Team

© Sven Ellger

Research Assistant

Name

M.Sc. Sabrina Bäther

Biomacromolecules

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Research

• Structural elucidation and functionalisa­tion of biomacromolec­ules (plant proteins and polysaccharides)
  • Project: Vegan scaffolds for cultivated meat
  • Project Structural functionalities and phase behavior of alginate-protein-systems (2019 - 2022)
  • DFG priority program SPP 1934 Dispersity, structure and phase changes of proteins and bio agglomerates in biotechnological processes; subproject: Impact and control of mechanical stress on protein structures during formulation in premix-emulsification (2016 - 2023)

Publications

9 Entries

2025

• Molecular Interactions and Gelation Dynamics in Alginate-Protein Bioinks: Towards Plant-Based AlternativesBäther, S., Seibt, J. H., Hundschell, C. S. & Wagemans, A. M., 3 Jun 2025Research output: Contribution to conferences > Poster

2024

• Challenges in replacing gelatin with pea protein in alginate-based bioinks for 3D-bioprintingBäther, S. & Wagemans, A. M., 22 Oct 2024Research output: Contribution to conferences > Poster
• Understanding the structure formation of plant-based alginate bioinks in 3D-bioprintingBäther, S. & Wagemans, A. M., 14 Apr 2024Research output: Contribution to conferences > Poster
• Phase behaviour and structure formation of alginate-gelatin composite gelsBäther, S., Seibt, J., Hundschell, C., Bonilla, J., Clausen, M. & Wagemans, A., Apr 2024, In: Food hydrocolloids. 149, 109538Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Impact of the Mechanical Stress and Stress Residence Time on Proteins in Emulsion Formulation Within the Premix Membrane EmulsificationHeyse, A., Giefer, P., Bäther, S., Kieserling, H., Wollborn, T., Wagemans, A. M., Fritsching, U. & 1 others, 2024, Dispersity, Structure and Phase Changes of Proteins and Bio Agglomerates in Biotechnological Processes. p. 269–312, 44 p.Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Chapter in book/Anthology/Report

2023

• Characterization of β-lactoglobulin adsorption on silica membrane pore surfaces and its impact on membrane emulsification processesGiefer, P., Bäther, S., Kaufmes, N., Kieserling, H., Heyse, A., Wagemans, W., Barthel, L. & 4 others, 15 Dec 2023, In: Journal of colloid and interface science. 652, Part A, p. 1074-1084, 11 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Impact of the solvent properties on molecular interactions and phase behaviour of alginate-gelatin systemsBäther, S., Hundschell, C. S., Kieserling, H. & Wagemans, A. M., Jan 2023, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 656, Part B, 130455Electronic (full-text) versionResearch output: Contribution to journal > Research article

2022

• Determination of specific and non-specific protein-protein interactions for beta-lactoglobulin by analytical ultracentrifugation and membrane osmometry experimentsUttinger, M. J., Hundschell, C. S., Lautenbach, V., Pusara, S., Bäther, S., Heyn, T. R., Keppler, J. K. & 5 others, 22 Aug 2022, In: Soft matter. 18, 35, p. 6739-6756, 18 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article

2020

• Osmometric and viscometric study of levan, β-lactoglobulin and their mixturesHundschell, C., Bäther, S., Drusch, S. & Wagemans, A., Apr 2020, In: Food hydrocolloids. 101, 105580Electronic (full-text) versionResearch output: Contribution to journal > Research article

This information is provided by the FIS.

Research Assistant

Name

Dipl.-Ing. Richard Bleisch

Product Development

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Office hours:

Room 219

Research

• Zero Waste concepts and product development (algae)
  • Project Development of algae-based bioactive foods (ENABLE)

Publications

1 Entries

2022

• Strain Development in Microalgal Biotechnology-Random Mutagenesis Techniques.Bleisch, R., Freitag, L., Ihadjadene, Y., Sprenger, U., Steingröwer, J., Walther, T. & Krujatz, F., Jun 2022, In:  Life : open access journal. 12, 7, 961Electronic (full-text) versionResearch output: Contribution to journal > Review article

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Research Assistant

Name

Dr.-Ing. Birgit Böhme

Product Development, Food Process Engineering

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Research

• Zero Waste concepts and product development, Innovative food process engineering, Sensory and instrumental analysis (chocolate and pastries)
  • Project Use of dried milk components to reduce migration in filled chocolate products
  • Project Development of technologies for the utilization of nutritionally valuable and fiber-rich cocoa components in cream-filled chocolate wafers
  • Project Influence of refining parameters on the release of aroma-active compounds in dark and milk chocolate
  • Project Sugar-free, plant-based energy-reduced jelly products

Publications

16 Entries

2023

• Fettreif bei dunkler Schokolade - Steckt die Lösung in der Milch?Böhme, B., Rothkopf, I. & Schütz, B., 2023, In: Ernährung aktuell : der Lebensmittelbrief . 2023, März/April, p. 46-48Research output: Contribution to journal > Research article

2022

• Use of a refiner conche for the decontamination of cocoa nibsRohm, H., Musch, C., Böhme, B., Lohmüller, T. & Jaros, D., 2022, In: LWT - Food Science and Technology. 171, 114130Electronic (full-text) versionResearch output: Contribution to journal > Research article

2021

• Pre-crystallization of nougat by seeding with cocoa butter crystals enhances the bloom stability of nougat pralinesBöhme, B., Bickhardt, A. & Rohm, H., 11 May 2021, In: Foods. 10, 1056Electronic (full-text) versionResearch output: Contribution to journal > Research article

2020

• Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallisationBöhme, B., Schneider, R., Harbs, T. & Rohm, H., 2020, In: LWT - Food Science and Technology. 126, 109343Electronic (full-text) versionResearch output: Contribution to journal > Research article

2018

• The impact of grinding intensity on particle properties and rheology of dark chocolateRohm, H., Böhme, B. & Skorka, J., 2018, In: LWT - Food Science and Technology. 52, p. 564-568Research output: Contribution to journal > Research article

2016

• Physical and sensory properties of chocolate made with lecithin of different originBöhme, B., Symmank, C. & Rohm, H., 2016, In: European Journal of Lipid Science and Technology. 118, p. 1839-1845Electronic (full-text) versionResearch output: Contribution to journal > Research article

