Carolin Schmidt

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

D. Jaros, H. Rohm, Carolin Schmidt, 2019, Foods.

Thermo-Mechanical Properties of Soft Candy: Application of Time-Temperature Superposition to Mimic Response at High Deformation Rates

H. Rohm, Y. Schneider, S. Schuldt, 2018, Food Biophysics.

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

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

Composition and physicochemical properties of dried berry pomace.

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

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

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

Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties

S. Mende, D. Jaros, H. Rohm, 2016 .

New Zealand mānuka honey - A review on specific properties and possibilities to distinguish mānuka from kānuka honey

H. Rohm, Carolin Schmidt, Kristin Eichelberger, 2021 .

High-speed cutting of foods: Development of a special testing device

Jens-Peter Majschak, Harald Rohm, Carolin Schmidt, 2018 .