lebensmitteltechnologie 2005", Dresden

Schneider Y, Zahn S, Zücker G, Rohm H (2005) Qualitätsbeeinflussung beim Ultraschall-Schneiden von Lebensmitteln. GVC-Fachausschusssitzung "Zerkleinern" und "Lebensmitteltechnik", Berlin

Bachmann HP, Ginzinger W, Jaros D, Rohm H, Weinrichter B (2004) Production of Emmental cheese with adjunct starters with varying degree of autolysis. IDF Symposium on Cheese: Ripening, Characterization & Technology, Prag (Poster)

Bachmann HP, Ginzinger W, Jaros D, Rohm H, Weinrichter B (2004) Effects of adjunct starters on characteristic quality attributes of hard cheese. IDF Symposium on Cheese: Ripening, Characterization & Technology, Prag (Poster)

Böhm V, Scholze G, Kühnert S, Rohm H (2004) Einfluss eines neuen Trocknungsverfahrens auf ernährungsphysiologisch relevante Parameter am Beispiel von Erdbeeren. 41. Wissenschaftlicher Kongress der DGE, Weihenstephan (Poster)

Böhme B, Rohm H, Ziegleder G (2004) Improving the quality of one-shot products. Proc. Schokotechnik, Köln

Dreyße A, Ziems A, Kerns G, Rohm H, Bley T (2004) Production and investigation of fungal inulinases for the modification of inulin from jerusalem artichoke. Biocatalysis in the Food and Drink Industries, Stuttgart (Poster)

Krulis M, Rohm H (2004) Adaptierung einer Flügelgeometrie zur Fließkurvenbestimmung von Fruchtjoghurt. INNOFOOD 2004, Köthen

Kühnert S, Rohm H, Böhm V, Scholze G (2004) Optimierung des Vakuum-Mikrowellen-Puffing-Trocknungsverfahrens hinsichtlich der Anreicherung ernährungsphysiologisch relevanter Inhaltsstoffe am Beispiel von Erdbeeren. INNOFOOD 2004, Köthen

Markov E, Böhme B, Rohm H (2004) Influence of cold forming technique on the quality of chocolate products. Food Science, Technique and Technologies 2004, Plovdiv

Rohm H (2004) Verbesserung der Qualität von One-shot-Produkten. Schokotechnik, Köln

Rohm H, Jaros D, Weinrichter B, Bachmann H P, Ginzinger W (2004) Zusatzstarter verbessern die Qualität von Hartkäse aus Rohmilch. INNOFOOD 2004, Köthen

Zahn S, Schneider Y, Zücker G, Rohm H (2004) Ultraschallschneiden von Lebensmitteln - Schneidgeschwindigkeit und rheologische Eigenschaften des Schneidgutes. DECHEMA/GVC Jahrestagung, Karlsruhe (Poster)

Ziems A, Böhm A, Rohm H, Henle T (2004) Inulin aus Topinambur als prebiotischer Zusatz in kleinstückigen Backwaren. INNOFOOD 2004, Köthen

Rohm H (2003) Rheological evaluation of dairy products. European Dairy Congress 03, Portoroz

Ginzinger W, Jaros D, Rohm H, Sollberger H, Weinrichter B (2003) Use of adjunct starters to improve quality of Emmental cheese. European Dairy Congress 03, Portoroz (Poster)

Rohm H, Kühnert S, Böhm V, Scholze G (2004) Optimierung der Vakuum-Mikrowellen-Trocknung zur Optimierung der ernährungsphysiologischen Qualität getrockneter Erdbeeren. Jahrestagung der Österreichischen Gesellschaft für Ernährung, Wien

Zahn S, Rohm H (2003) Einfluss der Schallfeldgrößen auf das Ultraschallschneiden von Lebensmitteln. Lebensmitteltechnologie 2003, GDL-Tagung, Stuttgart-Hohenheim