2015

• Development of formulations for reduced-sugar and sugar-free agar-based fruit jelliesRiedel, R., Böhme, B. & Rohm, H., 2015, In: International Journal of Food Science and Technology. 50, p. 1338-1344Research output: Contribution to journal > Research article

2012

• Effect of alcohol in starch-thickened fillings on the storage stability of dark chocolate pralines.Böhme, B., Kretzschmar, R., Schneider, Y., Fiala, P. & Rohm, H., 2012, In: The journal of the American Oil Chemists' Society : JAOCS. 89, p. 447-454, 8 p.Research output: Contribution to journal > Research article
• Lecithine verschiedener Herkunft in SchokoladeArnold, G., Könk, U., Böhme, B., Schneider, Y. & Rohm, H., 2012, In: Süßwaren : Technik + Wirtschaft. 57, p. 15-17Research output: Contribution to journal > Research article
• Raffiniertes InneresBöhme, B., 2012, In: Labor&more : von Wissenschaftlern für Wissbegierige in der Chemie, der Biotechnologie und Pharmaforschung. 4.12, p. 56-59Research output: Contribution to journal > Research article

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© Sven Ellger

Research Assistant

Name

Dipl.-Ing. Christiane Drechsel

Food Process Engineering

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Research

• Innovative food process engineering (cleaning)

  • Project Identification of chemical-physical properties of deposits for soil structure based cleaning optimization in the food industry

  • Project Identification of physical-chemical properties of soils for structure-based cleaning optimisation in the food industry 2 - StReo 2

  • Project FlexPig - Resource-saving and consumer-safe cleaning of pipelines with flexible, contour-adaptive suspension pigs made from basic food stuffs

Publications

9 Entries

2025

• First Insights Into Changing Cleaning Mechanisms Based on Experimental and Numerical InvestigationsKöhler, H., Golla, C., Drechsel, C. & Rüdiger, F., 2025, Fouling and Cleaning in Food Processing 2025 Proceedings Part 1 . Dresden, Germany, p. 359-368Research output: Contribution to book/conference proceedings/anthology/report > Conference contribution
• New Strategies for Monitoring and Improving Flushing Processes Used in Chocolate ManufacturingHeide, M., Liebmann, V., Drechsel, C., Rüdiger, F., Majschak, J. & Köhler, H., 2025, Fouling and Cleaning in Food Processing 2025 Proceedings Part 1 . Dresden, Germany, p. 379-388Research output: Contribution to book/conference proceedings/anthology/report > Conference contribution

2024

• Turbiscan: eine Methode zur Bestimmung des Quell- und Löslichkeitsverhaltens von lebensmittelbasierten VerschmutzungenSchmidt, C., Thamm, N., Eichelberger, K., Drechsel, C., Rohm, H. & Zahn, S., 10 Oct 2024Research output: Contribution to conferences > Poster
• Analysis of complex interdependencies between soil-specific properties and cleaning behavior in the food industry by using a decision treeKricke, S., Drechsel, C., Schmidt, C., Zahn, S., Rohm, H., Majschak, J. & Köhler, H., 2024, Proceedings of the 15th International Conference on Heat Exchanger Fouling and Cleaning - 2024. Zettler, H. U. & Ishiyama, E. M. (eds.).p. 329 - 338Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Conference contribution

2023

• Influence of rheological properties and pull‑off forces of native and modified starches on cleaning in plane channel flowKricke, S., Berger, C., Zahn, S., Köhler, H., Rohm, H. & Majschak, J., 7 Jul 2023, In: International Journal of Heat and Mass Transfer. 60, 5, p. 861-870, 10 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article

2022

• Solubility and swelling of soils from native starchSchmidt, C., Brunner, M., Berger, C., Zahn, S. & Rohm, H., 11 Jun 2022, In: International Journal of Food Science and Technology. 2022, p. 6755-6762Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Influence of the Rheological Properties and Pull-off Forces of Native and Modified Starches on Cleaning in Plane Channel FlowKricke, S., Berger, C., Zahn, S., Köhler, H., Rohm, H. & Majschak, J., 2022, 10 p.Electronic (full-text) versionResearch output: Book/Report/Anthology > Conference proceeding

2019

• Shear induced molecular changes of exopolysaccharides from lactic acid bacteriaNachtigall, C., Berger, C., Kovanović, T., Wefers, D., Jaros, D. & Rohm, H., 2019, In: Food Hydrocolloids. 105181Electronic (full-text) versionResearch output: Contribution to journal > Research article

2018

• Impact of shear treatment on rheological and molecular properties of microbial exopolysaccharides.Nachtigall, C., Berger, C., Kovacevic, T., Wefers, D., Jaros, D. & Rohm, H., 2018, p. 191-196Research output: Contribution to conferences > Paper

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© Sven Ellger

Research Assistant

Name

Dipl.-Ing. Kristin Eichelberger

Biomacromolecules

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Research

• Structural elucidation and functionalisa­tion of biomacromolec­ules (milk and plant proteins)
  • Project Enzymatic cross-linking of casein nanoparticles across the scales: Fundamental mechanisms and technological potentials

Publications

2 Entries

2024

• Turbiscan: eine Methode zur Bestimmung des Quell- und Löslichkeitsverhaltens von lebensmittelbasierten VerschmutzungenSchmidt, C., Thamm, N., Eichelberger, K., Drechsel, C., Rohm, H. & Zahn, S., 10 Oct 2024Research output: Contribution to conferences > Poster

2020

• New Zealand mānuka honey - A review on specific properties and possibilities to distinguish mānuka from kānuka honeySchmidt, C., Eichelberger, K. & Rohm, H., 2020, In: LWT - Food Science and Technology. 136, 110311Electronic (full-text) versionResearch output: Contribution to journal > Review article

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© Sven Ellger

Wissenschaftli­che Mitarbeiterin

Name

Staatl. gepr. DLC Farah Gutsche

Biomacromolecules

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Research

• Structural elucidation and functionalisa­tion of biomacromolec­ules (exopolysaccharides)

  • Project Fermentative production of texturizing acetans and acetan-containing ingredients from industrial side streams

