S. Struck

发表

Fruit processing by-products as food ingredients

H. Rohm, S. Struck, 2020 .

Sugar replacement in sweetened bakery goods

D. Jaros, H. Rohm, C. Brennan, 2014 .

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

I. Hernando, G. Campbell, H. Rohm, 2015, Foods.

Extruded flour as techno-functional ingredient in muffins with berry pomace

E. Llorca, I. Hernando, H. Rohm, 2019, LWT.

Use of berry pomace to replace flour, fat or sugar in cakes

E. Llorca, I. Hernando, H. Rohm, 2018 .

Berry pomace - A review of processing and chemical analysis of its polyphenols

H. Rohm, C. Turner, M. Plaza, 2016 .

Fiber from fruit pomace: A review of applications in cereal-based products

I. Hernando, G. Campbell, H. Rohm, 2018 .

Additives for UV‐curable coatings and inks

S. Struck, S. Oestreich, 2002 .

Composition and physicochemical properties of dried berry pomace.

I. Hernando, H. Rohm, C. Turner, 2018, Journal of the science of food and agriculture.

Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure

H. Rohm, S. Struck, Susann Zahn, 2018 .

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

H. Rohm, S. Struck, Susann Zahn, 2018 .

Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality

H. Rohm, Deniz Ş. Sert, S. Struck, 2022, Foods.

Fiber enriched reduced sugar muffins made from iso-viscous batters

H. Rohm, S. Struck, Susann Zahn, 2016 .

Gluten-free bakery products: Cookies made from different Vicia faba bean varieties

Harald Rohm, Linda Schmelter, Susanne Struck, 2021 .

Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads

H. Rohm, S. Struck, Anne‐Marie Reißner, 2023, Foods.

Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties

H. Rohm, S. Struck, Anne‐Marie Reißner, 2022, European Food Research and Technology.

Cross‐national differences in consumer responses to savoury crackers containing blackcurrant pomace

I. Hernando, H. Rohm, C. Turner, 2021, International Journal of Food Science & Technology.

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

H. Rohm, S. Struck, Amanda Beer, 2020, Foods.

NON-THERMAL PROCESSING | Ultrasonication

D. Knorr, K. Schössler, S. Struck, 2014 .

Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system

I. Hernando, M. Corredig, D. Jaros, 2022, Future Foods.