Böhme B, Linke L, Rohm H (2003) Kaltformverfahren zur Herstellumg von Schokoladenhülsen. Lebensmitteltechnologie 2003, GDL-Tagung, Stuttgart-Hohenheim

Rohm H, Ginzinger W (2003) Strategien zur Qualitätsverbesserung von Hartkäse aus Rohmilch. Lebensmitteltechnologie 2003, GDL-Tagung, Stuttgart-Hohenheim (Poster)

Jaros D, Haft D, Rohm H (2003) Einsatz von nanofiltrierter Milch in der Joghurtproduktion. Lebensmitteltechnologie 2003, GDL-Tagung, Stuttgart-Hohenheim (Poster)

Schantz B, Linke L, Rohm H (2003) Effects of different emulsifiers on rheological and physical properties of chocolate. 3rd International Symposion on Food Structure and Rheology, Zurich (CH)

Rohm H (2002) Sensory analysis: Application to milk products. 26th Congress of the International Dairy Federation, Paris

Jaros D, Rohm H, Kneifel W, Bonaparte C (2001) Effect of process conditions on the physical properties of yogurt. Symposion Exopolysaccharides from Lactic Acid, Brussels (Poster)

Rohm H, Jaros D (2001) Verbesserung der Textureigenschaften von Hartkäse aus der Winterperiode durch Modifikation der Milchviehfütterung. ALVA-Tagung, Wolfpassing

Rohm H (2001) Sensorische und physikalische Aspekte der Lebensmittelqualität. BOKU-Kongress, Wien

Carreira A, Dillinger K, Ginzinger W, Loureiro V, Rohm H (2001) Ausgewählte Einflussfaktoren auf die Braunfärbung von Camermbert. Rotholzer Käsetage, Alpbach

Rohm H, Ginzinger W, Petrag J, Jaros D (2000) Feeding significantly affects texture properties of semi-hard cheese. 2nd International Symposium on Food Rheology and Structure, Zürich

Jaros D, Petrag J, Rohm H, Ulberth F (2000) Einfluss der Fettzusammensetzung auf Rheologie und Textur von Schmelzkäse. Rotholzer Käsetage, Alpbach

Rohm H (2000) Textur von Käse - Grundlagen und ausgewählte Einflussfaktoren. Rotholzer Käsetage, Alpbach

Rohm H, Jaros D (1999) Beeinflussung rheologischer und texturaler Eigenschaften von fettreichen Milchprodukten. Verhandlungen der deutschen physikalischen Gesellschaft, Leipzig

Rohm H (1999) Beeinflussung der Textur von Hart- und Schnittkäse durch Fütterungsmaßnahmen. Rotholzer Käsetage, Alpbach

Rohm H, Ginzinger W, Jaros D, Tschager E (1999) Modifizierung der Milchviehfütterung zur Beeinflussung von Qualität und Textur von Rohmilch-Hartkäse. Milchkonferenz, Kiel

Jaros D, Eliskases-Lechner F, Ginzinger W, Tschager E, Rohm H (1999) Einluß der Rohmilchflora auf Zusammensetzung und Qualität von Bergkäse. Milchkonferenz, Kiel

Rohm H, Jaros D (1999) Farbmetrische Applikationen zur Qualitätsbewertung von Milchprodukten - Ausgewählte Beispiele. Dreiländertagung der Gesellschaft Deutscher Lebensmitteltechnologen e.V., München-Freising

Wirth M, Rohm H (1999) Prozeßoptimierung bei der Schokoladeherstellung mittels eines Online-Viskosimeters. 6.Tagung für Lebensmittelrheologie, Detmold

Rohm H (1999) Ringversuch zur Druckprüfung an Lebensmitteln und Implikationen bezüglich der apparativen Ausstattung. 6.Tagung für Lebensmittelrheologie, Detmold