Research Assistant

Name

DLC Kristin Hovorka

Food Process Engineering

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Research

• Innovative food process engineering (cleaning)
  • Project ReMoVe- Increasing the resource efficiency of cleaning processes in food industry with modular model soil
  • Project Standardized methods for industry-oriented soil analysis in food production for resource-saving cleaning processes (SMESA)

Publications

7 Entries

2025

• Conceptual Development of a Standardized Method Catalog for Characterization of Cleaning-Relevant Properties in the Food IndustryKricke, S., Helbig, M., Hovorka, K., Zahn, S., Wagemans, A. M., Majschak, J. & Köhler, H., 25 Mar 2025Research output: Contribution to conferences > Poster
• Conceptual Development of a Standardized Method Catalog for Characterization of Cleaning-Relevant Properties in the Food IndustryKricke, S., Helbig, M., Hovorka, K., Zahn, S., Wagemans, A. M., Majschak, J. & Köhler, H., 25 Mar 2025, Fouling and Cleaning in Food Processing 2025 Proceedings Part 1 . Dresden, Germany, p. 513 - 522Research output: Contribution to book/conference proceedings/anthology/report > Conference contribution

2024

• Bewertung von Methoden zur Analyse reinigungsrelevanter Schmutzeigenschaften in der LebensmittelproduktionHovorka, K., Kricke, S., Rohm, H., Majschak, J., Köhler, H. & Zahn, S., 10 Oct 2024Research output: Contribution to conferences > Poster
• Modellverschmutzungen statt Riboflavin-Test: Nachbildung des Reinigungsverhaltens realer MilchprodukteHelbig, M. & Hovorka, K., 4 Jun 2024, In: Lebensmittel-Brief / Lebensmittel-Informationsdienst GmbH. 35., Mai / Juni 2024, p. 14, 17 p.Research output: Contribution to journal > Research article

2023

• Reinigung im Visier: Analyse des Reinigungsverhaltens von Milchprodukten zur Entwicklung von TestverschmutzungenHelbig, M., Hovorka, K., Schmidt, C. & Zahn, S., Jul 2023, In: Molkerei-Industrie : Fachmagazin für die Milchverarbeitung. 2023, 7, p. 26-30Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Reinigung im Visier: Analyse des Reinigungsverhaltens von Milchprodukten zur Entwicklung von TestverschmutzungenHelbig, M., Hovorka, K., Schmidt, C. & Zahn, S., Jun 2023, In: Rundschau für Fleischhygiene und Lebensmittelüberwachung : RFL. 75, 6, p. 208-211, 4 p.Research output: Contribution to journal > Research article

2019

• Laboratory methods to predict the cleaning behaviour of egg yolk layers in a flow channelHelbig, M., Zahn, S., Hovorka, K., Rohm, H. & Majschak, J., 2019, In: Food and Bioproducts Processing. 113, p. 108-117Electronic (full-text) versionResearch output: Contribution to journal > Research article

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© Sven Ellger

Research Assistant

Name

Dr. rer. nat. Christoph Hundschell

Biomacromolecules

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Research

• Structural elucidation and functionalisa­tion of biomacromolec­ules (exopolysaccharides, plant proteins)

  • Project "Optimization of poysaccharide-based systems for the development of functional hydrogel structures"
  • Project Phase behavior and intermolecular interactions of complex biopolymer systems (2016 - 2022)

Publications

11 Entries

2025

• Molecular Interactions and Gelation Dynamics in Alginate-Protein Bioinks: Towards Plant-Based AlternativesBäther, S., Seibt, J. H., Hundschell, C. S. & Wagemans, A. M., 3 Jun 2025Research output: Contribution to conferences > Poster
• Multi-scale approach: Structure–texture relationship of meat and meat analoguesWilhelm, E. I., Fritzsche, L., Hundschell, C. S., Vilgis, T. A., Schmelzeisen, D. O. & Wagemans, A. M., 1 Jan 2025, In: Physics of fluids. 37, 1, 017171Electronic (full-text) versionResearch output: Contribution to journal > Research article

2024

• Phase behaviour and structure formation of alginate-gelatin composite gelsBäther, S., Seibt, J., Hundschell, C., Bonilla, J., Clausen, M. & Wagemans, A., Apr 2024, In: Food hydrocolloids. 149, 109538Electronic (full-text) versionResearch output: Contribution to journal > Research article

2023

• The microstructure of the starch from the underutilized seed of jaboticaba (Plinia cauliflora)Miranda, B. M., Almeida, V. O., Terstegen, T., Hundschell, C., Flöter, E., Silva, F. A., Fernandes, K. F. & 2 others, Oct 2023, In: Food chemistry. 423, 136145Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Impact of the solvent properties on molecular interactions and phase behaviour of alginate-gelatin systemsBäther, S., Hundschell, C. S., Kieserling, H. & Wagemans, A. M., Jan 2023, In: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 656, Part B, 130455Electronic (full-text) versionResearch output: Contribution to journal > Research article

2022

• Determination of specific and non-specific protein-protein interactions for beta-lactoglobulin by analytical ultracentrifugation and membrane osmometry experimentsUttinger, M. J., Hundschell, C. S., Lautenbach, V., Pusara, S., Bäther, S., Heyn, T. R., Keppler, J. K. & 5 others, 22 Aug 2022, In: Soft matter. 18, 35, p. 6739-6756, 18 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Influence of Levan on the Thermally Induced Gel Formation of β-LactoglobulinHundschell, C. S., Brühan, J., Anzmann, T., Kohlus, R. & Wagemans, A. M., Apr 2022, In: Gels. 8, 4, 228Electronic (full-text) versionResearch output: Contribution to journal > Research article

2020

• Molecular weight dependent structure of the exopolysaccharide levanHundschell, C. S., Jakob, F. & Wagemans, A. M., 15 Oct 2020, In: International journal of biological macromolecules. 161, p. 398-405, 8 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Osmometric and viscometric study of levan, β-lactoglobulin and their mixturesHundschell, C., Bäther, S., Drusch, S. & Wagemans, A., Apr 2020, In: Food hydrocolloids. 101, 105580Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Size-Dependent Variability in Flow and Viscoelastic Behavior of Levan Produced by Gluconobacter albidus TMW 2.1191Hundschell, C., Wefers, D., Vogel, R. & Jakob, F., 2020, In: Foods. 9, 2, 192Electronic (full-text) versionResearch output: Contribution to journal > Research article

