Evaluation and Reliability of a Simplified Method for Identification of Food-Borne Yeasts

Por Rohm, Harald, Lechner, Frieda
Publicado em 1990

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

Por Zahn, Susann, Hoppert, Karin, Ullrich, Franziska, Rohm, Harald
Publicado no Foods (2013)

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

Por Rohm, Harald, Brennan, Charles, Turner, Charlotta, Günther, Edeltraud, Campbell, Grant, Hernando, Isabel, Struck, Susanne, Kontogiorgos, Vassilis
Publicado no Foods (2015)

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

Por Rohm, Harald, Oostindjer, Marije, Aschemann-Witzel, Jessica, Symmank, Claudia, L. Almli, Valérie, de Hooge, Ilona E., Normann, Anne, Karantininis, Kostas
Publicado no Foods (2017)

The DONE framework: Creation, evaluation, and updating of an interdisciplinary, dynamic framework 2.0 of determinants of nutrition and eating

Por Stok, F. Marijn, Hoffmann, Stefan, Volkert, Dorothee, Boeing, Heiner, Ensenauer, Regina, Stelmach-Mardas, Marta, Kiesswetter, Eva, Weber, Alisa, Rohm, Harald, Lien, Nanna, Brug, Johannes, Holdsworth, Michelle, Renner, Britta
Publicado no PLoS One (2017)