Jaros D, Rohm H, Kneifel W, Bonaparte C (1999) Standardprotokolle zur Laborproduktion von stichfestem Joghurt und Rührjoghurt auf Basis physikalischer Parameter. 6.Tagung für Lebensmittelrheologie, Detmold

Rohm H, Jaros D, Ginzinger W (1999) Einfluß der Fettqualität auf rheologische und mechanische Eigenschaften von Käse. 6.Tagung für Lebensmittelrheologie, Detmold

Rohm H, Jaros D (1998) Colour properties of selected dairy products: interrelation with texture and hedonic aspects ICODRL-Meeting Sensory and instrumental characterization of the texture and flavour of dairy products, Bern

Jaros D, Rohm H (1998) Sensory evaluation of physical properties of hard cheese by optimum scales and interrelation with instrumental results ICODRL-Meeting Sensory and instrumental characterization of the texture and flavour of dairy products, Bern

Thonhofer HK, Mayer HK, Rohm H, Tschager E, Ginzinger W (1998) Elektrophoretische Methoden und Peptid-Mapping zur Kontrolle der Proteolyse bei Bergkäse aus Rohmilch und pasteurisierter Milch Österreichische Lebensmittel-Chemikertage, Innsbruck

Rohm H (1998) Bedeutung der Rohmilchflora für die Qualität authentischer europäischer Rohmilchkäse - Struktur, Organisation und Ergebnisse eines europäischen Forschungsprojektes Rotholzer Käsetage, Mayrhofen

Jaros D, Rohm H (1998) Bedeutung der Rohmilch für die Herstellung und Qualität von Bergkäse Rotholzer Käsetage, Mayrhofen

Rohm H (1998) Ein internationaler Ansatz zur Harmonisierung chemischer Methoden zur Analyse von Käse Österreichische Lebensmittel-Chemikertage, Innsbruck

Rohm H, Jaros D, Ginzinger W, Tschager E, Mayer HK, Eliskases-Lechner F (1998) Raw milk flora significantly affects quality and composition of Austrian Bergkäse. Quality and Microbiology of Traditional and Raw Milk Cheeses, Dijon

Rohm H, Jaros D, Ginzinger W, Tschager E (1998) Can rapeseed feeding be used to modify physical properties of raw milk cheeses produced in the winter period? Quality and Microbiology of Traditional and Raw Milk Cheeses, Dijon

Rohm H, Jaros D, Weinrichter B (1998) An attempt to measure texture properties of open cheeses by uniaxial compression. Quality and Microbiology of Traditional and Raw Milk Cheeses, Dijon

Rohm H (1997) Charakterisierung von Vorarlberger Bergkäse. Rotholzer Käsetage, Rotholz

Jaros D, Rohm H (1997) Teigfarbe von Hartkäse - Grundlagen und Einflußfaktoren. Rotholzer Käsetage, Rotholz

Jaros D, Rohm H (1997) Charakterisierung von Bergkäse. Milchkonferenz, Berlin

Eliskases-Lechner F, Rohm H, Jaros D (1997) The effect of pasteurization on Austrian Bergkäse: evolution of microflora and role of raw milk Colloque Du terroir au gout des Fromages, Besancon

Rohm H, Jaros D, Ginzinger W (1996) Effects of water addition on rheology and texture of Emmental cheese. IDF Symposion 'Ripening and Quality of Cheeses, Besancon

Jaros D, Rohm H, Ginzinger W, Tschager E (1996) An attempt to characterize 'Vorarlberger Bergkäse', a regional Austrian cheese variety. IDF Symposion 'Ripening and Quality of Cheeses, Besancon

Rohm H, Jaros D (1996) A proposed measure for colour properties of hard cheese. IDF Symposion 'Ripening and Quality of Cheeses, Besancon

Rohm H (1996) Einsetzbarkeit des FOSS MilcoScan4000 zum Gefrierpunkts-Screening von Rohmilch. Prochaska-Tagung, Kleßheim