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© Sven Ellger

Research Assistant

Name

PD Dr.nat.techn. et Ing.habil Doris Jaros

Biomacromolecules

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Academic Education

• Studies of Food Science and Biotechnology at the University of Agricultural Sciences in Vienna (until 1991)
• Diploma thesis ('Characterisation of commercial yogurt starter cultures') performed at the Department of Dairy Research and Bacteriology
• Doctoral thesis ('Physical properties of Austrian hard cheese') at the Department of Dairy Research and Bacteriology (1998) 
• Habilitation thesis ('Acid-induced Casein Gels Affected by Cross-linking with Microbial Transglutaminase') at the Faculty of Mechanical Engineering of the Technische Universität Dresden (2016) 
• Private lecturer in the field of 'Foodbiotechnology' at the Technische Universität Dresden (2016) 
• Certified qualification as mindful lecturer (2023)

Employments

• Research Assistant at the University of Agricultural Sciences, Vienna (1992 - 2000)
• Scientist at the University of Agricultural Sciences, Vienna (2000 - 2002)
• Scientist at the Institute of Food Technology and Bioprocess Engineering at the Technische Universität Dresden (since 2002)

Research focus

• Structural elucidation and functionalisa­tion of biomacromolec­ules (milk and plant proteins, exopolysaccharides), Food design and Zero Waste concepts (fermentation)

  • Project Development of EPS-functionalized acid whey for application in milk products
  • Project Fermentative production of texturizing acetans and acetan-containing ingredients from industrial side streams
  • Project Promoting innovation of fermented foods (PIMENTO)

Publications

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

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

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

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

Surber G, Rohm H, Jaros D (2022) Understanding the contribution of milk constituents to the texture of dairy products: fermented products. In: Understanding and Improving the functional and Nutritional Properties of Milk (Huppertz T, Vasiljevic T, eds.) pp. 673-703. Burley Dodds, London

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.

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.

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

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

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 syneresis. Journal of Food Engineering, doi: 10.1016/j.jfoodeng.2021.110664

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

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, 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

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

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

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, 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, 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

Rohm H, Haros 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

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.

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, doi: 10.1002/cite.201700166

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

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

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

Raak N, Schöne C, Rohm H, Jaros D (2018) Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus. Food Hydrocolloids, doi: 10.1016/j.foodhyd.2018.01.037

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

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

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 Technology81, 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

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

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

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

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

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

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

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

Kizzie-Hayford N, Jaros D, Schneider Y, Rohm H (2014) Characteristics of tiger nut milk: effects of milling. International Journal of Food science and Technology, doi:10.1111/ijfs.12649

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

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

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

Raak N, Gehrisch S, Rohm H, Jaros D (2014) Rotational thrombelastometry for characterising acid-induced gelation of cross-linked casein. Food Biophysics, doi:10.1007/s11483-014-9342-7

Raak N, Darnay L, Brandt J, Boye S, Lederer A, Rohm H, Jaros D (2914) 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

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, 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

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)

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

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

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

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

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

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

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

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 (2009) Book review: Food Biotechnology. Chemical Engineering and Technology 32, 1635

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, 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

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

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

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

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

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 (doi: 10.1016/j.lwt.2006.07.002)

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 (Hrsg A Tamime), Blackwell Publishing Ltd., Oxford, S. 210-235

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 (doi: 10.1007/s11483-006-9016-1)

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, 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

Jaros D (2006) Book review: Food spoilage microorganisms. Engineering in Life Science 6, 603-604

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

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

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

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, 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

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

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? 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

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

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. 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, 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. Food Science and Technology 29, 191-194

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

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

Kneifel W, Jaros D, Erhard F, (1993) Microflora and acidification properties of yogurt and yogurt-related products fermente with commercially available starter cultures. International Journal of Food Microbiology 18, 179-189

Kneifel W, Ulberth F, Erhard F, Jaros D (1992) Aroma profiles and sensory properties of yogurt and yogurt-related products. 1. Screening of commercially available starter cultures. Milchwissenschaft 47, 362-365

Kneifel W, Erhard F, Jaros D (1991) Production and utilization of some water-soluble vitamins by yogurt and yogurt-related starter cultures. Milchwissenschaft 46, 685-690

Presentations and posters

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 Hydrokolloid, Gerlingen

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

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)

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

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)

Jaros D (2022) Exopolysaccharide-producing starters and microstructure of fermented milk. 7th IDF Symposium on Science and Technology of Fermented Milk (online).

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.

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).

Surber G, Rohm H, Jaros D (2021) Incorporation of exopolysaccharide-functionalized whey in semisolid dairy products. 12th NIZO Dairy Conference 2021 (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)

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)

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)

Jaros D (2019) Clean label texture modulation of fermented dairy products. 4th International Symposium on Contemporary Food Engineering, Guangzhou

Jaros, D (2019) Mikrobielle Exopolysaccharide - Herstellung, Aufbereitung und Einsatz als Verdickungsmittel. 19. FEI Kooperationsforum, Bonn

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)

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

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)

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)

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)

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

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

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

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

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)

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, Copenhagen

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, Vienna

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

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

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

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

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

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

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

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

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

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)

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

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

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

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

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)

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) Exopolysaccharides from Streptococcus thermophilus ST-143. 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, 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

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, Dürrschmied K, Forker A, Rohm H (2010) Sensory texture descriptors are multidimensional. A sense of quality - Fourth European Conference on Sensory and Consumer Research, Vitoria, Spain. 

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

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)

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

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

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, 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)

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

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

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

Jaros D (2005) Rheologische Charakterisierung von enzymatisch modifizierten Milchgelen. Anwendertreffen Rheologie, TA Instruments, Erlangen

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

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

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)

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

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)

Jaros D, Haft D, Rohm H (2003) Einsatz von nanofiltrierter Milch in der Joghurtproduktion. Lebensmitteltechnologie 2003, GDL-Tagung, Stuttgart-Hohenheim (Poster)

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)

Jaros D (2001) Neue mikroskopische Methoden zur Sichtbarmachung der Mikrostruktur von Käse. Rotholzer Käsetage, Alpbach Rohm H, Jaros D (2001) Verbesserung der Textureigenschaften von Hartkäse aus der Winterperiode durch Modifikation der Milchviehfütterung. ALVA-Tagung, Wolfpassing

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, 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

Jaros D (1999) Wechselwirkung zwischen Farbe und sensorischen Streichfähigkeitsbewertungen von Butter. 6.Tagung für Lebensmittelrheologie, Detmold

Rohm H, Jaros D (1999) Farbmetrische Applikationen zur Qualitätsbewertung von Milchprodukten - Ausgewählte Beispiele. Dreiländertagung der Gesellschaft Deutscher Lebensmitteltechnologen e.V., München-Freising

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

Jaros D, Rohm H (1998) Bedeutung der Rohmilch für die Herstellung und Qualität von Bergkäse Rotholzer Käsetage, Mayrhofen

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

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, 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, 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, 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

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

Jaros D, Rohm H (1993) Uniaxiale Kompression bei konstanter Deformationsgeschwindigkeit. 4. Tagung für Lebensmittelrheologie, Detmold

© Sven Ellger

Research Assistant

Name

M.Sc. Elena Köster

Product Development

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Research

• Zero Waste concepts and product development (plant proteins)
  • Project Combinatorial solidification approaches for the production of high-quality plant protein-based foods

Publications

1 Entries

2025

• Physico-chemical characterization of ten commercial pea protein isolatesSchumacher, T., Steinmacher, T., Köster, E., Wagemans, A., Weiss, J. & Gibis, M., May 2025, In: Food hydrocolloids. 162, 110996Electronic (full-text) versionResearch output: Contribution to journal > Research article

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© Sven Ellger

Research Assistant

Name

Dipl.-Ing. Sophie Morejón Caraballo

Zero Waste Concepts

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Research

• Zero Waste concepts and product development (plant proteins)
  • Project Fermentation-induced valorization of side stream blends from oilseed and dairy industry

Publications

5 Entries

2025

• Sensory properties of fermented blends of sunflower press cake and wheyRohm, H., Morejón Caraballo, S. M., Salvador, A., Mendo, S., Llorca, E., Cattaneo, S., De Noni, I. & 3 others, May 2025, In: Foods. 14, 9, 1489Electronic (full-text) versionResearch output: Contribution to journal > Research article

2024

• Dry fractionation of sunflower press cake as tool to improve its technofunctional propertiesMorejón Caraballo, S. M., Trültzsch, S., Struck, S. & Rohm, H., 4 Dec 2024, In: LWT - Food Science and Technology. 214, 10 p., 117148Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Low moisture texturised protein from sunflower press cakeMorejón Caraballo, S. M., Fischer, S. V., Masztalerz, C., Lech, K., Rohm, H. & Struck, S., Nov 2024, In: International Journal of Food Science and Technology. 59, 11, p. 8236-8247, 12 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Trockenfraktionierung von Sonnenblumenpresskuchen zur ProteinanreicherungMorejón Caraballo, S. M., Trültzsch, S., Rohm, H. & Struck, S., 10 Oct 2024Research output: Contribution to conferences > Poster

2023

• Green solvents for deoiling pumpkin and sunflower press cakes: impact on composition and technofunctional propertiesMorejón Caraballo, S. M., Rohm, H. & Struck, S., Apr 2023, In: International Journal of Food Science and Technology. 58, 4, p. 1931-1939, 9 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article

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© Sven Ellger

Research Assistant

Name

Dr.-Ing. Carsten Nachtigall

Biomacromolecules

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Research

• Structural elucidation and functionalisa­tion of biomacromolec­ules (exopolysaccharides, fermentation)

  • Project Mechanistic studies on the formation and functionality of high molecular levans from acetic acid bacteria

  • Project Bacterial exopolysacchar­ides – Relationship between chemical structure, intrinsic viscosity and technofunction­ality

  • Project Fermentative production of texturizing acetans and acetan-containing ingredients from industrial side streams

  • FOSTER project Texturization of fermented ice cream with in situ produced exopolysaccharides

Publications

15 Entries

2025

• Development of a chromatographic profiling method for the analysis of heteroexopolysaccharides in yoghurtFurch, A., Nachtigall, C., Wagemans, A. M., Rohm, H., Jaros, D. & Wefers, D., 3 Jun 2025Research output: Contribution to conferences > Poster
• Upcycling of minimally processed oat okara: Dietary fibre enrichment of wheat breadNachtigall, C., Fischer, J., Plebst, R., Rohm, H. & Jaros, D., Mar 2025, In: Journal of Cereal Science. 122 (2025), 8 p., 104109Electronic (full-text) versionResearch output: Contribution to journal > Research article

2023

• Entwicklung einer chromatographischen Profilingmethode zur Analyse von HeteroexopolysaccharidenFurch, A., Nachtigall, C., Jaros, D., Rohm, H. & Wefers, D., Aug 2023, In: Lebensmittelchemie. 77, S3, p. S3-084, 1 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Dextrans of Weissella cibaria DSM14295: Microbial production, structure and functionalityNachtigall, C., Hassler, V., Wefers, D., Rohm, H. & Jaros, D., 1 Jul 2023, In: International Journal of Biological Macromolecules. 246, 125631Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Texturierung von Lebensmitteln: Makromolekulare und funktionelle Eigenschaften von mikrobiellen polymeren KohlenhydratenNachtigall, C., Wefers, D., Rohm, H. & Jaros, D., 3 Apr 2023, In:  Lebensmittelchemie : Zeitschrift d. Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker. 77, 2, p. 56-59, 4 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Capsular exopolysaccharides from two Streptococcus thermophilus strains differ in their moisture sorption behaviorNachtigall, C., Surber, G., Wefers, D., Vogel, C., Rohm, H. & Jaros, D., Feb 2023, In: Foods. 12, 3, 14 p., 596Electronic (full-text) versionResearch output: Contribution to journal > Research article