Rohm H, Jaros D, Benedikt J (1996) Bestimmung von Spannungs/Deformations-Kurven von festen Lebensmittelsystemen bei konstanter Verformungsgeschwindigkeit. 4.Alpe-Adria Rheo-Workshop, Drobollach

Rohm H, Jaros D, de Haan M (1996) Anwendung einer videounterstützte Methode zur Bestimmung der Querdehnung bei uniaxialen Kompressionsversuchen. 5.Tagung für Lebensmittelrheologie, Detmold

Jaros D, Rohm H, Hend-Milnera I (1996) Viskosität von Rohmilch - Einflußfaktoren und hitzeinduzierte Veränderungen. 5.Tagung für Lebensmittelrheologie, Detmold

Rohm H (1996) Bestimmung von Textureigenschaften von Schnitt- und Weichkäse. Fachtagung Neuerungen in der Käsereitechnologie, Wolfpassing

Rohm H (1995) Lebensmittelphysik - milchwirtschaftlich relevante Arbeitsbeispiele. Gastvortrag TU München-Weihenstephan

Rohm H, Jaros D (1995) Statistische Auswertung von Käsungsversuchen - ausgewählte Beispiele. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Rohm H, Jaros D (1995) Methoden zur Bestimmung der Textureigenschaften von Käse. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Jaros D, Rohm H (1995) Ausgewählte Einflußfaktoren auf die Textureigenschaften von Emmentaler. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Rohm H, Benedikt J (1995) Situation der Texturqualität von Großlochkäse auf dem österreichischen Markt. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Rohm H, Jaros D (1995) Grundlagen zur Farbmessung am Beispiel Emmentaler. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Jaros D, Rohm H (1995) Variationen der Farbeigenschaften von Emmentaler. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Rockenbauer C, Rohm H, Jaros D, Benedikt J (1995) Zur Bestimmung des Eiweißabbaus anhand der Stickstofffraktionierung. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Rohm H, Jaros D. (1995) Ausgewählte Wechselwirkungen zwischen physikalischen Teigeigenschaften und Inhaltsstoffen. Seminar 'Chemie, Mikrobiologie, Textur und Technologie von Großlochkäse', Rotholz

Jaros D, Rohm H, Riedler-Hellrigl M, Rockenbauer C (1995) Comparison of precipitation methods for determination of nitrogen distribution in cheese. Euro Food Chem VIII, Wien

Rockenbauer C, Mayer HK, Jaros D, Rohm H (1995) Electrophoretic methods to control variable conditions during the ripening of Emmental cheese. Euro Food Chem VIII, Wien

Rohm H, Jaros D. (1995) Entwicklung der Farbeigenschaften von Hartkäse während der Reifung. Milchkonferenz, Berlin

Jaros D, Rohm H (1995) Einfluß technologischer Faktoren auf Textur und rheologische Eigenschaften von Emmentaler. Milchkonferenz, Berlin

Rohm H (1994) Effects of starter cultures on yoghurt rheology. Food Colloids and Macromolecules Conference, Dijon Rohm H (1994) Teigeigenschaften von Emmentaler und Halbhartkäse - ein Vergleich. Rotholzer Käsetage, Rotholz

Jaros D, Rohm H (1994) Einfluß der Wasserschüttmenge auf ausgewählte Qualitätsparameter von Emmentaler. Rotholzer Käsetage, Rotholz

Rohm H, Jaros D (1993) Lebensmittelassoziationen zu beschreibenden Texturbegriffen. 4. Tagung für Lebensmittelrheologie, Detmold

Rohm H, Kovac A, Schmid W, Kneifel W (1993) Ausgewählte Einflußfaktoren auf physikalische und sensorische Eigenschaften von stichfestem Joghurt. 4. Tagung für Lebensmittelrheologie, Detmold

Rohm H (1993) Rheologische Eigenschaften von Butter. 4. Tagung für Lebensmittelrheologie, Detmold