2021

• Pilot scale isolation of exopolysaccharides from Streptococcus thermophilus DGCC7710: Impact of methodical details on macromolecular properties and technofunctionalityNachtigall, C., Surber, G., Bulla, J., Rohm, H. & Jaros, D., Mar 2021, In: Engineering in Life Sciences. 21, 3-4, p. 220-232, 13 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Degradation of exopolysaccharides from lactic acid bacteria by thermal, chemical, enzymatic and ultrasound stressesNachtigall, C., Rohm, H. & Jaros, D., 11 Feb 2021, In: Foods. 10, p. 1-15, 396Electronic (full-text) versionResearch output: Contribution to journal > Research article

2020

• How capsular exopolysaccharides affect cell surface properties of lactic acid bacteriaNachtigall, C., Vogel, C., Rohm, H. & Jaros, D., Dec 2020, In: Microorganisms. 8, 12, p. 1-15, 15 p., 1904Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Production and molecular structure of heteropolysaccharides from two lactic acid bacteriaNachtigall, C., Surber, G., Herbi, F., Wefers, D., Jaros, D. & Rohm, H., 2020, In: Carbohydrate Polymers. 236, 116019Electronic (full-text) versionResearch output: Contribution to journal > Research article

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© Sven Ellger

Research Assistant

Name

M.Sc. Fiona Panetta

Biomacromolecules

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Research

• Structural elucidation and functionalisa­tion of biomacromolec­ules (exopolysaccharides)

  • Project Mechanistic studies on the formation and functionality of high molecular levans from acetic acid bacteria
  • Project Texturization of fermented ice cream with in-situ formed exopolysaccharides (FOSTER)

Publications

1 Entries

2021

• Application of a temperature-controlled decanter centrifuge for the fractionation of α_S-, β- and κ-casein on pilot scaleSchubert, T., Ergin, I., Panetta, F., Hinrichs, J. & Atamer, Z., Nov 2021, In: International Dairy Journal. 122, 105148Electronic (full-text) versionResearch output: Contribution to journal > Research article

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© Sven Ellger

Research Assistant

Name

Dipl.-Ing. Dennis Schab

Food Process Engineering

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Research

• Innovative food process engineering (cutting, cleaning)
  • Project Experimental and computational analysis of rate dependence during cutting of viscoelastic natural materials
  • Project Experimental investigation, numerical modelling and model-based analysis of the frictional contact between natural materials and cutting blade
  • Project Resource-saving and consumer-safe cleaning of pipelines with flexible, contour-adaptive suspension pigs made from basic food stuffs (FlexPig)

Publications

3 Entries

2024

• Rate- and temperature-dependent ductile-to-brittle fracture transition: Experimental investigation and phase-field analysis for toffeeDammaß, F., Schab, D., Rohm, H. & Kästner, M., 20 Jan 2024, In: Engineering Fracture Mechanics. 297 (2024), 24 p., 109878Electronic (full-text) versionResearch output: Contribution to journal > Research article

2022

• Application of a tensile test method to identify the ductile-brittle transition of caramelSchab, D., Tiedemann, L., Rohm, H. & Zahn, S., 14 Oct 2022, In: Foods. 11, 20, 3218Electronic (full-text) versionResearch output: Contribution to journal > Research article

2021

• Development of a caramel-based viscoelastic reference material for cutting tests at different ratesSchab, D., Zahn, S. & Rohm, H., 7 Jul 2021, In: Materials. 14, 3798Electronic (full-text) versionResearch output: Contribution to journal > Research article

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© Sven Ellger

Research Assistant

Name

Dr.-Ing. Carolin Schmidt

Food Process Engineering, Biomacromolecules

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Research

• Innovative food process engineering, Structural elucidation and functionalisa­tion of biomacromolec­ules (milk and plant proteins)
  • Project Enzymatic cross-linking of casein nanoparticles across the scales: Fundamental mechanisms and technological potentials
  • Project ReMoVe - Increasing the resource efficiency of cleaning processes in food industry with modular model soil

Publications

16 Entries

2024

• Turbiscan: eine Methode zur Bestimmung des Quell- und Löslichkeitsverhaltens von lebensmittelbasierten VerschmutzungenSchmidt, C., Thamm, N., Eichelberger, K., Drechsel, C., Rohm, H. & Zahn, S., 10 Oct 2024Research output: Contribution to conferences > Poster
• Improvement of protein extraction from sunflower oil cake using ascorbic acid and N-acetylcysteine: Effects on chemical, structural, and functional propertiesAli, M., Schmidt, C., Walczak, M., Förster, A., Sayed, A., Khalil, M., Rizk, A. & 2 others, Aug 2024, In: Journal of Food Measurement and Characterization. 18, 8, p. 7198-7212, 15 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Analysis of complex interdependencies between soil-specific properties and cleaning behavior in the food industry by using a decision treeKricke, S., Drechsel, C., Schmidt, C., Zahn, S., Rohm, H., Majschak, J. & Köhler, H., 2024, Proceedings of the 15th International Conference on Heat Exchanger Fouling and Cleaning - 2024. Zettler, H. U. & Ishiyama, E. M. (eds.).p. 329 - 338Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Conference contribution

2023

• Reinigung im Visier: Analyse des Reinigungsverhaltens von Milchprodukten zur Entwicklung von TestverschmutzungenHelbig, M., Hovorka, K., Schmidt, C. & Zahn, S., Jul 2023, In: Molkerei-Industrie : Fachmagazin für die Milchverarbeitung. 2023, 7, p. 26-30Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Reinigung im Visier: Analyse des Reinigungsverhaltens von Milchprodukten zur Entwicklung von TestverschmutzungenHelbig, M., Hovorka, K., Schmidt, C. & Zahn, S., Jun 2023, In: Rundschau für Fleischhygiene und Lebensmittelüberwachung : RFL. 75, 6, p. 208-211, 4 p.Research output: Contribution to journal > Research article

2022

• Solubility and swelling of soils from native starchSchmidt, C., Brunner, M., Berger, C., Zahn, S. & Rohm, H., 11 Jun 2022, In: International Journal of Food Science and Technology. 2022, p. 6755-6762Electronic (full-text) versionResearch output: Contribution to journal > Research article

2020

• New Zealand mānuka honey - A review on specific properties and possibilities to distinguish mānuka from kānuka honeySchmidt, C., Eichelberger, K. & Rohm, H., 2020, In: LWT - Food Science and Technology. 136, 110311Electronic (full-text) versionResearch output: Contribution to journal > Review article

2019

• Composition and physicochemical properties of dried berry pomaceReissner, A., Al-Hamimi, S., Quiles, A., Schmidt, C., Struck, S., Hernando, I., Turner, C. & 1 others, 2019, In: Journal of the Science of Food and Agriculture. 99, 3, p. 1284-1293Research output: Contribution to journal > Research article
• Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate ManufactureSchmidt, C., Jaros, D. & Rohm, H., 2019, In: Foods. 8, 460Electronic (full-text) versionResearch output: Contribution to journal > Research article

2018

• Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product propertiesSchmidt, C., Geweke, I., Struck, S., Zahn, S. & Rohm, H., 2018, In: International Journal of Food Science and Technology. 53, p. 237-245Research output: Contribution to journal > Research article

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© Sven Ellger

Research Assistant

Name

M.Sc. Jasper Seibt

Biomacromolecules

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Research

• Structural elucidation and functionalisa­tion of biomacromolec­ules (plant proteins)

  • Project: Optimization of structure formation in mixed plant protein gels

Publications

2 Entries

2025

• Molecular Interactions and Gelation Dynamics in Alginate-Protein Bioinks: Towards Plant-Based AlternativesBäther, S., Seibt, J. H., Hundschell, C. S. & Wagemans, A. M., 3 Jun 2025Research output: Contribution to conferences > Poster

2024

• Phase behaviour and structure formation of alginate-gelatin composite gelsBäther, S., Seibt, J., Hundschell, C., Bonilla, J., Clausen, M. & Wagemans, A., Apr 2024, In: Food hydrocolloids. 149, 109538Electronic (full-text) versionResearch output: Contribution to journal > Research article

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© Sven Ellger

Research Assistant

Name

M.Sc. Deniz Sert Tuncer

Product Development, Food Process Engineering

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Research

• Zero Waste concepts and product development (plant proteins), Innovative food process engineering (cleaning)
  • Project Fermentation-induced valorization of side stream blends from oilseed and dairy industry
  • Project Standardized methods for industry-oriented soil analysis in food production for resource-saving cleaning processes (SMESA)

Publications

2 Entries

2024

• High-pressure assisted protein isolation from pumpkin seed press cakeSert, D., Rohm, H. & Struck, S., Jan 2024, In: International Journal of Food Science and Technology. 59, 1, p. 368-379, 12 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article

2022

• Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-FunctionalitySert, D., Rohm, H. & Struck, S., 13 Dec 2022, In: Foods. 11, 24, 4029Electronic (full-text) versionResearch output: Contribution to journal > Research article

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© Sven Ellger

Research Assistant

Name

M.Sc. Elle Wilhelm

Food Sensory Analysis

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Research

• Food sensory and instrumental analysis (plant proteins)
  • Project "Optimization of textures for plant-based meat alternatives" in cooperation with Project Eaden GmbH

© Sven Ellger

Research Assistant

Name

Dr.-Ing. Susann Zahn

Food Process Engineering, Product Development

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Academic Education

• Studies of Process Engineering at the Technische Universität Dresden (until 1993)
• Diploma thesis ('Technical possibilities of fat reduction in fried bakery products') performed at the Institute of Food Technology and Bioprocess Engineering
• Doctoral thesis ('Ultrasonic cutting of foods: Optimization by adaptation of processing parameters') 

Employments

• Assistant at the Tscheuschner & Bindler Engineering Company (1993 - 1994)
• Food Engineer (Quality Manager) at the Pulsnitzer Lebkuchenfabrik GmbH (1995 - 1997)
• Scientist at the Institute of Food Technology and Bioprocess Engineering at the Technische Universität Dresden (since 1998)

Research focus

• Innovative food process engineering (cutting, cleaning), Zero Waste concepts and product development (algae), Sensory und instrumental analysis (plant proteins)
  • Project FlexPig - Resource-saving and consumer-safe cleaning of pipelines with flexible, contour-adaptive suspension pigs made from basic food stuffs
  • Project Experimental investigation, numerical modelling and model-based analysis of the frictional contact between natural materials and cutting blade
  • Project Development of algae-based bioactive foods (ENABLE)

Publications

59 Entries

2025

• Conceptual Development of a Standardized Method Catalog for Characterization of Cleaning-Relevant Properties in the Food IndustryKricke, S., Helbig, M., Hovorka, K., Zahn, S., Wagemans, A. M., Majschak, J. & Köhler, H., 25 Mar 2025Research output: Contribution to conferences > Poster
• Conceptual Development of a Standardized Method Catalog for Characterization of Cleaning-Relevant Properties in the Food IndustryKricke, S., Helbig, M., Hovorka, K., Zahn, S., Wagemans, A. M., Majschak, J. & Köhler, H., 25 Mar 2025, Fouling and Cleaning in Food Processing 2025 Proceedings Part 1 . Dresden, Germany, p. 513 - 522Research output: Contribution to book/conference proceedings/anthology/report > Conference contribution

2024

• Bewertung von Methoden zur Analyse reinigungsrelevanter Schmutzeigenschaften in der LebensmittelproduktionHovorka, K., Kricke, S., Rohm, H., Majschak, J., Köhler, H. & Zahn, S., 10 Oct 2024Research output: Contribution to conferences > Poster
• Turbiscan: eine Methode zur Bestimmung des Quell- und Löslichkeitsverhaltens von lebensmittelbasierten VerschmutzungenSchmidt, C., Thamm, N., Eichelberger, K., Drechsel, C., Rohm, H. & Zahn, S., 10 Oct 2024Research output: Contribution to conferences > Poster
• Analysis of complex interdependencies between soil-specific properties and cleaning behavior in the food industry by using a decision treeKricke, S., Drechsel, C., Schmidt, C., Zahn, S., Rohm, H., Majschak, J. & Köhler, H., 2024, Proceedings of the 15th International Conference on Heat Exchanger Fouling and Cleaning - 2024. Zettler, H. U. & Ishiyama, E. M. (eds.).p. 329 - 338Electronic (full-text) versionResearch output: Contribution to book/conference proceedings/anthology/report > Conference contribution