Jaros D, Rohm H (1993) Uniaxiale Kompression bei konstanter Deformationsgeschwindigkeit. 4. Tagung für Lebensmittelrheologie, Detmold

Rohm H (1992) Tägliche Variationen beim Gefrierpunkt von Einzelgemelken. Rohmilchtagung, Wolfpassing

Rohm H (1992) Zur Situation der rheologischen Qualität bei österreichischem Joghurt. ASSTA-Tagung, Universität für Bodenkultur, Wien

Rohm H (1992) Regionale Schwankungen bei österreichischem Emmentaler. Rotholzer Käsetage, Rotholz

Rohm H, Raaber S (1992) Difference thresholds in texture evaluation of edible fats: Firmness and spreadability. Advances in Sensory Food Science, Helsinki

Rohm H, Raaber S (1992) Spreadability optima of selected edible fats. Advances in Sensory Food Science, Helsinki

Jaros D, Rohm H, Lederer H (1992) Uniaxial compression of swiss cheese at different strain rates. European School of Rheology, Glasgow

Rohm H, Elisases-Lechner F (1992) Variabilität von Hefen aus Milchprodukten. Österreichische Lebensmittelchemikertagung, Wien

Rohm H (1991) Einfluß von Reifungsparametern und Inhaltsstoffen auf Teigeigenschaften von Emmentaler. Österreichische Milchwirtschaftliche Tagung, Rotholz

Rohm H (1991) Aspekte zum Gefrierpunkt österreichischer Rohmilch. Fachtagung für NÖ. Landes-Landwirtschaftskammer für Hofberater, Wien

Rohm H (1991) Aspekte zur sensorischen Bewertung der Butterstreichfähigkeit. Laborfachtagung, Wolfpassing

Rohm H (1991) Textureigenschaften von Emmentaler - Einflußfaktoren und Analytik. Käsereifachtagung, Rotholz

Rohm H (1991) Sensorische und instrumentelle Bestimmung von Textureigenschaften. Ausgewählte Beispiele. Seminar "Rheologie in der Milchwirtschaft", Thiene

Rohm H, Veits V (1990) Adaptierung der sensorischen Texturprofilanalyse. Österreichische Lebensmittelchemikertagung, Wien

Rohm H (1990) Bedeutung von Hefen und Schimmelpilzen für die Milchwirtschaft. Laborfachtagung, Wolfpassing

Rohm H (1990) Anwendung der Größenverhältnisschätzung zur sensorischen Texturbeurteilung von Butter. 3.Intern.Tagung für Lebensmittelrheologie, Detmold

Rohm H, Veits V (1990) Adaptierung der sensorischen Texturprofilanalyse. 3.Intern.Tagung für Lebensmittelrheologie, Detmold

Rohm H (1989) Bestimmung physikalischer Eigenschaften von Schlagobers. Laborfachtagung, Wolfpassing Rohm H (1989) Textureigenschaften und Gesamtqualität von Lebensmitteln am Modellbeispiel Milchprodukte. Österreichische Milchwirschaftliche Tagung, Maurach/Achensee

Rohm H (1988) Sensorische und instrumentelle Konsistenzbeurteilung von Joghurt. Laborfachtagung, Wolfpassing

Rohm H (1988) Grundlagen der Milchkryoskopie. Kryoskopie-Seminar, Wolfpassing Rohm H (1986) Probleme bei der Herstellung rekombinierter gezuckerter KondensmilcH VÖLB-Präsentation am Institut für Milchforschung und Bakteriologie

Rohm H (1986) Zur Nitratanalytik von Milchprodukten. VÖLB-Präsentation am Institut für Milchforschung und Bakteriologie

Rohm H (1986) Charakterisierung der Verwässerung von Milch anhand physikalischer Meßmethoden. Käsereifachleutetagung, Rotholz

Rohm H (1986) Das Nitrat-Problem in der Milchwirtschaft. Referat anläßlich der Verleihung des Kunerol-Stipendiums, Wien