2023

• Influence of rheological properties and pull‑off forces of native and modified starches on cleaning in plane channel flowKricke, S., Berger, C., Zahn, S., Köhler, H., Rohm, H. & Majschak, J., 7 Jul 2023, In: International Journal of Heat and Mass Transfer. 60, 5, p. 861-870, 10 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Reinigung im Visier: Analyse des Reinigungsverhaltens von Milchprodukten zur Entwicklung von TestverschmutzungenHelbig, M., Hovorka, K., Schmidt, C. & Zahn, S., Jul 2023, In: Molkerei-Industrie : Fachmagazin für die Milchverarbeitung. 2023, 7, p. 26-30Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Reinigung im Visier: Analyse des Reinigungsverhaltens von Milchprodukten zur Entwicklung von TestverschmutzungenHelbig, M., Hovorka, K., Schmidt, C. & Zahn, S., Jun 2023, In: Rundschau für Fleischhygiene und Lebensmittelüberwachung : RFL. 75, 6, p. 208-211, 4 p.Research output: Contribution to journal > Research article

2022

• Application of a tensile test method to identify the ductile-brittle transition of caramelSchab, D., Tiedemann, L., Rohm, H. & Zahn, S., 14 Oct 2022, In: Foods. 11, 20, 3218Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Solubility and swelling of soils from native starchSchmidt, C., Brunner, M., Berger, C., Zahn, S. & Rohm, H., 11 Jun 2022, In: International Journal of Food Science and Technology. 2022, p. 6755-6762Electronic (full-text) versionResearch output: Contribution to journal > Research article

This information is provided by the FIS.

Academic Education

• Studied at the University of Natural Resources and Life Sciences in Vienna (until 1984)
• PhD on "Rheological Properties of Milk and Dairy Products" (1989)
• Habilitation thesis titled Rheology and Texture Properties of Butter – Selected Case Studies and received the venia docendi in the field of Food Physics

Employments

• Contract and University Assistant at the Institute of Dairy Science, later the Institute of Dairy Research and Bacteriology, in the Department of Food and Biotechnology at the University of Natural Resources and Life Sciences, Vienna (1984 – 1994)
• Associate University Professor and Lecturer in Food Physics at the University of Natural Resources and Life Sciences, Vienna (1995 – 2002)
• Professor of the Chair of Food Engineering at the Technical University of Dresden (since 2002)

Memberships and Editorial Activities

• Full Member of the Saxon Academy of Sciences, Engineering Sciences Section
• Full Member of the Commission for Food Additives, Flavouring Agents, and Processing Aids at the Federal Institute for Risk Assessment
• Editor of LWT – Food Science and Technology
• Member of the Editorial Boards of International Dairy Journal, International Journal of Food Science and Technology, Journal of Texture Studies, Hydrogels

Research

• Structure-function relationships and rheological properties of material systems in the food industry
• Sensory evaluation of physical quality parameters
• Special food technology – dairy processing, confectionery production, and bakery technology

Publications

270 Entries

2025

• Development of a chromatographic profiling method for the analysis of heteroexopolysaccharides in yoghurtFurch, A., Nachtigall, C., Wagemans, A. M., Rohm, H., Jaros, D. & Wefers, D., 3 Jun 2025Research output: Contribution to conferences > Poster
• Characterization of structural properties and non-linear rheological behavior of collagen over a wide range of mass fractions under LAOSStipek, J., Rohm, H., Suchy, T., Supova, M., Zitny, R., Skocilas, J., Zaloudkova, M. & 1 others, Jun 2025, In: Polymer Engineering and Science. 65, 6, p. 3018-3028, 11 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Sensory properties of fermented blends of sunflower press cake and wheyRohm, H., Morejón Caraballo, S. M., Salvador, A., Mendo, S., Llorca, E., Cattaneo, S., De Noni, I. & 3 others, May 2025, In: Foods. 14, 9, 1489Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Upcycling of minimally processed oat okara: Dietary fibre enrichment of wheat breadNachtigall, C., Fischer, J., Plebst, R., Rohm, H. & Jaros, D., Mar 2025, In: Journal of Cereal Science. 122 (2025), 8 p., 104109Electronic (full-text) versionResearch output: Contribution to journal > Research article

2024

• Dry fractionation of sunflower press cake as tool to improve its technofunctional propertiesMorejón Caraballo, S. M., Trültzsch, S., Struck, S. & Rohm, H., 4 Dec 2024, In: LWT - Food Science and Technology. 214, 10 p., 117148Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Low moisture texturised protein from sunflower press cakeMorejón Caraballo, S. M., Fischer, S. V., Masztalerz, C., Lech, K., Rohm, H. & Struck, S., Nov 2024, In: International Journal of Food Science and Technology. 59, 11, p. 8236-8247, 12 p.Electronic (full-text) versionResearch output: Contribution to journal > Research article
• Bewertung von Methoden zur Analyse reinigungsrelevanter Schmutzeigenschaften in der LebensmittelproduktionHovorka, K., Kricke, S., Rohm, H., Majschak, J., Köhler, H. & Zahn, S., 10 Oct 2024Research output: Contribution to conferences > Poster
• Trockenfraktionierung von Sonnenblumenpresskuchen zur ProteinanreicherungMorejón Caraballo, S. M., Trültzsch, S., Rohm, H. & Struck, S., 10 Oct 2024Research output: Contribution to conferences > Poster
• Turbiscan: eine Methode zur Bestimmung des Quell- und Löslichkeitsverhaltens von lebensmittelbasierten VerschmutzungenSchmidt, C., Thamm, N., Eichelberger, K., Drechsel, C., Rohm, H. & Zahn, S., 10 Oct 2024Research output: Contribution to conferences > Poster
• Rate- and temperature-dependent ductile-to-brittle fracture transition: Experimental investigation and phase-field analysis for toffeeDammaß, F., Schab, D., Rohm, H. & Kästner, M., 20 Jan 2024, In: Engineering Fracture Mechanics. 297 (2024), 24 p., 109878Electronic (full-text) versionResearch output: Contribution to journal > Research article

This information is provided by the FIS.

Jaros D, Nachtigall C, Rohm H (2025) Rennet: Applied aspects. In: Cheese: Chemistry, Physics and Microbiology (5th ed.), pp. 57-71 (P L H McSweeney, P D Cotter, D W Everett & R Govindasamy-Lucey, Eds.). Academic Press, London

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

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